From the Editor
Editor’s Letter | Melissa L. Caldwell
Meet the Author
Fresh Fruit, Broken Bodies: An Interview with Seth Holmes | Julie Guthman
Research Articles
Don’t Mono-crop the Movement: Toward a Cultural Ecology of Local Food | B. R Cohen
A Lighthouse for Urban Agriculture: University, Community, and Redefining Expertise in the Food System | Maywa Montenegro de Wit
An Edible Moral Economy in the Motor City: Food Politics and Urban Governance in Detroit | Yuson Jung and Andrew Newman
The Restaurants of Paris: A Translation from Paris à table | J Weintraub
Aromas Emanating from the Driest of Places | Gary Paul Nabhan
Critical Reflections
Foodie Mysteries | Marilyn Stasio
La Cucina Povera | Robert Iulo
Stolen Fruit Tastes Better | Julia Hebaiter
The Story of Tomatoes: How Picking Tomatoes Taught Me the Art and Attitude of Social Change | Laura M Titzer
Creative Works
A Lingering Flavor | Margaret Sessa-Hawkins
Cold War Forest: Mushrooming Along the Wall | Ali Fitzgerald
Reviews
Get Jiro! By Anthony Bourdain and Joel Rose, reviewed by Benjamin Aldes Wurgaft
Aesthetic Pleasure in Twentieth-Century Women’s Food Writing By Alice L. McLean, reviewed by Susan Derwin
Chanterelle Dreams, Amanita Nightmares: The Love, Lore, and Mystique of Mushrooms By Greg A. Marley, reviewed by Jim Trappe
Alcohol, Violence, and Disorder in Traditional Europe By A. Lynn Martin, reviewed by Christine Caldwell Ames
Let the Meatballs Rest: And Other Stories About Food and Culture By Massimo Montanari, reviewed by Zachary Nowak
Why Calories Count: From Science to Politics By Marion Nestle and Malden Nesheim, reviewed by Heather Hammel
Secrets of the Sommeliers By Rajat Parr and Jordan Mackay, reviewed by Dan Berger
The Art of Cooking with Vegetables By Alain Passard, reviewed by Katrina Dodson
Julia Child’s The French Chef By Dana Polan, reviewed by Malena Watrous 83
Du fait de cuisine / On Cookery of Master Chiquart (1420) Edited and translated by Terence Scully, reviewed by Brooke Heidenreich Findley
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking Edited by César Vega, Job Ubbink, and Erik van der Linden, reviewed by Jonathan L. Clark
Just Desserts
The Majority of Rabbits Lead Lives of Quiet Desperation | Shelly Errington