Issues | Volume 14 Number 3

Fall 2014

From the Editor
Editor’s Letter | Melissa L. Caldwell

Nutritional Deficiencies: Dietary Advice and its Discontents
Introducing Critical Nutrition: A Special Issue on Dietary Advice and Its Discontents | Julie Guthman

Nutrition Troubles | Garrett Broad and Adele Hite

Interrogating Moral and Quantification Discourses in Nutritional Knowledge | Charlotte Biltekoff, Jessica Mudry, Aya H. Kimura, Hannah Landecker, and Julie Guthman

Other Ways of Knowing Food | Jessica Mudry, Jessica Hayes-Conroy, Nancy Chen, and Aya H. Kimura

Nutrition as a Project | Aya H. Kimura, Charlotte Biltekoff, Jessica Mudry, and Jessica Hayes-Conroy

Beyond the Sovereign Body | Julie Guthman, Garrett Broad, Kendra Klein, and Hannah Landecker

Doing Nutrition Differently | Jessica Hayes-Conroy, Adele Hite, Kendra Klein, Charlotte Biltekoff, and Aya H. Kimura

Epilogue: Anthropological Reflections on Critical Nutrition | Melissa L. Caldwell

Just Desserts
Basic Food Groups | Shelly Errington

Critical Reflections
Feeding the Foodoir: Hunger Artistry | Sandra M. Gilbert

Tall Tree and Sweet Flower: Julia Child in Sonoma | Leo Racicot

Creative Works
Aba Bayefsky at the Market | Edra Bayefsky

Diachronic Tomato | Stephen Massimilla

Canning | Jen Karetnick

Auditory Tune | Susan Comninos

The Pig River Carries with It Two Lines from Du Fu | Peter Marcus

Review Essay
A Compendium of Cheeses | Reviewed by Matthew J. Rippon
Cheese and Culture: A History of Cheese and Its Place in Western Civilization, by Paul S. Kindstedt
Pacific Northwest Cheese: A History, by Tami Parr

Reviews
Roman Restaurant Rhythms (film) Directed by Michael Herzfeld, reviewed by Rachel E. Black

The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-South By James R. Veteto and Edward M. Maclin, reviewed by Teagan Lehrmann

Racial Indigestion: Eating Bodies in the th Century By Kyla Wazana Tompkins, reviewed by Melanie DuPuis

Global Appetites: American Power and the Literature of Food By Allison Carruth, reviewed by Carrie Tippen

Wine and Culture: Vineyard to Glass Edited by Rachel Black and Robert C. Ulin, reviewed by Zachary Nowak

Food: A Culinary History from Antiquity to the Present Edited by Jean-Louis Flandrin and Massimo Montanari, reviewed by Benjamin Aldes Wurgaft

Books Received

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