Fall 2022, Volume 22 Number 3

Editorial Letter | Melissa Fuster

CONFLICTS AND TRANSFORMATIONS

The War in Ukraine and Food Security in Eastern Europe |
Eszter Krasznai Kovács, Agata Bachórz, Natasha Bunzl, Diana Mincyte, Fabio Parasecoli, Simone Piras, and Mihai Varga

Designing the Future of Polish Food: How Cosmopolitan Tastemakers Prototype a National Gastronomy | Mateusz Halawa and Fabio Parasecoli

Eating America | Joanne Jacobson

Tangled | Jaina Cipriano

UPROOTED AND TRANSFORMED

Across Time, Space, and Matter: A Panel Discussion on Food in the Hispanic World | H. Rosi Song, Rebecca Earle, Melissa Fuster, Lara Anderson, and Jordana Mendelson

Who Owns Bogurar Doi? An Ethnography of Placemaking and Craftsmanship in Bangladesh | Ishita Dey

Toast Hawaii | Sebastian Ocklenburg

Immigrant Birds: Serbian-Style Fried Chicken in the Magic City | Matthew Meduri

ADAPTING FOR OTHERS

The Language of Spoons | Kristin King Gilbert

The “Worst Dinner Guest Ever”: On “Gut Issues” and Epistemic Injustice at the Dinner Table | Megan A. Dean

When Knowledge Is Not Enough | Robert T. Valgenti

Doubtful Guests, Harassed Hosts, and the Golden Rule | Matthew Smith

Epistemic Exuberance at the Dinner Table: A Response to Megan A. Dean | Jacques Rousseau

Short Breaks Are for Hot Chocolate, Long Breaks Are for Salads,Weekends Are for Baking: On Being a Graduate Student during COVID-19 | Noha Fikry

REMEMBERING AND PRESERVING

Embodied Knowledge in a Family Photograph | Jay DiBiasio

Eva’s Bowl | Barb Webb

REVIEWS

Food in Cuba: The Pursuit of a Decent Meal, by Hanna Garth
reviewed by Olivia Barnett-Naghshineh

Food Insecurity on Campus: Action and Intervention, edited by Katharine M. Broton and Clare L. Cady
reviewed by Michael Classens

Planet Palm: How Palm Oil Ended Up in Everything—and Endangered the World by Jocelyn C. Zuckerman
reviewed by Jamie Cohen

Food for the Rest of Us, directed by Caroline Cox
reviewed by Ayana Curran-Howes

L’unique et le véritable: Réputation, origine et marchés alimentaires (vers 1680–vers 1830) by Philippe Meyzie
reviewed by Rengenier C. Rittersma

How the Other Half Eats: The Untold Story of Food and Inequality in America by Priya Fielding-Singh
reviewed by Tiana Bakić Hayden

Summer 2022, Volume 22 Number 2

Editorial Letter: The Miracle of Castelvetro | Lisa Haushofer

Miracle in a Time of Dregs | Gregory Emilio

FOUND IN TRANSLATION: BARRIERS OF LANGUAGE

Translating Foods of the World: A Roundtable Discussion on the Challenges and Triumphs of Translating Foods | hosted by Krishnendu Ray, featuring Miranda Brown, Saumya Gupta, Eric C. Rath, and Robert T. Valgenti

Recipe for Rice and Beans: Sabor and Culinary Imaginaries in Puerto Rico in Ana Lydia Vega and Carmen Aboy Valldejuli | Mónica B. Ocasio Vega

ACROSS BORDERS: MIGRANT EXPERIENCES

what is fried is gold | Jason Edward Pagaduan

“Looking for true Mexican food in Charlotte”: Insights into How Authenticity Is Produced, Experienced, and Interpreted in Migrant Food Spaces | Consuelo Carr Salas, Colleen Hammelman, Sara Tornabene

Seeing Mediterranean: How Food Journalists Re-Imagined the Middle East and North Africa in the Twentieth-Century United States | Jennifer Dueck

BEYOND PROFESSIONAL DEMARCATIONS: FOOD AND AGRICULTURAL IMAGINARIES

Biodynamic Viticulture, or The Effectiveness of Symbols | Eleonora Rossero, Andrea Barbieri

“Leave No Stone Unturned”: Sustainable Belonging and Desirable Futures of African American Food Imaginaries | Endia Louise Hayes, Norah MacKendrick

B. Smith (1949–2020)—In Memoriam | Kimberly D. Nettles-Barcelón

PRESERVED FOR TOMORROW: BOUNDARIES OF TIME

Today’s Children, Tomorrow’s Meals: Rooftops as Spaces of Nurturance in Contemporary Egypt | Noha Fikry

Preserving Flesh and Spanning Families | Indira Arumugam

Two Words That Will Get You Out of Any Jam and into Your Best Life | Kelly White

REVIEWS

Table Lands: Food in Children’s Literature, by Kara K. Keeling and Scott T. Pollard
reviewed by Shayne Leslie Figueroa

