Summer 2023, Volume 23 Number 2

Editorial Letter | Jaclyn Rohel


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

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


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


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