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Volume 2011, Issue 110
Spring 2011
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Issue Editors
Daniel Bender
Daniel Bender
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Jeffrey Pilcher
Jeffrey Pilcher
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ISSN 0163-6545
EISSN 1534-1453
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Radical Foodways

Editors' Introduction: Radicalizing the History of Food
Daniel Bender; Jeffrey M. Pilcher
View articletitled, Editors' Introduction<span class="subtitle-colon">: </span><span class="subtitle">Radicalizing the History of Food</span>
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NOTES ON CONTRIBUTORS
View articletitled, NOTES ON CONTRIBUTORS
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Food, Medicine, and the State

Nutritional Governmentality: Food and the Politics of Health in Late Imperial and Republican China
Mark Swislocki
View articletitled, Nutritional Governmentality<span class="subtitle-colon">: </span><span class="subtitle">Food and the Politics of Health in Late Imperial and Republican China</span>
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Nutrition and Modernity: Milk Consumption in 1940s and 1950s Mexico
Sandra Aguilar-Rodríguez
View articletitled, Nutrition and Modernity<span class="subtitle-colon">: </span><span class="subtitle">Milk Consumption in 1940s and 1950s Mexico</span>
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Empires of Food

Colonial Beef and the Blackfeet Reservation Slaughterhouse, 1879–1895
Michael Wise
View articletitled, Colonial Beef and the Blackfeet Reservation Slaughterhouse, 1879–1895
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Too Hot to Handle: Food, Empire, and Race in Thai Los Angeles
Tanachai Mark Padoongpatt
View articletitled, Too Hot to Handle<span class="subtitle-colon">: </span><span class="subtitle">Food, Empire, and Race in Thai Los Angeles</span>
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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
View articletitled, “Chili Queens” and Checkered Tablecloths<span class="subtitle-colon">: </span><span class="subtitle">Public Dining Cultures of Italians in New York City and Mexicans in San Antonio, Texas, 1870s–1940s</span>
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“Partaking of choice poultry cooked a la southern style”: Taste and Race in the New Deal Sensory Economy
Camille Bégin
View articletitled, “Partaking of choice poultry cooked a la southern style”<span class="subtitle-colon">: </span><span class="subtitle">Taste and Race in the New Deal Sensory Economy</span>
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(RE)VIEWS

Digging Down to the Roots: On the Radical Potential of Documentary Food Films
Laura Lindenfeld
View articletitled, Digging Down to the Roots<span class="subtitle-colon">: </span><span class="subtitle">On the Radical Potential of Documentary Food Films</span>
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“You Say Tomato, I Say Tomahto”: Applying the Tools of Food History to the Food Movement Dialogue
Rebecca O'Neill
View articletitled, “You Say Tomato, I Say Tomahto”<span class="subtitle-colon">: </span><span class="subtitle">Applying the Tools of Food History to the Food Movement Dialogue</span>
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Reflections

Memories of Mothers in the Kitchen: Local Foods, History, and Women's Work
Tracey Deutsch
View articletitled, Memories of Mothers in the Kitchen<span class="subtitle-colon">: </span><span class="subtitle">Local Foods, History, and Women's Work</span>
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“Properly, with love, from scratch”: Jamie Oliver's Food Revolution
Rachel Slocum; Jerry Shannon; Kirsten Valentine Cadieux; Matthew Beckman
View articletitled, “Properly, with love, from scratch”<span class="subtitle-colon">: </span><span class="subtitle">Jamie Oliver's Food Revolution</span>
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Radical Taste: What Is Our Future
Amy B. Trubek
View articletitled, Radical Taste<span class="subtitle-colon">: </span><span class="subtitle">What Is Our Future</span>
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Teaching Radical History

Eating in Class: Gastronomy, Taste, Nutrition, and Teaching Food History
Daniel Bender; Rachel Ankeny; Warren Belasco; Amy Bentley; Elias Mandala ...
View articletitled, Eating in Class<span class="subtitle-colon">: </span><span class="subtitle">Gastronomy, Taste, Nutrition, and Teaching Food History</span>
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