A Recipe for Gentrification: Food, Power, and Resistance in the City, edited by Alison Hope Alkon, Yuki Kato, and Joshua Sbicca
reviewed by Sarah Fouts

Porkopolis: American Animality, Standardized Life, & the Factory Farm, by Alex Blanchette
reviewed by Josée Johnston

Taste Makers: Seven Immigrant Women Who Revolutionized Food in America, by Mayukh Sen,
reviewed by Alice McLean

Our Daily Bread: A Meditation on the Cultural and Symbolic Significance of Bread throughout History, by Predrag Matvejević, translated by Christina Pribichevich-Zorić,
reviewed by Todd C. Ream

Feral Atlas: The More-than-Human Anthropocene, curated and edited by Anna L. Tsing, Jennifer Deger, Alder Saxena Keleman, and Feifei Zhou
reviewed by Janita Van Dyk

Spring 2022, Volume 22 Number 1

Editorial Letter | Josée Johnston

FOODS ON THE MOVE

The Nation and the Noodle: Indomie and Identity in Indonesia | Joe Clifford

Who Eats, Where, What, and How? COVID-19, Food Security, and Canadian Foodscapes | Kimberly Hill-Tout, Claudia Hirtenfelder, Kiera E. B. McMaster, and Megan Herod

Follow the Ferments: Inclusive Food Governance in Arizona | Sara El-Sayed and Christy Spackman

FLOWS OF FOOD, POWER, AND TASTE

From “Isn’t It Raw?” to Everyday Food: Authenticating Japanese Food in Perth, Australia | Satomi Fukutomi

Farmworkers, Climate Change, and “Converging Crises” | Anelyse M. Weiler

“Nothing says gentrification like being able to order a cortado”: How does food reinforce gentrification…but also inspire resistance? A conversation with Alison Hope Alkon, Yuki Kato, and Joshua Sbicca | Josée Johnston and Michael Chrobok

ROOTEDNESS IN BODY AND PLACE

The Quest for an Ideal Culinary Hyperlocalism | Samuel Yamashita

Food Access, Identity, and Taste in Two Rural Cuban Communities | Krystyn R. Moon, Jennifer Rhode Ward, José Vazquez Rodriguez, Jorge Foyo

Does This Make Me Look Fat? | Nancy Gagliardi

“El Viudo De Pescado”: Living Waters, Living Food | Diana Bocarejo and Rafael Diaz

FOOD AND FAMILY

Lola’s Good Corn | Sandra Trujillo

Table for One: The Best Seat in the House | Michael DiMartino

A Personal History of Jamaican Black Cake | Corrine Collins

REVIEWS

The Problem with Feeding Cities: The Social Transformation of Infrastructure, Abundance, and Inequality in America, by Andrew Deeners
reviewed by Tiana Bakić Hayden

Peach State, by Adrienne Su
reviewed by Eric Himmelfarb

FAT, by Regina Hofer
reviewed by Kathleen LeBesco

Amber Waves: The Extraordinary Biography of Wheat, from Wild Grass to World Megacrop, by Catherine Zabinski
reviewed by André Magnan

Roadrunner: A Film about Anthony Bourdain, by Morgan Neville
reviewed by Signe Rousseau

On an Empty Stomach: Two Hundred Years of Hunger Relief, by Tom Scott-Smith
reviewed by Benjamin Siegel

Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal, by Mark Bittman
reviewed by Johanna Wilkes

Special Roundtable: Translating the Foods of the World, 14 December, 9.30am (ET)

A color book of sweets from the early modern period in Japan (1600-1868) called Illustrated Catalog of Confections (Kashi zufu) in the collection of the Ajinomoto Dietary Culture Library.

We’re excited to share this special event, co-hosted by the Culinaria Research Centre at the University of Toronto and the Center for East Asian Studies at The University of Kansas. This follows our recent call for submissions on the same theme, published both on this site and in extended form in our latest issue, 21.4 (open access), so will be invaluable to both early-career and established scholars considering working towards such a publication.

Hosted by Krishnendu Ray, and featuring Eric C. Rath, Robert Valgenti, Miranda Brown, and Saumya Gupta, this was a virtual event dedicated to critical questions such as:

What does it mean to translate food texts? What are the challenges and opportunities relating to such translations? How must translators develop new vocabularies to express Indigenous concepts? How do translators engage with historical non-English texts like recipes that may assume more information and insight than they provide, and how has culinary terminology changed over time in tandem with other historical developments?

What does it mean to translate food and culinary knowledge? How do we all translate food in everyday ways, through oral transmission, adaptation, food experiences, etc.? How are oral traditions translated into text? How should translators consider their audience, including those seeking culinary application?

For anyone who was not able to attend, please enjoy the recording below of a fascinating conversation between our host and panelists:

Thank you to everyone who joined us, and we look forward to exciting culinary translation submissions!