Fall 2014, Volume 14, Number 3
From the Editor
Editor’s Letter | Melissa L. Caldwell
Nutritional Deficiencies: Dietary Advice and its Discontents
Introducing Critical Nutrition: A Special Issue on Dietary Advice and Its Discontents | Julie Guthman
Nutrition Troubles | Garrett Broad and Adele Hite
Interrogating Moral and Quantification Discourses in Nutritional Knowledge | Charlotte Biltekoff, Jessica Mudry, Aya H. Kimura, Hannah Landecker, and Julie Guthman
Other Ways of Knowing Food | Jessica Mudry, Jessica Hayes-Conroy, Nancy Chen, and Aya H. Kimura
Nutrition as a Project | Aya H. Kimura, Charlotte Biltekoff, Jessica Mudry, and Jessica Hayes-Conroy
Beyond the Sovereign Body | Julie Guthman, Garrett Broad, Kendra Klein, and Hannah Landecker
Doing Nutrition Differently | Jessica Hayes-Conroy, Adele Hite, Kendra Klein, Charlotte Biltekoff, and Aya H. Kimura
Epilogue: Anthropological Reflections on Critical Nutrition | Melissa L. Caldwell
Just Desserts
Basic Food Groups | Shelly Errington
Critical Reflections
Feeding the Foodoir: Hunger Artistry | Sandra M. Gilbert
Tall Tree and Sweet Flower: Julia Child in Sonoma | Leo Racicot
Creative Works
Aba Bayefsky at the Market | Edra Bayefsky
Diachronic Tomato | Stephen Massimilla
Canning | Jen Karetnick
Auditory Tune | Susan Comninos
The Pig River Carries with It Two Lines from Du Fu | Peter Marcus
Review Essay
A Compendium of Cheeses | Reviewed by Matthew J. Rippon
Cheese and Culture: A History of Cheese and Its Place in Western Civilization, by Paul S. Kindstedt
Pacific Northwest Cheese: A History, by Tami Parr
Reviews
Roman Restaurant Rhythms (film) Directed by Michael Herzfeld, reviewed by Rachel E. Black
The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-South By James R. Veteto and Edward M. Maclin, reviewed by Teagan Lehrmann
Racial Indigestion: Eating Bodies in the th Century By Kyla Wazana Tompkins, reviewed by Melanie DuPuis
Global Appetites: American Power and the Literature of Food By Allison Carruth, reviewed by Carrie Tippen
Wine and Culture: Vineyard to Glass Edited by Rachel Black and Robert C. Ulin, reviewed by Zachary Nowak
Food: A Culinary History from Antiquity to the Present Edited by Jean-Louis Flandrin and Massimo Montanari, reviewed by Benjamin Aldes Wurgaft
Books Received