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Volume 15, Issue 4

Winter 2015

ISSN 1529-3262

EISSN 1533-8622

In this Issue

Editor's Letter

Melissa L. Caldwell

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Contributors

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MEET THE AUTHOR

Interview with Antonio Mattozzi, author of Inventing The Pizzeria: A History of Pizza Making in Naples

Zachary Nowak

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RESEARCH BRIEFS

Waste, Incorporated

Chika Watanabe

Abstract

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The Hollow Knock and Other Sounds in Recipes

Anna Harris

Abstract

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Lowcountry Visions: Foodways and Race in Coastal South Carolina

Levi Van Sant

Abstract

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Sriracha: Lessons from the Legal Troubles of a Popular Hot Sauce

Ernesto Hernández-López

Abstract

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RESEARCH ESSAYS

Black Women’s Food Work as Critical Space

Kimberly D. Nettles-Barcelón; Gillian Clark; Courtney Thorsson; Jessica Kenyatta Walker; Psyche Williams-Forson

Abstract

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“Mais vous savez, c'est un peu degoutant, ça”: Katherine Mansfield, Food, and the Indiscretions of the Great War

Tracy Bilsing

Abstract

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Galeterias: Serving Up Ítalo-Gaúcho Heritage in the South of Brazil

Gina Louise Hunter

Abstract

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Miracle Foods: Quinoa, Curative Metaphors, and the Depoliticization of Global Hunger Politics

Emma McDonell

Abstract

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CREATIVE REFLECTIONS

What Are You Eating??

Fa-Tai Shieh

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My Regimen of Meals in an Ayurveda Hospital

Kiranmayi Bhushi

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Burned Wine and Bias

Daniel Press

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REVIEWS

Review: Appetites and Anxieties: Food, Film, and the Politics of Representation, by Cynthia Baron, Diane Carson, and Mark Bernard

Dennis Rothermel

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Review: Secrets from the Greek Kitchen: Cooking, Skills, and Everyday Life on an Aegean Island, by David E. Sutton

Katharina Graf

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Review: Books that Cook: The Making of a Literary Meal, by Jennifer Cognard-Black and Melissa A. Goldthwaite

Megan Elias

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Review: Wood, Whiskey and Wine: A History of Barrels, by Henry H. Work

Bryce T. Bauer

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Review: Edible Identities: Food as Cultural Heritage, by Ronda L. Brulotte and Michael A. Di Giovine

Hélène B. Ducros

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Review: Writing in the Kitchen: Essays on Southern Literature and Foodways, Edited by David A. Davis and Tara Powell

Rebecca Sharpless

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Books Received

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JUST DESSERTS

Scaling American Desserts

Shelly Errington

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“Sandorkraut” and the Truth about Rot

Three Burgers

Vigan's Public Market: The Commons in the Hands of Farmers and the Poor

Editorial Letter

Contributors

Editor's Letter

Contributors

MEET THE AUTHOR

Interview with Antonio Mattozzi, author of Inventing The Pizzeria: A History of Pizza Making in Naples

RESEARCH BRIEFS

Waste, Incorporated

The Hollow Knock and Other Sounds in Recipes

Lowcountry Visions: Foodways and Race in Coastal South Carolina

Sriracha: Lessons from the Legal Troubles of a Popular Hot Sauce

RESEARCH ESSAYS

Black Women’s Food Work as Critical Space

“Mais vous savez, c'est un peu degoutant, ça”: Katherine Mansfield, Food, and the Indiscretions of the Great War

Galeterias: Serving Up Ítalo-Gaúcho Heritage in the South of Brazil

Miracle Foods: Quinoa, Curative Metaphors, and the Depoliticization of Global Hunger Politics

CREATIVE REFLECTIONS

What Are You Eating??

My Regimen of Meals in an Ayurveda Hospital

Burned Wine and Bias

REVIEWS

Review: Appetites and Anxieties: Food, Film, and the Politics of Representation, by Cynthia Baron, Diane Carson, and Mark Bernard

Review: Secrets from the Greek Kitchen: Cooking, Skills, and Everyday Life on an Aegean Island, by David E. Sutton

Review: Books that Cook: The Making of a Literary Meal, by Jennifer Cognard-Black and Melissa A. Goldthwaite

Review: Wood, Whiskey and Wine: A History of Barrels, by Henry H. Work

Review: Edible Identities: Food as Cultural Heritage, by Ronda L. Brulotte and Michael A. Di Giovine

Review: Writing in the Kitchen: Essays on Southern Literature and Foodways, Edited by David A. Davis and Tara Powell

Books Received

JUST DESSERTS

Scaling American Desserts

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