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Volume 21, Issue 1
Spring 2021
Gastronomica Cover Image for Volume 21, Issue 1
ISSN 1529-3262
EISSN 1533-8622
Editorial Letter
James Farrer
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Contributors
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Food and Power

A Seat at the Table: The Western Dining Table as a Symbol of Power
Mackensie Griffin
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“The Child Needs Milk and Milk Needs a Market”: The Politics of Nutrition in the Interwar Yishuv
Efrat Gilad
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Ketchup as a Vegetable: Condiments and the Politics of School Lunch in Reagan’s America
Amy Bentley
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Care, Work, and Memory

Paqueteros and Paqueteras: Humanizing a Dehumanized Food System
Alyshia Gálvez
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“If you haven’t shaoguo’ed, you haven’t eaten”: Sensorial Landscapes of Belonging in the Kitchens of Rural China
Erin Thomason
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Ruby’s Oyster Dressing, or Edible Nostalgia
Matthew Meduri
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Interrogating the Chef

MasterChef: A Master Class in Fight, Flight, or Flambé?
Andrea Oskis
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Around the World in 50 Restaurants: The Curious Irony of Hyperlocal Food
John Broadway
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Spilling Ink and Cleaning Oil: The Intersection of Disaster and Design at La Marine
Rasmus R. Simonsen
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COVID-19 Dispatches

Rumor, Chinese Diets, and COVID-19: Questions and Answers about Chinese Food and Eating Habits
Michelle T. King, Jia-Chen Fu, Miranda Brown, Donny Santacaterina
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Food Rescue Networks and the Food System
Leda Cooks
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Feeding the City, Pandemic and Beyond: A Research Brief
Bryan Dale, Jayeeta Sharma
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Lunch Interrupted! COVID-19 and Japan’s School Meals
Alexis Agliano Sanborn
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“Muita Galinha, Pouco Ovo”: Food, COVID-19, and the Screen That Separates Us
Yara Ferreira Clüver
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Bean Soup
Sayzie Koldys
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Succulent
Alison Pearlman
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Drinking to the Wolf in a Time of Pandemic (or War or Peace)
Gregory Emilio
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Reviews

Review: El Susto, by Karen Akins
Melissa Fuster
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Review: Just the Tonic: A Natural History of Tonic Water, by Kim Walker and Mark Nesbitt
David Gentilcore
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Review: Black Food Geographies: Race, Self-Reliance, and Food Access in Washington, D.C., by Ashanté M. Reese
Chhaya Kolavalli
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Review: De los plátanos de Oller a los Food Trucks: Comida, alimentación y cocina puertorriqueña en ensayos y recetas, by Cruz Miguel Ortiz Cuadra
Mónica B. Ocasio Vega
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Review: When Banana Ruled, by Mathilde Damoisel
Alyssa Paredes
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Review: Stirrings: How Activist New Yorkers Ignited a Movement for Food Justice, by Lana Dee Povitz
Chris Staysniak
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Review: The Chile Pepper in China: A Cultural Biography, by Brian R. Dott
Mark Swislocki
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All Issues
“Are We Going to Participate in the War on Food Production and Succeed?”: The Archives on Rebel Governance in Northern Sri Lanka
Experiential Learning and Healing: Garden Pedagogies for Transformative Agroecology
“Back of the House” Considerations in Decolonizing Food Systems Education: Research, Grants, and Space
Gruyère and Camembert—An Exploration into Food, Identity, and the Securitization of Cheese
Editorial Letter
  • Online ISSN 1533-8622
  • Print ISSN 1529-3262
  • Copyright © 2025
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