James Edward Malin reviews Samantha L. Martin-McAuliffe’s edited volume of thirteen original essays, which examine the intersection of food and architecture through relationships of regionalism, sustainability, craft, and authenticity.

Cassandra Malis reviews Adrian Miller’s “The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas,” which dives into the history behind food workers in the White House, adding a historical perspective to current political conversation about African American foodways.

Claudia Prieto-Piastro reviews Sarah Bowen’s “Divided Spirits: Tequila, Mezcal, and the Politics of Production,” which combines anthropological and historical methods to reveal the politics behind the increased popularity of tequila and mezcal production in Mexico.

Hannah C. Gunderman reviews Brigette Sebastia’s edited volume, “Eating Traditional Food: Politics, Identity, and Practices,” which examines the processes that produce notions of “traditional” foods, particularly within a global foodscape.

Josiah Taylor reviews Jessica Hayes-Conroy’s “Savoring Alternative Food: School Gardens, Healthy Eating, and Visceral Difference,” which reveals how social factors like culture, class, gender, and race contribute to exclude some people from the table.

Virginia Webb reviews Richard Ocejo’s “Masters of Craft: Old Jobs in the New Urban Economy,” which examines how lower status jobs (bartender, distiller, barber, and butcher) are being upscaled by educated urbanites in a post-industrial city.

Sarah Huang reviews Nora McKeon’s “Food Security Governance: Empowering Communities, Regulating Corporations,” which provides a food system analysis to understand the history of food issues from World War II to present time, from local food systems to global commodity chains.

Rituparna Patgiri writes that Utsa Ray’s “Culinary Culture in Colonial India” is an attempt to understand the relationship between the urban middle class in colonial Bengal and its cuisine.

Alexandra Rodney reviews “Gender, Class and Food: Families, Bodies and Health,” in which Julia M. Parsons draws from 75 interviews to examine everyday foodways and how they contribute to the reproduction of inequality in the United Kingdom.

Daniel Shattuck reviews Ronda Brulotte and Michael Di Giovine’s edited volume, “Edible Identities: Food as Cultural Heritage,” which brings together food scholars from a variety of fields including anthropology, gastronomy, history, and architecture as well as from American, French, and Latin American studies to consider what happens when food is labeled “cultural heritage.”