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gastronomica the journal for food studies gastronomica the journal for food studies search icon search for menu toggle icon skip to content issues articles from the editor web exclusives about submit subscribe advertise contact editor s letter spring 2026 in addition to three standalone articles this issue of gastronomica includes a special section composed of five articles and an introduction on microbes in food studies read more editor s letter spring 2026 editor s letter winter 2025 twenty five years ago a professor then known foremost for her work in russian literary studies and georgian foodways launched a new journal devoted to all things food read more editor s letter winter 2025 editor s letter fall 2025 when is it time for a new recipe when are recipes no longer sustainable as transmitters of culinary knowledge read more editor s letter fall 2025 editor s letter summer 2025 in the early 1990s my grandmother travelled to canada to visit her son my uncle for the first time since the fall of communism in romania in 1989 read more editor s letter summer 2025 editor s letter spring 2025 this issue is a touchstone the first of our twenty fifth anniversary year read more editor s letter spring 2025 about welcome to gastronomica since its inception as gastronomica the journal of food and culture in 2001 gastronomica has been the go to journal for important conversations about food read more about submit we publish work that presents new and original research advances our understanding of the pressing topics theories and methods in the world of food and invites critical commentary read more submit subscribe don t miss an issue gastronomica is published on a rolling start basis all subscriptions including a print component also include electronic access to the journal read more subscribe spring 2026 volume 26 number 1 january 13 2026 january 13 2026 gastronomica editorial letter lisa haushofer special section making microbes explicit making microbes explicit introduction to microbes food and food systems maya hey and sarah elton connected food carrying microbial relations sevgi mutlu sirakova probiotic approaches to agricultural microbiomes collaborations in biodynamic wine cultivation nikolai siimes nick lewis and emma l sharp digestive belonging a microbial ethnography of raw milk in america s dairyland katy overstreet the cyborg politics of milk microbiota biopolitics in the technological frame annie sandrussi the microbiopolitics of novel foods the pro and antibiotic implications of cultivated meat and aquaponic farming lukáš senft tereza stöckelová varvara borisova fear and freedom sweet ruin cakes and the visual culture of anxiety 1945 1960 rebecca burditt a story as old as cha gio minh ha t pham don t let them eat cake the illusion of food freedom phoebe mitchem reviews the serviceberry an economy of gifts and abundance by robin wall kimmerer reviewed by madeleine jane freundlic rooted resistance agrarian myth in modern america by norie r singer stephanie houston grey and jeff motter reviewed by rachelle klapheke paranatures in culinary culture an alimentary ecology by thomas r parker reviewed by sahar tavakoli unpalatable pain and pleasure in southern cookbooks by carrie helms tippen reviewed by rafia zafar issues winter 2025 volume 25 number 4 november 12 2025 november 12 2025 gastronomica editorial letter rafia zafar commensality imagined at the table s edge returning to commensality after 25 years of gastronomica daniel e bender janita van dyk h rosi song james farrer lisa haushofer eric c rath signe rousseau robert t valgenti and rafia zafar each one teach one a perspective on food studies from robben island signe rousseau what was what could be vintage 2050 daniel e bender covering gastronomica paula j johnson varieties romania s most famous cookbook irina d mihalache capital izing food samantha l martin on failure and new beginnings one asian americanist s journey into food studies anita mannur nutrition ism s critical nutrition revisited nova ultra processed foods and the persistence of hegemonic nutrition garrett m broad nutritionism revisited lisa haushofer black food history and public health cooking and eating in the real world rafia zafar lessons from dawakhana cross disciplinary dialogues on sense memory ishita dey and seema kohli governing food remembering lemon chicken culinary cosmopolitanism in shanghai james farrer how the us federal government saved the independent restaurant the good that nation states can do krishnendu ray partnering toward new food futures jaclyn rohel diversities elements of coffee prose poems for food futures alyssa a l james from washoku to we shoku some thoughts on the last decades of traditional japanese food culture eric c rath raw and undercooked a road map to writing about food and food studies h rosi song daniel e bender and janita van dyk reviews truffles and trash recirculating food in a social welfare state by kelly alexander reviewed by william r brenneman chop chop cooking the food of nigeria by ozoz sokoh reviewed by danielle chike ogwo the drinking curriculum a cultural history of childhood and alcohol by elizabeth a marshall reviewed by ashley marshall napton cannabis a global history by bradley j borougerdi reviewed by alex rewegan issues fall 2025 volume 25 number 3 october 1 2025 november 12 2025 gastronomica editorial letter robert t valgenti sustaining communities living food killer species noha fikry decentering