Editorial Letter | Robert T. Valgenti
AUTHENTI-CITIES
“A War Could be Going on Outside, and You Wouldn’t Even Know”: Performing Israeli Cuisine in a London Restaurant | Natasha Bernstein Bunzl
Bishakh Important Hoi (Trust Is Important): Masculinities, Trust, and the “Assamese” Pithas | Pooja Kalita
Food in the Shanghai Lockdown | Anna Greenspan
SUSTAIN-ABILITIES
Transformation Processes toward Low-Impact Pleasure: Rethinking Culinary Art with Karen Blixen’s “Babette’s Feast” (1950) | Sophie Wennerscheid
Mammoths, Metabolism, and Meta-Species: Controlling Biological Time in the Regimes of Lab-Grown Protein | Hallam Stevens
Remaking the Qualities of Turkish Olive Oil | Brian Silverstein
COMMEMO-RATIONS
Sacred Leftovers: Hosting and Eating after the Ancestors | Indira Arumugam
Swarn: A Tangled History of a Simple Dish | Jason A. Reuscher
Mr. De la Rosa’s Agua de Jamaica | Sandra Trujillo
REVIEWS
Staging the Table in Europe: 1500–1800 by Deborah L. Krohn, reviewed by Ken Albala
The Upstairs Delicatessen: On Eating, Reading, Reading about Eating, and Eating while Reading by Dwight Garner, reviewed by Jessica Carbone
The Political Relevance of Food Media and Journalism: Beyond Reviews and Recipes, edited by Elizabeth Fakazis and Elfriede Fürsich
Cooling the Tropics: Ice, Indigeneity, and Hawaiian Refreshment by Hi‘ilei Julia Kawehipuaakahaopulani Hobart, reviewed by Mascha Gugganig
The Secret of Cooking: Recipes for an Easier Life in the Kitchen by Bee Wilson, reviewed by KC Hysmith
Embrace by Rohina Hoffman, reviewed by Mohini Mehta