Editorial Letter | Jaclyn Rohel
URBAN TRANSFORMATIONS
New York Palimpsest: Berenice Abbott’s Depression-Era Foodscape | Rick Halpern
Resistances from a Stubborn Past: London’s Fading Eel, Pie, and Mash Shops | Stuart Freedman
Tea Art: Reconfiguring Ethics in Contemporary Urban China | Thiago Braga
Tasting the “Future of Food” on a Bay-Area Cellular Agriculture Tour | Sarah-Louise Ruder, Evan Bowness, Angela McIntyre, Atlanta Grant, and Lenore Newman
WORK & PLAY
Truita de pedres, a Catalan Recipe for Visualizing Women’s Domestic Work | Cristina Fernández Recasens
“She’s Afraid of Gaining Weight and Losing Her Husband”: Affective Political Ecology and the Sociality of Disordered Eating in Rural Appalachia | Annie Koempel
Cooking Up a Distinctly Singaporean Tamil Cuisine | Indira Arumugam
Breaking the Mold: How Jell-O Helped Women Get Creative in the Kitchen | Julia Segal
MARKET VALUES
Fertile Ground Food Cooperative: Building a Black-Led Grocery Store in a Southern City | Ajamu Amiri Dillahunt-Holloway
Nostalgia and the Protection of White Supremacy at a Public Farmers’ Market | Angela Babb, Megan Betz, Sang-hyoun Pahk, and Isis Smith
The Value of the Taiwanese Caishichang: A Photo Essay | Ellen Meiser
REVIEWS
The Delicacy, a film by Jason Wise, reviewed by Shingo Hamada
What a Mushroom Lives For: Matsutake and the Worlds They Make by Michael J. Hathaway, foreword by Anna Lowenhaupt Tsing, reviewed by Jakob Klein
Violent Appetites: Hunger in the Early Northeast by Carla Cevasco, reviewed by Dana Landress
Fermented Foods: The History and Science of a Microbiological Wonder by Christine Baumgarthuber, reviewed by Molly McConnell
Feasting and Fasting in Opera: From Renaissance Banquets to the Callas Diet by Pierpaolo Polzonetti, reviewed by Sadie Menicanin
A Short History of Spaghetti with Tomato Sauce by Massimo Montanari, translated by Gregory Conti, reviewed by Rosaria Moretti