Fall 2014, Volume 14, Number 3

Fall 2014, Volume 14, Number 3

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

Nutritional Deficiencies: Dietary Advice and its Discontents
Introducing Critical Nutrition: A Special Issue on Dietary Advice and Its Discontents | Julie Guthman

Nutrition Troubles | Garrett Broad and Adele Hite

Interrogating Moral and Quantification Discourses in Nutritional Knowledge | Charlotte Biltekoff, Jessica Mudry, Aya H. Kimura, Hannah Landecker, and Julie Guthman

Other Ways of Knowing Food | Jessica Mudry, Jessica Hayes-Conroy, Nancy Chen, and Aya H. Kimura

Nutrition as a Project | Aya H. Kimura, Charlotte Biltekoff, Jessica Mudry, and Jessica Hayes-Conroy

Beyond the Sovereign Body | Julie Guthman, Garrett Broad, Kendra Klein, and Hannah Landecker

Doing Nutrition Differently | Jessica Hayes-Conroy, Adele Hite, Kendra Klein, Charlotte Biltekoff, and Aya H. Kimura

Epilogue: Anthropological Reflections on Critical Nutrition | Melissa L. Caldwell

Just Desserts
Basic Food Groups | Shelly Errington

Critical Reflections
Feeding the Foodoir: Hunger Artistry | Sandra M. Gilbert

Tall Tree and Sweet Flower: Julia Child in Sonoma | Leo Racicot

Creative Works
Aba Bayefsky at the Market | Edra Bayefsky

Diachronic Tomato | Stephen Massimilla

Canning | Jen Karetnick

Auditory Tune | Susan Comninos

The Pig River Carries with It Two Lines from Du Fu | Peter Marcus

Review Essay
A Compendium of Cheeses | Reviewed by Matthew J. Rippon
Cheese and Culture: A History of Cheese and Its Place in Western Civilization, by Paul S. Kindstedt
Pacific Northwest Cheese: A History, by Tami Parr

Reviews
Roman Restaurant Rhythms (film) Directed by Michael Herzfeld, reviewed by Rachel E. Black

The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-South By James R. Veteto and Edward M. Maclin, reviewed by Teagan Lehrmann

Racial Indigestion: Eating Bodies in the th Century By Kyla Wazana Tompkins, reviewed by Melanie DuPuis

Global Appetites: American Power and the Literature of Food By Allison Carruth, reviewed by Carrie Tippen

Wine and Culture: Vineyard to Glass Edited by Rachel Black and Robert C. Ulin, reviewed by Zachary Nowak

Food: A Culinary History from Antiquity to the Present Edited by Jean-Louis Flandrin and Massimo Montanari, reviewed by Benjamin Aldes Wurgaft

Books Received

Summer 2014, Volume 14, Number 2

Summer 2014, Volume 14, Number 2

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

meet the author
Demanding Justice Behind the Kitchen Door: An Interview with Saru Jayaraman | Rebecca Feinberg

research essays
From Oysters to Olives at the Olympia Café: Greek Migrants and Australian Foodways | Toni Risson

Tasting Cultural Ecology: Foodscapes of Sustainability in the Mediterranean | Tracey Heatherington

Food Justice and the Challenge to Neoliberalism | Alison Hope Alkon

Taste – In an Age of Surfeit | Joanne Finkelstein

Culinary Pataphysics: Dining, Theatre, and the Historical Avant-Garde | Kevin Landis

critical reflections
The Unmaking of a Pig | Jessica Martell

Reflections on Sheep, Landscape, and Defining Locality | Isobel Grad

Eat to Kill | Cara Eisenpress

The Snack Market | Andrew Simmons

Lives of Pie | Stacy Adimando

Reimagining Food: Student Brief on Emerging Trends | Omar Lopez

creative works
Drinking His Wine | Jake Young

Names of Rice in Lao | Dave Snyder

Apples | Susan Comninos

Sunday Brunch | Peter Marcus

review essay
Kitchen Confidences | Reviewed by Gary Alan Fine
Back of the House, by Scott Haas
Behind the Kitchen Door, by Saru Jayaraman
Smart Casual, by Alison Pearlman

The Hands that Feed Us | Reviewed by Gloria Dawson
Fresh Fruit, Broken Bodies, by Seth Holmes
With These Hands, by Daniel Rothenberg

reviews
Hidden Hunger: Gender and the Politics of Smarter Foods by Aya Hirata Kimura, reviewed by Megan A. Carney

Eating to Excess: The Meaning of Gluttony and the Fat Body in the Ancient World by Susan E. Hill, reviewed by Lynne Gerber

Coffee Life in Japan by Merry Isaacs White, reviewed by Christopher Laurent

Brewed in Japan: The Evolution of the Japanese Beer Industry by Jeffrey W. Alexander, reviewed by Malcolm Purinton

For God, Country & Coca-Cola: The Definitive History of the Great American Soft Drink and the Company That Makes It by Mark Pendergrast, reviewed by Abigail Carroll

The Medieval Cookbook by Maggie Black, reviewed by Noah Charney

books received

just desserts
Weekend Yoga Retreat | Shelly Errington

Spring 2014, Volume 14, Number 1

Spring 2014, Volume 14, Number 1

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

Meet the Author
Fresh Fruit, Broken Bodies: An Interview with Seth Holmes | Julie Guthman

Research Articles
Don’t Mono-crop the Movement: Toward a Cultural Ecology of Local Food | B. R Cohen

