The Australian National University's intersectional feminist magazine.
I want to feel comfortable in the kitchen and have the ability to cook for others, without feeling like I’m submitting to anti-feminist gender stereotypes. Can society reach a stage where this act is classified as neither feminine nor shameful? Can women reclaim cooking without it becoming a troubling throwback to an age of inequality?
Fat liberation has taught me that rooting self-worth in fatphobia and the desire to be skinny will never benefit anyone (including people who are skinny) because it is a never-ending race to the bottom.
We asked two Bossy writers to give us a culinary review of life’s most mundane and yet most vibrant food experience: the family dinner.
A few members of the editorial team agreed to sit down for a little chat so you could get to know them better. Join Sumithri Venketasubramanian, Alex Williams, Julia Rheinberger, Joyce Zhang, Lauretta Flack and Bronte McHenry as they chat about their feminist icons, winter comfort foods, layering and what to expect from soon-to-be-available edition three.
In mid-2016 Lauren dropped out of university and launched a vegan baking blog.
“I used food to reconnect with my Peranakan identity, and this recognition of the vitality of food to identity allows me to better understand other people’s identities.”
“This recipe for couscous salad assisted me on my journey to regaining joy from food.”
“We need to encourage people of all genders to embrace cooking as a form of emotional expression and as a basic survival skill.”