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Volume 17, Issue 2
Summer 2017
Issue Cover
ISSN 1529-3262
EISSN 1533-8622
In this Issue
Books and Films Received
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Editor's Letter
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Contributors
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RESEARCH BRIEF

The Price of Harmony: The Ideology of Japanese Cuisine
Scott Haas
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RESEARCH ESSAYS

PB&J: The Rise and Fall of an Iconic American Dish
Steve Estes
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Free to Serve? Emergency Food and Volunteer Labor in the Urban U.S.
Maggie Dickinson
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From Sensory Capacities to Sensible Skills: Experimenting with El Celler de Can Roca
Ana María Ulloa; Josep Roca; Hèloïse Vilaseca
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Turning Passion into Profession: A History of Craft Beer in Italy
Matteo Fastigi; Jillian R. Cavanaugh
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Commensality, Politics, and Plato
Michael Jackson; Damian Grace
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CREATIVE REFLECTIONS

Lee Makes Rugelach
Misha Volf
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The Wonder of Bread: Teaching University Students the Cost of Eating with Their Hands
Eric Pallant
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REVIEW ESSAYS

Innovative Directions in Philosophy of/through Food
Joey Tuminello; Joseph A. Tuminello, III
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The Rewards of (Gluten) Intolerance
Bethany F. Econopouly; Stephen S. Jones
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REVIEWS

Review: Falafel Nation: Cuisine and the Making of National Identity in Israel, by Yael Raviv
Richard Klin
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Review: Pawpaw: In Search of America's Forgotten Fruit, by Andrew Moore
Khristopher Flack
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Review: Thirsty Dragon: China's Lust for Bordeaux and the Threat to the World's Best Wines, by Suzanne Mustacich
Jean DeBernardi
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Review: First Bite: How We Learn to Eat, by Bee Wilson
Lexi Earl
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Review: Divided Spirits: Tequila, Mezcal, and the Politics of Production, by Sarah Bowen
Lindi Masur
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All Issues
Editorial Letter
Contributors
Review: Leftovers: Eating, Drinking and Re-thinking with Case Studies from Post-war French Fiction, by Ruth Cruickshank
Review: Flavors of Empire: Food and the Making of Thai America, by Mark Padoongpatt
Review: Food, Feminisms, Rhetorics, edited by Melissa A. Goldthwaite
  • Online ISSN 1533-8622
  • Print ISSN 1529-3262
  • Copyright © 2021
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