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Volume 16, Issue 4
Winter 2016
Issue Cover
ISSN 1529-3262
EISSN 1533-8622
Editor's Letter
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Contributors
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MEET THE AUTHOR
Food and Imagination: An Interview with Monique Truong
Daniela Fargione
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SOAS FOOD STUDIES CENTRE DISTINGUISHED LECTURE
“Let Them Eat Stuffed Peppers”: An Argument of Images on the Role of Food in Understanding Neoliberal Austerity in Greece: Edited transcript of a talk given by David Sutton on March 16, 2016, at the School of Oriental and African Studies, University of London
David Sutton
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RESEARCH BRIEFS
Student Brief: Culinary Zionism
Jacob Bessen
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Expo Milano: Capitalist Dreams and Eating Machines
Rebecca Feinberg
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RESEARCH ESSAYS
More than Food Porn: Twitter, Transparency, and Food Systems
Michael Pennell
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The Politics of Food Anti-Politics
Charlotte Biltekoff
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Fostering Multiple Goals in Farm to School
Alexandra Lakind, Lihlani Skipper, Alfonso Morales
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Live and Active Cultures: Gender, Ethnicity, and “Greek” Yogurt in America
Perin Gurel
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Gourmet Samurai: Changing Food Gender Norms in Japanese TV
Nancy K. Stalker
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VISUAL ESSAYS
Earning Their Keep: Bison Ranching Fights the Battle for Conservation
Kris Heitkamp
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The Story of Kashk
Kareh Moraba
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CREATIVE REFLECTIONS
In Search of Lard Time
George Fogarasi
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Naturally Delectable
Anthony Greenwood
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Stuffed Cabbage and History Lessons
Elena Lelia Radulescu
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REVIEWS
Review: The Ghana Cookbook, by Fran Osseo-Asare and Barbara Baëta
Naa Baako Ako-Adjei, MA
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Review: The Oxford Companion to Food, by Alan Davidson and Edited by Tom Jaine
Ken Albala
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Review: Chop Suey, USA: The Story of Chinese Food in America, by Yong Chen
Stephanie H. Chan
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Review: Three Squares: The Invention of the American Meal, by Abigail Carroll
Lauren Renée Moore
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Review: Bourbon Empire: The Past and Future of America's Whiskey, by Reid Mitenbuler
Jen Rose Smith
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BOOKS AND FILMS RECEIVED
Books and Films Received
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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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