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

Spring 2017, Volume 17 Number 1

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Spring 2017, Volume 17 Number 1

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

ROUNDTABLE DISCUSSION
Immigrant Labor, Food Politics: A Dialogue between the Authors of Four Recent Books about the Food System | Margaret Gray, Sarah Horton, Vanesa Ribas, and Angela Stuesse

RESEARCH ESSAYS
Willing (White) Workers on Organic Farms? Reflections on Volunteer
Farm Labor and the Politics of Precarity
| Julie Guthman

Make America’s (Foodways) Great Again: Nostalgia, Early
Twentieth-Century Dietary Critiques, and the Specter of Obesity
in Contemporary Food Commentary
| Chin Jou

“Lose Like a Man”: Gender and the Constraints of Self-Making
in Weight Watchers Online
| Emily Contois

Singapore Hawker Centers: Origins, Identity, Authenticity, and
Distinction
| Andrew Tam

Modern Chinese History as Reflected in a Teahouse Mirror | Carolyn Phillips

VISUAL ESSAY
Oakland’s Friday Farmers’ Market and Its Vegetable Vocabulary of Love | David Bacon

REVIEW ESSAYS
The Seeds beneath the Snow: A Commentary on Two Films about the Svalbard Global Seed Vault | Tracey Heatherington

Historiography of the Appetites: A Note on the Edible Series from Reaktion Books and the Commodity Model of Global Food History | Benjamin Aldes Wurgaft

REVIEWS
Learning to Like Muktuk: An Unlikely Explorer in Territorial Alaska
By Penelope S. Easton, Reviewed by Sveta Yamin-Pasternak

Eating Words: A Norton Anthology of Food Writing
Edited by Sandra M. Gilbert and Roger J. Porter, Reviewed by Tanfer Emin Tunc

Organic Struggle: The Movement for Sustainable Agriculture in the United States
By Brian K. Obach, Reviewed by Bradley M. Jones

Knish: In Search of the Jewish Soul Food
By Laura Silver, Reviewed by Claudia Raquel Prieto Piastro

Nutritionism: The Science and Politics of Dietary Advice
By Gyorgy Scrinis, Reviewed by Lua Wilkinson

Raise: What 4-H Teaches 7 Million Kids and How Its Lessons Could
Change Food and Farming Forever

By Kiera Butler, Reviewed by Ryan Phillips

Top Photo:
Maki” by Julie-Anne Cassidy and Maryse St-Amand © 2015.

Winter 2016, Volume 16 Number 4

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Winter 2016, Volume 16 Number 4

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

MEET THE AUTHOR
Food and Imagination: An Interview with Monique Truong | Daniela Fargione

SOAS FOOD STUDIES CENTRE DISTINGUISHED LECTURE
“Let Them Eat Stuffed Peppers”: An Argument of Images on the Role of Food in Understanding Neoliberal Austerity in Greece | David Sutton

RESEARCH BRIEFS
Student Brief: Culinary Zionism | Jacob Bessen

Expo Milano: Capitalist Dreams and Eating Machines | Rebecca Feinberg

RESEARCH ESSAYS
More than Food Porn: Twitter, Transparency, and Food Systems | Michael Pennell

The Politics of Food Anti-Politics | Charlotte Biltekoff

Fostering Multiple Goals in Farm to School | Alexandra Lakind, Lihlani Skipper, and Alfonso Morales

Live and Active Cultures: Gender, Ethnicity, and “Greek” Yogurt in America | Perin Gurel

Gourmet Samurai: Changing Food Gender Norms in Japanese TV | Nancy K. Stalker

VISUAL ESSAYS
Earning Their Keep: Bison Ranching Fights the Battle for Conservation | Kris Heitkamp

The Story of Kashk | Kareh Moraba

CREATIVE REFLECTIONS
In Search of Lard Time | George Fogarasi

Naturally Delectable | Anthony Greenwood

Stuffed Cabbage and History Lessons | Elena Lelia Radulescu

REVIEWS
The Ghana Cookbook
By Fran Osseo-Asare and Barbara Baëta, Reviewed by Naa Baako Ako-Adjei

The Oxford Companion to Food
By Alan Davidson and Edited by Tom Jaine (revised and updated edition), Reviewed by Ken Albala

Chop Suey, USA: The Story of Chinese Food in America
By Yong Chen, Reviewed by Stephanie H Chan

Three Squares: The Invention of the American Meal
By Abigail Carroll, Reviewed by Lauren Renée Moore

Bourbon Empire: The Past and Future of America’s Whiskey
By Reid Mitenbuler, Reviewed by Jen Rose Smith

BOOKS AND FILMS RECEIVED

Top Photo:
FIGURE 3: The Other Human” Social Kitchen scenes of collective cooking.
PHOTOGRAPHS COURTESY OF THE OTHER HUMAN © 2016

