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Volume 16, Issue 1
Spring 2016
Issue Cover
ISSN 1529-3262
EISSN 1533-8622
Editor's Letter
Melissa L. Caldwell
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Contributors
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RESEARCH BRIEFS
Banking on Wild Relatives to Feed the World
Maywa Montenegro
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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 Articletitled, Introducing a Special Issue on Rescuing Taste from the Nation: Oceans, Borders, and Culinary Flows
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Love in a Hot Climate: Foodscapes of Trade, Travel, War, and Intimacy
Jean Duruz
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“Tastes Like Horse Piss”: Asian Encounters with European Beer
Jeffrey M. Pilcher
View Articletitled, “Tastes Like Horse Piss”: Asian Encounters with European Beer
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Feeding the Girmitiya: Food and Drink on Indentured Ships to the Sugar Colonies
Ashutosh Kumar
View Articletitled, Feeding the <em>Girmitiya</em>: Food and Drink on Indentured Ships to the Sugar Colonies
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A Foreign Infusion: The Forgotten Legacy of Japanese Chadō on Modern Chinese Tea Arts
Lawrence Zhang
View Articletitled, A Foreign Infusion: The Forgotten Legacy of Japanese <em>Chadō</em> on Modern Chinese Tea Arts
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Culinary Work at the Crossroads in Istanbul
Zafer Yenal, Michael Kubiena
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The Flow of Turtle Soup from the Caribbean via Europe to Canton, and Its Modern American Fate
May-bo Ching
View Articletitled, The Flow of Turtle Soup from the Caribbean via Europe to Canton, and Its Modern American Fate
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Epilogue
Prasenjit Duara
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CREATIVE REFLECTIONS
The Knife and the Sharpener
Andrew Simmons
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Dated, Labeled, and Preserved
Nancy Sommers
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REVIEWS
Review: The Slaughter, by Jason B. Kohl
Alex Blanchette
View Articletitled, Review: <em>The Slaughter</em>, by Jason B. Kohl
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Review: Black, White, and Green: Farmers Markets, Race, and the Green Economy, by Alison Hope Alkon
Fa-Tai Shieh
View Articletitled, Review: <em>Black, White, and Green: Farmers Markets, Race, and the Green Economy</em>, by Alison Hope Alkon
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Review: The Donut: History, Recipes, and Lore, from Boston to Berlin, by Michael Krondl
Zenia Malmer
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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 Articletitled, Review: <em>Eating Dangerously: Why the Government Can't Keep Your Food Safe … and How You Can</em>, by Michael Booth and Jennifer Brown
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Review: Writings on the Sober Life: The Art and Grace of Living Long, by Alvise Cornaro
India Aurora Mandelkern
View Articletitled, Review: <em>Writings on the Sober Life: The Art and Grace of Living Long</em>, by Alvise Cornaro
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Review: Note-by-Note Cooking: The Future of Food, by Hervé This
Camila Loew
View Articletitled, Review: <em>Note-by-Note Cooking: The Future of Food</em>, by Hervé This
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Review: Word of Mouth: What We Talk About When We Talk About Food, by Priscilla Parkhurst Ferguson
Cornelia Gerhardt
View Articletitled, Review: <em>Word of Mouth: What We Talk About When We Talk About Food</em>, by Priscilla Parkhurst Ferguson
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Review: The Language of Food: A Linguist Reads the Menu, by Dan Jurafsky
Anna Wexler
View Articletitled, Review: <em>The Language of Food: A Linguist Reads the Menu</em>, by Dan Jurafsky
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JUST DESSERTS
Word Salad Challenge
Richard Wilk
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BOOKS RECEIVED
Books and Films Received
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All Issues
Ancient Greenwashing: On Food Justice and Civilizations in the Supermarket
Gourmet and the Ghetto: The “Foodification” of Rome’s Historic Jewish Quarter
Things Left Behind
What Rats Reveal about Cooking in Late Medieval Japan
From a Hailstorm: Vines, Wines, and Factories in the Alto Piemonte
  • Online ISSN 1533-8622
  • Print ISSN 1529-3262
  • Copyright © 2023
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