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Zuster 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oodanthro.com/2016/12/14/review-sorting-the-beef-from-the-bull/2016-12-14T21:29:27+00:00monthlyhttps://foodanthro.com/2016/12/14/what-foodanthropology-is-reading-now-december-13-2016/2016-12-14T05:14:34+00:00monthlyhttps://foodanthro.com/2016/12/09/review-chickenizing-farms-and-food/2016-12-12T17:15:21+00:00monthlyhttps://foodanthro.com/2016/12/09/review-whats-so-controversial-about-genetically-modified-foods/2016-12-09T16:43:42+00:00monthlyhttps://foodanthro.com/2016/12/09/conference-report-6th-annual-asian-food-study-conference-kusatsu-japan/https://foodanthro.com/wp-content/uploads/2016/12/img_6224.jpgimg_6224https://foodanthro.com/wp-content/uploads/2016/12/img_6232.jpgimg_62322016-12-09T05:41:34+00:00monthlyhttps://foodanthro.com/2016/12/07/asfs-student-paper-awards-4/2016-12-07T19:31:27+00:00monthlyhttps://foodanthro.com/2016/12/05/what-foodanthro-is-reading-now-december-5-2016/2016-12-04T19:32:55+00:00monthlyhttps://foodanthro.com/2016/12/04/cfp-feminist-food-studies-exploring-intersectionality/2016-12-04T18:44:30+00:00monthlyhttps://foodanthro.com/2016/12/02/cfp-food-in-canada-and-beyond/2016-12-02T23:28:58+00:00monthlyhttps://foodanthro.com/2016/12/01/what-foodanthropology-is-reading-now-november-30-2016/2016-12-01T22:01:32+00:00monthlyhttps://foodanthro.com/2016/11/28/4th-symposium-of-greek-gastronomy/2016-11-28T22:51:05+00:00monthlyhttps://foodanthro.com/2016/11/23/teaching-food-with-photos-high-point-food-anthropology/https://foodanthro.com/wp-content/uploads/2016/11/chelsea-wentworth-930x1024.jpgchelsea-wentworth-930x1024Chelsea Wentworth, Ph.D., MPH High Point University2016-11-28T13:56:18+00:00monthlyhttps://foodanthro.com/2016/11/21/what-foodanthro-is-reading-now-november-21-2016/2016-11-23T17:43:27+00:00monthlyhttps://foodanthro.com/2016/11/18/safn-members-at-the-aaa-in-minneapolis-we-need-you/2016-11-18T00:43:32+00:00monthlyhttps://foodanthro.com/2016/11/15/christine-wilson-award-winner-part-ii/2016-11-15T19:21:03+00:00monthlyhttps://foodanthro.com/2016/11/14/christine-wilson-award-winner-part-i/2016-11-14T19:47:47+00:00monthlyhttps://foodanthro.com/2016/11/11/what-foodanthropology-is-reading-now-november-11-2016/2016-11-11T06:36:40+00:00monthlyhttps://foodanthro.com/2016/11/09/safn-at-the-aaas-in-minneapolis/https://foodanthro.com/wp-content/uploads/2016/11/2016_program.jpg2016_programhttps://foodanthro.com/wp-content/uploads/2016/11/safn-logo-small.jpgsafn-logo-small2016-11-08T19:52:37+00:00monthlyhttps://foodanthro.com/2016/10/11/mentoring-event-with-karen-kelsky-at-the-aaas/https://foodanthro.com/wp-content/uploads/2016/10/karen-vitae-retouch-277x300.jpgkaren-vitae-retouch-277x3002016-11-08T19:46:48+00:00monthlyhttps://foodanthro.com/2016/11/08/safn-2016-distinguished-speaker-lisa-heldke/https://foodanthro.com/wp-content/uploads/2016/11/lisa-heldke.jpglisa-heldke2016-11-08T16:12:24+00:00monthlyhttps://foodanthro.com/2016/11/07/anthropology-of-food-the-journal/2016-11-07T17:56:30+00:00monthlyhttps://foodanthro.com/2016/11/06/mezcal-hybrid-authentication/https://foodanthro.com/wp-content/uploads/2016/11/mezcal-production.jpgmezcal-production“Authentic” Mezcal Production: Mezcaleros cutting cooked agave piñas. In the background the open vessels made of an entire cow hide where the crushed piñas are mixed with water for the fermentation