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Volume 14, Issue 4

November 2014

ISSN 1529-3262

EISSN 1533-8622

In this Issue

The Reinvention of Food: Connections and Mediations
Critical Reflections
Reviews
Books Received

The Reinvention of Food: Connections and Mediations

Introducing a Special Issue on the Reinvention of Food: Connections and Mediations

Cristina Grasseni, Heather Paxson, Jim Bingen, Amy J. Cohen, Susanne Freidberg ...

Authentic Anachronisms

Guntra A. Aistara

Eating Ursula

Brad Weiss

Defining Mexico’s Spirit

Sarah Bowen, Danny Hamrick

Re-localizing Milk and Cheese

Cristina Grasseni

Raw Milk, Raw Power: States of (Mis)Trust

Diana Mincyte

(Re)establishing the Normal

Yuson Jung

The GoodGuide to “Good” Coffee

Sarah Lyon

Resistance Is Fertile!

Anne Meneley

“Reinvention” Revisited: A Commentary

Peter Jackson

Critical Reflections

Comfort Food

Mary Morris

Think I’ll Go Eat a Worm

Amy Wright

Reviews

Books in Review: Food and Social Media: You Are What You Tweet

Ryan S. Eanes

Books in Review: Waste Matters: New Perspectives on Food and Society

David Boarder Giles

Books in Review: Eating Right in America: The Cultural Politics of Food and Health

Helen Zoe Veit

Books in Review: The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Denisa Kera

Books in Review: The Philosophy of Food

Kai Chen

Books in Review: Wines and Spirits, Foods of the World

Theresa Heacock

Books in Review: The Ethical Butcher: How Thoughtful Eating Can Change Your World

Garrett M. Broad

Books in Review: The Italian American Table: Food, Family, and Community in New York City

Fabio Parasecoli

Books Received

Books Received

Editor’s Letter

Melissa L. Caldwell

Contributors

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Quality and Genuineness in the World of Sicilian Olive Oil

Recreating Colonial Mexican Fudge: Panochita in the Culinaria Kitchen Laboratory

Authentic Possibilities: Uncommon Lessons from Slow Figs and Fast Fashion

From Panocha to Fudge: Mexican Roots of an American Candy

Diptychs from Las Californias

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