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Volume 15, Issue 2

May 2015

ISSN 1529-3262

EISSN 1533-8622

In this Issue

Research Brief
Research Essays
Creative Reflections
Critical Reflections
Review essay
Reviews
Books Received
Just Desserts

Research Brief

Red Meat: American Political Banquets and Partisan Culture

Gary Alan Fine; Christine Simonian Bean

Research Essays

Hashiri, Sakari, Nagori: Toward Understanding the Psychology, Ideology, and Branding of Seasonality in Japanese Gastronomy

Scott Haas

Seeing and Tasting: The Evolution of Dessert in French Gastronomy

Maryann Tebben

Dinner in the Current Age: A Translation from Paris à table

J. Weintraub

“Dirty, Authentic…Delicious”: Yelp, Mexican Restaurants, and the Appetites of Philadelphia’s New Middle Class

Dylan Gottlieb

Food Hackers: Political and Metaphysical Gastronomes in the Hackerspaces

Denisa Kera; Zack Denfeld; Cathrine Kramer

Creative Reflections

Filipino: The Five-Step Plan

Corina Zappia

The Garden & Gun Club

Heather Richie

Table for One

James Nolan

Two Weeds Unwilded

Tom Celebrezze

Critical Reflections

The Dialectic of Bar-be-cue

Brett Busang

Review essay

China’s Incredible Food, from Ancient Times to 1950s Honolulu

Carolyn Phillips

Reviews

Books in Review: Food Transgressions: Making Sense of Contemporary Food Politics

Emma McDonell

Books in Review: Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet

Zofia Boni

Books in Review: Gentlemen Bootleggers: The True Story of Templeton Rye, Prohibition, and a Small Town in Cahoots

Lisa Payne Ossian

Books in Review: Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness

Erica J. Peters

Books in Review: No Experience Necessary: The Culinary Odyssey of Chef Norman Van Aken

Stas Shectman

Books in Review: Consider the Fork: A History of How We Cook and Eat

Zenia Malmer

Books Received

Books Received

Just Desserts

What Would Really Taste Good

Shelly Errington

Editor’s Letter

Melissa L. Caldwell

Contributors

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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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Print ISSN 1529-3262
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