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Issues

Volume 14, Issue 1
February 2014
Issue Cover
ISSN 1529-3262
EISSN 1533-8622

Meet the Author

Fresh Fruit, Broken Bodies: An interview with Seth Holmes
Julie Guthman
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Research Articles

Don’t Mono-crop the Movement: Toward a Cultural Ecology of Local Food
B. R. Cohen
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A Lighthouse for Urban Agriculture: University, Community, and Redefining Expertise in the Food System
Maywa Montenegro de Wit
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An Edible Moral Economy in the Motor City: Food Politics and Urban Governance in Detroit
Yuson Jung, Andrew Newman
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The Restaurants of Paris: A Translation from Paris à table
J. Weintraub
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Aromas Emanating from the Driest of Places
Gary Paul Nabhan
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Critical Reflections

Foodie Mysteries
Marilyn Stasio
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La Cucina Povera
Robert Iulo
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Stolen Fruit Tastes Better
Julia Hebaiter
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The Story of Tomatoes: How Picking Tomatoes Taught Me the Art and Attitude of Social Change
Laura M. Titzer
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Creative Works

A Lingering Flavor
Margaret Sessa-Hawkins
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Cold War Forest: Mushrooming Along the Wall
Ali Fitzgerald
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Reviews

Review: Get Jiro!, by Anthony Bourdain, Joel Rose, Langdon Foss, and Jose Villarrubia
Benjamin Aldes Wurgaft
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Review: Aesthetic Pleasure in Twentieth-Century Women’s Food Writing, by Alice L. McLean
Susan Derwin
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Review: Chanterelle Dreams, Amanita Nightmares: The Love, Lore, and Mystique of Mushrooms, by Greg A. Marley
Jim Trappe
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Review: Alcohol, Violence, and Disorder in Traditional Europe, by A. Lynn Martin
Christine Caldwell Ames
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Review: Let the Meatballs Rest: And Other Stories About Food and Culture, by Massimo Montanari and Beth Archer Brombert
Zachary Nowak
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Review: Why Calories Count: From Science to Politics, by Marion Nestle and Malden Nesheim
Heather Hammel
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Review: Secrets of the Sommeliers, by Rajat Parr and Jordan Mackay
Dan Berger
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Review: The Art of Cooking with Vegetables, by Alain Passard
Katrina Dodson
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Review: Julia Child’s The French Chef, by Dana Polan
Malena Watrous
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Review: Du fait de cuisine / On Cookery of Master Chiquart (1420), by Terence Scully
Brooke Heidenreich Findley
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Review: The Kitchen as Laboratory: Reflections on the Science of Food and Cooking, by César Vega, Job Ubbink, and Erik van der Linden
Jonathan L. Clark
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Just Desserts

The Majority of Rabbits Lead Lives of Quiet Desperation
Shelly Errington
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Editor’s Letter
Melissa L. Caldwell
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Contributors
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All Issues
Translating Foods of the World: A Roundtable Discussion on the Challenges and Triumphs of Translating Foods
“Looking for true Mexican food in Charlotte”: Insights into How Authenticity Is Produced, Experienced, and Interpreted in Migrant Food Spaces
what is fried is gold
Seeing Mediterranean: How Food Journalists Re-Imagined the Middle East and North Africa in the Twentieth-Century United States
Review: A Recipe for Gentrification: Food, Power, and Resistance in the City, edited by Alison Hope Alkon, Yuki Kato, and Joshua Sbicca
  • Online ISSN 1533-8622
  • Print ISSN 1529-3262
  • Copyright © 2022
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