Hey y'all, TrashcanOfIdeology formally introducing myself.
I picked the username right after watching the pervert's guide to ideology and before 
started having a string of bad to worse, to awful, takes.
I've been around since the time the subreddit got banned, and this community has really been amazing in so many ways. For example, I don't think I would've had the information, support, and felt as confident to realize I am/come out as nb had it not been for y'all. So, thanks!
A little bit about me:
- From the Global South, immigrated to an imperial core nation for a variety of reasons.
- I'm very, very into food. Almost obsessively so. Not only the act of cooking itself or the growing/preparation of ingredients (i love those, too), but the social, ecological, environmental, and philosophical questions around food, taste, and gastronomic culture and justice. I worked in professional kitchens on and off for several years, did a masters on food and anthropology, and since covid began I have been lucky to make a modest living as a food scholar and supporting food activists. I'll talk your ear off about any of that kind of stuff, so if y'all wanna talk food i'm your person.
- I love dogs, and will likely adopt a lil' puppy sometime soon. As soon as they come to my place, i'll introduce them to you :)
Great to make your acquaintance 
I have tons of books I could recommend. Anything by Carolyn Korsmeyer or Lisa Heldke, if you're into the more philosophical side of food (which is kind of my area and vibe), Especially "Philosophers at Table", amazing, dense little volume. David Kaplan's "Food Philosophy: an introduction" is good, too. Some really interesting essays on food justice and animal liberation. About food cultures, mobility and exchange the recommendation about Salt is really good, I have to look in my bookcase to pick up some titles that might be similar/interesting for a lay audience. Off the top of my head, Sandor Katz's "Fermentation as a Metaphor" is really good, but I also love all things fermented.
On the part about taste/hedonistic pleasure of food, Nicola Perullo's "Taste as Experience" is a bit difficult, but it's right on the bleeding edge of food aesthetics. Speaking of, one of the foundational texts of the field is by beloved (or hated, depending on your view) lefty philosopher John Dewey. On biographies, there's a reason so many people who work in food say that Anthony Bourdain's "Kitchen Confidential" is what sent them over the edge. It's well written, enjoyable, and titillating. A more mellow version of it is Jacques Pepin's memoir.
There are some interesting essays or articles i'd like to recommend, but i can't remember them. I'll get back with more.
Thanks a lot, that's gonna keep me fed for a while, I believe - Fermentation as Metaphor sounds super interesting, going off the title alone.
Definitely still here for any of the shorter stuff you may remember too