Fall 2022, Volume 22 Number 3

Editorial Letter | Melissa Fuster

CONFLICTS AND TRANSFORMATIONS

The War in Ukraine and Food Security in Eastern Europe |
Eszter Krasznai Kovács, Agata Bachórz, Natasha Bunzl, Diana Mincyte, Fabio Parasecoli, Simone Piras, and Mihai Varga

Designing the Future of Polish Food: How Cosmopolitan Tastemakers Prototype a National Gastronomy | Mateusz Halawa and Fabio Parasecoli

Eating America | Joanne Jacobson

Tangled | Jaina Cipriano

UPROOTED AND TRANSFORMED

Across Time, Space, and Matter: A Panel Discussion on Food in the Hispanic World | H. Rosi Song, Rebecca Earle, Melissa Fuster, Lara Anderson, and Jordana Mendelson

Who Owns Bogurar Doi? An Ethnography of Placemaking and Craftsmanship in Bangladesh | Ishita Dey

Toast Hawaii | Sebastian Ocklenburg

Immigrant Birds: Serbian-Style Fried Chicken in the Magic City | Matthew Meduri

ADAPTING FOR OTHERS

The Language of Spoons | Kristin King Gilbert

The “Worst Dinner Guest Ever”: On “Gut Issues” and Epistemic Injustice at the Dinner Table | Megan A. Dean

When Knowledge Is Not Enough | Robert T. Valgenti

Doubtful Guests, Harassed Hosts, and the Golden Rule | Matthew Smith

Epistemic Exuberance at the Dinner Table: A Response to Megan A. Dean | Jacques Rousseau

Short Breaks Are for Hot Chocolate, Long Breaks Are for Salads,Weekends Are for Baking: On Being a Graduate Student during COVID-19 | Noha Fikry

REMEMBERING AND PRESERVING

Embodied Knowledge in a Family Photograph | Jay DiBiasio

Eva’s Bowl | Barb Webb

REVIEWS

Food in Cuba: The Pursuit of a Decent Meal, by Hanna Garth
reviewed by Olivia Barnett-Naghshineh

Food Insecurity on Campus: Action and Intervention, edited by Katharine M. Broton and Clare L. Cady
reviewed by Michael Classens

Planet Palm: How Palm Oil Ended Up in Everything—and Endangered the World by Jocelyn C. Zuckerman
reviewed by Jamie Cohen

Food for the Rest of Us, directed by Caroline Cox
reviewed by Ayana Curran-Howes

L’unique et le véritable: Réputation, origine et marchés alimentaires (vers 1680–vers 1830) by Philippe Meyzie
reviewed by Rengenier C. Rittersma

How the Other Half Eats: The Untold Story of Food and Inequality in America by Priya Fielding-Singh
reviewed by Tiana Bakić Hayden

Summer 2022, Volume 22 Number 2

Editorial Letter: The Miracle of Castelvetro | Lisa Haushofer

Miracle in a Time of Dregs | Gregory Emilio

FOUND IN TRANSLATION: BARRIERS OF LANGUAGE

Translating Foods of the World: A Roundtable Discussion on the Challenges and Triumphs of Translating Foods | hosted by Krishnendu Ray, featuring Miranda Brown, Saumya Gupta, Eric C. Rath, and Robert T. Valgenti

Recipe for Rice and Beans: Sabor and Culinary Imaginaries in Puerto Rico in Ana Lydia Vega and Carmen Aboy Valldejuli | Mónica B. Ocasio Vega

ACROSS BORDERS: MIGRANT EXPERIENCES

what is fried is gold | Jason Edward Pagaduan

“Looking for true Mexican food in Charlotte”: Insights into How Authenticity Is Produced, Experienced, and Interpreted in Migrant Food Spaces | Consuelo Carr Salas, Colleen Hammelman, Sara Tornabene

Seeing Mediterranean: How Food Journalists Re-Imagined the Middle East and North Africa in the Twentieth-Century United States | Jennifer Dueck

BEYOND PROFESSIONAL DEMARCATIONS: FOOD AND AGRICULTURAL IMAGINARIES

Biodynamic Viticulture, or The Effectiveness of Symbols | Eleonora Rossero, Andrea Barbieri

“Leave No Stone Unturned”: Sustainable Belonging and Desirable Futures of African American Food Imaginaries | Endia Louise Hayes, Norah MacKendrick

