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Volume 2011, Issue 110

Spring 2011

Issue Editors

Daniel Bender

Daniel Bender

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Jeffrey Pilcher

Jeffrey Pilcher

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ISSN 0163-6545

EISSN 1534-1453

In this Issue

Food, Medicine, and the State
Empires of Food
Taste/Race/Ethnicity
(RE)VIEWS
Reflections
Teaching Radical History

Radical Foodways

Editors' Introduction: Radicalizing the History of Food

Daniel Bender; Jeffrey M. Pilcher

Food, Medicine, and the State

Nutritional Governmentality: Food and the Politics of Health in Late Imperial and Republican China

Mark Swislocki

Abstract

Nutrition and Modernity: Milk Consumption in 1940s and 1950s Mexico

Sandra Aguilar-Rodríguez

Abstract

Empires of Food

Colonial Beef and the Blackfeet Reservation Slaughterhouse, 1879–1895

Michael Wise

Abstract

Too Hot to Handle: Food, Empire, and Race in Thai Los Angeles

Tanachai Mark Padoongpatt

Abstract

Taste/Race/Ethnicity

“Chili Queens” and Checkered Tablecloths: Public Dining Cultures of Italians in New York City and Mexicans in San Antonio, Texas, 1870s–1940s

Donna R. Gabaccia; Jeffrey M. Pilcher

Abstract

“Partaking of choice poultry cooked a la southern style”: Taste and Race in the New Deal Sensory Economy

Camille Bégin

Abstract

(RE)VIEWS

Digging Down to the Roots: On the Radical Potential of Documentary Food Films

Laura Lindenfeld

Abstract

“You Say Tomato, I Say Tomahto”: Applying the Tools of Food History to the Food Movement Dialogue

Rebecca O'Neill

Abstract

Reflections

Memories of Mothers in the Kitchen: Local Foods, History, and Women's Work

Tracey Deutsch

Abstract

“Properly, with love, from scratch”: Jamie Oliver's Food Revolution

Rachel Slocum; Jerry Shannon; Kirsten Valentine Cadieux; Matthew Beckman

Abstract

Radical Taste: What Is Our Future

Amy B. Trubek

Abstract

Teaching Radical History

Eating in Class: Gastronomy, Taste, Nutrition, and Teaching Food History

Daniel Bender; Rachel Ankeny; Warren Belasco; Amy Bentley; Elias Mandala ...

Abstract

NOTES ON CONTRIBUTORS

Cover Image

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Table of Contents
Back Matter
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