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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
View Articletitled, Food and Imagination: An Interview with Monique Truong
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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
View Articletitled, “Let Them Eat Stuffed Peppers”: An Argument of Images on the Role of Food in Understanding Neoliberal Austerity in Greece<span class="subtitle-colon">: </span><span class="subtitle">Edited transcript of a talk given by David Sutton on March 16, 2016, at the School of Oriental and African Studies, University of London</span>
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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
View Articletitled, Expo Milano: Capitalist Dreams and Eating Machines
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RESEARCH ESSAYS
More than Food Porn: Twitter, Transparency, and Food Systems
Michael Pennell
View Articletitled, More than Food Porn: Twitter, Transparency, and Food Systems
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The Politics of Food Anti-Politics
Charlotte Biltekoff
View Articletitled, The Politics of Food Anti-Politics
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Fostering Multiple Goals in Farm to School
Alexandra Lakind, Lihlani Skipper, Alfonso Morales
View Articletitled, Fostering Multiple Goals in Farm to School
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Live and Active Cultures: Gender, Ethnicity, and “Greek” Yogurt in America
Perin Gurel
View Articletitled, Live and Active Cultures: Gender, Ethnicity, and “Greek” Yogurt in America
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Gourmet Samurai: Changing Food Gender Norms in Japanese TV
Nancy K. Stalker
View Articletitled, Gourmet Samurai: Changing Food Gender Norms in Japanese TV
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VISUAL ESSAYS
Earning Their Keep: Bison Ranching Fights the Battle for Conservation
Kris Heitkamp
View Articletitled, Earning Their Keep: Bison Ranching Fights the Battle for Conservation
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The Story of Kashk
Kareh Moraba
View Articletitled, The Story of Kashk
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CREATIVE REFLECTIONS
In Search of Lard Time
George Fogarasi
View Articletitled, In Search of Lard Time
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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
View Articletitled, Review: <em>The Ghana Cookbook</em>, by Fran Osseo-Asare and Barbara Baëta
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Review: The Oxford Companion to Food, by Alan Davidson and Edited by Tom Jaine
Ken Albala
View Articletitled, Review: <em>The Oxford Companion to Food</em>, by Alan Davidson and Edited by Tom Jaine
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Review: Chop Suey, USA: The Story of Chinese Food in America, by Yong Chen
Stephanie H. Chan
View Articletitled, Review: <em>Chop Suey, USA: The Story of Chinese Food in America</em>, by Yong Chen
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Review: Three Squares: The Invention of the American Meal, by Abigail Carroll
Lauren Renée Moore
View Articletitled, Review: <em>Three Squares: The Invention of the American Meal</em>, by Abigail Carroll
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Review: Bourbon Empire: The Past and Future of America's Whiskey, by Reid Mitenbuler
Jen Rose Smith
View Articletitled, Review: <em>Bourbon Empire: The Past and Future of America's Whiskey</em>, by Reid Mitenbuler
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BOOKS AND FILMS RECEIVED
Books and Films Received
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All Issues
Tasting the “Future of Food” on a Bay-Area Cellular Agriculture Tour
Cooking Up a Distinctly Singaporean Tamil Cuisine
New York Palimpsest: Berenice Abbott’s Depression-Era Foodscape
Working with Food
Contributors
  • Online ISSN 1533-8622
  • Print ISSN 1529-3262
  • Copyright © 2023
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