process.2016-11-06T15:58:14+00:00monthlyhttps://foodanthro.com/2016/11/05/what-else-ho-reha-hai-reflections-on-my-fieldwork-website/https://foodanthro.com/wp-content/uploads/2016/11/golub-at-bakery.pnggolub-at-bakeryAuthor engaged in participant observation (Photo by Jeet Sherpa)2016-11-05T20:51:11+00:00monthlyhttps://foodanthro.com/2016/10/31/what-foodanthro-is-reading-now-october-31-2016/2016-10-31T09:36:34+00:00monthlyhttps://foodanthro.com/2016/10/29/unlikely-eats-paying-homage-to-marge-gunderson-in-minnesota/https://foodanthro.com/wp-content/uploads/2016/10/fargo-poster.jpgfargo-posterBy Source, Fair use, https://en.wikipedia.org/w/index.php?curid=6744950https://foodanthro.com/wp-content/uploads/2016/10/marge-gunderson-fargo.jpgmarge-gunderson-fargoBy Source (WP:NFCC#4), Fair use, https://en.wikipedia.org/w/index.php?curid=511268772016-10-29T16:31:52+00:00monthlyhttps://foodanthro.com/2016/10/28/the-amatriciana-per-amatrice-campaign-reflections-on-food-solidarity-and-the-earthquake-in-central-italy/https://foodanthro.com/wp-content/uploads/2016/10/amatriciana.jpgamatricianahttps://foodanthro.com/wp-content/uploads/2016/10/norcina-per-la-solidarietc3a0.jpgnorcina-per-la-solidarietaNorcina per la Solidarietà 2016-10-28T16:04:43+00:00monthlyhttps://foodanthro.com/2016/10/26/what-foodanthropology-is-reading-now-october-26-2016/2016-10-26T20:29:06+00:00monthlyhttps://foodanthro.com/2016/10/24/book-review-porta-palazzo/2016-10-24T13:34:05+00:00monthlyhttps://foodanthro.com/2016/10/19/sidney-mintz-celebration/https://foodanthro.com/wp-content/uploads/2016/10/hill-on-mintz_body_0.jpghill-on-mintz_body_02016-10-19T14:03:11+00:00monthlyhttps://foodanthro.com/2016/10/17/how-to-make-a-place/2016-10-17T23:54:26+00:00monthlyhttps://foodanthro.com/2016/10/12/what-foodanthro-is-reading-now-october-12-2016/2016-10-12T05:46:56+00:00monthlyhttps://foodanthro.com/2016/10/07/11th-annual-wine-economics-conference/2016-10-07T02:04:32+00:00monthlyhttps://foodanthro.com/2016/10/05/what-foodanthropology-is-reading-now-october-4-2016/2016-10-05T02:18:07+00:00monthlyhttps://foodanthro.com/2016/10/01/mill-city-museum/https://foodanthro.com/wp-content/uploads/2016/10/mill_city_museum.jpgOLYMPUS DIGITAL CAMERAhttps://foodanthro.com/wp-content/uploads/2016/10/cadwallader_colden_washburn.jpgcadwallader_colden_washburn2016-10-01T17:03:00+00:00monthlyhttps://foodanthro.com/2016/09/29/the-scoby-schism/https://foodanthro.com/wp-content/uploads/2016/09/ek-kombucha.jpgek-kombuchaKombucha Culture Up Close. Photo by Erika Kelly.2016-09-29T19:11:47+00:00monthlyhttps://foodanthro.com/2016/09/28/review-and-interview-nurturing-masculinities/2016-09-28T13:34:14+00:00monthlyhttps://foodanthro.com/2016/09/26/what-foodanthro-is-reading-now-september-26-2016/2016-09-26T07:06:27+00:00monthlyhttps://foodanthro.com/2016/09/26/daniel-carasso-prizepremio-daniel-carasso/2016-09-26T02:12:13+00:00monthlyhttps://foodanthro.com/2016/09/23/third-international-conference-on-food-history-and-cultures/2016-09-23T17:16:35+00:00monthlyhttps://foodanthro.com/2016/09/22/what-foodanthropology-is-reading-now-september-22-2016/2016-09-22T20:39:20+00:00monthlyhttps://foodanthro.com/2016/09/21/blackness-food-and-state-sanctioned-violence/https://foodanthro.com/wp-content/uploads/2016/09/11146349_943939580600_7429059432363725770_n.jpg11146349_943939580600_7429059432363725770_nhttps://foodanthro.com/wp-content/uploads/2016/09/11061686_944069565110_4938008485113899293_n.jpg11061686_944069565110_4938008485113899293_n2016-09-21T18:14:41+00:00monthlyhttps://foodanthro.com/2016/09/16/naresaba-a-fraught-history-of-fermented-mackerel-sushi/https://foodanthro.com/wp-content/uploads/2016/09/image-6-heshiko-making.jpgimage-6-heshiko-makingPrepping