Prisons are designed to punish and control. Besides handcuffs and cells, the system uses food to do this, from serving inedible meals to siphoning money from jail food budgets.
But incarcerated people have also used food as leverage to rebel and resist. Sociologist Anthony Ryan Hatch calls it “gastronomical resistance."
One example of this is incarcerated people blowing the whistle on prisons’ poor food conditions. Many have been served rotten food, don’t have their dietary restrictions honored, and don’t have fresh produce.
We often know this because of imprisoned people using their voices, taking pictures, and suing to expose these conditions.
Another well-known resistance is “hacking” prison food, or finding creative ways to turn available ingredients into something more nutritious or delicious. Think “jailhouse pizza” or ramen with a twist.
Formerly incarcerated chefs like Michael Carter, Sharon Richardson, and Keith Corbin continue their creativity to feed their communities.
Lastly, there’s the hunger strike. The Angola Three famously did this in the 70s. Since 2013 in Alabama, hunger strikes have consistently been used to protest injustice, despite officials turning off their water or force-feeding in retaliation.
The gastronomical resistance of people in prisons and jails nationwide is inspiring - but not over yet. How can we support incarcerated people in future food rebellions? And what leverages can we strengthen to fight the system together?