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Volume 9, Issue 4
November 2009
Gastronomica Cover Image for Volume 9, Issue 4
ISSN 1529-3262
EISSN 1533-8622

borborygmus

Rumblings from the World of Food
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Note
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Food Taboos in Precolonial and Contemporary Cameroon: A Historical Perspective
forka leypey mathew fomine
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Five Ways of Looking at Globalization
heather hunwick, jessica bagdonis
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Review: The World of Soy, by Christine M. DuBois, Chee-Beng Tan, and Sidney Mintz
Ellen Messer
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Review: Korean Cuisine: An Illustrated History, by Michael J. Pettid
John Feffer
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Review: School Lunch Politics: The Surprising History of America's Favorite Welfare Program, by Susan Levine
Sharron Dalton
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Review: Milk: The Surprising Story of Milk Through the Ages, with 120 Recipes, by Anne Mendelson
E. Melanie DuPuis
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Review: Savage Barbecue: Race, Culture, and the Invention of America's First Food, by Andrew Warnes
Elizabeth Engelhardt
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Review: Glazed America: A History of the Doughnut, by Paul R. Mullins
Sylvia Lovegren
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Review: The Hamburger: A History, by Josh Ozersky
David Gerard Hogan
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Review: America's Food: What You Don't Know About What You Eat, by Harvey Blatt
Lisa Stowe
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Review: Slow Food Story: Politics and Pleasure, by Geoff Andrews
Fabio Parasecoli
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Review: The End of the Line: How Overfishing Is Changing the World and What We Eat, by Charles Clover
Zachary Barowitz
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Review: Yquem, by Richard Olney, Pierre Rival, Francis Mayeur, and Serena Sutcliffe
Tara Q. Thomas
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Review: The Archaeology of Alcohol and Drinking, by Frederick H. Smith
Antonia E. Foias
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Review: Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and FOOD Lovers, by Irena Chalmers
Neil Coletta
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Review: Mrs. Charles Darwin's Recipe Book: Revived and Illustrated, by Dusha Bateson and Weslie Janeway
Susan Zlotnick
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Review: Latino Food Culture, by Zilkia Janer
Jeffrey M. Pilcher
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Review: Holy Smoke: The Big Book of North Carolina Barbecue, by John Shelton Reed, Dale Volberg Reed, and William McKinney
Jessica Orr
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Review: Wine Politics: How Governments, Environmentalists, Mobsters, and Critics Influence the Wines We Drink, by Tyler Colman
William Nesto
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Review: Pet Food Politics: The Chihuahua in the Coal Mine, by Marion Nestle
Lisa H. Hiley
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from the editor: Remembrance of Foods Past
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Contributors
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orts and scantlings

The Shape of Food to Come
mark morton
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feast for the eye

The Culinary Art of Pauline Baynes
wayne g. hammond
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poem

The Candy Stand
agi mishol
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culture

Home Run: My Journey Back to Korean Food
roy ahn
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representations

Salvador Dalíí's Lobsters: Feast, Phobia, and Freudian Slip
nancy frazier
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origins

Did the Ancients Know the Artichoke?
clifford a. wright
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inventions

Thanksgiving Dinner——Lightning Fast
steve shada, marisa jahn
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Investigations

The Night the Good Ship Went Down: Three Fateful Dinners Aboard the Titanic
andrea broomfield
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hunger

““A Beriberi Heart””: Lessons from Slave Soldiers of World War II
jeanne schinto
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libations

Perry
cherry ripe
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local fare

Rx. Pepper Soup
adela (mary) blay-brody
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lives

Serving Food and Time
t.e. greenwood
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photographs

Al Mercado
anahita avalos
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Fiction

Lamb, a Love Story
peter wortsman
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at the movies

This Ain't Burger King
vanessa gregory
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chef's page

An Interview with Rob Evans: Hugo's, Portland, Maine
samantha hoyt lindgren
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Review Essays

Dark Pleasures
ellen m. schnepel
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Books in Review

Review: A Revolution in Taste: The Rise of French Cuisine 1650––1800, by Susan Pinkard
Priscilla Parkhurst Ferguson
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lagniappe

Striking Messages
douglass scott
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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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