Editorial Letter | Krishnendu Ray
Beyond Bourdieu: What Tomatoes in Indian Recipes Tell Us about “Taste” | Sucharita Kanjilal
Tsukemono (Japanese pickles) and Their Traditional Vegetables | Aya H. Kimura
How to Stuff a Duck: Learning Artisan Foie Gras Production in France | Jean Lavigne
Risky but Raw: On (Not) Regulating One of the Most High-Risk Dishes in Japan | Benjamin Schrager
Deflated Michelin: An Exploration of the Changes in Values in the Culinary Profession and Industry | Raúl Matta and Padma Panchapakesan
Stirring the Pot: Calendario de Comida 1976, Chicano Art as Food Activism | L. Stephen Velasquez
Don’t Forget the Tomatoes for My Funeral | Teresa Politano
The Year of the Lobster: Decadence and Disgust in Pandemic Times | Andrew Simmons
Mixed Emotions: Cutting and Pasting through Loss, Detritus, and Forced Isolation During COVID-19 | Carolyn Tillie
Herrings, High-Rises, and Hongeo: Encounters with Korean Food Culture | Frank Dax
Rice Cultures of Bengal | Debal Deb
REVIEWS
Fruteros: Street Vending, Illegality, and Ethnic Community in Los Angeles by Rocío Rosales
Reviewed by Noah Allison
Food Routes: Growing Bananas in Iceland and Other Tales from the Logistics of Eating by Robyn Metcalfe
Reviewed by Deborah Cowen
Cookbook Politics by Kennan Ferguson
Reviewed by Jennifer L. Holm
Ottolenghi and the Cakes of Versailles by Laura Gabbert
Reviewed by Joe Karisny
Shifting Food Facts: Dietary Discourse in a Post-Truth Culture by Alissa Overend
Reviewed by Samantha King
The Man Who Ate Too Much: The Life of James Beard by John Birdsall
Reviewed by Jennifer R. Shutek
The Sultan’s Feast: A Fifteenth-Century Egyptian Cookbook
by Ibn Mubārak Shāh; edited, translated, and introduced by Daniel L. Newman
Reviewed by Limor Yungman