Fall 2019, Volume 19 Number 3

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FROM THE EDITOR
Editor’s Letter | Daniel Bender

PRESERVATIONS
The Race against Rot: Gastronomica’s New Editorial Team Weighs in on Saving Food | Anelyse M. Weiler, Sarah Elton, and Josée Johnston, eds

Preservation Pedagogy | Donna Gabaccia, with Nana Frimpong and Gillian MacCulloch

Food Savers or Food Saviors? Food Waste, Food Recovery Networks, and Food Justice | Leda Cooks

SURVIVALS
Survival in a Climate of Change: The Origins and Evolution of Nomadic Dairying in Mongolia | Paul S. Kindstedt and Tsetsgee Ser-Od

Sourcing and Saving Food in Siberian Kitchens | Sharon Hudgins

PRACTICES/TRADITIONS
Un-Modernist Cuisine | Helen Veit with Sean Sherman and Elizabeth Woody

Savoring Decay: Cheese, Heritage, and the Allure of Imminent Dissolution | Harry G. West

The Art of Saving Food: Preserving Gestures in Ymane Fakhirs Video Installation, Handmade (2011–12) | Sylvie Durmelat

SALVATIONS/WELL-BEING
The Gastronomical “She”: Narrating (Dis)Embodiment in M.F.K. Fisher’s Memoir | Victoria Burns

Saving Food, Saving Culture

Happy Treat: Food and Drink as Important Parts of Daily Life and Happiness | Ines Sučić, Tihana Brkljačić, Ljiljana Kaliterna Lipovčan, Renata Glavak-Tkalić, Lana Lučić

REVIEWS
French Gastronomy and the Magic of Americanism
By Rick Fantasia, reviewed by Sarah Cappeliez

Sugar and the Making of International Trade Law
By Michael Fakhri, reviewed by Ernesto Hernández-López

Food and Health in Early Modern Europe: Diet, Medicine and Society, 1450–1800
By David Gentilcore, reviewed by Ellen M. Ireland

Pressure Cooker: Why Home Cooking Won’t Solve Our Problems and What We Can Do about It
By Sarah Bowen, Joslyn Brenton, and Sinikka Elliott, reviewed by Josée Johnston

Feed the Resistance: Recipes + Ideas for Getting Involved
By Julia Turshen, reviewed by Jennifer O’Connor

Potato
By Rebecca Earle, reviewed by Amy Trubek

Keepers of the Future: La Coordinadora of El Salvador
By Avi Lewis, Director, reviewed by Anelyse M. Weiler

Spring 2019, Volume 19 Number 1

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FROM THE EDITOR
Editor’s Letter | Melissa L. Caldwell

RESEARCH ARTICLES
Legalism in the Kitchen: Relativizing the Ethics and Performance of Gastronomic Expertise | Michael Herzfeld

Potatoes and the Pursuit of Happiness | Rebecca Earle

On Apples and Anarchy | Kathryn R. Falvo

Life below the Bombing: How the Champagne Caves Saved the City of Reims, France, and Its People during World War I | Karl J. Peterson

Digging In | David Haeselin

The Hansik Globalization Campaign: A Malaysian Critique | Gaik Cheng Khoo

Old Sake in New Glasses: Reframing Japan’s National Drink through Global Wine Culture | Chuanfei Wang

RE-EXAMINING THE CONTESTED GOOD
Re-examining the Contested Good: Proceedings from a Postgraduate Workshop on Good Food | Katharina Graf, Anna Cohen, Brandi Simpson Miller, and Francesca Vaghi

Making Good Meat: From Draft Animal to Local Speciality | Anna Colquhoun

A Good Death: Livestock Slaughter as Alternative Food System Advocacy | Megan Larmer

Impure Foods: Entanglements of Soil, Food, and Human Health in Bangladesh | Camelia Dewan

Global Food Systems and Local Diets | Mehroosh Tak

Children’s Food: Material and Discursive Contradictions | Francesca Vaghi

The Price of Homemade Bread | Katharina Graf

Can the Food of Our Enemies Become Good Food? | Claudia Prieto-Piastro

The Moral and Ethical Aspects of Gold Coast Foodways | Brandi Simpson Miller

Postcolonial Macau: Race, Morality, Taste, and Power | Mukta Das

REVIEW ESSAY
Liquid Power: Advanced Orientalism and True Taste in Japanese Whiskies | Merry White

