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Volume 16, Issue 4

Winter 2016

ISSN 1529-3262

EISSN 1533-8622

In this Issue

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

Abstract

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RESEARCH BRIEFS

Student Brief: Culinary Zionism

Jacob Bessen

Abstract

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Expo Milano: Capitalist Dreams and Eating Machines

Rebecca Feinberg

Abstract

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RESEARCH ESSAYS

More than Food Porn: Twitter, Transparency, and Food Systems

Michael Pennell

Abstract

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The Politics of Food Anti-Politics

Charlotte Biltekoff

Abstract

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Fostering Multiple Goals in Farm to School

Alexandra Lakind; Lihlani Skipper; Alfonso Morales

Abstract

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Live and Active Cultures: Gender, Ethnicity, and “Greek” Yogurt in America

Perin Gurel

Abstract

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Gourmet Samurai: Changing Food Gender Norms in Japanese TV

Nancy K. Stalker

Abstract

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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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Front Matter
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Roundtable: The Great Italics Debate

Digesting Peru in Brooklyn: The Flavor of Culinary Nationalism

Review: Once Was Water, by Christopher Beaver and Diana Fuller

Editor's Letter

Contributors

MEET THE AUTHOR

Food and Imagination: An Interview with Monique Truong

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

RESEARCH BRIEFS

Student Brief: Culinary Zionism

Expo Milano: Capitalist Dreams and Eating Machines

RESEARCH ESSAYS

More than Food Porn: Twitter, Transparency, and Food Systems

The Politics of Food Anti-Politics

Fostering Multiple Goals in Farm to School

Live and Active Cultures: Gender, Ethnicity, and “Greek” Yogurt in America

Gourmet Samurai: Changing Food Gender Norms in Japanese TV

VISUAL ESSAYS

Earning Their Keep: Bison Ranching Fights the Battle for Conservation

The Story of Kashk

CREATIVE REFLECTIONS

In Search of Lard Time

Naturally Delectable

Stuffed Cabbage and History Lessons

REVIEWS

Review: The Ghana Cookbook, by Fran Osseo-Asare and Barbara Baëta

Review: The Oxford Companion to Food, by Alan Davidson and Edited by Tom Jaine

Review: Chop Suey, USA: The Story of Chinese Food in America, by Yong Chen

Review: Three Squares: The Invention of the American Meal, by Abigail Carroll

Review: Bourbon Empire: The Past and Future of America's Whiskey, by Reid Mitenbuler

BOOKS AND FILMS RECEIVED

Books and Films Received

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MEET THE AUTHOR

SOAS FOOD STUDIES CENTRE DISTINGUISHED LECTURE

RESEARCH BRIEFS

RESEARCH ESSAYS

VISUAL ESSAYS

CREATIVE REFLECTIONS

REVIEWS

BOOKS AND FILMS RECEIVED

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Email alerts

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