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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

Contributors

MEET THE AUTHOR

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

Zachary Nowak

RESEARCH BRIEFS

Waste, Incorporated

Chika Watanabe

The Hollow Knock and Other Sounds in Recipes

Anna Harris

Lowcountry Visions: Foodways and Race in Coastal South Carolina

Levi Van Sant

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

Ernesto Hernández-López

RESEARCH ESSAYS

Black Women’s Food Work as Critical Space

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

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

Tracy Bilsing

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

Gina Louise Hunter

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

Emma McDonell

CREATIVE REFLECTIONS

What Are You Eating??

Fa-Tai Shieh

My Regimen of Meals in an Ayurveda Hospital

Kiranmayi Bhushi

Burned Wine and Bias

Daniel Press

REVIEWS

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

Dennis Rothermel

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

Katharina Graf

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

Megan Elias

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

Bryce T. Bauer

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

Hélène B. Ducros

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

Rebecca Sharpless

Books Received

JUST DESSERTS

Scaling American Desserts

Shelly Errington

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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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