mackerel for heshiko-making in spring.https://foodanthro.com/wp-content/uploads/2016/09/image-3-naresaba_rice-covered.jpgimage-3-naresaba_rice-coveredPreserved mackerel (heshiko) are cleaned and now ready to be for the second fermenting process, with rice, vinegar, and kouji.https://foodanthro.com/wp-content/uploads/2016/09/image-4-naresaba_close.jpgimage-4-naresaba_closeClose up of naresaba.https://foodanthro.com/wp-content/uploads/2016/09/image-5-naresaba_whole.jpgimage-5-naresaba_wholeSome of the local minshuku (inn) in Tagarasu serve homemade naresaba upon request.https://foodanthro.com/wp-content/uploads/2016/09/image-1-tagarasu-landscape.jpgimage-1-tagarasu-landscapeTagarasu is a coastal community with a population of approximately 400, located in Wakasa Bay, Obama City of Fukushima prefecture, Japanhttps://foodanthro.com/wp-content/uploads/2016/09/image-2-obama-fish-port.jpgimage-2-obama-fish-portThe name of municipality where Tagarasu is situated is the same as the name of the president of the United States. Here, a man in classical traveling outfit, wall-painted at a fish market near Obama city fishing port, holding a pack of heshiko mackerel.2016-09-16T15:49:41+00:00monthlyhttps://foodanthro.com/2016/09/14/gustolab-spring-2017-opportunity/2016-09-14T16:41:25+00:00monthlyhttps://foodanthro.com/2016/09/12/what-foodanthro-is-reading-now-september-122016/2016-09-12T04:46:37+00:00monthlyhttps://foodanthro.com/2016/09/08/fear-of-foodways-on-trigger-warnings-horses-and-a-dropped-class/2016-09-08T21:20:51+00:00monthlyhttps://foodanthro.com/2016/09/06/what-foodanthropology-is-reading-now-september-6-2016/2016-09-06T14:22:10+00:00monthlyhttps://foodanthro.com/2016/09/01/thomas-marchione-award-3/2016-09-01T19:40:18+00:00monthlyhttps://foodanthro.com/2016/08/31/shake-shack-burger-fever-in-korea/https://foodanthro.com/wp-content/uploads/2016/08/shake-shack-opening-korea1.jpgshake shack opening korea7/25 (around 9:00am, people are waiting outside before the opening hour). I took this photo while I was passing by. Photo by Sangyoub Park.https://foodanthro.com/wp-content/uploads/2016/08/shake-shack-burger-and-fries.jpgshake shack burger and friesFamous Shake Shack burgers with fries and shake, courtesy of Seung-Whan Lee.2016-08-31T19:36:43+00:00monthlyhttps://foodanthro.com/2016/08/29/what-foodanthro-is-reading-now-august-29-edition/2016-08-29T05:06:32+00:00monthlyhttps://foodanthro.com/2016/08/26/afhvsasfs-annual-meeting-and-conference-june-14-17-2017/2016-08-26T15:35:29+00:00monthlyhttps://foodanthro.com/2016/08/24/out-with-the-old-gentrifying-seouls-noryangjin-fish-market/https://foodanthro.com/wp-content/uploads/2016/08/bell-ocean-to-chopping-board.jpgBell Ocean to Chopping BoardFrom the ocean to the chopping board. Photo by Markus Bell.https://foodanthro.com/wp-content/uploads/2016/08/bell-post-afternoon-consumption-table.jpgBell Post afternoon consumption tableThe table groans under an afternoon's consumption. Photo by Markus Bell.https://foodanthro.com/wp-content/uploads/2016/08/bell-boarded-up-market-windows.jpgBell Boarded up Market windowsWindows boarded up around the market. Photo by Markus Bell.https://foodanthro.com/wp-content/uploads/2016/08/bell-protest-banners-at-market.jpgBell Protest banners at marketBanners protesting the relocation hang from the ceiling, photo by Markus