Spring 2018, Volume 18 Number 1

gfc_1801_cover
Spring 2018, Volume 18 Number 1

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

RESEARCH ARTICLES
Grocery Auction Games: Distribution and Value in the Industrialized Food System | Micah Marie Trapp

The Julia Child of Chinese Cooking, or the Fu Pei-mei of French Food? Comparative Contexts of Female Culinary Celebrity | Michelle T. King

Exploring the Christmas Eve Menu in Lawrence Durrell’s
Avignon Quintet | Merrianne Timko

Anti-Intellectualism and Natural Food: The Shared Language of Industry
and Activists in America since 1830 | Michael S. Kideckel

Rebelling Woman: Culinary Crime in Pedro Almodóvar’s ¿Qué he hecho
yo para merecer esto!! | Rebeca Maseda

(Re)tasting places | Liselotte Hedegaard

CRITICAL REFLECTION
The Offal Truth | Jake Young

VISUAL ESSAY
Who Harvests Our Food? The Indigenous Roots of a Migrant Farmworker—The Story of Gervasio Peña Lopez | David Bacon

REVIEWS
Chow Chop Suey: Food and the Chinese American Journey
By Anne Mendelson, Reviewed by E. N. Anderson

The Routledge History of Food
Edited by Carol Helstosky, Reviewed by Jacqueline Grady Smith

The Architecture of Taste
By Pierre Hermé, Reviewed by Ellen M. Ireland

Packaged Pleasures: How Technology and Marketing Revolutionized Desire
By Gary S. Cross and Robert N. Proctor, Reviewed by Zenia Malmer

Le sacre du roquefort: L’émergence d’une industrie agroalimentaire—Fin XVIII
siècle–1925
By Sylvie Vabre, Reviewed by Rengenier C. Rittersma

Mincemeat: The Education of an Italian Chef
By Leonardo Luceralli, Reviewed by Younes Saramifar

BOOKS AND FILMS RECEIVED

Winter 2017, Volume 17 Number 4

gfc_1704_cover

Winter 2017, Volume 17 Number 4

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

CULINARY REVOLUTIONS: FOOD, HISTORY, AND IDENTITY IN RUSSIA AND EAST-CENTRAL EUROPE
Introduction: From Revolution to Globalization: Foodways in Russia and East-Central Europe | Mary Neuburger and Keith Livers

The Ethics and Politics of Diet: Tolstoy, Pilnyak, and the Modern Slaughterhouse | Ronald D. LeBlanc

From Fecal Briquettes to Candy Kremlins: The Edible Ideal in Sorokin’s
Prose | Keith Livers

Variations on a Shchi Theme: Collective Dining and Politics in the
Early USSR | François-Xavier Nérard

Dining in Utopia: A Taste of the Bulgarian Black Sea Coast under
Socialism | Mary Neuburger

Brewing Relations: Coffee, East Germany, and Laos | Andrew Kloiber

To Revive Delight: A Poet’s Restaurant Reviews in Early 1990s Prague |
Abigail Weil

Marketing Soviet Nostalgia: The Many Faces of Buratino | Laura Goering

Salo, the Ukrainian Pork Fat: Shrugs, Jokelore, and the “Six-Fingered” |
Katrina Kollegaeva

RESEARCH ARTICLES
Emancipation and Domesticity: Decoding Personal Manuscript Cookbooks
from the Soviet Union | Anastasia Lakhtikova

Border Wines: Terroir across Contested Territory | Daniel Monterescu

REVIEWS
The Ethnic Restaurateur
By Krishnendu Ray, Reviewed by Gary Alan Fine

Table Talk: Building Democracy One Meal at a Time
By Janet Flammang, Reviewed by Sam Chapple-Sokol

Food, Families and Work
By Rebecca O’Connell and Julia Brannen, Reviewed by
Andria D. Timmer

Black Labor, White Sugar: Caribbean Braceros and Their Struggle
for Power in the Cuban Sugar Industry
By Philip A. Howard, Reviewed by Marisa Wilson

Refrigeration Nation: A History of Ice, Appliances, and Enterprise in America
By Jonathan Rees, Reviewed by Cody Whetstone

Inventing the Pizzeria: A History of Pizza Making in Naples
By Antonio Mattozzi, Reviewed by Julian Linke

BOOKS AND FILMS RECEIVED

Fall 2017, Volume 17 Number 3

gfc_1703_cover

Fall 2017, Volume 17 Number 3

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

CULINARY GLOBALIZATION AND HERITAGE POLITICS: CHINA, JAPAN, AND SOUTH KOREA
Global Engagement for Local and Indigenous Tastes: Culinary Globalization
in East Asia | Stephanie Assmann

Let Them Eat Royal Court Cuisine! Heritage Politics of Defining Global Hansik | Chi-Hoon Kim

Culinary Politics in Japan: The Shokuiku Campaign | Stephanie Assmann

The Cultural Politics of Food: Rice as an Anti-Globalization
Project | Ding-Tzann Lii

Kyoto Cuisine Gone Global | Greg de St. Maurice

Beyond Merroir: The Okinawan Taste for Clams | C. Anne Claus

The Transformation of Pig Feasts in Rural Northeast China |
Ann Veeck, Hongyan Yu, and Gregory Veeck

China’s Emerging Food Media: Promoting Culinary Heritage in the
Global Age | Lanlan Kuang

