From Politics and Culture, a special issue on learning to learn from the food crisis, including Max Haiven (McMaster): Food, Finance, Crisis, Catalyst: Global Capitalism and the Revolutionary Value of Food Sovereignty; and an interview with Silvia Federici on capitalism, colonialism, women and food politics. Simon Schama on the language of food. From Oxford American, a special issue on Southern Food. From The New Atlantis, a review essay on the science of food and the culture of cooking. A review of Four Fish: The Future of the Last Wild Food by Paul Greenberg (and more and more and more and more and more and more). Hot on the Trail: Thomas A. P. Van Leeuwen on the culinary genius of Alexis Soyer. Bacon lovers vs. soy huggers: Jonathan Safran Foer, farmer Joel Salatin, and more experts debate the merits of vegetariansim with readers. Is gluttony destroying the world? Why over-consumption is a huge problem — and what we can do to stop it. A review of Stirring the Pot: A History of African Cuisine by James C. McCann. Are we running out of seafood? Convenience foods for the end of the world: From canned sandwiches to sushi popsicles to canned elephant, a tour through the pleasures of food technology. Which Hollywood mega-star ate cockroaches? An interview with Mark Jacob, author of What the Great Ate. Grow and Behold: A new line of kosher chicken launches a conversation around Jewish food ethics. A review of Au Revoir to All That: The Rise and Fall of French Cuisine by Michael Steinberger.