Bell.2016-08-24T18:28:55+00:00monthlyhttps://foodanthro.com/2016/08/23/what-foodanthropology-is-reading-now-august-23-2016/2016-08-23T14:18:25+00:00monthlyhttps://foodanthro.com/2016/08/19/food-space-place-edited-volume/2016-08-19T21:39:17+00:00monthlyhttps://foodanthro.com/2016/08/15/what-foodanthropology-is-reading-now-august-15-edition/2016-08-15T13:00:39+00:00monthlyhttps://foodanthro.com/2016/08/12/review-stirring-the-pot/2016-08-12T20:54:04+00:00monthlyhttps://foodanthro.com/2016/08/12/post-doc-dietary-transitions-in-ghanaian-cities/2016-08-12T13:37:46+00:00monthlyhttps://foodanthro.com/2016/08/11/thomas-marchione-award-2/2016-08-11T18:57:04+00:00monthlyhttps://foodanthro.com/2016/08/08/what-foodanthropology-is-reading-now-august-8-edition/2016-08-08T19:28:27+00:00monthlyhttps://foodanthro.com/2016/08/06/community-food-literacy/2016-08-06T21:43:14+00:00monthlyhttps://foodanthro.com/2016/08/04/review-two-books-on-hunger-and-food-security/https://foodanthro.com/wp-content/uploads/2016/08/smallholdernetbuyers-revise.jpgSmallholderNetBuyers reviseIllustration by E.B. 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Brett2015-11-13T15:23:15+00:00monthlyhttps://foodanthro.com/2015/11/08/what-foodanthropology-is-reading-now/2015-11-08T07:14:41+00:00monthlyhttps://foodanthro.com/2015/10/31/fundraiser-jambalaya/https://foodanthro.com/wp-content/uploads/2015/10/img_4520.jpgIMG_4520https://foodanthro.com/wp-content/uploads/2015/10/jambalaya-pot.jpgjambalaya pot2015-10-31T18:01:29+00:00monthlyhttps://foodanthro.com/2015/10/26/cannabis-culture-in-denver/2015-10-26T19:37:14+00:00monthlyhttps://foodanthro.com/2015/10/23/food-in-culture-and-social-justice-at-oregon-state-university/https://foodanthro.com/wp-content/uploads/2015/10/osu-chestnuts.jpgOSU chestnutsPreparing chestnuts for a Native Foods course that Dr. Joan Gross recently taught.https://foodanthro.com/wp-content/uploads/2015/10/osu-student-garden.jpgOSU student gardenGarden from one students’ Food Project.https://foodanthro.com/wp-content/uploads/2015/10/osu-intercultural-learning.jpgOSU intercultural learningIntercultural Learning Community 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3https://foodanthro.com/wp-content/uploads/2015/10/grinding-grains-2.jpgGrinding grains - 2https://foodanthro.com/wp-content/uploads/2015/10/grinding-grains-1.jpgGrinding grains - 1All photos provided by Willa Zhen.2015-10-12T17:04:43+00:00monthlyhttps://foodanthro.com/2015/10/07/necessary-knowledge-where-denver-anthropologists-drink-and-eat/https://foodanthro.com/wp-content/uploads/2015/10/river-north-brewery.jpghttps://foodanthro.com/wp-content/uploads/2015/10/little-man.jpgLittle manhttps://foodanthro.com/wp-content/uploads/2015/10/cart-driver.jpgCart Driver2015-10-08T03:26:08+00:00monthlyhttps://foodanthro.com/2015/09/30/george-mason-university-job-announcement/2015-09-30T15:09:16+00:00monthlyhttps://foodanthro.com/2015/09/29/aaa-webinar-wednesday-research-methods-for-anthropological-studies-of-food-and-nutrition/2015-09-29T22:39:30+00:00monthlyhttps://foodanthro.com/2015/09/28/street-neighborhood-city-in-the-new-new-orleans/https://foodanthro.com/wp-content/uploads/2015/09/empty-block.jpgempty blockhttps://foodanthro.com/wp-content/uploads/2015/09/brocato-sign.jpgBrocato