Summer 2018, Volume 18 Number 2

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Summer 2018, Volume 18 Number 2

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

SOAS FOOD STUDIES CENTRE DISTINGUISHED LECTURE
Consumer Citizenship: Instant Noodles in India | Amita Baviskar

RESEARCH ESSAYS
Advertising Indians | Neil Oatsvall

Transparency and the Factory Farm: Agritourism and Counter-Activism at Fair Oaks Farms | Jan Dutkiewicz

“You Can Never Give Up Siyez If You Taste It Once”: Local Taste, Global Markets, and the Conservation of Einkorn, an Ancient Wheat | Nurcan Atalan-Helicke

“Someone Else’s Land is Our Garden!”: Risky Labor in Taipei’s Indigenous Food Boom | Tomonori Sugimoto

Revisiting Coca-Cola’s “Accidental” Entry into Communist Europe | Albena Shkodrova

CRITICAL REFLECTION
Fresh Green Peas | Rose Rappoport Moss

VISUAL ESSAY
Food Sovereignty and Farmer Suicides: Synthesizing Political Ecologies of Health and Education in Karnataka, India | David Meek

REVIEWS
Edible Memory: The Lure of Heirloom Tomatoes & Other Forgotten Foods
By Jennifer A. Jordan, Reviewed by Jessica Carbone

The Politics of the Pantry: Stories, Food, and Social Change
By Michael Mikulak, Reviewed by Ferne Edwards

Fast Food: The Good, the Bad and the Hungry
By Andrew F. Smith, Reviewed by Chin Jou

Ten Restaurants That Changed America
By Paul Freedman, Reviewed by Todd C. Ream

Butter: A Rich History
By Elaine Khosrova, Reviewed by Françoise R.L. Auvray

The Natural Art of Cheesemaking
By David Asher, Reviewed by Theodore Rend Barton

BOOKS AND FILMS RECEIVED

JUST DESSERTS
Reactive Taste | Richard Wilk

Spring 2018, Volume 18 Number 1

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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

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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

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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

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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