Editorial Letter | Daniel E. Bender and Signe Rousseau
IMMOBILITY AND FRICTIONS
Uncontrolled Movements: An Overview of Abdicated Control in Florida’s Prison Food Spaces | John Daimoku Kingham
Challenging Power, Fighting for Food: A Gastronomica Call for Submissions on Food and Activism | Josée Johnston, Koby Song-Nichols, and Michael Chrobok
Adirondack Mountain Oysters | Luke McNally
Why I Am Mad about the Ducks | Amy B. Trubek
ON THE MOVE
“Swiggy it!”: Food Delivery, Gastro Geographies, and the Shifting Meaning of the Local in Pandemic India | Tulasi Srinivas
Playing with Our Food | Cheryl Cheung
Classical Dishes, Taste, and Violence | Joel Rodrigues
ACROSS THE LINES
Sake Journal (Goshu no nikki): Japan’s Oldest Guide to Brewing | Eric C. Rath
Toward “Translating the Foods of the World”: A Gastronomica Call for Submissions | Eric C. Rath
An Education of the Senses at the University of California, Berkeley: Alice Waters from Then to Now | Cari Borja
50 Years On, Did Alice Waters Change Food Forever? | The Gastronomica Editorial Collective
Tipping the Scales | David Szanto
Ferment | Monica Rico
Sacrament | Monica Rico
Food Activism and Language in a Slow Food Italy Restaurant Menu | Carole Counihan
What to Read Now: An Interview with Kim Walker and Mark Nesbitt, authors of Just the Tonic: A Natural History of Tonic Water | Jaclyn Rohel
REVIEWS
Farmsteaders, a film by Shaena Mallett
reviewed by Alissa Boochever
The Uncertainty Mindset: Innovation Insights from the Frontiers of Food, by Vaughn Tan
reviewed by John Broadway
Tasting Difference: Food, Race, and Cultural Encounters in Early Modern Literature, by Gitanjali G. Shahani
reviewed by Sakshi Dogra
Right to Harm, a film by Matt Wechsler and Annie Speicher
reviewed by Allison Gray
Epistenology: Wine as Experience, by Nicola Perullo
reviewed by Anthony Palmiscno
Craft: An Argument, by Pete Brown
reviewed by Katie Schwind
FoodWISE: A Whole Systems Guide to Sustainable and Delicious Food Choices, by Gigi Berardi
reviewed by Sarra Talib