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Issues

Volume 21, Issue 4
Winter 2021
Issue Cover
ISSN 1529-3262
EISSN 1533-8622
In this Issue
Here’s how we cooked while writing this editorial letter for Gastronomica
Daniel E. Bender, Signe Rousseau
View Articletitled, Here’s how we cooked while writing this editorial letter for <em>Gastronomica</em>
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Contributors
View Articletitled, Contributors
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Immobility and Frictions

Uncontrolled Movements: An Overview of Abdicated Control in Florida’s Prison Food Spaces
John Daimoku Kingham
View Articletitled, Uncontrolled Movements<span class="subtitle-colon">: </span><span class="subtitle">An Overview of Abdicated Control in Florida’s Prison Food Spaces</span>
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Challenging Power, Fighting for Food: A Gastronomica Call for Submissions on Food and Activism
Josée Johnston, Koby Song-Nichols, Michael Chrobok
View Articletitled, Challenging Power, Fighting for Food<span class="subtitle-colon">: </span><span class="subtitle">A <em>Gastronomica</em> Call for Submissions on Food and Activism</span>
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Adirondack Mountain Oysters
Luke McNally
View Articletitled, Adirondack Mountain Oysters
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Why I Am Mad about the Ducks
Amy B. Trubek
View Articletitled, Why I Am Mad about the Ducks
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On the Move

“Swiggy it!”: Food Delivery, Gastro Geographies, and the Shifting Meaning of the Local in Pandemic India
Tulasi Srinivas
View Articletitled, “Swiggy it!”<span class="subtitle-colon">: </span><span class="subtitle">Food Delivery, Gastro Geographies, and the Shifting Meaning of the Local in Pandemic India</span>
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Playing with Our Food
Cheryl Cheung
View Articletitled, Playing with Our Food
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Classical Dishes, Taste, and Violence
Joel Rodrigues
View Articletitled, Classical Dishes, Taste, and Violence
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Across the Lines

Sake Journal (Goshu no nikki): Japan’s Oldest Guide to Brewing
Eric C. Rath
View Articletitled, <em>Sake Journal</em> (<em>Goshu no nikki</em>)<span class="subtitle-colon">: </span><span class="subtitle">Japan’s Oldest Guide to Brewing</span>
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Toward “Translating the Foods of the World”: A Gastronomica Call for Submissions
Eric C. Rath
View Articletitled, Toward “Translating the Foods of the World”<span class="subtitle-colon">: </span><span class="subtitle">A <em>Gastronomica</em> Call for Submissions</span>
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An Education of the Senses at the University of California, Berkeley: Alice Waters from Then to Now
Cari Borja
View Articletitled, An Education of the Senses at the University of California, Berkeley<span class="subtitle-colon">: </span><span class="subtitle">Alice Waters from Then to Now</span>
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50 Years On, Did Alice Waters Change Food Forever?
The Gastronomica Editorial Collective
View Articletitled, 50 Years On, Did Alice Waters Change Food Forever?
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Tipping the Scales
David Szanto
View Articletitled, Tipping the Scales
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Ferment
Monica Rico
View Articletitled, Ferment
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Sacrament
Monica Rico
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Food Activism and Language in a Slow Food Italy Restaurant Menu
Carole Counihan
View Articletitled, Food Activism and Language in a Slow Food Italy Restaurant Menu
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What to Read Now: An Interview with Kim Walker and Mark Nesbitt, authors of Just the Tonic: A Natural History of Tonic Water
Jaclyn Rohel
View Articletitled, What to Read Now<span class="subtitle-colon">: </span><span class="subtitle">An Interview with Kim Walker and Mark Nesbitt, authors of <em>Just the Tonic: A Natural History of Tonic Water</em></span>
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Reviews

Review: Farmsteaders, a film by Shaena Mallett
Alissa Boochever
View Articletitled, Review: <em>Farmsteaders</em>, a film by Shaena Mallett
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Review: The Uncertainty Mindset: Innovation Insights from the Frontiers of Food, by Vaughn Tan
John Broadway
View Articletitled, Review: <em>The Uncertainty Mindset: Innovation Insights from the Frontiers of Food</em>, by Vaughn Tan
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Review: Tasting Difference: Food, Race, and Cultural Encounters in Early Modern Literature, by Gitanjali G. Shahani
Sakshi Dogra
View Articletitled, Review: <em>Tasting Difference: Food, Race, and Cultural Encounters in Early Modern Literature</em>, by Gitanjali G. Shahani
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Review: Right to Harm, a film by Matt Wechsler and Annie Speicher
Allison Gray
View Articletitled, Review: <em>Right to Harm</em>, a film by Matt Wechsler and Annie Speicher
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Review: Epistenology: Wine as Experience, by Nicola Perullo
Anthony Palmiscno
View Articletitled, Review: <em>Epistenology: Wine as Experience</em>, by Nicola Perullo
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Review: Craft: An Argument, by Pete Brown
Katie Schwind
View Articletitled, Review: <em>Craft: An Argument</em>, by Pete Brown
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Review: FoodWISE: A Whole Systems Guide to Sustainable and Delicious Food Choices, by Gigi Berardi
Sarra Talib
View Articletitled, Review: <em>FoodWISE: A Whole Systems Guide to Sustainable and Delicious Food Choices</em>, by Gigi Berardi
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All Issues
A Gastronomica Roundtable: What Food Studies Needs Now
Banana Ketchup: Food Memory and Forgotten Labor across the Filipino Homeland/Diaspora Divide
Requiem for Ducks
Settler Colonial Classifications of Edibility
A Touch of Syria on the Table: Gendered Politics of Food and Reproduction in Displacement
  • Online ISSN 1533-8622
  • Print ISSN 1529-3262
  • Copyright © 2024
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