Ingredients for Queer Food and the Makings of a Feminist Restaurant

Coinciding with the 50th anniversary of the trailblazing restaurant Mother Courage of New York City, Alex Ketchum's book Ingredients for Revolution: A History of American Feminist Restaurants,Cafes, and Coffeehouses is the first history of the more than 230 feminist and lesbian-feminist restaurants, cafes, and coffeehouses that existed from 1972 to the present.

In celebration of Pride Month, the Culinary Historians of Canada has invited Dr. Ketchum to discuss how these Canadian and American eateries were and continue to be key sites of cultural and political significance. These institutions served an essential role for multiple social justice movements including women’s liberation, LGBTQ equality, and food justice, as well as for training women workers and entrepreneurs.

About Alex Ketchum

Alex Ketchum (she/her) is an Associate Professor at McGill University's Institute for Gender, Sexuality, and Feminist Studies (IGSF). She is an elected member of the Royal Society of Canada: College of New Scholars. Dr. Ketchum is the Director of the Just Feminist Tech and Scholarship Lab.

She has written books on inclusivity and feminist communications. She is also the co-editor of the anthology: Queers at the Table: An Illustrated Guide to Queer Food with Recipes.