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Volume 25, Issue 2
Summer 2025
Gastronomica Cover Image for Volume 25, Issue 2
ISSN 1529-3262
EISSN 1533-8622
Editorial Letter
Irina D. Mihalache
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Contributors
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Crossing Borders

Ketchup: The Transnational Creation of a Global Condiment, c. 1700–1920
Claudia Kreklau
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Gruyère and Camembert—An Exploration into Food, Identity, and the Securitization of Cheese
Kathryn M. Fisher
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Imagining Communities

Massimo Bottura’s Refettorio Remakes the Future through Stories of Food, People, and Places
Rosetta Giuliani Caponetto
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“Are We Going to Participate in the War on Food Production and Succeed?”: The Archives on Rebel Governance in Northern Sri Lanka
Geetha Sukumaran
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Decolonizing Food Systems

“Back of the House” Considerations in Decolonizing Food Systems Education: Research, Grants, and Space
Alyshia Gálvez
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Experiential Learning and Healing: Garden Pedagogies for Transformative Agroecology
Gabriel R Valle
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Reviews

Review: Eating Like a Mennonite: Food and Community across Borders, by Marlene Epp
Camille Bégin
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Review: Insatiable City: Food and Race in New Orleans, by Theresa McCulla
Melissa Fuster
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Review: Food and Families in the Making: Knowledge Reproduction and Political Economy of Cooking in Morocco, by Katharina Graf
Anny Gaul
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Review: Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence, by Keja L. Valens
Kuhelika Ghosh
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Review: Hopped Up: How Travel, Trade, and Taste Made Beer a Global Commodity, by Jeffrey M. Pilcher
Robert Shea Terrell
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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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