Winter 2015, Volume 15, Number 4

Winter 2015, Volume 15, Number 4

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

MEET THE AUTHOR
Interview with Antonio Mattozzi, author of Inventing the Pizzeria: A History of Pizza Making in Naples | Zachary Nowak

RESEARCH BRIEFS
Waste, Incorporated | Chika Watanabe

The Hollow Knock and Other Sounds in Recipes | Anna Harris

Lowcountry Visions: Foodways and Race in Coastal South Carolina | Levi Van Sant

Sriracha: Lessons from the Legal Troubles of a Popular Hot Sauce | Ernesto Hernández-López

RESEARCH ESSAYS
Black Women’s Food Work as Critical Space | Kimberly D. Nettles-Barcelón, Gillian Clark, Courtney Thorsson, Jessica Kenyatta Walker, and Psyche Williams-Forson

“Mais vous savez, c’est un peu degoutant, ça”: Katherine Mansfield, Food, and the Indiscretions of the Great War | Tracy Bilsing

Galeterias: Serving Up Ítalo-Gaúcho Heritage in the South of Brazil | Gina Louise Hunter

Miracle Foods: Quinoa, Curative Metaphors, and the Depoliticization of Global Hunger Politics | Emma McDonell

CREATIVE REFLECTIONS
What Are You Eating?? | Fa-Tai Shieh

My Regimen of Meals in an Ayurveda Hospital | Kiranmayi Bhushi

Burned Wine and Bias | Daniel Press

REVIEWS
Appetites and Anxieties: Food, Film, and the Politics of Representation
By Cynthia Baron, Diane Carson, and Mark Bernard, Reviewed by Dennis Rothermel

Secrets from the Greek Kitchen: Cooking, Skills, and Everyday Life on an Aegean Island
By David E. Sutton, Reviewed by Katharina Graf

Books that Cook: The Making of a Literary Meal
Edited by Jennifer Cognard-Black and Melissa A. Goldthwaite, Reviewed by Megan Elias

Wood, Whiskey and Wine: A History of Barrels
By Henry H. Work, Reviewed by Bryce T. Bauer

Edible Identities: Food as Cultural Heritage
Edited by Ronda L. Brulotte and Michael A. Di Giovine, Reviewed by Hélène B. Ducros

Writing in the Kitchen: Essays on Southern Literature and Foodways
Edited by David A. Davis and Tara Powell, Reviewed by Rebecca Sharpless

BOOKS RECEIVED

JUST DESSERTS

Scaling American Desserts | Shelly Errington

 

Top Images:

FIGURE 3: Chile peppers just before processing.
BEAUTIFULBY PAUL NARVAEZ ON FLICKR IS LICENSED UNDER CC BY 2.0.

FIGURE 4: Recently picked chile peppers.
THIS IS WHERE IT STARTS. A TRUCK BRINGING IN FRESHLY PICKED PEPPERSBY PAUL NARVAEZ ON

FLICKR IS LICENSED UNDER CC BY 2.0.

Fall 2015, Volume 15, Number 3

Fall 2015, Volume 15, Number 3

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

SOAS FOOD STUDIES CENTRE DISTINGUISHED LECTURE
An Interview with James C. Scott | Harry G. West and Celia Plender

RESEARCH BRIEF
Milking It: The Pastoral Imaginary of California’s (Non)Dairy Farming | Kyle Bladow

RESEARCH ESSAYS
Making Sense of Urban Gardens | Cindy Ott

Thinking Critically about Academic–Industry Collaborations

Commercial Collaboration and Critical Engagement in Food Research | Peter Jackson

Researching (with) Major Food Retailers: Leveling and Leveraging the Terms of Engagement | David Evans

Engaging Science with Commercial Partners: The (Dating) Stages of a (Lasting) Relationship | Monica Truninger

The Power-geometry of Food Business Research | Peter Jackson

Archives, Academy, and Access: Food Producer Life Stories | Polly Russell

In Response

Embracing the Elephant | Charlotte Biltekoff

Industry Expert Reflections | Louise Bland

The Knowledge Economy in Corporate Engagement | Katherine Smith

Food Corporations and Collaborative Research | James L. Watson

CREATIVE REFLECTIONS
Affogato | Dorian Fox

French Soup Alchemy | Ali Shakir

Brscht – A Love Story | Bryan Demchinsky

Eat These Words | J. H. Pearl

REVIEW ESSAY
Breakfast, Brunch, and Leisure | Charles Reeve

REVIEWS
Typicality in History: Tradition, Innovation, and Terroir Edited by Giovanni Ceccarelli, Alberto Grandi, and Stefano Magagnoli, Reviewed by Rengenier C. Rittersma

