Spring 2020, Volume 20 Number 1

FROM THE EDITOR
Editor’s Letter | Simone Cinotto

STREET MARKETS, STREET FOOD: MOBILITY AND DIVERSITY OUT IN THE OPEN
SOAS Address: Rethinking Street Vending | Krishnendu Ray

Chiles, Markets, and the Liveliness of the City | Sandra C. Mendiola García

Looking Backward to Go Forward | Jane Battersby

Epilogue: A Roundtable on Street Vending | Noah Allison and Jaclyn Rohel

FOOD, CULTURE, AND NATION
In a Basiji Kitchen: Halal Jello, Biomorality, and Blessing in the Islamic Republic of Iran | Rose Wellman

Some Tasting Notes on Year-Old Sushi: Funazushi, Japan’s Most Ancient and Potentially Its Most Up-to-Date Sushi | Eric C. Rath

Cooking Irish in the People’s Republic of China | Paul Lewis

Oyster Shells on a Plate | Courtney Nzeribe

POLITICS AND ETHICS OF TASTE
What Is a Superfood Anyway? Six Key Ingredients for Making a Food “Super” | Melinda Butterworth, Georgia Davis, Kristina Bishop, Luz Reyna, and Alyssa Rhodes

Confronting Whiteness in Kansas City’s Local Food Movement: Diversity Work and Discourse on Privilege and Power | Chhaya Kolavalli

A Summer in Newfoundland: Living Somewhat Locally | Victoria Dickenson

Fresh with Cabbage | Jaina Cipriano

MIGRANT FOOD MEMORIES
Interview with Kim Thúy: Secrets from My Vietnamese Kitchen: Simple Recipes from My Many Mothers | Anelyse M. Weiler

THE JOURNAL FOR FOOD STUDIES
A Literary History of the Mandarin Orange in Canada | Shelley Boyd, Nathalie Cooke, and Alexia Moyer

REVIEWS
Life on the Other Border: Farmworkers and Food Justice in Vermont
by Teresa M. Mares, reviewed by Jessica Carbone

The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia (25th Anniversary Edition)
by Darra Goldstein, reviewed by Maya Moore

Canned: The Rise and Fall of Consumer Confidence in the American Food Industry
by Anna Zeide, reviewed by Justin Nordstrom

GMOs Decoded: A Skeptic’s View of Genetically Modified Foods
by Sheldon Krimsky, reviewed by Gerardo Otero

Still Hungry in America
Photographs by Al Clayton, Text by Robert Coles, Introduction by Edward M. Kennedy, New Foreword, reviewed by Shannon Thomas Perich

Here Let Us Feast: A Book of Banquets
by M. F. K. Fisher, reviewed by Helen Zoe Veit