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