Spring 2022, Volume 22 Number 1

Editorial Letter | Josée Johnston

FOODS ON THE MOVE

The Nation and the Noodle: Indomie and Identity in Indonesia | Joe Clifford

Who Eats, Where, What, and How? COVID-19, Food Security, and Canadian Foodscapes | Kimberly Hill-Tout, Claudia Hirtenfelder, Kiera E. B. McMaster, and Megan Herod

Follow the Ferments: Inclusive Food Governance in Arizona | Sara El-Sayed and Christy Spackman

FLOWS OF FOOD, POWER, AND TASTE

From “Isn’t It Raw?” to Everyday Food: Authenticating Japanese Food in Perth, Australia | Satomi Fukutomi

Farmworkers, Climate Change, and “Converging Crises” | Anelyse M. Weiler

“Nothing says gentrification like being able to order a cortado”: How does food reinforce gentrification…but also inspire resistance? A conversation with Alison Hope Alkon, Yuki Kato, and Joshua Sbicca | Josée Johnston and Michael Chrobok

ROOTEDNESS IN BODY AND PLACE

The Quest for an Ideal Culinary Hyperlocalism | Samuel Yamashita

Food Access, Identity, and Taste in Two Rural Cuban Communities | Krystyn R. Moon, Jennifer Rhode Ward, José Vazquez Rodriguez, Jorge Foyo

Does This Make Me Look Fat? | Nancy Gagliardi

“El Viudo De Pescado”: Living Waters, Living Food | Diana Bocarejo and Rafael Diaz

FOOD AND FAMILY

Lola’s Good Corn | Sandra Trujillo

Table for One: The Best Seat in the House | Michael DiMartino

A Personal History of Jamaican Black Cake | Corrine Collins

REVIEWS

The Problem with Feeding Cities: The Social Transformation of Infrastructure, Abundance, and Inequality in America, by Andrew Deeners
reviewed by Tiana Bakić Hayden

Peach State, by Adrienne Su
reviewed by Eric Himmelfarb

FAT, by Regina Hofer
reviewed by Kathleen LeBesco

Amber Waves: The Extraordinary Biography of Wheat, from Wild Grass to World Megacrop, by Catherine Zabinski
reviewed by André Magnan

Roadrunner: A Film about Anthony Bourdain, by Morgan Neville
reviewed by Signe Rousseau

On an Empty Stomach: Two Hundred Years of Hunger Relief, by Tom Scott-Smith
reviewed by Benjamin Siegel

Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal, by Mark Bittman
reviewed by Johanna Wilkes