Issues | Volume 16 Number 4

Winter 2016

FROM THE EDITOR
Editor’s Letter | Melissa L. Caldwell

MEET THE AUTHOR
Food and Imagination: An Interview with Monique Truong | Daniela Fargione

SOAS FOOD STUDIES CENTRE DISTINGUISHED LECTURE
“Let Them Eat Stuffed Peppers”: An Argument of Images on the Role of Food in Understanding Neoliberal Austerity in Greece | David Sutton

RESEARCH BRIEFS
Student Brief: Culinary Zionism | Jacob Bessen

Expo Milano: Capitalist Dreams and Eating Machines | Rebecca Feinberg

RESEARCH ESSAYS
More than Food Porn: Twitter, Transparency, and Food Systems | Michael Pennell

The Politics of Food Anti-Politics | Charlotte Biltekoff

Fostering Multiple Goals in Farm to School | Alexandra Lakind, Lihlani Skipper, and Alfonso Morales

Live and Active Cultures: Gender, Ethnicity, and “Greek” Yogurt in America | Perin Gurel

Gourmet Samurai: Changing Food Gender Norms in Japanese TV | Nancy K. Stalker

VISUAL ESSAYS
Earning Their Keep: Bison Ranching Fights the Battle for Conservation | Kris Heitkamp

The Story of Kashk | Kareh Moraba

CREATIVE REFLECTIONS
In Search of Lard Time | George Fogarasi

Naturally Delectable | Anthony Greenwood

Stuffed Cabbage and History Lessons | Elena Lelia Radulescu

REVIEWS
The Ghana Cookbook
By Fran Osseo-Asare and Barbara Baëta, Reviewed by Naa Baako Ako-Adjei

The Oxford Companion to Food
By Alan Davidson and Edited by Tom Jaine (revised and updated edition), Reviewed by Ken Albala

Chop Suey, USA: The Story of Chinese Food in America
By Yong Chen, Reviewed by Stephanie H Chan

Three Squares: The Invention of the American Meal
By Abigail Carroll, Reviewed by Lauren Renée Moore

Bourbon Empire: The Past and Future of America’s Whiskey
By Reid Mitenbuler, Reviewed by Jen Rose Smith

BOOKS AND FILMS RECEIVED

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