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Volume 15, Issue 3
Fall 2015
Issue Cover
ISSN 1529-3262
EISSN 1533-8622
Editor’s Letter
Melissa L. Caldwell
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Contributors
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SOAS Food Studies Centre Distinguished Lecture
An Interview with James C. Scott
Harry G. West, Celia Plender
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Research Brief
Milking It: The Pastoral Imaginary of California’s (Non)Dairy Farming
Kyle Bladow
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Research Essays
Making Sense of Urban Gardens
Cindy Ott
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Thinking Critically about Academic–Industry Collaborations
Commercial Collaboration and Critical Engagement in Food Research
Peter Jackson
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Researching (with) Major Food Retailers: Leveling and Leveraging the Terms of Engagement
David Evans
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Engaging Science with Commercial Partners: The (Dating) Stages of a (Lasting) Relationship
Monica Truninger
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The Power-geometry of Food Business Research
Peter Jackson
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Archives, Academy, and Access: Food Producer Life Stories
Polly Russell
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In Response
Embracing the Elephant
Charlotte Biltekoff
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Industry Expert Reflections
Louise Bland
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The Knowledge Economy in Corporate Engagement
Katherine Smith
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Food Corporations and Collaborative Research
James L. Watson
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Creative Reflections
Affogato
Dorian Fox
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French Soup Alchemy
Ali Shakir
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Borscht – A Love Story
Bryan Demchinsky
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Eat These Words
J. H. Pearl
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Review Essay
Breakfast, Brunch, and Leisure
Charles Reeve
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Reviews
Books in Review: Typicality in History: Tradition, Innovation, and Terroir
Rengenier C. Rittersma
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Books in Review: Beyond Alternative Food Networks: Italy’s Solidarity Purchase Groups
Jillian R. Cavanaugh
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Books in Review: A Farm Dies Once a Year
Katy Overstreet
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Books in Review: Fish and Chips: A History
Peter Scholliers
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Books in Review: The Third Plate: Field Notes on the Future of Food
Christian Man
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Books in Review: The Insect Cookbook: Food for a Sustainable Planet
Jonas House
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Books in Review: Alternative Food Networks: Knowledge, Practice, and Politics
Chhaya Kolavalli
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Books Received
Books Received
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All Issues
Translating Foods of the World: A Roundtable Discussion on the Challenges and Triumphs of Translating Foods
“Looking for true Mexican food in Charlotte”: Insights into How Authenticity Is Produced, Experienced, and Interpreted in Migrant Food Spaces
what is fried is gold
Seeing Mediterranean: How Food Journalists Re-Imagined the Middle East and North Africa in the Twentieth-Century United States
Review: A Recipe for Gentrification: Food, Power, and Resistance in the City, edited by Alison Hope Alkon, Yuki Kato, and Joshua Sbicca
  • Online ISSN 1533-8622
  • Print ISSN 1529-3262
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