B. Smith (1949–2020)—In Memoriam | Kimberly D. Nettles-Barcelón

PRESERVED FOR TOMORROW: BOUNDARIES OF TIME

Today’s Children, Tomorrow’s Meals: Rooftops as Spaces of Nurturance in Contemporary Egypt | Noha Fikry

Preserving Flesh and Spanning Families | Indira Arumugam

Two Words That Will Get You Out of Any Jam and into Your Best Life | Kelly White

REVIEWS

Table Lands: Food in Children’s Literature, by Kara K. Keeling and Scott T. Pollard
reviewed by Shayne Leslie Figueroa

A Recipe for Gentrification: Food, Power, and Resistance in the City, edited by Alison Hope Alkon, Yuki Kato, and Joshua Sbicca
reviewed by Sarah Fouts

Porkopolis: American Animality, Standardized Life, & the Factory Farm, by Alex Blanchette
reviewed by Josée Johnston

Taste Makers: Seven Immigrant Women Who Revolutionized Food in America, by Mayukh Sen,
reviewed by Alice McLean

Our Daily Bread: A Meditation on the Cultural and Symbolic Significance of Bread throughout History, by Predrag Matvejević, translated by Christina Pribichevich-Zorić,
reviewed by Todd C. Ream

Feral Atlas: The More-than-Human Anthropocene, curated and edited by Anna L. Tsing, Jennifer Deger, Alder Saxena Keleman, and Feifei Zhou
reviewed by Janita Van Dyk

Spring 2022, Volume 22 Number 1

Editorial Letter | Josée Johnston

FOODS ON THE MOVE

The Nation and the Noodle: Indomie and Identity in Indonesia | Joe Clifford

Who Eats, Where, What, and How? COVID-19, Food Security, and Canadian Foodscapes | Kimberly Hill-Tout, Claudia Hirtenfelder, Kiera E. B. McMaster, and Megan Herod

Follow the Ferments: Inclusive Food Governance in Arizona | Sara El-Sayed and Christy Spackman

FLOWS OF FOOD, POWER, AND TASTE

From “Isn’t It Raw?” to Everyday Food: Authenticating Japanese Food in Perth, Australia | Satomi Fukutomi

Farmworkers, Climate Change, and “Converging Crises” | Anelyse M. Weiler

“Nothing says gentrification like being able to order a cortado”: How does food reinforce gentrification…but also inspire resistance? A conversation with Alison Hope Alkon, Yuki Kato, and Joshua Sbicca | Josée Johnston and Michael Chrobok

ROOTEDNESS IN BODY AND PLACE

The Quest for an Ideal Culinary Hyperlocalism | Samuel Yamashita

Food Access, Identity, and Taste in Two Rural Cuban Communities | Krystyn R. Moon, Jennifer Rhode Ward, José Vazquez Rodriguez, Jorge Foyo

Does This Make Me Look Fat? | Nancy Gagliardi

“El Viudo De Pescado”: Living Waters, Living Food | Diana Bocarejo and Rafael Diaz

FOOD AND FAMILY

Lola’s Good Corn | Sandra Trujillo

Table for One: The Best Seat in the House | Michael DiMartino

A Personal History of Jamaican Black Cake | Corrine Collins

REVIEWS

The Problem with Feeding Cities: The Social Transformation of Infrastructure, Abundance, and Inequality in America, by Andrew Deeners
reviewed by Tiana Bakić Hayden

Peach State, by Adrienne Su
reviewed by Eric Himmelfarb

FAT, by Regina Hofer
reviewed by Kathleen LeBesco

Amber Waves: The Extraordinary Biography of Wheat, from Wild Grass to World Megacrop, by Catherine Zabinski
reviewed by André Magnan

Roadrunner: A Film about Anthony Bourdain, by Morgan Neville
reviewed by Signe Rousseau

On an Empty Stomach: Two Hundred Years of Hunger Relief, by Tom Scott-Smith
reviewed by Benjamin Siegel

Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal, by Mark Bittman
reviewed by Johanna Wilkes

Winter 2021, Volume 21 Number 4

Editorial Letter | Daniel E. Bender and Signe Rousseau

IMMOBILITY AND FRICTIONS

Uncontrolled Movements: An Overview of Abdicated Control in Florida’s Prison Food Spaces | John Daimoku Kingham