A Lighthouse for Urban Agriculture: University, Community, and Redefining Expertise in the Food System | Maywa Montenegro de Wit

An Edible Moral Economy in the Motor City: Food Politics and Urban Governance in Detroit | Yuson Jung and Andrew Newman

The Restaurants of Paris: A Translation from Paris à table | J Weintraub

Aromas Emanating from the Driest of Places | Gary Paul Nabhan

Critical Reflections
Foodie Mysteries | Marilyn Stasio

La Cucina Povera | Robert Iulo

Stolen Fruit Tastes Better | Julia Hebaiter

The Story of Tomatoes: How Picking Tomatoes Taught Me the Art and Attitude of Social Change | Laura M Titzer

Creative Works
A Lingering Flavor | Margaret Sessa-Hawkins

Cold War Forest: Mushrooming Along the Wall | Ali Fitzgerald

Reviews
Get Jiro! By Anthony Bourdain and Joel Rose, reviewed by Benjamin Aldes Wurgaft

Aesthetic Pleasure in Twentieth-Century Women’s Food Writing By Alice L. McLean, reviewed by Susan Derwin

Chanterelle Dreams, Amanita Nightmares: The Love, Lore, and Mystique of Mushrooms By Greg A. Marley, reviewed by Jim Trappe

Alcohol, Violence, and Disorder in Traditional Europe By A. Lynn Martin, reviewed by Christine Caldwell Ames

Let the Meatballs Rest: And Other Stories About Food and Culture By Massimo Montanari, reviewed by Zachary Nowak

Why Calories Count: From Science to Politics By Marion Nestle and Malden Nesheim, reviewed by Heather Hammel

Secrets of the Sommeliers By Rajat Parr and Jordan Mackay, reviewed by Dan Berger

The Art of Cooking with Vegetables By Alain Passard, reviewed by Katrina Dodson

Julia Child’s The French Chef By Dana Polan, reviewed by Malena Watrous  83

Du fait de cuisine / On Cookery of Master Chiquart (1420) Edited and translated by Terence Scully, reviewed by Brooke Heidenreich Findley

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking Edited by César Vega, Job Ubbink, and Erik van der Linden, reviewed by Jonathan L. Clark

Just Desserts
The Majority of Rabbits Lead Lives of Quiet Desperation | Shelly Errington

Winter 2013, Volume 13, Number 4

Winter 2013, Volume 13, Number 4

from the editor
Editor’s Letter | Melissa L. Caldwell

celebrations
How the Presidents Ate Their Salmon | Catherine Schmitt
Field & Forrest—Thanksgiving | David Blair
A Taste of Home: A North Ossetian New Year’s Eve Feast | Jenny Holm

investigations
Daily Dose: Drinking Maté in Asunción, Paraguay | Heather Millman
The Kitchen God of Chinese Lore | Carolyn Phillips
Border Meals: Detention Center Feeding Practices, Migrant Subjectivity, and Questions on Trauma | Megan A. Carney
Sharing Through Thought and Food: The Vision of Monk Epiphanios of Mylopotamos of Mount Athos | Elizabeth Chatellier

ruminations
At the Center of the Center of the New York Bagel | Matthew Gavin Frank
Pasta Pin | Lilah Hegnauer
Killing a Pig | Will McGrath
Peppers: A Voice-Over | Christopher Locke
Mama: What Goes Around Comes Around. The Food Chain | Idious Buguise

mysterious pleasures
Tossers’ Shifts | Chris Wiewiora
Mediterranean Food | Diane Gleason
French Press | Lilah Hegnauer
Sugar | Anca L. Szilágyi
The Secret of the Soup | Eric D. Lehman

just desserts
Lonely Pizzas | Shelly Errington

Cover photo © MistikaS, iStockPhoto.com

Fall 2013, Volume 13, Number 3

Fall 2013, Volume 13, Number 3

from the editor
Editor’s Letter | Melissa L. Caldwell

celebrations
Ten Years of Food Politics: An Interview with Marion Nestle | Kate Marshall

coming together
Learning to Cook | dee Hobsbawn-Smith
Slowing Down for Turkish Mulberry Molasses | Justine Ickes
Hurfeish | Jake Young

kitchen confidential
A Kitchen of Her Own | Rose Moss
Seven Bald Men and a Kumquat Tree: Rob Connoley, Silver City’s Non-Native Son | Amy Gentry

investigations
Invisible West Africa: The Politics of Single Origin Chocolate | Kristy Leissle
Models of Food and Eating in the United Kingdom | Anne Murcott

notes from the field
The Real World in a Honey Bun | Jennifer Patico

new beginnings
The First Supper | R.J. Fox
Mi Paladar | Enrique Fernández
Within Me | Jake Young

after the elusive prey
The Morel? If at First You Don’t Succeed. An Oblong Love Story | Jimmy Schwartz
The Thrill of the Hunt | Meredith Bethune
The Lion Burger King | Brian Gersten
Nectarine | Barbara Crooker
Rhubarb, the Green Age | Kate Lebo

encounters
“Nine” | Katie Eisenberg
Communion | Michael Lawrence
Close Encounters of the Porcine Kind | Kaz Sussman
Feast and famine | Naomi Guttman
Supermarket blues | Naomi Guttman
Table d’hôte | Naomi Guttman
Putting by | Naomi Guttman

the bookshelf
Books in Review

just desserts
The Raw and the Processed | Shelly Errington

Cover: “Honeybuns, 2013,’’ © Andrew G. Baker