Skip to Main Content
Umbrella Alt Text
Search
Register
Toggle MenuMenu
Skip Nav Destination

Issues

Volume 16, Issue 1
Spring 2016
Issue Cover
ISSN 1529-3262
EISSN 1533-8622
Editor's Letter
Melissa L. Caldwell
View Article
PDF
Contributors
View Article
PDF

RESEARCH BRIEFS

Banking on Wild Relatives to Feed the World
Maywa Montenegro
View Article
PDF

RESCUING TASTE FROM THE NATION: OCEANS, BORDERS, AND CULINARY FLOWS

Introducing a Special Issue on Rescuing Taste from the Nation: Oceans, Borders, and Culinary Flows
Cecilia Leong-Salobir; Krishnendu Ray; Jaclyn Rohel
View Article
PDF
Love in a Hot Climate: Foodscapes of Trade, Travel, War, and Intimacy
Jean Duruz
View Article
PDF
“Tastes Like Horse Piss”: Asian Encounters with European Beer
Jeffrey M. Pilcher
View Article
PDF
Feeding the Girmitiya: Food and Drink on Indentured Ships to the Sugar Colonies
Ashutosh Kumar
View Article
PDF
A Foreign Infusion: The Forgotten Legacy of Japanese Chadō on Modern Chinese Tea Arts
Lawrence Zhang
View Article
PDF
Culinary Work at the Crossroads in Istanbul
Zafer Yenal; Michael Kubiena
View Article
PDF
The Flow of Turtle Soup from the Caribbean via Europe to Canton, and Its Modern American Fate
May-bo Ching
View Article
PDF
Epilogue
Prasenjit Duara
View Article
PDF

CREATIVE REFLECTIONS

The Knife and the Sharpener
Andrew Simmons
View Article
PDF
Dated, Labeled, and Preserved
Nancy Sommers
View Article
PDF

REVIEWS

Review: The Slaughter, by Jason B. Kohl
Alex Blanchette
View Article
PDF
Review: Black, White, and Green: Farmers Markets, Race, and the Green Economy, by Alison Hope Alkon
Fa-Tai Shieh
View Article
PDF
Review: The Donut: History, Recipes, and Lore, from Boston to Berlin, by Michael Krondl
Zenia Malmer
View Article
PDF
Review: Eating Dangerously: Why the Government Can't Keep Your Food Safe … and How You Can, by Michael Booth and Jennifer Brown
Kai Chen
View Article
PDF
Review: Writings on the Sober Life: The Art and Grace of Living Long, by Alvise Cornaro
India Aurora Mandelkern
View Article
PDF
Review: Note-by-Note Cooking: The Future of Food, by Hervé This
Camila Loew
View Article
PDF
Review: Word of Mouth: What We Talk About When We Talk About Food, by Priscilla Parkhurst Ferguson
Cornelia Gerhardt
View Article
PDF
Review: The Language of Food: A Linguist Reads the Menu, by Dan Jurafsky
Anna Wexler
View Article
PDF

JUST DESSERTS

Word Salad Challenge
Richard Wilk
View Article
PDF

BOOKS RECEIVED

Books and Films Received
View Article
PDF
All Issues
Japanese Immigrants’ Pantry: Creating Eating Habits and Identities with Brazilian Ingredients
Household and Community Gardens Surge in the Philippines and Senegal during COVID-19: How Do Contrasting Models Speak to Different Visions for Future Food Systems?
Roundtable: The Great Italics Debate
Digesting Peru in Brooklyn: The Flavor of Culinary Nationalism
Review: Once Was Water, by Christopher Beaver and Diana Fuller
  • Online ISSN 1533-8622
  • Print ISSN 1529-3262
  • Copyright © 2021
Stay Informed
Sign up for eNews
Disciplines

Courses

Products

Resources

Support Us

About UC Press

Contact Us

Close Modal
This Feature Is Available To Subscribers Only

or Create an Account

Close Modal
Close Modal
This site uses cookies. By continuing to use our website, you are agreeing to our privacy policy.
Accept