Challenging Power, Fighting for Food: A Gastronomica Call for Submissions on Food and Activism | Josée Johnston, Koby Song-Nichols, and Michael Chrobok

Adirondack Mountain Oysters | Luke McNally

Why I Am Mad about the Ducks | Amy B. Trubek

ON THE MOVE

“Swiggy it!”: Food Delivery, Gastro Geographies, and the Shifting Meaning of the Local in Pandemic India | Tulasi Srinivas

Playing with Our Food | Cheryl Cheung

Classical Dishes, Taste, and Violence | Joel Rodrigues

ACROSS THE LINES

Sake Journal (Goshu no nikki): Japan’s Oldest Guide to Brewing | Eric C. Rath

Toward “Translating the Foods of the World”: A Gastronomica Call for Submissions | Eric C. Rath

An Education of the Senses at the University of California, Berkeley: Alice Waters from Then to Now | Cari Borja

50 Years On, Did Alice Waters Change Food Forever? | The Gastronomica Editorial Collective

Tipping the Scales | David Szanto

Ferment | Monica Rico

Sacrament | Monica Rico

Food Activism and Language in a Slow Food Italy Restaurant Menu | Carole Counihan

What to Read Now: An Interview with Kim Walker and Mark Nesbitt, authors of Just the Tonic: A Natural History of Tonic Water | Jaclyn Rohel

REVIEWS

Farmsteaders, a film by Shaena Mallett
reviewed by Alissa Boochever

The Uncertainty Mindset: Innovation Insights from the Frontiers of Food, by Vaughn Tan
reviewed by John Broadway

Tasting Difference: Food, Race, and Cultural Encounters in Early Modern Literature, by Gitanjali G. Shahani
reviewed by Sakshi Dogra

Right to Harm, a film by Matt Wechsler and Annie Speicher
reviewed by Allison Gray

Epistenology: Wine as Experience, by Nicola Perullo
reviewed by Anthony Palmiscno

Craft: An Argument, by Pete Brown
reviewed by Katie Schwind

FoodWISE: A Whole Systems Guide to Sustainable and Delicious Food Choices, by Gigi Berardi
reviewed by Sarra Talib

Fall 2021, Volume 21 Number 3

Editorial Letter | Krishnendu Ray

Beyond Bourdieu: What Tomatoes in Indian Recipes Tell Us about “Taste” | Sucharita Kanjilal

Tsukemono (Japanese pickles) and Their Traditional Vegetables | Aya H. Kimura

How to Stuff a Duck: Learning Artisan Foie Gras Production in France | Jean Lavigne

Risky but Raw: On (Not) Regulating One of the Most High-Risk Dishes in Japan | Benjamin Schrager

Deflated Michelin: An Exploration of the Changes in Values in the Culinary Profession and Industry | Raúl Matta and Padma Panchapakesan

Stirring the Pot: Calendario de Comida 1976, Chicano Art as Food Activism | L. Stephen Velasquez

Don’t Forget the Tomatoes for My Funeral | Teresa Politano

The Year of the Lobster: Decadence and Disgust in Pandemic Times | Andrew Simmons

Mixed Emotions: Cutting and Pasting through Loss, Detritus, and Forced Isolation During COVID-19 | Carolyn Tillie

Herrings, High-Rises, and Hongeo: Encounters with Korean Food Culture | Frank Dax

Rice Cultures of Bengal | Debal Deb

REVIEWS

Fruteros: Street Vending, Illegality, and Ethnic Community in Los Angeles by Rocío Rosales
Reviewed by Noah Allison

Food Routes: Growing Bananas in Iceland and Other Tales from the Logistics of Eating by Robyn Metcalfe
Reviewed by Deborah Cowen

Cookbook Politics by Kennan Ferguson
Reviewed by Jennifer L. Holm

Ottolenghi and the Cakes of Versailles by Laura Gabbert
Reviewed by Joe Karisny

Shifting Food Facts: Dietary Discourse in a Post-Truth Culture by Alissa Overend
Reviewed by Samantha King

The Man Who Ate Too Much: The Life of James Beard by John Birdsall
Reviewed by Jennifer R. Shutek

The Sultan’s Feast: A Fifteenth-Century Egyptian Cookbook
by Ibn Mubārak Shāh; edited, translated, and introduced by Daniel L. Newman

Reviewed by Limor Yungman