Beyond Alternative Food Networks: Italy’s Solidarity Purchase Groups By Cristina Grasseni, Reviewed by Jillian R. Cavanaugh

A Farm Dies Once a Year By Arlo Crawford, Reviewed by Katy Overstreet

Fish and Chips: A History By Panikos Panayi, Reviewed by Peter Scholliers

The Third Plate: Field Notes on the Future of Food By Dan Barber, Reviewed by Christian Man

The Insect Cookbook: Food for a Sustainable Planet By Arnold van Huis, Henk van Gurp, and Marcel Dicke, Reviewed by Jonas House

Alternative Food Networks: Knowledge, Practice, and Politics By David Goodman, E. Melanie DuPuis, and Michael K. Goodman, Reviewed by Chhaya Kolavalli

BOOKS RECEIVED

 

Top Images:

FIGURE 3: HopeBUILD garden manager Ryan, second from right, works with volunteers in a community garden sponsored by Union. Memorial United Methodist Church in north St. Louis in 2009. The church took over garden management four years later. Courtesy of hopebuild. jonathan gayman © 2009

FIGURE 4: A selection from the 2009 harvest of the Union Memorial. United Methodist Church garden. Courtesy of hopebuild. jonathan gayman © 2009

Summer 2015, Volume 15, Number 2

Summer 2015, Volume 15, Number 2

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

RESEARCH BRIEF
Red Meat: American Political Banquets and Partisan Culture | Gary Alan Fine and Christine Simonian Bean

RESEARCH ESSAYS
Hashiri, Sakari, Nagori: Toward Understanding the Psychology, Ideology, and Branding of Seasonality in Japanese Gastronomy | Scott Haas

Seeing and Tasting: The Evolution of Dessert in French Gastronomy | Maryann Tebben

Dinner in the Current Age: A Translation from Paris à table | J. Weintraub

“Dirty, Authentic . . . Delicious”: Yelp, Mexican Restaurants, and the Appetites of Philadelphia’s New Middle Class | Dylan Gottlieb

Food Hackers: Political and Metaphysical Gastronomes in the Hackerspaces | Denisa Kera, Zack Denfeld, and Cathrine Kramer

CRITICAL REFLECTIONS
Filipino: The Five-Step Plan | Corina Zappia

The Garden & Gun Club | Heather Richie

Table for One | James Nolan

Two Weeds Unwilded | Tom Celebrezze

The Dialectic of Bar-be-cue | Brett Busang

REVIEW ESSAY
China’s Incredible Food, from Ancient Times to 1950s Honolulu | Carolyn Phillips

REVIEWS
Food Transgressions: Making Sense of Contemporary Food Politics By Michael K. Goodman and Colin Sage, Reviewed by Emma McDonell

Inventing Baby Food By Any Bentley, Reviewed by Zofia Boni

Gentlemen Bootleggers: The True Story of Templeton Rye, Prohibition, and a Small Town in Cahoots By Bryce T. Bauer, Reviewed by Lisa Ossian

Inside the California Food Revolution: Thirty Years that Changed our Culinary Consciousness By Joyce Goldstein, Reviewed by Erica J. Peters

No Experience Necessary: The Culinary Odyssey of Chef Norman Van Aken By Norman Van Aken, Reviewed by Stas Shectman

Consider the Fork: A History of How We Cook and Eat By Bee Wilson, Reviewed by Zenia Malmer

BOOKS RECEIVED

JUST DESSERTS
What Would Really Taste Good | Shelly Errington

 

Top Image:

FIGURE 3: Soaking in the private bath overlooking the forest surrounding The Kayotei offers one the privilege of reimagining Japan as an idyll; the realities of twenty-first-century life can seem remote. Photograph by jiro takeuchi © 2011

FIGURE 4: Japanese speak with reverence of living with nature. Tokyo, a city of over 30 million, may be the balance to that idealism. Photograph courtesy of Park Hyatt Tokyo.

