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Issues

Volume 18, Issue 1
Spring 2018
Issue Cover
ISSN 1529-3262
EISSN 1533-8622

Editor's Letter
Melissa L. Caldwell
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Contributors
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RESEARCH ARTICLES

Grocery Auction Games: Distribution and Value in the Industrialized Food System
Micah Marie Trapp
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The Julia Child of Chinese Cooking, or the Fu Pei-mei of French Food?: Comparative Contexts of Female Culinary Celebrity
Michelle T. King
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Exploring the Christmas Eve Menu in Lawrence Durrell's Avignon Quintet
Merrianne Timko
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Anti-Intellectualism and Natural Food: The Shared Language of Industry and Activists in America since 1830
Michael S. Kideckel
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Rebelling Woman: Culinary Crime in Pedro Almodóvar's ¿Qué he hecho yo para merecer esto!!
Rebeca Maseda
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(Re)tasting Places
Liselotte Hedegaard
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CRITICAL REFLECTION

The Offal Truth
Jake Young
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VISUAL ESSAY

Who Harvests Our Food?: The Indigenous Roots of a Migrant Farmworker—The Story of Gervasio Peña Lopez
David Bacon
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REVIEWS

Review: Chow Chop Suey: Food and the Chinese American Journey, by Anne Mendelson
E. N. Anderson
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Review: The Routledge History of Food, Edited by Carol Helstosky
Jacqueline Grady Smith
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Review: The Architecture of Taste, by Pierre Hermé
Ellen M. Ireland
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Review: Packaged Pleasures: How Technology and Marketing Revolutionized Desire, by Gary S. Cross and Robert N. Proctor
Zenia Malmer
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Review: Le sacre du roquefort: L’émergence d’une industrie agroalimentaire—Fin XVIII siècle–1925, by Sylvie Vabre
Rengenier C. Rittersma
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Review: Mincemeat: The Education of an Italian Chef, by Leonardo Luceralli
Younes Saramifar
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BOOKS AND FILMS RECEIVED

Books and Films Received
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All Issues
“Sandorkraut” and the Truth about Rot
Three Burgers
Vigan's Public Market: The Commons in the Hands of Farmers and the Poor
Editorial Letter
Contributors
  • Online ISSN 1533-8622
  • Print ISSN 1529-3262
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