Document Type
Article
Abstract
Americans, especially younger generations, are obsessed with eating and cooking. In some ways, it is not surprising given that humans define themselves and others in part by what they eat and do not eat. Food identities are typically ascribed either based on medical or social definitions or chosen by individuals. But they can also be expressive dimensions of other identity traits such as race, ethnicity, religion, national origin, gender, age, body size, disability, and socio-economic status, among others. What role does the law play in supporting or undermining certain food identities? This Article makes two central contributions. First, it highlights that though U.S. law recognizes food identity as an interest to be protected in certain contexts, it does so in an unsystematized way, contributing to systemic deprivation and discrimination in relation
Recommended Citation
Cohen, Mathilde, "Food Identity" (2024). Faculty Articles and Papers. 643.
https://digitalcommons.lib.uconn.edu/law_papers/643