Spring 2019, Volume 19 Number 1

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FROM THE EDITOR
Editor’s Letter | Melissa L. Caldwell

RESEARCH ARTICLES
Legalism in the Kitchen: Relativizing the Ethics and Performance of Gastronomic Expertise | Michael Herzfeld

Potatoes and the Pursuit of Happiness | Rebecca Earle

On Apples and Anarchy | Kathryn R. Falvo

Life below the Bombing: How the Champagne Caves Saved the City of Reims, France, and Its People during World War I | Karl J. Peterson

Digging In | David Haeselin

The Hansik Globalization Campaign: A Malaysian Critique | Gaik Cheng Khoo

Old Sake in New Glasses: Reframing Japan’s National Drink through Global Wine Culture | Chuanfei Wang

RE-EXAMINING THE CONTESTED GOOD
Re-examining the Contested Good: Proceedings from a Postgraduate Workshop on Good Food | Katharina Graf, Anna Cohen, Brandi Simpson Miller, and Francesca Vaghi

Making Good Meat: From Draft Animal to Local Speciality | Anna Colquhoun

A Good Death: Livestock Slaughter as Alternative Food System Advocacy | Megan Larmer

Impure Foods: Entanglements of Soil, Food, and Human Health in Bangladesh | Camelia Dewan

Global Food Systems and Local Diets | Mehroosh Tak

Children’s Food: Material and Discursive Contradictions | Francesca Vaghi

The Price of Homemade Bread | Katharina Graf

Can the Food of Our Enemies Become Good Food? | Claudia Prieto-Piastro

The Moral and Ethical Aspects of Gold Coast Foodways | Brandi Simpson Miller

Postcolonial Macau: Race, Morality, Taste, and Power | Mukta Das

REVIEW ESSAY
Liquid Power: Advanced Orientalism and True Taste in Japanese Whiskies | Merry White

REVIEWS
The Fermented Man: A Year on the Front Lines of a Food Revolution
By Derek Dellinger, reviewed by William Barton

Meat Culture
Edited by Annie Potts, reviewed by Nathan Poirer

Coming to My Senses: The Making of a Counterculture Cook
By Alice Waters, reviewed by Todd C. Ream

Interpreting Food at Museums and Historic Sites
By Michelle Moon, reviewed by Mark S. Warner

BOOKS AND FILMS RECEIVED