Category: Issues

FROM THE EDITOR
Editor’s Letter | The Gastronomica Editorial Collective

WHAT’S NEXT?
Compiled Letters to a Young Scholar | Krishnendu Ray and Amy Trubek

RESEARCH ESSAYS
Posthumanism Invited to Dinner: Exploring the Potential of a More-Than-Human Perspective in Food Studies | Sarah Elton

The New Mediascape and Contemporary American Food Culture | Leigh Chavez Bush

Mr. Song’s Cheeses: Southern China, 1368–1644 | Miranda Brown

Authentic Dishes, Staged Identities: Thailand’s Cooking Schools for Tourists | Mary Beth Mills

CREATIVE REFLECTIONS
Blood, Sweat, and Tweezers: The Morality of Food Photography | Dan Macey

The Poetics of Food | Jessica Gigot

Food Studies Reimagined: Putting Experience on the Page | Henna Garrison

VISUAL ESSAY
Markets and the Making of Muslim Space in Urban China: Street Portraits from Xi’an’s Huimin Jie | Rick Halpern

READING BACK, LOOKING FORWARD
Favorite Essays from the Gastronomica Editorial Collective | The Gastronomica Editorial Collective

The Past, Present, and Future of Food Studies: An Oral History with Gastronomica‘s Editors | Simone Cinotto interviews Melissa L. Caldwell and Darra Goldstein

REVIEW ESSAY
Recipes for a Field: Translating Middle Eastern Cookbooks and the Horizons of Food Studies | Anny Gaul

BOOKS AND FILMS RECEIVED

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

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

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

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