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Issue
Spring - Volume 21, Issue 1, Pages 1 - 116
Summer - Volume 21, Issue 2, Pages 1 - 124
Fall - Volume 21, Issue 3, Pages 1 - 110
Winter - Volume 21, Issue 4, Pages 1 - 98
Volume 21, Issue 3
Fall 2021
ISSN
1529-3262
EISSN
1533-8622
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In this Issue
Reviews
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Gastropolitics: Speaking in Tongues
Krishnendu Ray
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Contributors
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Beyond Bourdieu
:
What Tomatoes in Indian Recipes Tell Us about “Taste”
Sucharita Kanjilal
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Tsukemono (Japanese pickles) and Their Traditional Vegetables
Aya H. Kimura
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How to Stuff a Duck
:
Learning Artisan Foie Gras Production in France
Jean Lavigne
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Risky but Raw
:
On (Not) Regulating One of the Most High-Risk Dishes in Japan
Benjamin Schrager
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Deflated Michelin
:
An Exploration of the Changes in Values in the Culinary Profession and Industry
Raúl Matta
,
Padma Panchapakesan
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Stirring the Pot
:
Calendario de Comida 1976
, Chicano Art as Food Activism
L. Stephen Velasquez
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Don’t Forget the Tomatoes for My Funeral
Teresa Politano
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The Year of the Lobster
:
Decadence and Disgust in Pandemic Times
Andrew Simmons
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Mixed Emotions
:
Cutting and Pasting through Loss, Detritus, and Forced Isolation During COVID-19
Carolyn Tillie
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Herrings, High-Rises, and
Hongeo
:
Encounters with Korean Food Culture
Frank Dax
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Rice Cultures of Bengal
Debal Deb
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Reviews
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Fruteros: Street Vending, Illegality, and Ethnic Community in Los Angeles
, by Rocío Rosales
Noah Allison
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Food Routes: Growing Bananas in Iceland and Other Tales from the Logistics of Eating
, by Robyn Metcalfe
Deborah Cowen
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Review:
Cookbook Politics
, by Kennan Ferguson
Jennifer L. Holm
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Ottolenghi and the Cakes of Versailles
, by Laura Gabbert
Joe Karisny
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Review:
Shifting Food Facts: Dietary Discourse in a Post-Truth Culture
, by Alissa Overend
Samantha King
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Review:
The Man Who Ate Too Much: The Life of James Beard
, by John Birdsall
Jennifer R. Shutek
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Review:
The Sultan’s Feast: A Fifteenth-Century Egyptian Cookbook
, by Ibn Mubārak Shāh; edited, translated, and introduced by Daniel L. Newman
Limor Yungman
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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
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