Spring 2018, Volume 18 Number 1
FROM THE EDITOR
Editor’s Letter | Melissa L. Caldwell
RESEARCH ARTICLES
Grocery Auction Games: Distribution and Value in the Industrialized Food System | Micah Marie Trapp
The Julia Child of Chinese Cooking, or the Fu Pei-mei of French Food? Comparative Contexts of Female Culinary Celebrity | Michelle T. King
Exploring the Christmas Eve Menu in Lawrence Durrell’s Avignon Quintet | Merrianne Timko
Anti-Intellectualism and Natural Food: The Shared Language of Industry and Activists in America since 1830 | Michael S. Kideckel
Rebelling Woman: Culinary Crime in Pedro Almodóvar’s ¿Qué he hecho yo para merecer esto!! | Rebeca Maseda
(Re)tasting places | Liselotte Hedegaard
CRITICAL REFLECTION
The Offal Truth | Jake Young
VISUAL ESSAY
Who Harvests Our Food? The Indigenous Roots of a Migrant Farmworker—The Story of Gervasio Peña Lopez | David Bacon
REVIEWS
Chow Chop Suey: Food and the Chinese American Journey
By Anne Mendelson, Reviewed by E. N. Anderson
The Routledge History of Food
Edited by Carol Helstosky, Reviewed by Jacqueline Grady Smith
The Architecture of Taste
By Pierre Hermé, Reviewed by Ellen M. Ireland
Packaged Pleasures: How Technology and Marketing Revolutionized Desire
By Gary S. Cross and Robert N. Proctor, Reviewed by Zenia Malmer
Le sacre du roquefort: L’émergence d’une industrie agroalimentaire—Fin XVIII
siècle–1925
By Sylvie Vabre, Reviewed by Rengenier C. Rittersma
Mincemeat: The Education of an Italian Chef
By Leonardo Luceralli, Reviewed by Younes Saramifar