Spring 2015, Volume 15, Number 1

Spring 2015, Volume 15, Number 1

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

2014 SOAS DISTINGUISHED LECTURE
Jerusalem on a Plate: Identity, Tradition, and Ownership | Yotam Ottolenghi

RESEARCH ESSAYS
Taste-Based Medicine | India Mandelkern

Pomegranate and the Mediation of Balance in Early Medicine | A.R. Ruis

Cultural Indigestion in Multicultural Australia: Fear of “Foreign” Foods in Australian Media | Lara Anderson and Heather Merle Benbow

How Not to Write About Africa: African Cuisines in Food Writing | Naa Baako Ako-Adjei

VISUAL ESSAY
Hard Labor in the Organic Potato Field | David Bacon

CREATIVE REFLECTIONS
The Thorniest Catch | John Grossmann

The Men Who Planted Trees: How the Truffle Saved Provence | Zachary Nowak

Madame Mushroom | Grace M. Cho

Picking Tomatoes at Midnight | Rebecca Dimyan

Shoot First, Make Breakfast Later | Jeff DeBellis

REVIEW ESSAY
Distinction and Dining | Gary Alan Fine

REVIEWS
San Francisco: A Food Biography By Erica J. Peters, Reviewed by Sarah Bakker Kellogg

Mastering the Art of Soviet Cooking: A Memoir of Food and Longing By Anya von Bremzen, Reviewed by Anton Masterovoy

Rice Talks: Food and Community in a Vietnamese Town By Nir Avieli, Reviewed by Sarah G. Grant

The Darjeeling Distinction: Labor and Justice on Fair-Trade Tea Plantations in India By Sarah Besky, Reviewed by Alexandra Hatzakis

Semiotics of Drink and Drinking By Paul Manning, Reviewed by Sierra Burnett Clark

Food and the Self: Consumption, Production and Material Culture By Isabelle de Solier, Reviewed by Kelila Jaffe

Food, Farms, and Solidarity: French Farmers Challenge Industrial Agriculture and Genetically Modified Crops By Chaia Heller, Reviewed by Hélène B. Ducros

Food Co-ops in America: Communities, Consumption, and Economic Democracy By Anne Meis Knupfer, Reviewed by Alison Hope Alkon

The Industrial Diet: The Degradation of Food and the Struggle for Healthy Eating By Anthony Winson, Reviewed by Robert Paarlberg

BOOKS RECEIVED

Winter 2014, Volume 14, Number 4

Winter 2014, Volume 14, Number 4

From the Editor
Editor’s Letter | Melissa L. Caldwell

SPECIAL ISSUE: THE REINVENTION OF FOOD: CONNECTIONS AND MEDIATIONS
Guest Editors Cristina Grasseni and Heather Paxson

Introducing a Special Issue on the Reinvention of Food: Connections and Mediations | Cristina Grasseni and Heather Paxson, with Jim Bingen, Amy J. Cohen, Susanne Freidberg, and Harry G. West

Authentic Anachronisms | Guntra A. Aistara

Eating Ursula | Brad Weiss

Defining Mexico’s Spirit | Sarah Bowen and Danny Hamrick

Re-localizing Milk and Cheese | Cristina Grasseni

Raw Milk, Raw Power: States of (Mis)Trust | Diana Mincyte

(Re)establishing the Normal | Yuson Jung

The GoodGuide to “Good” Coffee | Sarah Lyon

Resistance Is Fertile! | Anne Meneley

“Reinvention” Revisited | Peter Jackson

CRITICAL REFLECTIONS

Comfort Food | Mary Morris

Think I’ll Go Eat a Worm | Amy Wright

REVIEWS

Food and Social Media: You Are What You Tweet By Signe Rousseau, reviewed by Ryan S. Eanes

Waste Matters: New Perspectives on Food and Society Edited by David Evans, Hugh Campbell, and Anne Murcott, reviewed by David Boarder Giles

Eating Right in America: The Cultural Politics of Food and Health By Charlotte Biltekoff, reviewed by Helen Zoe Veit

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking Edited by César Vega, Job Ubbnik, and Erik van der Linden, reviewed by Denisa Kera

The Philosophy of Food Edited by David M. Kaplan, reviewed by Kai Chen

Wines and Spirits, Foods of the World series By Alec Waugh, reviewed by Theresa Heacock

The Ethical Butcher: How Thoughtful Eating Can Change Your World By Berlin Reed, reviewed by Garrett M. Broad

The Italian American Table: Food, Family, and Community in New York City By Simone Cinotto, reviewed by Fabio Parasecoli

BOOKS RECEIVED