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Volume 16, Issue 1

Spring 2016

ISSN 1529-3262

EISSN 1533-8622

In this Issue

Editor's Letter

Melissa L. Caldwell

Contributors

RESEARCH BRIEFS

Banking on Wild Relatives to Feed the World

Maywa Montenegro

RESCUING TASTE FROM THE NATION: OCEANS, BORDERS, AND CULINARY FLOWS

Introducing a Special Issue on Rescuing Taste from the Nation: Oceans, Borders, and Culinary Flows

Cecilia Leong-Salobir; Krishnendu Ray; Jaclyn Rohel

Love in a Hot Climate: Foodscapes of Trade, Travel, War, and Intimacy

Jean Duruz

“Tastes Like Horse Piss”: Asian Encounters with European Beer

Jeffrey M. Pilcher

Feeding the Girmitiya: Food and Drink on Indentured Ships to the Sugar Colonies

Ashutosh Kumar

A Foreign Infusion: The Forgotten Legacy of Japanese Chadō on Modern Chinese Tea Arts

Lawrence Zhang

Culinary Work at the Crossroads in Istanbul

Zafer Yenal; Michael Kubiena

The Flow of Turtle Soup from the Caribbean via Europe to Canton, and Its Modern American Fate

May-bo Ching

Epilogue

Prasenjit Duara

CREATIVE REFLECTIONS

The Knife and the Sharpener

Andrew Simmons

Dated, Labeled, and Preserved

Nancy Sommers

REVIEWS

Review: The Slaughter, by Jason B. Kohl

Alex Blanchette

Review: Black, White, and Green: Farmers Markets, Race, and the Green Economy, by Alison Hope Alkon

Fa-Tai Shieh

Review: The Donut: History, Recipes, and Lore, from Boston to Berlin, by Michael Krondl

Zenia Malmer

Review: Eating Dangerously: Why the Government Can't Keep Your Food Safe … and How You Can, by Michael Booth and Jennifer Brown

Kai Chen

Review: Writings on the Sober Life: The Art and Grace of Living Long, by Alvise Cornaro

India Aurora Mandelkern

Review: Note-by-Note Cooking: The Future of Food, by Hervé This

Camila Loew

Review: Word of Mouth: What We Talk About When We Talk About Food, by Priscilla Parkhurst Ferguson

Cornelia Gerhardt

Review: The Language of Food: A Linguist Reads the Menu, by Dan Jurafsky

Anna Wexler

JUST DESSERTS

Word Salad Challenge

Richard Wilk

BOOKS RECEIVED

Books and Films Received

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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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