FROM THE EDITOR
Editor’s Letter | Melissa L. Caldwell
RESEARCH BRIEF
The Price of Harmony: The Ideology of Japanese Cuisine | Scott Haas
RESEARCH ESSAYS
PB&J: The Rise and Fall of an Iconic American Dish | Steve Estes
Free to Serve? Emergency Food and Volunteer Labor in the Urban U.S. | Maggie Dickinson
From Sensory Capacities to Sensible Skills: Experimenting with El Celler
de Can Roca | Ana María Ulloa, Josep Roca, and Hèloïse Vilaseca
Turning Passion into Profession: A History of Craft Beer in Italy |
Matteo Fastigi and Jillian R. Cavanaugh
Commensality, Politics, and Plato | Michael Jackson and Damian Grace
CREATIVE REFLECTIONS
Lee Makes Rugelach | Misha Volf
The Wonder of Bread: Teaching University Students the Cost of Eating
with Their Hands | Eric Pallant
REVIEW ESSAYS
Innovative Directions in Philosophy of/through Food | Joey Tuminello
The Rewards of (Gluten) Intolerance | Bethany F. Econopouly
and Stephen S. Jones
REVIEWS
Falafel Nation: Cuisine and the Making of National Identity in Israel
By Yael Raviv, Reviewed by Richard Klin
Pawpaw: In Search of America’s Forgotten Fruit
By Andrew Moore, Reviewed by Khristopher Flack
Thirsty Dragon: China’s Lust for Bordeaux and the Threat to the
World’s Best Wines
By Suzanne Mustacich, Reviewed by Jean DeBernardi
First Bite: How We Learn to Eat
By Bee Wilson, Reviewed by Lexi Earl
Divided Spirits: Tequila, Mezcal, and the Politics of Production
By Sarah Bowen, Reviewed by Lindi Masur
BOOKS AND FILMS RECEIVED