Issues | Volume 14 Number 1

Spring 2014

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

Meet the Author
Fresh Fruit, Broken Bodies: An Interview with Seth Holmes | Julie Guthman

Research Articles
Don’t Mono-crop the Movement: Toward a Cultural Ecology of Local Food | B. R Cohen

A Lighthouse for Urban Agriculture: University, Community, and Redefining Expertise in the Food System | Maywa Montenegro de Wit

An Edible Moral Economy in the Motor City: Food Politics and Urban Governance in Detroit | Yuson Jung and Andrew Newman

The Restaurants of Paris: A Translation from Paris à table | J Weintraub

Aromas Emanating from the Driest of Places | Gary Paul Nabhan

Critical Reflections
Foodie Mysteries | Marilyn Stasio

La Cucina Povera | Robert Iulo

Stolen Fruit Tastes Better | Julia Hebaiter

The Story of Tomatoes: How Picking Tomatoes Taught Me the Art and Attitude of Social Change | Laura M Titzer

Creative Works
A Lingering Flavor | Margaret Sessa-Hawkins

Cold War Forest: Mushrooming Along the Wall | Ali Fitzgerald

Reviews
Get Jiro! By Anthony Bourdain and Joel Rose, reviewed by Benjamin Aldes Wurgaft

Aesthetic Pleasure in Twentieth-Century Women’s Food Writing By Alice L. McLean, reviewed by Susan Derwin

Chanterelle Dreams, Amanita Nightmares: The Love, Lore, and Mystique of Mushrooms By Greg A. Marley, reviewed by Jim Trappe

Alcohol, Violence, and Disorder in Traditional Europe By A. Lynn Martin, reviewed by Christine Caldwell Ames

Let the Meatballs Rest: And Other Stories About Food and Culture By Massimo Montanari, reviewed by Zachary Nowak

Why Calories Count: From Science to Politics By Marion Nestle and Malden Nesheim, reviewed by Heather Hammel

Secrets of the Sommeliers By Rajat Parr and Jordan Mackay, reviewed by Dan Berger

The Art of Cooking with Vegetables By Alain Passard, reviewed by Katrina Dodson

Julia Child’s The French Chef By Dana Polan, reviewed by Malena Watrous  83

Du fait de cuisine / On Cookery of Master Chiquart (1420) Edited and translated by Terence Scully, reviewed by Brooke Heidenreich Findley

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking Edited by César Vega, Job Ubbink, and Erik van der Linden, reviewed by Jonathan L. Clark

Just Desserts
The Majority of Rabbits Lead Lives of Quiet Desperation | Shelly Errington

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