Winter 2021, Volume 21 Number 4

Editorial Letter | Daniel E. Bender and Signe Rousseau


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


“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


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


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