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Current Issue
Volume 22,
Issue 2
Summer 2022
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Recently Published
what is fried is gold
Jason Edward Pagaduan
“Looking for true Mexican food in Charlotte”: Insights into How Authenticity Is Produced, Experienced, and Interpreted in Migrant Food Spaces
Consuelo Carr Salas, Colleen Hammelman et al.
Emerging migrant destinations in the United States, such as Charlotte, North Carolina, are receiving an influx of Latin American and Caribbean restaurants and markets in nontraditional landscapes. Food adventurers and diasporic residents rely on ...
Seeing Mediterranean: How Food Journalists Re-Imagined the Middle East and North Africa in the Twentieth-Century United States
Jennifer Dueck
Food columnist Craig Claiborne wrote in 1988 that Mediterranean food had been named the “latest culinary trend,” noting the “flood” of restaurants, cookbooks, and even a diet book that were “riding the Mediterranean wave.” This so-called trend, the ...
Biodynamic Viticulture, or The Effectiveness of Symbols
Eleonora Rossero, Andrea Barbieri
“Leave No Stone Unturned”: Sustainable Belonging and Desirable Futures of African American Food Imaginaries
Endia Louise Hayes, Norah MacKendrick
African American foodways have historically shared many of the same imperatives prized by writers, experts, and pundits concerned with making food systems more sustainable—namely, encouraging farm-to-table food distribution networks, using “natural” ...
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About the Journal

Gastronomica is a peer-reviewed, interdisciplinary, international journal publishing critical, translational studies on food. In the pages of Gastronomica, you will find examinations of historical trends and transformations in food and eating; analyses of the political, economic, and social dimensions of food production and consumption; research briefs on emerging issues in fields related to food research and innovation; and interviews with key figures in the world of food (scholars, activists, producers, and consumers). With cutting-edge research and explorations of the theoretical and methodological underpinnings of food studies, Gastronomica is your go-to resource for understanding the social, cultural, and historical dimensions of food.

ISSN: 1529-3262         eISSN: 1533-8622

Frequency: Quarterly

Published: February, May, August, November

Featured

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The Nation and the Noodle: Indomie and Identity in Indonesia
Who Eats, Where, What, and How? COVID-19, Food Security, and Canadian Foodscapes
Food Access, Identity, and Taste in Two Rural Cuban Communities
“Nothing says gentrification like being able to order a cortado”: How does food reinforce gentrification…but also inspire resistance? A conversation with Alison Hope Alkon, Yuki Kato, and Joshua Sbicca
Follow the Ferments: Inclusive Food Governance in Arizona

Virtual Roundtable: Translating the Foods of the World

Moderated by Krishnendu Ray and featuring Eric C. Rath, Robert Valgenti, Miranda Brown, and Saumya Gupta, this event was co-hosted by the Culinaria Research Centre at the University of Toronto and the Center for East Asian Studies at The University of Kansas. View the recording here.

Gastronomica.org

Explore web-exclusive content, including podcasts and other features, on gastronomica.org

 Call for Papers

The Gastronomica Editorial Collective invites submissions for a special issue on water.

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Library Recommendation

Recommend Gastronomica to your library.

  • Online ISSN 1533-8622
  • Print ISSN 1529-3262
  • Copyright © 2022
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