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Issues

Volume 20, Issue 4
Winter 2020
Gastronomica Cover Image for Volume 20, Issue 4
ISSN 1529-3262
EISSN 1533-8622
Editorial Letter
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Contributors
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COVID-19 DISPATCHES

The Anxiety Kitchen, or Cooking for the People I Cannot Hug
Erica Berry
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Looking for Relief
Caitlin McGill
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Migration and Meal Boxes
Saanjh Gupta
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The Food and COVID-19 NYC Archive: Mapping the Pandemic's Effect on Food in Real Time
Amy Bentley, Stephanie Borkowsky
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Decoding Miracle Food Cures for COVID-19
Adrienne Bitar
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“Do You Deliver?” Teaching a Culinary Arts Internship Course in Brooklyn as New York City Became the COVID-19 Epicenter
David Goldberg
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Food and Art in Times of Crisis
Yael Raviv
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Staff Meal in the Time of COVID-19
Elizabeth Moroney
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WORKING WITH INGREDIENTS

Salmon on the Table
John Gifford
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Chicken for Everyone? A Cultural Political Economy of the Popularity of Chicken Meat in Bolivia
Sarah Kollnig
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Viniculture, Social Justice, and the Environment
Scott Haas
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TECHNOLOGY AND TASTE IN EAST ASIA

Technology and Taste in East Asia: An Introduction
Eric C. Rath
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Taste as Governor: Soy Sauce in Late Chosŏn and Colonial Korea
Kyoungjin Bae
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Numbing Aesthetics: Taste and Tempers of Peppercorn / Mountain Pepper / Sanshō
Lan A. Li
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Technologies of Taste: Restaurant Guides, Diners, and Dining Halls in Interwar Tokyo
Eric C. Rath
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EXCURSIONS

Food Desert or Food Oasis? Insights from Mexican Chicago
Coline Ferrant, Gary Alan Fine
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Lucile's Scrapbook: A Voyage around the World, 1937
Daniel E. Bender
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DOLCE

Respecting the Circle
Andrea Chase
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Limoncello
Janine Certo
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REVIEWS

Review: Eat Joy: Stories & Comfort Food from 31 Celebrated Writers, edited by Natalie Eve Garrett
Julieta Flores Jurado
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Review: Lost Feast: Culinary Extinction and the Future of Food, by Lenore Newman
L. Sasha Gora
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Review: Leftovers: Eating, Drinking and Re-thinking with Case Studies from Post-war French Fiction, by Ruth Cruickshank
Jennifer L. Holm
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Review: A Taste of Barcelona: The History of Catalan Cooking and Eating, by H. Rosi Song and Anna Riera
Marta Manzanares Mileo
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Review: Food, Feminisms, Rhetorics, edited by Melissa A. Goldthwaite
Jennifer O'Connor
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Review: The Food Sharing Revolution: How Start-Ups, Pop-Ups, and Co-Ops Are Changing the Way We Eat, by Michael S. Carolan
Chloé Poitevin-DesRivières
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Review: Flavors of Empire: Food and the Making of Thai America, by Mark Padoongpatt
Lok Siu
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All Issues
Japanese–Chinese Cuisine and the Empire: A Historical Study of the Chinese Pork Bun in Japan
Chiang Mai 2015
Disruptive Culinary Stages: A Case Study on The Alchemist Experience
Resurrecting Tilak Chandan: The Fall and Future Rise of Local Rice Varieties in North India
Review: Food Margins: Lessons from an Unlikely Grocer, by Cathy Stanton
  • Online ISSN 1533-8622
  • Print ISSN 1529-3262
  • Copyright © 2025
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