My general research goal is to advance knowledge in the sociological study of food and consumer culture. My intellectual orientation is rooted in the discipline of sociology, but I also draw from gender studies, political-ecology and critical geography. Within sociology, I consider my work connected to scholarly areas such as cultural sociology, gender, as well as scholarship on culture and consumption.

While my research has taken on various empirical topics (ranging from food politics to celebrity chefs to the Dove Campaign for Real Beauty), I am centrally concerned with understanding how cultural and political forces reproduce and legitimate the inequitable and unsustainable features of capitalist economies. Put differently, I seek to better understand hegemony – how it works, when it falters, how it is contested, and how counter-cultural ideals are incorporated into corporate logics.



Together with Shyon Baumann, Emily Huddart Kennedy, Merin Oleschuk, Anelyse Weiler, and other collaborators, we are investigating the way that meat serves as a cultural and political flash-point for critiques of the industrial food system. This major research project is funded by SSHRC, and involves multiple modes of data collection with producers and consumers.



Bateman, Tyler, Shyon Baumann, and Josée Johnston. 2019. “Meat as Benign, Meat as Risk: Mapping News Discourse of an Ambiguous Issue.” Poetics (March):0–1. Retrieved

Oleschuk, Merin, Josée Johnston and Shyon Baumann. 2019. “Maintaining meat: Cultural repertoires and the meat paradox in a diverse socio-cultural context”, Sociological Forum.

Huddart-Kennedy, Emily, Shyon Baumann and Josée Johnston. 2018. “Eating for taste and eating for change: Ethical consumption as a high-status practice”, Social Forces.

Cairns, Kate and Josée Johnston. 2018. “On (Not) Knowing Where Your Food Comes from: Meat, Mothering and Ethical Eating.” Agriculture and Human Values 35: 569-580.

Gendered foodwaysFood and Femininity book cover

This research stream involves questions of gender and inequality at the intersection of food consumption and social change. It is also a deeply collaborative project – a special thanks here, goes to the amazing Kate Cairns. In my research with Kate, we engage with multiple theoretical frameworks – including theories of embodiment and performativity, feminist Foucauldian literature, and critical theories of consumer capitalism – to theorize the production and performance of “food femininities” within a neoliberal culture of individualized commodity solutions. Our goal is to make a feminist contribution to theories of neoliberal subjectivity by demonstrating how neoliberal ideologies are embedded in women’s lived experience and affect. Put in simpler language, we study gender, food choices, and the emotions surrounding food consumption. Entitled Food and Femininity, the book was published  by Bloomsbury Publishing within a new series on Contemporary Food Studies (edited by Michael Goodman and David Goodman).


ETHICAL CONSUMPTION: Citizens and Consumers

Photo Credit: Anelyse Weiler

Shoppers have always balanced competing pressures of taste, economy, and health, but they are increasingly charged with the political project of ‘saving’ the world by purchasing foods like rainforest crunch ice cream, fair-trade coffee, and cage-free eggs. While our grocery purchases might seem personalized and idiosyncratic, food scholars emphasize that food choices have sociological underpinnings and ethical implications. This research stream uses food as a lens to focus on the transformative potential and contradictions of consumer-based strategies for social change. It also investigates the classed and gendered nature of ethical consumption and cosmopolitan eating. The work draws on qualitative and quantitative research data. This research has received funding from the Social Science and Humanities Research Council of Canada (SSHRC), the Canadian Institute for Health Research (CIHR), and an Ontario Government Early Researcher Award (ERA). I have been involved in a SSHRC-funded project with Emily Huddart Kennedy and John Parkins investigating the tension between citizenship and consumerism in the eat-local movement. I am currently working with Dr. Shyon Baumann to investigate this topic in relation to “ethical” meat products like grass-fed beef and heritage pork.



Foodies - Democracy and Distinction in the Gourmet FoodscapeIn this project, which has been undertaken with Shyon Baumann, we have been motivated by the following research questions: How are some foods framed as gourmet foods, suitable for fashionable, high status consumption? And what can we learn from gourmet food about the valuation and categorization of cultural products more generally? More broadly, we are deeply interested in understanding how food tastes can work to obfuscate, or naturalize various forms of social inequality. And updated edition of Foodies was released in 2015 and contained new gender analysis. The most recent piece in this research stream was examining how low-income eaters embrace — and reject — various elements of foodie culture.


  • Baumann, Shyon, Michelle Szabo, and Josée Johnston. 2017. “Understanding the Food Preferences of People of Low Socioeconomic Status.” Journal of Consumer Culture. Online First.
  • Johnston, Josée, and Shyon Baumann. 2015 [2010]. Foodies: Democracy and Distinction in the Gourmet Foodscape. New York: Routledge. Cultural Spaces Series. 2nd Edition.
  • Cairns, Kate, Josée Johnston and Shyon Baumann. 2010. Caring about food: Doing gender in the foodie kitchen. Gender & Society 24(5):591-615.
  • Johnston, Josée, Shyon Baumann, and Kate Cairns. 2010. The national and the cosmopolitan in cuisine: Constructing America through gourmet food writing. In The globalization of food, edited by David Inglis and Debra Gimlin, 161-183. London: Berg Publishers.
  • Johnston, Josée and Shyon Baumann. 2009. “Tension in the Kitchen: Explicit and Implicit Politics in the Gourmet Foodscape”. Sociologica. Issue 1.
  • Johnston, Josée and Shyon Baumann. 2007. “Democracy versus Distinction: A Study of Omnivorousness in Gourmet Food Writing,” American Journal of Sociology. 113:165-204.