FROM THE EDITOR
Editor’s Letter | Daniel Bender
PRESERVATIONS
The Race against Rot: Gastronomica’s New Editorial Team Weighs in on Saving Food | Anelyse M. Weiler, Sarah Elton, and Josée Johnston, eds
Preservation Pedagogy | Donna Gabaccia, with Nana Frimpong and Gillian MacCulloch
Food Savers or Food Saviors? Food Waste, Food Recovery Networks, and Food Justice | Leda Cooks
SURVIVALS
Survival in a Climate of Change: The Origins and Evolution of Nomadic Dairying in Mongolia | Paul S. Kindstedt and Tsetsgee Ser-Od
Sourcing and Saving Food in Siberian Kitchens | Sharon Hudgins
PRACTICES/TRADITIONS
Un-Modernist Cuisine | Helen Veit with Sean Sherman and Elizabeth Woody
Savoring Decay: Cheese, Heritage, and the Allure of Imminent Dissolution | Harry G. West
The Art of Saving Food: Preserving Gestures in Ymane Fakhirs Video Installation, Handmade (2011–12) | Sylvie Durmelat
SALVATIONS/WELL-BEING
The Gastronomical “She”: Narrating (Dis)Embodiment in M.F.K. Fisher’s Memoir | Victoria Burns
Happy Treat: Food and Drink as Important Parts of Daily Life and Happiness | Ines Sučić, Tihana Brkljačić, Ljiljana Kaliterna Lipovčan, Renata Glavak-Tkalić, Lana Lučić
REVIEWS
French Gastronomy and the Magic of Americanism
By Rick Fantasia, reviewed by Sarah Cappeliez
Sugar and the Making of International Trade Law
By Michael Fakhri, reviewed by Ernesto Hernández-López
Food and Health in Early Modern Europe: Diet, Medicine and Society, 1450–1800
By David Gentilcore, reviewed by Ellen M. Ireland
Pressure Cooker: Why Home Cooking Won’t Solve Our Problems and What We Can Do about It
By Sarah Bowen, Joslyn Brenton, and Sinikka Elliott, reviewed by Josée Johnston
Feed the Resistance: Recipes + Ideas for Getting Involved
By Julia Turshen, reviewed by Jennifer O’Connor
Potato
By Rebecca Earle, reviewed by Amy Trubek
Keepers of the Future: La Coordinadora of El Salvador
By Avi Lewis, Director, reviewed by Anelyse M. Weiler