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Issues

Volume 23, Issue 2
Summer 2023
Gastronomica Cover Image for Volume 23, Issue 2
ISSN 1529-3262
EISSN 1533-8622
In this Issue
Working with Food
Jaclyn Rohel
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Contributors
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Urban Transformations

New York Palimpsest: Berenice Abbott’s Depression-Era Foodscape
Rick Halpern
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Resistances from a Stubborn Past: London’s Fading Eel, Pie, and Mash Shops
Stuart Freedman
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Tea Art: Reconfiguring Ethics in Contemporary Urban China
Thiago Braga
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Tasting the “Future of Food” on a Bay-Area Cellular Agriculture Tour
Sarah-Louise Ruder, Evan Bowness, Angela McIntyre, Atlanta Grant, Lenore Newman
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Work & Play

Truita de pedres, a Catalan Recipe for Visualizing Women’s Domestic Work
Cristina Fernández Recasens
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“She’s Afraid of Gaining Weight and Losing Her Husband”: Affective Political Ecology and the Sociality of Disordered Eating in Rural Appalachia
Annie Koempel
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Cooking Up a Distinctly Singaporean Tamil Cuisine
Indira Arumugam
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Breaking the Mold: How Jell-O Helped Women Get Creative in the Kitchen
Julia Segal
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Market Values

Fertile Ground Food Cooperative: Building a Black-Led Grocery Store in a Southern City
Ajamu Amiri Dillahunt-Holloway
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Nostalgia and the Protection of White Supremacy at a Public Farmers’ Market
Angela Babb, Megan Betz, Sang-hyoun Pahk, Isis Smith
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The Value of the Taiwanese Caishichang: A Photo Essay
Ellen Meiser
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Reviews

Review: The Delicacy, a film by Jason Wise
Shingo Hamada
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Review: What a Mushroom Lives For: Matsutake and the Worlds They Make, by Michael J. Hathaway, foreword by Anna Lowenhaupt Tsing
Jakob Klein
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Review: Violent Appetites: Hunger in the Early Northeast, by Carla Cevasco
Dana Landress
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Review: Fermented Foods: The History and Science of a Microbiological Wonder, by Christine Baumgarthuber
Molly McConnell
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Review: Feasting and Fasting in Opera: From Renaissance Banquets to the Callas Diet, by Pierpaolo Polzonetti
Sadie Menicanin
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Review: A Short History of Spaghetti with Tomato Sauce, by Massimo Montanari, translated by Gregory Conti
Rosaria Moretti
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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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