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.

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.

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.”