I am a. Nguyen
I use food as a metaphor to interrogate discourses of rights and expertise, the scientification of food writing, the practice of citations, + narrativizing inclusivity.
"Narrativizing Injustice Through Fiction." Art/Research International, Vol. 6, No. 1 - Fiction as Research: Writing Beyond the Boundary Lines, 2021.
"Shelves of Books, Piles of Books, References and Lists of Books as Performances of Metrics and Expertise." WritingThreeSixty: Journal of Research and Creative Texts, Vol. 6, Issue 1 - Lockdown Special Issue, 2020.
"Locating the State in the Restaurant." STS in Crisis, issue 1 - Pandemic, 2020.
"The Bread Did Not Rise." The Dirty Spoon, July 3, 2020.
"Tastes We've Forgotten." Compound Butter, issue 12, 2019.
"I Baked You a Cake." Dear Lois, issue 2, 2019.
"Birdman." The Dirty Spoon, October 4, 2019.
"Fragmented Citations From My Mother." So Fi Zine #5, pp. 29-34, June 2019.
"Against Nature." Compound Butter, issue 11, 2019.
"The Best Bowl of Pho." Crust, issue 1, 2019.
"Serving Pizza to the Buddha." Compound Butter, issue 10, 2018.
"The Mundane Tech in Service." So Fi Zine #4, pp. 37-40, November 2018.
"Absence." Peddler online, February 20, 2018.
Critical Literary Consumption podcast
(June 21, 2021) "Traveling Across Concepts, Countries, and Kitchens" - interview with author Ming-Cheau Lin.
(May 24, 2021) "Beyond Carceral Imaginaries and Logics" - interview with Dr. Tamara K. Nopper.
(May 7, 2021) "Disordered Science (Studies) in Society" - interview with Dr. Chanda Prescod-Weinstein.
(April 5, 2021) "Nuance as Antithetical to Binaries" - interview with author Deesha Philyaw.
(March 15, 2021) "Narratives of Empire + Inheritance" - interview with author Asako Serizawa.
(February 18, 2021) "The Social World of the Book Review" - interview with Dr. Phillipa Chong.
(January 22, 2021) "The Matter We Call Food" - interview with Dr. Kyla Wazana Tompkins.
(December 17, 2020) "Book Reviews as Dialogue" - interview with Dr. Rosemary Deller, book review editor of LSE Review of Books.
(November 18, 2020) "Affect and Other Turns" - interview with Dr. Ashley Barnwell.
(September 30, 2020) "Abundance and Revision" - interview with author and professor Kiese Laymon.
(2021) "Dear Science and Other Stories", by Katherine McKittrick, Duke University PRess. London School of Economics Review of Books.
(2021) "The Uncertainty Mindset: Innovation Insights From the Frontiers of Food", by Vaughn Tan, Columbia University Press. London School of Economics Review of Books.
(2020) "Critical Affect: The Politics of Method", by Ashley Barnwell, Edinburgh University Press. London School of Economics Review of Books.
(2020) "Unsavory Truth: How Food Companies Skew the Science of What We Eat by Marion Nestle, A Pinch of Culinary Science: Boiling an Egg Inside Out and Other Kitchen Tales by Anu Inkeri Hopia and Erik Fooladi", Food, Culture & Society.
(2019) "Messy Eating: Conversations on Animals as Food", edited by Samantha King, R. Scott Carey, Isabel MacQuarrie, Victoria N. Millious, and Elaine M. Power, Fordham University Press. London School of Economics Review of Books.
(2019) "Can Science Make Sense of Life?", by Sheila Jasanoff, Polity. London School of Economics Review of Books.
(2019) "Critiquing Food and Health in a Technical Democracy," Information, Communication, and Society (review of Digital Food Activism and Digital Sociology).
(2019) "Making Taste Public: Ethnographies of Food and the Senses," edited by Carole Counihan and Susanne Højlund, Bloomsbury Academic. Food, Culture & Society.
(2018) "The Book," by Amaranth Borsuk, MIT Press. London School of Economics Review of Books.
(2018) "Food and Femininity," by Kate Cairns and Josée Johnston, Bloomsbury Academic. CuiZine.
