Winter 2019, Volume 19 Number 4

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FROM THE EDITOR
Editor’s Letter | Amy B. Trubek

GASTRONOMIC TRANSLATIONS
Cookery and Copyright: A History of One Cookbook in Three Acts | Carrie Helms Tippen, Heidi S. Hakimi-Hood, and Amanda Milian

Gastronomic Practice in Zhang Tongzhi’s List of Jinling’s Delicacies | Andrea Montanari

Caravaggio’s Artichokes | Jesse Locker

CULINARY TRANSFORMATIONS
Icelandic Cake Fight: History of an Immigrant Recipe | Laurie K. Bertram

A Katsuobushi Story: Preserving Fish and Preserving Tradition | Ken Albala

Seaweed Consumption in the Americas | José Lucas Pérez-Lloréns

HOSPITABLE VISIONS
Digesting the Massacre: Food Tours in Palestinian Towns in Israel | Azri Amram

Restaurant 2.0 | Amy B. Trubek

BEER: FROM FIELD TO GLASS
Craft Beer’s Unlikely Alchemist | Theresa McCulla

Body and Soul of a Good Pint: A Note on Nordic Brewing and the Magic of Yeast | Nefissa Naguib

PHOTO ESSAY
Spice Trade 3.0: Exploring the Modern Spice Trade in Vietnam’s Northern Frontier | Sarah Turner, Mélie Monnerat, and Patrick Slack

REVIEWS
Modern Moonshine: The Revival of White Whiskey in the Twenty-First Century
Edited by Cameron D. Lippard and Bruce E. Stewart, reviewed by Douglas H. Constance

Beeronomics: How Beer Explains the World
By Johan Swinnen and Devin Briski, reviewed by Aaron Ellis

Capitalist Pigs: Pigs, Pork, and Power in America
By J.L. Anderson, reviewed by Thomas Fleischman

The Flavor of Wood: In Search of the Wild Taste of Trees from Smoke and Sap to Root and Bark
By Artur Cisar-Erlach, reviewed by Michael A. Lange

The New Food Activism: Opposition, Cooperation, and Collective Action
Edited by Alison Hope Alkon and Julie Guthman, reviewed by Brendan O’Neill

Feeding the Other: Whiteness, Privilege, and Neoliberal Stigma in Food Pantries
By Rebecca de Souza, reviewed by Andrea Solazzo

Chop Suey Nation: The Surprising History and Vibrant Present of Small-Town Chinese Restaurants from Victoria, BC, to Fogo Island, NL
By Ann Hui, reviewed by Koby Song-Nichols