Spring 2023, Volume 23 Number 1

Editorial Letter | James Farrer


Diptychs from Las Californias | Jess Stephens


Theorizing Authenticity: Introduction to the Special Section | Lauren Crossland-Marr and Elizabeth L. Krause

Authentic Possibilities: Uncommon Lessons from Slow Figs and Fast Fashion | Elizabeth L. Krause

Authenticity and Its Perils: Who Is Left Out When Food Is “Authentic”? | Jillian R. Cavanaugh

Quality and Genuineness in the World of Sicilian Olive Oil | Amanda Hilton

Crafting Futures through Cheese-Making in Val Taleggio (Northern Italy) | Cristina Grasseni


Toward a Poetics of Chile . . . in Another Mexico | Victor Valle

Setting the Table for Friendship | Janita Van Dyk

Kitchen Bytes: The Retrofuturism of Kitchen Computers and Robots | Alex Ketchum


The Map and the Menu: Julia Child and Changing Definitions of the US Frontier | Blake Allmendinger

From Panocha to Fudge: Mexican Roots of an American Candy | Patrick Charbonneau and Jeffrey M. Pilcher

Recreating Colonial Mexican Fudge: Panochita in the Culinaria Kitchen Laboratory | Patrick Charbonneau, Kelsey Kilgore, and Jeffrey M. Pilcher


Tainted Tap: Flint’s Journey from Crisis to Recovery by Katrinell M. Davis, reviewed by Alison Hope Alkon

Meat the Future , a flim by Liz Marshall, reviewed by Joel Dickau

Gastropolitics and the Specter of Race: Stories of Capital, Culture, and Coloniality in Peru by María Elena García, reviewed by Joseph P. Feldman

The Scarcity Slot: Excavating Histories of Food Security by Amanda Logan, reviewed by Joeva Sean Rock

Diners, Dudes, and Diets: How Gender and Power Collide in Food Media and Culture by Emily J. H. Contois, reviewed by Ana Tominc