signhttps://foodanthro.com/wp-content/uploads/2015/09/doson.jpgdoson2015-09-29T21:29:51+00:00monthlyhttps://foodanthro.com/2015/09/15/christine-wilson-prize-2015/2015-09-15T22:22:30+00:00monthlyhttps://foodanthro.com/2015/09/15/thomas-marchione-award-2015/2015-09-15T22:17:28+00:00monthlyhttps://foodanthro.com/2015/08/30/it-all-comes-alive-robbie-baer-on-successful-service-learning-projects-with-anthropology-of-food-students/https://foodanthro.com/wp-content/uploads/2015/08/free-walmart-gift-card.pngfree-walmart-gift-cardWalMart gift card, the currency of choice for the Burmese community.https://foodanthro.com/wp-content/uploads/2015/08/chloeandroberta-1024x683-1024x683.jpgchloeandroberta-1024x683-1024x683Garden work.https://foodanthro.com/wp-content/uploads/2015/08/roberta-baer-and-students.jpgroberta-baer-and-studentsRobbie Baer and students working in community garden. 2015-08-30T23:09:57+00:00monthlyhttps://foodanthro.com/2015/08/28/katrina-fridges-10-years-after/https://foodanthro.com/wp-content/uploads/2015/08/katrina-0081-e1440725730271.jpgkatrina 008Photo by Donna Bonner.https://foodanthro.com/wp-content/uploads/2015/08/katrina-009.jpgkatrina 009https://foodanthro.com/wp-content/uploads/2015/08/katrina-008.jpgkatrina 008https://foodanthro.com/wp-content/uploads/2015/08/katrina-007.jpgkatrina 007https://foodanthro.com/wp-content/uploads/2015/08/katrina-003-e1440726049296.jpgPhoto by Donna Bonnerhttps://foodanthro.com/wp-content/uploads/2015/08/katrina-012-e1440726271173.jpgPhoto by Donna Bonnerhttps://foodanthro.com/wp-content/uploads/2015/08/smells-like-fema-2006-mg.jpgMardi Gras, 2006. Photo by David Beriss2015-08-28T01:56:10+00:00monthlyhttps://foodanthro.com/2015/08/24/culture-agriculture-tech-fellowship/2015-08-24T23:46:43+00:00monthlyhttps://foodanthro.com/2015/07/21/second-international-conference-on-food-history-and-cultures/https://foodanthro.com/wp-content/uploads/2015/07/iehca-logo.jpgIEHCA logohttps://foodanthro.com/wp-content/uploads/2015/07/unesco-chair-logo.pngUNESCO Chair logohttps://foodanthro.com/wp-content/uploads/2015/07/lea-logo.jpgLEA logo2015-07-21T15:22:51+00:00monthlyhttps://foodanthro.com/2015/07/17/letters-from-camp-a-reflection-on-the-2015-annual-meetings-of-asfs-and-afhvs/https://foodanthro.com/wp-content/uploads/2015/07/chera-selfie1.jpgChera selfiehttps://foodanthro.com/wp-content/uploads/2015/07/mad-mex-burrito.jpgmad mex burrito2015-07-17T17:35:15+00:00monthlyhttps://foodanthro.com/2015/07/08/new-book-teaching-food-and-culture/https://foodanthro.com/wp-content/uploads/2015/07/teaching-food-big-cover.jpgTeaching Food Big Coverhttps://foodanthro.com/wp-content/uploads/2015/07/teaching-food-cover.jpgTeaching Food Cover2015-07-08T14:54:55+00:00monthlyhttps://foodanthro.com/2015/07/06/it-completely-changed-my-mindset-clara-broomfield-with-a-students-perspective-on-the-course-food-and-culture/https://foodanthro.com/wp-content/uploads/2015/07/sexy-leg-gap-14.jpgsexy-leg-gap-14https://foodanthro.com/wp-content/uploads/2015/07/mybeforeandafter.jpgmybeforeandafter2015-07-06T22:59:19+00:00monthlyhttps://foodanthro.com/2015/07/05/food-and-the-french-empire/https://foodanthro.com/wp-content/uploads/2015/07/french-cultural-studies.gifFrench cultural studies2015-07-05T20:19:41+00:00monthlyhttps://foodanthro.com/2015/07/02/you-cant-talk-about-food-without-talking-aimee-hosemann-with-a-professors-perspective-on-the-course-food-and-culture/https://foodanthro.com/wp-content/uploads/2015/07/hautecuisine-tease.jpgHauteCuisine-teasehttps://foodanthro.com/wp-content/uploads/2015/07/migrant-farm-workers-alabama.jpgMigrant Farm Workers Alabamahttps://foodanthro.com/wp-content/uploads/2015/07/taste-of-ut.pngTaste of