黑料社

Registration for this event is mandatory.

This event will consist of a roundtable discussion about queer food, publishing, and the speakers' recently released books! This discussion will be followed by a period of audience Q and A.

Over the past year, there have been 5 new books published/soon to be published on queer food. Historian Rachel Hope Cleves鈥� Lustful Appetites (2025) historicizes queer food across centuries. Kyla Wazana Tompkins鈥� Deviant Matter: Ferment, Intoxicants, Jelly, Rot (2024) uses the lenses of fermentation, intoxification, gelatinousness, and putrefaction to theorize how the modern state seeks to manage 鈥渄eviant populations.鈥� John Birdsall鈥檚 What is Queer Food (2025) examines how modern queer identity is shaped by food cultures and Erik Piepenburg鈥檚 Dining Out (2025) shares the history of gay restaurants. With 38 contributors, Alex D. Ketchum and Megan J. Elias co-edited the anthology, Queers at the Table (coming out in October 2025) on queer food that brings together scholars, journalists, cartoonists, recipe developers, chefs, farmers, and cooks discussing queer food within the themes of ecology, farming, health, care, community, and history. These books join the release of the independent press, Combo Press's, small print runs of three anthology volumes of Queer, Earth, Food (2022, 2023, 2024), another anthology Playing in the Dirt: A Gathering of Stories, Arts, and Writing by Queer Midwestern Farmers (2024), and the queer food memoir Squelch (2024).

Join us as Birdsall, Cleves, Piepenburg, and Tompkins participate in a roundtable discussion facilitated by Ketchum and Elias.

This event is part of a series of events celebrating the topic of queer food, the release of Queers at the Table, and the upcoming second 聽from May 1-3, 2026. To learn about more upcoming events, .

This event is cosponsored by 黑料社's Queer History Month.