Food studies matters, now more than ever. And while the articles featured in this issue of the Graduate Journal of Food Studies were not solicited under the banner of food’s vast and varied politics, it is now impossible to read them outside of our current political moment. Emily J.H. Contois, Editor-in-Chief 

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.”