food pedagogies notes from our gastrofeminist classrooms meredith e abarca ishita dey anna romina guevarra dolly kikon and debarati sen the contradictions of pursuing holistic sustainability on a csa farm caitlin bradley morgan presenting repasts a hope for historical cooking bao and being present koby song nichols jewels of flavors mustikarasa and the making of an indonesian national cookbook m paulina hartono consuming thoughts a special section on food and philosophy mapping out food and philosophy andrea borghini robert t valgenti food and philosophy reflections on the field what s for dinner a culinary version of the myth of sisyphus robin wehe meeting food halfway available paolo bosca seven curious cases of in edibility jan ferwerda reading hunger in the voice of a child thinking the philosophy of everyday life through food joão paulo de oliveira rigaud food and philosophy ethics value theory matters ethical omnivorism a diet of conscientious consumption samantha noll culinary consciousness reflections from indian philosophy on food in modern times pravajya pandey embodiment and eating food perception and eating practices maria cristina clorinda vendra food ease in the ozempic era michael l j greer alternative food hedonism new culinary pleasures in the age of sustainability jonatan leer a better theory for food wasters how philosophy can be used in rethinking food waste nicola piras food and philosophy aesthetic matters eating as a model for enactive aesthetics harry drummond food and philosophy ethics value theory matters gastronomy as sensory engineering sascha benjamin fink brandon ashby pervasive sugarization unraveling the triumph of aestheticization through taste maddalena borsato sex death and pineapple candies felix gonzalez torres s alternative ethics britten chroman on a collaborative culinary frame rethinking why dining as an art needs us all isabella vincent liju jacob kuriakose reviews the spice ports mapping the origins of the global sea trade by nicholas nugent reviewed by kathleen burke global dishes favorite meals from around the world by caryn e neumann lori l parks and joel g parks reviewed by aqeel ihsan significant food critical readings to nourish american literature by jeff birkenstein and robert c hauhart reviewed by izzy martins simonsen la passion de dodin bouffant the taste of things directed by tran anh hung reviewed by isaac perez borda do it yourself hang in there baby by trina fernandez reviewed by sahar tavakoli issues summer 2025 volume 25 number 2 may 12 2025 may 13 2025 gastronomica editorial letter irina d mihalache crossing borders ketchup the transnational creation of a global condiment c 1700 1920 claudia kreklau gruyère and camembert an exploration into food identity and the securitization of cheese kathryn m fisher imagining communities massimo bottura s refettorio remakes the future through stories of food people and places rosetta giuliani caponetto are we going to participate in the war on food production and succeed the archives on rebel governance in northern sri lanka geetha sukumaran decolonizing food systems back of the house considerations in decolonizing food systems education research grants and space alyshia gálvez experiential learning and healing garden pedagogies for transformative agroecology gabriel r valle reviews eating like a mennonite food and community across borders by marlene epp reviewed by camille bégin insatiable city food and race in new orleans by theresa mcculla reviewed by melissa fuster food and families in the making knowledge reproduction and political economy of cooking in morocco by katharina graf reviewed by anny gaul culinary colonialism caribbean cookbooks and recipes for national independence by keja l valens reviewed by kuhelika ghosh hopped up how travel trade and taste made beer a global commodity by jeffrey m pilcher reviewed by robert shea terrell issues spring 2025 volume 25 number 1 february 12 2025 may 12 2025 gastronomica editorial letter daniel e bender innovations and extinctions disruptive culinary stages a case study on the alchemist experience anne claire yemsi paillissé japanese chinese cuisine and the empire a historical study of the chinese pork bun in japan kazuhiro iwama resurrecting tilak chandan the fall and future rise of local rice varieties in north india tarana husain khan duncan cameron and siobhan lambert hurley food losses chiang mai 2015 camille bégin ghazal for a bankrupt restaurant chain jessica whipple alienation and community fighting over crumbs alienation resentment and solidarity in a sourdough bakery michael mangieri consuming tamil identity in paris gastro cosmopolitanism and communitarian cuisine in contemporary france nicole berger reviews sugar an ethnographic novel by edward narain and tarryn phillips reviewed by noha fikry food margins lessons from an unlikely grocer by cathy stanton reviewed by noura nasser ways of eating exploring food through history and culture by benjamin a wurgaft and merry i white reviewed by michael petitti ruin their crops on the ground the politics of food in the united states from the trail of tears to school lunch by andrea freeman reviewed by philine schiller issues posts navigation older posts my tweets 2017 the regents of the university of california tags agriculture asia bob valgenti chef s pages chefs china colonialism consumerism consumption cooking covid 19 cuisine daniel bender digestion dispatches ethics and morality 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