This archive includes PDFs of the articles and reviews published from spring 2014 to fall 2015 before the Graduate Journal of Food Studies transitioned to an online format.

VOLUME II, ISSUE II | Fall 2015

Full Issue PDF

Research Articles

The Spectacular Origins of the EU Horse Meat Scandal
by Siobhan Watters

Margarine for Butter: Budget Cooking in America
by Ashley Higgs

Alternative Food Systems: Expectations and Reality
by Richard Richards

Book Reviews

Food, Farms, and Solidarity: French Farmers Challenge Industrial Agriculture and Genetically Modified Crops by Chaia Heller
review by Emma McDonell

Food Activism: Agency, Democracy, and Economy by Carole Counihan and Valeria Siniscalchi, eds.
review by John C. Jones

Hidden Hunger: Gender and the Politics of Smarter Foods by Aya Hirata Kimura
review by Jessica Loyer

Everyone Eats: Understanding Food and Culture (2nd Edition) by E.N. Anderson
review by Gurpinder Lalli

Nutritionism: The Science and Politics of Dietary Advice by Gyorgy Scrinis
review by Anett Kalvin-Toth

A Cultural History of Food in the Modern Age by Amy Bentley, ed.
review by Emily Contois

Sugar and Spice: Grocers and Groceries in Provincial England, 1650-1830 by Jon Stobart
review by Kimi Ceridon

The Untold History of Ramen: How Political Crisis in Japan Spawned a Global Food Craze by George Solt
review by Ariel Knoebel

Dubious Gastronomy: The Cultural Politics of Eating Asian in the USA by Robert Ji-Song Ku
review by Robert McKeown

Eating Asian America: A Food Studies Reader by Robert Ji-Song Ku, Martin F. Manalansan IV, and Anita Mannur, eds.
review by Liz Bada

VOLUME II, ISSUE I | Spring 2015

Full Issue PDF

Research Articles

The Two Locals: Food, Agri(culture), and Identity in Central Wisconsin
by Catie Peters

“They Go By the Light of the Moon”: An Anthropological Perspective on Home Winemaking Among Italian Americans in Boston
by Chris Maggiolo

Cooking in Chaos: The Performative Experience of Cooking in the Moment
by W. Gabriel Mitchell

The Dark Side of the Spoon: The Gustatory Experience of Eating in a Fine Dine Restaurant
by Kathe Gray

Book Reviews

Cultures of Milk: The Biology and Meaning of Dairy Products in the United States and India by Andrea Wiley
review by Gretchen Sneegas

High on the Hog: A Culinary Journey from Africa to America by Jessica B. Harris
review by Amanda Milian

Pure and Modern Milk: An Environmental History since 1900 by Kendra Smith-Howard
review by Stephanie Boland

Secrets of the Greek Kitchen: Cooking, Skill, and Everyday Life on an Aegean Island by David E. Sutton
review by Maria Carabello

Food Between the Country and the City: Ethnographies of a Changing Global Foodscape by Nuno Domingos, Jose Manuel Sobral, and Harry G. West, eds.
review by Amanda S. Green

Drinking History: Fifteen Turning Point in the Making of American Beverages by Andrew F. Smith
review by Serenity Sutherland

Three Squares: The Invention of the American Meal by Abigail Carroll
review by Rachel A. Snell

VOLUME I, ISSUE I | Spring 2014

Full Issue PDF

Research Articles

Not Just for Cooking Anymore: Exploring the 21st Century Trophy Kitchen
by Emily Contois

“Sustenance out of Refuse:” Detroit, Invisible Capital, and the Search for Food Justice
by Gretchen Sneegas

No Motherland Without You: The Feminine Pastoral in North Korean Agricultural Propaganda
by Miki Kawasaki

Best Practices and Challenges for Farmers Market Incentive Programs: A Guide for Policy Makers and Practioners
by Jeanie Donovan, Amy Madore, Megan Randall, and Cate Vickery

Book Reviews

Eating Right in America: The Cultural Politics of Food and Health by Charlotte Biltekoff
review by Maria Carabello

Wine and Culture: Vineyard to Glass by Rachel E. Black and Robert Ulin, eds.
review by Chris Maggiolo

The Life of Cheese: Crafting Food and Value in America by Heather Paxson
review by Brad Jones