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Volume 17, Issue 2

Summer 2017

ISSN 1529-3262

EISSN 1533-8622

In this Issue

Books and Films Received

Editor's Letter

Contributors

RESEARCH BRIEF

The Price of Harmony: The Ideology of Japanese Cuisine

Scott Haas

RESEARCH ESSAYS

PB&J: The Rise and Fall of an Iconic American Dish

Steve Estes

Free to Serve? Emergency Food and Volunteer Labor in the Urban U.S.

Maggie Dickinson

From Sensory Capacities to Sensible Skills: Experimenting with El Celler de Can Roca

Ana María Ulloa; Josep Roca; Hèloïse Vilaseca

Turning Passion into Profession: A History of Craft Beer in Italy

Matteo Fastigi; Jillian R. Cavanaugh

Commensality, Politics, and Plato

Michael Jackson; Damian Grace

CREATIVE REFLECTIONS

Lee Makes Rugelach

Misha Volf

The Wonder of Bread: Teaching University Students the Cost of Eating with Their Hands

Eric Pallant

REVIEW ESSAYS

Innovative Directions in Philosophy of/through Food

Joey Tuminello; Joseph A. Tuminello, III

The Rewards of (Gluten) Intolerance

Bethany F. Econopouly; Stephen S. Jones

REVIEWS

Review: Falafel Nation: Cuisine and the Making of National Identity in Israel, by Yael Raviv

Richard Klin

Review: Pawpaw: In Search of America's Forgotten Fruit, by Andrew Moore

Khristopher Flack

Review: Thirsty Dragon: China's Lust for Bordeaux and the Threat to the World's Best Wines, by Suzanne Mustacich

Jean DeBernardi

Review: First Bite: How We Learn to Eat, by Bee Wilson

Lexi Earl

Review: Divided Spirits: Tequila, Mezcal, and the Politics of Production, by Sarah Bowen

Lindi Masur

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Japanese Immigrants’ Pantry: Creating Eating Habits and Identities with Brazilian Ingredients

Household and Community Gardens Surge in the Philippines and Senegal during COVID-19: How Do Contrasting Models Speak to Different Visions for Future Food Systems?

Roundtable: The Great Italics Debate

Digesting Peru in Brooklyn: The Flavor of Culinary Nationalism

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

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