Editorial Letter | James Farrer
PAIRINGS
Diptychs from Las Californias | Jess Stephens
AUTHENTICITIES
Theorizing Authenticity: Introduction to the Special Section | Lauren Crossland-Marr and Elizabeth L. Krause
Authentic Possibilities: Uncommon Lessons from Slow Figs and Fast Fashion | Elizabeth L. Krause
Authenticity and Its Perils: Who Is Left Out When Food Is “Authentic”? | Jillian R. Cavanaugh
Quality and Genuineness in the World of Sicilian Olive Oil | Amanda Hilton
Crafting Futures through Cheese-Making in Val Taleggio (Northern Italy) | Cristina Grasseni
TEMPORALITIES
Toward a Poetics of Chile . . . in Another Mexico | Victor Valle
Setting the Table for Friendship | Janita Van Dyk
Kitchen Bytes: The Retrofuturism of Kitchen Computers and Robots | Alex Ketchum
BORDERS
The Map and the Menu: Julia Child and Changing Definitions of the US Frontier | Blake Allmendinger
From Panocha to Fudge: Mexican Roots of an American Candy | Patrick Charbonneau and Jeffrey M. Pilcher
Recreating Colonial Mexican Fudge: Panochita in the Culinaria Kitchen Laboratory | Patrick Charbonneau, Kelsey Kilgore, and Jeffrey M. Pilcher
REVIEWS
Tainted Tap: Flint’s Journey from Crisis to Recovery by Katrinell M. Davis, reviewed by Alison Hope Alkon
Meat the Future , a flim by Liz Marshall, reviewed by Joel Dickau
Gastropolitics and the Specter of Race: Stories of Capital, Culture, and Coloniality in Peru by María Elena García, reviewed by Joseph P. Feldman
The Scarcity Slot: Excavating Histories of Food Security by Amanda Logan, reviewed by Joeva Sean Rock
Diners, Dudes, and Diets: How Gender and Power Collide in Food Media and Culture by Emily J. H. Contois, reviewed by Ana Tominc