BONUS 0.19. Classical Myths, Monsters, and Ancient Gays: A Conversation with Liz Gloyn

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In this interview episode, Leigh talks with Dr. Elizabeth Gloyn, Reader in Latin Language and Literature at Royal Holloway, the University of London, and a Senior Fellow of the Higher Education Academy. Her research focuses on the intersection between Latin literature, ancient philosophy, and gender studies; as well as topics of classical reception (particularly monsters) and the history of women in Classics. She is also the author of Tracking Classical Monsters in Popular Culture.

Thanks to listener Cheryl Morgan for connecting us for this wonderful conversation on queerness in the ancient world (including adorable poly couples), what Seneca really said about the Amazons, and how fanfiction has created a unique space for queering classical monsters.

What is it about ancient monsters that popular culture still finds so enthralling? Why do the monsters of antiquity continue to stride across the modern world? In this book, the first in-depth study of how post-classical societies use the creatures from ancient myth, Liz Gloyn reveals the trends behind how we have used monsters since the 1950s to the present day, and considers why they have remained such a powerful presence in our shared cultural imagination. She presents a new model for interpreting the extraordinary vitality that classical monsters have shown, and their enormous adaptability in finding places to dwell in popular culture without sacrificing their connection to the ancient world.

Her argument takes her readers through a comprehensive tour of monsters on film and television, from the much-loved creations of Ray Harryhausen in Clash of the Titans to the monster of the week in Hercules: The Legendary Journeys, before looking in detail at the afterlives of the Medusa and the Minotaur. She develops a broad theory of the ancient monster and its life after antiquity, investigating its relation to gender, genre and space to offer a bold and novel exploration of what keeps drawing us back to these mythical beasts. From the siren to the centaur, all monster lovers will find something to enjoy in this stimulating and accessible book.

 

Dr. Liz Gloyn is Reader in Classics at Royal Holloway, University of London, UK. Her many research interests include the reception of classics in popular culture, with a particular focus on film and children's literature. She has recently published Tracking Classical Monsters in Popular Culture (2019). As well as writing for publications like History Today and Strange Horizons, she tweets about her research at @lizgloyn.

Where To Find Dr. Liz Gloyn Online:

Until next time, stay queer and stay curious!

BONUS 0.17. Dip Me in Honey & Throw Me to the Lesbians: Queer Feminist Restaurant History

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Anyone remember that pin & bumper sticker with the slogan that serves as the title for this episode? Well, I hope you’re hungry, because we’re talking lesbians and food in this interview with Dr. Alex Ketchum, Director of the Just Feminist Tech and Scholarship Lab, lecturer, and author, whose work integrates food, environmental, technological, and gender history.

We talk about her latest book, Ingredients for Revolution: A History of American Feminist Restaurants, Cafes, and Coffeehouses, the first history of the more than 230 feminist and lesbian-feminist restaurants, cafes, and coffeehouses that existed in the United States from 1972 to the present. We dive into the ways these institutions provided spaces and community to tackle questions around the intersections between feminism, food justice, queer rights, and other social justice movements while serving as training grounds for women workers and entrepreneurs, as well as what the landscape of queer feminist restaurants looks like today.

Coinciding with the fiftieth anniversary of the trailblazing restaurant Mother Courage of New York City, 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 in the United States from 1972 to the present. As key sites of cultural and political significance, this volume shows the essential role these institutions served for multiple social justice movements including women’s liberation, LGBTQ equality, and food justice, as well as for training women workers and entrepreneurs. 

This systematic study outlines the crucial steps it took to establish these businesses during eras when sexism was so institutionalized it was difficult for unmarried women to obtain a bank loan, while also showing the continuities and influences of past businesses on contemporary places. Through an examination of important establishments across America, Alex D. Ketchum first examines the foundational principles behind these businesses, noting key differences between cooperative, for-profit, and non-profit models. She then looks to issues of financing, labour, pay, food sourcing, and cultural programming to understand how these organizations reconciled feminist beliefs with capitalism and how they strove for more equitable and sustainable business practices. 

Brimming with illuminating archival research, interviews with influential restaurateurs, and illustrated with photographs, menus, posters, and calendars, Ingredients for Revolution is a fundamental work of women’s history, food history, and cultural history.  

 

Dr. Alex Ketchum is the Faculty Lecturer of the Institute for Gender, Sexuality, and Feminist Studies of McGill University in Montreal. She is the Director of the Just Feminist Tech and Scholarship Lab and the author of Engage in Public Scholarship!: A Guidebook on Feminist and Accessible Communication. Her work integrates food, environmental, technological, and gender history.

Alex’s latest book, Ingredients for Revolution: American Feminist Restaurants, Cafes, and Coffeehouses, 1972-2022, is the first history of the more than 230 feminist and lesbian-feminist restaurants, cafes, and coffeehouses that existed in the United States from 1972 to the present.

Where can I get the book?

You can order your copy of Ingredients for Revolution for 20% off (for U.S. readers) through University of Chicago Press, or through Concordia University Press for Canadian readers.

The Podcast!

There’s also an accompanying podcast: Feminist Ingredients for Revolution: A Food and Queer History Podcast, full of interviews with others in the food justice and feminism world. Check it out at TheFeministRestaurantProject.com. You can listen to the trailer here!

Where To Find Dr. Alex Ketchum Online:

Until next time, stay queer and stay curious!