UThttps://foodanthro.com/wp-content/uploads/2015/07/supersized-kids.jpgsupersized kids2015-07-02T18:36:53+00:00monthlyhttps://foodanthro.com/2015/06/30/food-studies-at-soas/https://foodanthro.com/wp-content/uploads/2015/06/soas-ethno-dinner.jpgSOAS Ethno dinnerDoctoral student Katharina Graf, who studies how cooking knowledge is passed down in Moroccan households, prepares couscous for an ethnographic dinner.https://foodanthro.com/wp-content/uploads/2015/06/soas-yo-selfie.jpgSOAS YO selfieRestauranteur Yotam Ottolenghi--known internationally for his books and television programs on Mediterranean food--gave a Distinguished Lecture in the SOAS Food Studies Centre in November 2014, to the delight of centre members and SOAS alumni.https://foodanthro.com/wp-content/uploads/2015/06/soas-west.jpgSOAS WestSOAS Food Studies Chair, Professor Harry West2015-06-30T16:51:35+00:00monthlyhttps://foodanthro.com/2015/06/22/food-heritage-and-culinary-practices/https://foodanthro.com/wp-content/uploads/2015/06/sorbonne.pngsorbonnehttps://foodanthro.com/wp-content/uploads/2015/06/palim.jpgpalimhttps://foodanthro.com/wp-content/uploads/2015/06/musee-histoire-naturelle.jpgmusee histoire naturelle2015-06-22T17:00:10+00:00monthlyhttps://foodanthro.com/2015/06/19/farm-to-table-new-orleans-august-8-10-2015/https://foodanthro.com/wp-content/uploads/2015/06/symposium-logo-website-header1.pngSymposium-Logo-Website-Header12015-06-19T16:07:32+00:00monthlyhttps://foodanthro.com/2015/06/19/dublin-gastronomy-symposium-2016-food-and-revolution/https://foodanthro.com/wp-content/uploads/2015/06/dublin-gastronomy.gifdublin gastronomy2015-06-19T15:09:35+00:00monthlyhttps://foodanthro.com/2015/06/17/cfp-encyclopedia-of-food-and-agricultural-ethics/2015-06-17T21:21:34+00:00monthlyhttps://foodanthro.com/2015/06/13/safn-at-the-2015-association-for-the-study-of-food-and-society-conference/https://foodanthro.com/wp-content/uploads/2015/06/asfs-conference-2015.jpgasfs-conference-2015https://foodanthro.com/wp-content/uploads/2015/06/asfs-conference-2015-300x99.jpgasfs-conference-2015-300x992015-06-16T09:50:12+00:00monthlyhttps://foodanthro.com/2015/06/05/its-kind-of-cool-to-be-a-turnip-expert-dr-clare-sammells-on-experiential-learning-through-field-trips-and-food-experts/https://foodanthro.com/wp-content/uploads/2015/06/dive_poster-87cbd2d9.jpegdive_poster-87cbd2d9https://foodanthro.com/wp-content/uploads/2015/06/ramen-from-web.jpgramen from webRamen!https://foodanthro.com/wp-content/uploads/2015/06/sammells.jpgSammellsDr. Clare Sammells2015-06-05T22:38:27+00:00monthlyhttps://foodanthro.com/2015/05/14/robert-m-netting-best-student-paper-prize/2015-05-14T17:13:10+00:00monthlyhttps://foodanthro.com/2015/05/01/would-you-put-oregano-on-your-posole-lois-stanford-on-teaching-food-and-culture-around-the-world-and-using-new-mexicos-diversity-in-the-classroom/https://foodanthro.com/wp-content/uploads/2015/05/california-burrito.jpgcalifornia burritohttps://foodanthro.com/wp-content/uploads/2015/05/whitepozoledf.jpgWhitePozoleDFhttps://foodanthro.com/wp-content/uploads/2015/05/crowther-cover.jpgCrowther cover2015-05-01T23:24:21+00:00monthlyhttps://foodanthro.com/2015/03/31/aaa-2015-urgent-deadline-reminders/2015-03-31T23:22:43+00:00monthlyhttps://foodanthro.com/2015/03/29/interrogating-the-authentic-local-ethnic-restaurant/https://foodanthro.com/wp-content/uploads/2015/03/burrito-de-asada.jpgburrito de asadaBurrito de asada chico and tacos de cesos y pastor with a glass of horchata. 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