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Volume 15, Issue 1

February 2015

ISSN 1529-3262

EISSN 1533-8622

In this Issue

2014 SOAS Distinguished Lecture
Research Essays
Visual Essay
Creative Reflections
Review essay
Reviews
Books Received

2014 SOAS Distinguished Lecture

Jerusalem on a Plate: Identity, Tradition, and Ownership

Yotam Ottolenghi

Research Essays

Taste-Based Medicine

India Mandelkern

Pomegranate and the Mediation of Balance in Early Medicine

A. R. Ruis

Cultural Indigestion in Multicultural Australia: Fear of “Foreign” Foods in Australian Media

Lara Anderson; Heather Merle Benbow

How Not to Write About Africa: African Cuisines in Food Writing

Naa Baako Ako-Adjei

Visual Essay

Hard Labor in the Organic Potato Field

David Bacon

Creative Reflections

The Thorniest Catch

John Grossmann

The Men Who Planted Trees: How the Truffle Saved Provence

Zachary Nowak

Madame Mushroom

Grace M. Cho

Picking Tomatoes at Midnight

Rebecca Dimyan

Shoot First, Make Breakfast Later

Jeff DeBellis

Review essay

Distinction and Dining

Gary Alan Fine

Reviews

Books in Review: San Francisco: A Food Biography

Sarah Bakker Kellogg

Books in Review: Mastering the Art of Soviet Cooking: A Memoir of Food and Longing

Anton Masterovoy

Books in Review: Rice Talks: Food and Community in a Vietnamese Town

Sarah G. Grant

Books in Review: The Darjeeling Distinction: Labor and Justice on Fair-Trade Tea Plantations in India

Alexandra Hatzakis

Books in Review: Semiotics of Drink and Drinking

Sierra Burnett Clark

Books in Review: Food and the Self: Consumption, Production and Material Culture

Kelila Jaffe

Books in Review: Food, Farms, and Solidarity: French Farmers Challenge Industrial Agriculture and Genetically Modified Crops

Hélène B. Ducros

Books in Review: Food Co-ops in America: Communities, Consumption, and Economic Democracy

Alison Hope Alkon

Books in Review: The Industrial Diet: The Degradation of Food and the Struggle for Healthy Eating

Robert Paarlberg

Books Received

Books Received

Editor’s Letter

Melissa L. Caldwell

Contributors

Front Matter
Table of Contents

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Herrings, High-Rises, and Hongeo: Encounters with Korean Food Culture

Tsukemono (Japanese pickles) and Their Traditional Vegetables

How to Stuff a Duck: Learning Artisan Foie Gras Production in France

Gastropolitics: Speaking in Tongues

Review: Cookbook Politics, by Kennan Ferguson

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