Fall 2016, Volume 16, Number 3

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Fall 2016, Volume 16, Number 3

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

FOOD STUFFS: MATERIALITIES, MEANINGS, AND EMBODIED ENCOUNTERS
Introducing a Special Issue on Food Stuffs: Materialities, Meanings, and Embodied Encounters | Emma-Jayne Abbots

research briefs
The Shocking Materialities and Temporalities of Agri-capitalism | Benjamin Coles

Chewing the Fat: “Unpacking” Distasteful Encounters | Suzanne Hocknell

research essays
The Hummus Wars Revisited: Israeli-Arab Food Politics and GastromediationNir Avieli

The Market as Mediator: The Corporate Creation of Portuguese WineNuno Domingos

To Love Sugar One Does Not Have to Eat It | Jon Holtzman

Food, Bodies and the “Stuff ” of (Not) Eating in Anorexia | Anna Lavis

Alternative Proteins and the (Non)stuff of “Meat” | Alexandra Sexton

Kitchenalia in Bronze Age Cyprus | Louise Steel

Past Food for Thought: The Potential of Archaeology | Philipp Stockhammer

visual essay
The Waste Basket? Trailing Expired Food in Japan’s Konbini | Gavin H Whitelaw

CREATIVE REFLECTION
The Art of Competitive Eating | Adrienne Rose Johnson

REVIEWS
Art and Appetite: American Painting, Culture, and Cuisine
By Judith A. Barter, Reviewed by Margaretta M. Lovell

Religion, Food, and Eating in North America
Edited by Benjamin E. Zeller, Marie W. Dallam, Reid L. Neilson, and Nora L. Rubel, Reviewed by David M. Freidenreich

The Psychology of Overeating: Food and the Culture of Consumerism
By Kima Cargill, Reviewed by Emma McDonell

BOOKS AND FILMS RECEIVED

Top Photo:

FIGURE 1: The images of the Douro Valley vineyards, which are commonly used in wine promotions, help to construct the representation of a traditional and idyllic country.

PHOTO BY MATS EYE (FLICKR: THE DOURO VALLEY) [CC BY 2.0 (HTTP://CREATIVECOMMONS.ORG/LICENSES/BY/2.0)], VIA  WIKIMEDIA COMMONS.

Summer 2016, Volume 16, Number 2

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Summer 2016, Volume 16, Number 2

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

RESEARCH BRIEFS
Seeding Controversy: Did Israel Invent the Cherry Tomato? | Anna Wexler

For Oompa-Loompas, Orange Was the New Black | Layla Eplett

RESEARCH ESSAYS
Cultivating Community: Black Agrarianism in Cleveland, Ohio | Janet Fiskio, Md Rumi Shammin, and Vel Scott

The Mikoyan Mini-Hamburger, or How the Socialist Realist Novel about the Soviet Meat Industry Was Created | Ronald D LeBlanc

Siopao and Power: The Place of Pork Buns in Manila’s Chinese History | Adrian De Leon

Materializing Memory, Mood, and Agency: The Emotional Geographies of the Modern Kitchen | Angela Meah

Wicked Nutrition: The Controversial Greening of Official Dietary Guidance | Susanne Freidberg

VISUAL ESSAY
Bashir & Bashir | Demet Güzey

CREATIVE REFLECTIONS
My Dead Father’s Raspberry Patch, My Dead Mother’s Piecrust: Understanding Memory as Sense | Lisa Heldke

A Rule of Thumb for Eating with Your Hands | Turna Ray

You Say “Barberyes” and I Say “Barberries” | Sandra Clark Jergensen

REVIEW ESSAYS
Hungering for Heritage: Nostalgia and the Rise of Critical Southern Food Studies | Jennifer Jensen Wallach

Cooking in Modernity’s Crucible: Global Locals, Native Creoles, and Caribbean Food | J Brent Crosson

Response from the Author | Candice Goucher

REVIEWS
Culinary Herbs & Spices of the World
By Ben-Erik van Wyk, Reviewed by Susan Strasser

The Culinary Imagination: From Myth to Modernity
By Sandra M Gilbert, Reviewed by Laura T Di Summa-Knoop

Food Activism: Agency, Democracy and Economy
Edited by Carole Counihan and Valeria Siniscalchi, Reviewed by Elisa Ascione

Cumin, Camels, and Caravans: A Spice Odyssey
By Gary Paul Nabhan, Reviewed by Natalie Rachel Morris

High Society Dinners: Dining in Tsarist Russia
By Yuri Lotman and Jelena Pogosjan, Reviewed by Alison K Smith

Food at Sea: Shipboard Cuisine from Ancient Times to Modern Times
By Simon Spalding, Reviewed by Abigail Carroll

BOOKS AND FILMS RECEIVED

Top Photo:
FIGURE 3: Vegetable Bouquet, Colfax Garden.
PHOTOGRAPH BY BRAD MASI © 2015