Winter 2015, Volume 15, Number 4
FROM THE EDITOR
Editor’s Letter | Melissa L. Caldwell
MEET THE AUTHOR
Interview with Antonio Mattozzi, author of Inventing the Pizzeria: A History of Pizza Making in Naples | Zachary Nowak
RESEARCH BRIEFS
Waste, Incorporated | Chika Watanabe
The Hollow Knock and Other Sounds in Recipes | Anna Harris
Lowcountry Visions: Foodways and Race in Coastal South Carolina | Levi Van Sant
Sriracha: Lessons from the Legal Troubles of a Popular Hot Sauce | Ernesto Hernández-López
RESEARCH ESSAYS
Black Women’s Food Work as Critical Space | Kimberly D. Nettles-Barcelón, Gillian Clark, Courtney Thorsson, Jessica Kenyatta Walker, and Psyche Williams-Forson
“Mais vous savez, c’est un peu degoutant, ça”: Katherine Mansfield, Food, and the Indiscretions of the Great War | Tracy Bilsing
Galeterias: Serving Up Ítalo-Gaúcho Heritage in the South of Brazil | Gina Louise Hunter
Miracle Foods: Quinoa, Curative Metaphors, and the Depoliticization of Global Hunger Politics | Emma McDonell
CREATIVE REFLECTIONS
What Are You Eating?? | Fa-Tai Shieh
My Regimen of Meals in an Ayurveda Hospital | Kiranmayi Bhushi
Burned Wine and Bias | Daniel Press
REVIEWS
Appetites and Anxieties: Food, Film, and the Politics of Representation
By Cynthia Baron, Diane Carson, and Mark Bernard, Reviewed by Dennis Rothermel
Secrets from the Greek Kitchen: Cooking, Skills, and Everyday Life on an Aegean Island
By David E. Sutton, Reviewed by Katharina Graf
Books that Cook: The Making of a Literary Meal
Edited by Jennifer Cognard-Black and Melissa A. Goldthwaite, Reviewed by Megan Elias
Wood, Whiskey and Wine: A History of Barrels
By Henry H. Work, Reviewed by Bryce T. Bauer
Edible Identities: Food as Cultural Heritage
Edited by Ronda L. Brulotte and Michael A. Di Giovine, Reviewed by Hélène B. Ducros
Writing in the Kitchen: Essays on Southern Literature and Foodways
Edited by David A. Davis and Tara Powell, Reviewed by Rebecca Sharpless
BOOKS RECEIVED
JUST DESSERTS
Scaling American Desserts | Shelly Errington
Top Images:
FIGURE 3: Chile peppers just before processing.
“BEAUTIFUL” BY PAUL NARVAEZ ON FLICKR IS LICENSED UNDER CC BY 2.0.
FIGURE 4: Recently picked chile peppers.
“THIS IS WHERE IT STARTS. A TRUCK BRINGING IN FRESHLY PICKED PEPPERS” BY PAUL NARVAEZ ON
FLICKR IS LICENSED UNDER CC BY 2.0.