Summer 2020, Volume 20 Number 2

EDITORIAL LETTER
Editor’s Letter | Signe Rousseau

LANGUAGE, MYTHMAKING, TRANSMISSION
Disciplining Polenta: A Parody on the Politics of Saving Food | Zachary Nowak, Bradley M. Jones, and Elisa Ascione

The Yeoman Myth: A Troubling Foundation of the Beginning Farmer Movement | Adam Calo

“Blue Steak, Red Peas”: Science, Marketing, and the Making of a Culinary Myth | Joel Harold Tannenbaum

What a Little Hilltop in Abruzzo Can Tell Us about Words for Place | Susan H. Gordon

(CHANGING) TRADITIONS
The “Japanese Turn” in Fine Dining in the United States, 1980–2020 | Samuel H. Yamashita

Xylella fastidiosa and the Olive Oil Crisis in Puglia | Carl Ipsen

Worry-Nostalgia: Anxieties around the Fading of Local Cuisines and Foodways |
Sarah Trainer, Jessica Hardin, Cindi SturtzSreetharan, and Alexandra Brewis

Competitive Coffee Making and the Crafting of the Ideal Barista | Sabine Parrish

SAVING, FERMENTING, REMEMBERING FOOD
“Sandorkraut” and the Truth about Rot | Frances Cannon

Three Burgers | Corey S. Pressman

Viga’s Public Market: The Commons in the Hands of Farmers and the Poor | Text and Photographs by David Bacon

REVIEWS
A Foodie’s Guide to Capitalism: Understanding the Political Economy of What We Eat
by Eric Holt-Giménez, reviewed by Ali Brooks

The Fate of Food: What We’ll Eat in a Bigger, Hotter, Smarter World
by Amanda Little, reviewed by Donald C. Cole

Mouthfeel: How Texture Makes Taste
by Ole G. Mouritsen and Klavs Styrbæk,translated by Mariela Johansen, reviewed by Joel Dickau

Wilted: Pathogens, Chemicals, and the Fragile Future of the Strawberry Industry
by Julie Guthman, reviewed by Laura-Anne Minkoff-Zern

Whitewash: The Story of a Weed Killer, Cancer, and the Corruption of Science
by Carey Gillam, reviewed by Nick Rose

Domestication Gone Wild: Politics and Practices of Multispecies Relations
edited by Heather Anne Swanson, Marianne Elisabeth Lien, and Gro B. Ween,
reviewed by Daniel Allen Solomon