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Issues

Volume 15, Issue 1
February 2015
Issue Cover
ISSN 1529-3262
EISSN 1533-8622

2014 SOAS Distinguished Lecture

Jerusalem on a Plate: Identity, Tradition, and Ownership
Yotam Ottolenghi
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Research Essays

Taste-Based Medicine
India Mandelkern
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Pomegranate and the Mediation of Balance in Early Medicine
A. R. Ruis
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Cultural Indigestion in Multicultural Australia: Fear of “Foreign” Foods in Australian Media
Lara Anderson, Heather Merle Benbow
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How Not to Write About Africa: African Cuisines in Food Writing
Naa Baako Ako-Adjei
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Visual Essay

Hard Labor in the Organic Potato Field
David Bacon
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Creative Reflections

The Thorniest Catch
John Grossmann
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The Men Who Planted Trees: How the Truffle Saved Provence
Zachary Nowak
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Madame Mushroom
Grace M. Cho
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Picking Tomatoes at Midnight
Rebecca Dimyan
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Shoot First, Make Breakfast Later
Jeff DeBellis
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Review essay

Distinction and Dining
Gary Alan Fine
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Reviews

Books in Review: San Francisco: A Food Biography
Sarah Bakker Kellogg
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Books in Review: Mastering the Art of Soviet Cooking: A Memoir of Food and Longing
Anton Masterovoy
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Books in Review: Rice Talks: Food and Community in a Vietnamese Town
Sarah G. Grant
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Books in Review: The Darjeeling Distinction: Labor and Justice on Fair-Trade Tea Plantations in India
Alexandra Hatzakis
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Books in Review: Semiotics of Drink and Drinking
Sierra Burnett Clark
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Books in Review: Food and the Self: Consumption, Production and Material Culture
Kelila Jaffe
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Books in Review: Food, Farms, and Solidarity: French Farmers Challenge Industrial Agriculture and Genetically Modified Crops
Hélène B. Ducros
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Books in Review: Food Co-ops in America: Communities, Consumption, and Economic Democracy
Alison Hope Alkon
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Books in Review: The Industrial Diet: The Degradation of Food and the Struggle for Healthy Eating
Robert Paarlberg
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Books Received

Books Received
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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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