Historical Reflections on Culinary Globalization in East Asia | Eric C. Rath

CREATIVE REFLECTIONS
Cooking for Democracy | Joseph Heathcott

Griswold No. 10. | Andrew Furman

REVIEW ESSAY
Food Culture at the Margins of Consumption: Two New Books on Eating
Disorders | Emily J.H. Contois

REVIEWS
Food Consumption in Global Perspective: Essays in the Anthropology of Food in
Honour of Jack Goody
Edited by Jakob A. Klein and Anne Murcott, Reviewed by Jesse Dart

Just Food: Philosophy, Justice and Food
Edited by J.M. Dieterle, Reviewed by Pascale Joassart-Marcelli

Empire of Tea: The Asian Leaf that Conquered the World
By Markman Ellis, Richard Coulton, and Matthew Mauger, Reviewed by
Lawrence Zhang

The Brewer’s Tale: A History of the World According to Beer
By William Bostwick, Reviwed by Aaron Ellis

Tasting French Terroir: The History of an Idea
By Thomas Parker, Reviewed by Cristina Adele Solazzo

BOOKS AND FILMS RECEIVED

Summer 2017, Volume 17 Number 2

gfc_1702_cover

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

RESEARCH BRIEF
The Price of Harmony: The Ideology of Japanese Cuisine | Scott Haas

RESEARCH ESSAYS
PB&J: The Rise and Fall of an Iconic American Dish | Steve Estes

Free to Serve? Emergency Food and Volunteer Labor in the Urban U.S. | Maggie Dickinson

From Sensory Capacities to Sensible Skills: Experimenting with El Celler
de Can Roca | Ana María Ulloa, Josep Roca, and Hèloïse Vilaseca

Turning Passion into Profession: A History of Craft Beer in Italy |
Matteo Fastigi and Jillian R. Cavanaugh

Commensality, Politics, and Plato | Michael Jackson and Damian Grace

CREATIVE REFLECTIONS
Lee Makes Rugelach | Misha Volf

The Wonder of Bread: Teaching University Students the Cost of Eating
with Their Hands | Eric Pallant

REVIEW ESSAYS
Innovative Directions in Philosophy of/through Food | Joey Tuminello

The Rewards of (Gluten) Intolerance | Bethany F. Econopouly
and Stephen S. Jones

REVIEWS
Falafel Nation: Cuisine and the Making of National Identity in Israel
By Yael Raviv, Reviewed by Richard Klin

Pawpaw: In Search of America’s Forgotten Fruit

By Andrew Moore, Reviewed by Khristopher Flack

Thirsty Dragon: China’s Lust for Bordeaux and the Threat to the

World’s Best Wines
By Suzanne Mustacich, Reviewed by Jean DeBernardi

First Bite: How We Learn to Eat

By Bee Wilson, Reviewed by Lexi Earl

Divided Spirits: Tequila, Mezcal, and the Politics of Production

By Sarah Bowen, Reviewed by Lindi Masur

BOOKS AND FILMS RECEIVED

Spring 2017, Volume 17 Number 1

gfc_1701_cover

Spring 2017, Volume 17 Number 1

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

ROUNDTABLE DISCUSSION
Immigrant Labor, Food Politics: A Dialogue between the Authors of Four Recent Books about the Food System | Margaret Gray, Sarah Horton, Vanesa Ribas, and Angela Stuesse

RESEARCH ESSAYS
Willing (White) Workers on Organic Farms? Reflections on Volunteer
Farm Labor and the Politics of Precarity
| Julie Guthman

Make America’s (Foodways) Great Again: Nostalgia, Early
Twentieth-Century Dietary Critiques, and the Specter of Obesity
in Contemporary Food Commentary
| Chin Jou

“Lose Like a Man”: Gender and the Constraints of Self-Making
in Weight Watchers Online
| Emily Contois

Singapore Hawker Centers: Origins, Identity, Authenticity, and
Distinction
| Andrew Tam

Modern Chinese History as Reflected in a Teahouse Mirror | Carolyn Phillips

VISUAL ESSAY
Oakland’s Friday Farmers’ Market and Its Vegetable Vocabulary of Love | David Bacon

REVIEW ESSAYS
The Seeds beneath the Snow: A Commentary on Two Films about the Svalbard Global Seed Vault | Tracey Heatherington

Historiography of the Appetites: A Note on the Edible Series from Reaktion Books and the Commodity Model of Global Food History | Benjamin Aldes Wurgaft

REVIEWS
Learning to Like Muktuk: An Unlikely Explorer in Territorial Alaska
By Penelope S. Easton, Reviewed by Sveta Yamin-Pasternak

Eating Words: A Norton Anthology of Food Writing
Edited by Sandra M. Gilbert and Roger J. Porter, Reviewed by Tanfer Emin Tunc

Organic Struggle: The Movement for Sustainable Agriculture in the United States
By Brian K. Obach, Reviewed by Bradley M. Jones

Knish: In Search of the Jewish Soul Food
By Laura Silver, Reviewed by Claudia Raquel Prieto Piastro

Nutritionism: The Science and Politics of Dietary Advice
By Gyorgy Scrinis, Reviewed by Lua Wilkinson

Raise: What 4-H Teaches 7 Million Kids and How Its Lessons Could
Change Food and Farming Forever

By Kiera Butler, Reviewed by Ryan Phillips

Top Photo:
Maki” by Julie-Anne Cassidy and Maryse St-Amand © 2015.