(2018) "Economic Science Fictions," edited by William Davies, Goldsmiths Press. London School of Economics Review of Books.
(2018) "Technology and the Future of Work: The Impact on Labour Markets and Welfare States," by Bent Greve, Edward Elgar Publishing. Information, Communication, and Society.
(2018) "Critical Studies of Innovation: Alternative Approaches to the Pro-Innovation Bias," edited by Benoît Godin and Dominique Vinck, Edward Elgar Publishing. Information, Communication, and Society.
(2017) "Communities and Networks: Using Social Network Analysis to Rethink Urban Community Studies, " by Katherine Giuffre, Polity Press. Information, Communication, and Society Reviews.
"The Disappearing Restaurant: Between Justice and the State." Guest Lecture for Graduate Course, Food and Race, Boston University, September 30.
"Consuming Knowledge: On the Possibility of Food Writing." Emerging Scholar Talk for the Center for the Study of Early Asian and Middle Eastern Musics, History Seminar - Texts and Transmissions: Cross-Cultural Perspectives, University of Arkansas, October 6.
"Locating the State in the Restaurant." GRiSTS - Submerged Futures: Science, Technology, and the Politics of Forgetting, Harvard University, September 4-5.
"Tasting Technoscience: The Language of the Kitchen in Silicon Valley." Annual Meeting of the Society for Social Studies of Science (4S) - Innovations, Interruptions, Regenerations, New Orleans, LA, September 4-7.
"How To Be an [Academic] [Food] Writer." Interface 2019: (Un)bound: Interdisciplinary Dialogues, Carleton University, May 3-4.
"Post-Truth Academia: Towards an Understanding of Subjectivity and Personal Knowledge." Binocular Conference: Chimerizations, York University, May 18-19.
"How We Envision Saving Science Through Food." Renouncing the Ivory Tower: The Decolonization of Anthropology and Sociology, Concordia University, March 22-24.
"Hierarchies of Knowledge: From Food Writing to Understanding Food Through Science." Matters of Fact: 20th Annual Graduate Student Conference, Presented by Comparative Literature, Hispanic Studies, Theory and Criticism at Western University, March 15-17.
"What Vending Machines and Self-Checkout Have Taught Us About AI." Reformatting the World: HUGSA Conference at York University, February 23-24.
"Political Fermentation: Displacing Knowledge from the Kitchen to the Lab and Its Return to the Kitchen." Leavening the Conversation: Intersections of Food, Fermentation, and Feminism, Institute for Gender, Sexuality, and Feminist Studies at McGill University, September 30-October 1.
"Voting for Robots With Your Fork and Wallet: The Neoliberal Language of Labor and Consumer Choice." Annual Meeting of the Society for Social Studies of Science (4S) - STS (In)Sensibilities, Boston, MA, Aug 30-Sept 2.
"The Food (and Science) of the Future: A Technoscientific Genealogy of Soylent." Science in Public, the 11th Annual Science in Public Conference: Science, Technology, and Humanity, University of Sheffield, July 10-12.
"Voting for Robots With Your Fork and Wallet: The Neoliberal Language of Labor and Consumer Choice." AFHVS/ASFS Annual Meeting and Conference - \#oxyfood17, Occidental College, June 14-17.
"Consuming Knowledge: On the Possibility of Food Writing." Stop Making Sense: A Conversation Between Sensory and Social Science About Food and Drink, Chemical Heritage Foundation, March 10.
"The Food (and Science) of the Future: A Technoscientific Genealogy of Soylent". Sixth International Conference on Food Studies, University of Berkeley, October 12-13.
"Food Experts and Civic Epistemologies: Making Sense of Nutrition and Science in Healthy Eating Literature”. ASFS/AFHVS/CAFS Annual Meeting and Conference - Scarborough Fare: Global Foodways and Local Foods in a Transnational City, University of Toronto Scarborough, June 22-25.
"The Meaning of Food Writing: Food Language and Personal Knowledge in Use". Fifth International Conference on Food Studies, Virginia Polytechnic Institute and State University, September 18-19.