Food, Feminism, and Women's Art in 1970s Southern California

This book explores how women artists continued to engage with kitchen culture and food practices in their work as women's art moved from the margins to the mainstream.

Emily Elizabeth Goodman is Assistant Professor of Art History at Transylvania University.

Introduction Part 1: Labor 1. Cooking: Suzanne Lacy's Learn Where the Meat Comes From 2. Serving: The Waitresses' Ready to Order? 3. Nursing: Womanhouse and The Nurturant Kitchen Part 2: Consumption 4. Feeding: Feminist Art Workers' Heaven or Hell? 5. Eating: Martha Rosler's Losing: A Conversation with the Parents 6. Being Eaten: Barbara T. Smith's Ritual Meal Conclusion