REVIEWS
The Fermented Man: A Year on the Front Lines of a Food Revolution
By Derek Dellinger, reviewed by William Barton

Meat Culture
Edited by Annie Potts, reviewed by Nathan Poirer

Coming to My Senses: The Making of a Counterculture Cook
By Alice Waters, reviewed by Todd C. Ream

Interpreting Food at Museums and Historic Sites
By Michelle Moon, reviewed by Mark S. Warner

BOOKS AND FILMS RECEIVED

Winter 2018, Volume 18 Number 4

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FROM THE EDITOR
Editor’s Letter | Melissa L. Caldwell

SOAS FOOD STUDIES CENTRE DISTINGUISHED LECTURE
Changing Tastes? The Evolution of Dining Out in England | Alan Warde

RESEARCH ESSAYS
Food Is the New Jazz? Jack Kerouac and Food Writing | Bo McMillan

Maternal Food Memories in Lin Cheng-sheng’s 27°C: Loaf Rock and Eric Khoo’s Recipe: A Film on Dementia | Michelle E. Bloom

Productivism, Agroecology, and the Challenge of Feeding the World | Devon Sampson

Bottles of Art, Works of Alcohol | Jim Drobnick

A Tale of Two Cities: Differences in Wine Culture in Nice and London | Lacey Gibson

When the Kids Conquered the Kitchen: Danish Taste Education and the New Nordic Kitchen | Karen Wistoft and Lars Qvortrup

CRITICAL REFLECTION
Still Life, With Lobster | Kelly Alexander

REVIEWS
Food in Time and Place: The American Historical Association Companion to Food History
Edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala, Reviewed by Todd C. Ream

Food across Borders
Edited by Matt Garcia, E. Melanie DuPuis, and Don Mitchell, Reviewed by Natalie Santizo

Personalities on the Plate: The Lives and Minds of Animals We Eat
By Barbara J. King, Reviewed by Amy Leigh Field

Eating to Learn, Learning to Eat: The Origins of School Lunch in the United States
By A. R. Ruis, Reviewed by Mark D’Alessandro

Making Modern Meals: How Americans Cook Today
By Amy B. Trubek, Reviewed by Lindi J. Masur

Sugar: The World Corrupted, from Slavery to Obesity
By James Walvin, Reviewed by Rien Fertel

BOOKS AND FILMS RECEIVED

Fall 2018, Volume 18 Number 3

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FROM THE EDITOR
Editor’s Letter | Melissa L. Caldwell

RESEARCH ESSAYS
Re-Regulating Loncheras, Food Trucks, and their Clientele: Navigating Bureaucracy and Enforcement in New Orleans | Sarah Fouts

Wild Cuisine and Canadianness: Creeping Rootstalks and Subterranean Struggle | Natalie Doonan

Recipes as Culinary Communication in a Canadian Art Museum: Lobster Soufflé, Beef Stroganoff, and the Tensions of Gourmet Cooking in the 1960s | Irina D. Mihalache

Contending the Rural: Food Commodities and Regimes of Value in China | Sacha Cody

Australian Wine Labels: Terroir without Terror | Moya Costello, Robert Smith, and Leonie Lane

Dieting in the Long Sixties: Constructing the Identity of the Modern American Dieter | Nancy Gagliardi

CRITICAL REFLECTION
Follow That Pig: Visually Charting Enhanced Learning in a Culinary School Butchery Class | Mark D’Alessandro

REVIEWS
The Search for General Tso
Directed by Ian Cheney, Reviewed by Paul Durrenberger

Fasting and Feasting: The Life of Visionary Food Writer Patience Gray
By Adam Federman, Reviewed by Sarah Elton

Big Hunger: The Unholy Alliance between Corporate America and Anti-Hunger Groups
By Andrew Fisher, Reviewed by Stephanie Galinson

Candy: A Century of Panic and Pleasure
By Samira Kawash, Reviewed by Barbara Tagliaferro

The Cooking Gene: A Journey through African-American Culinary History in the Old South
By Michael W. Twitty, Reviewed by Beth Timmers

Harvest: Field Notes from a Far-Flung Pursuit of Real Food
By Max Watman, Reviewed by William Barton

BOOKS AND FILMS RECEIVED