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Volume 18, Issue 1
Spring 2018
Issue Cover
ISSN 1529-3262
EISSN 1533-8622
Editor's Letter
Melissa L. Caldwell
View Articletitled, Editor's Letter
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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
View Articletitled, Grocery Auction Games: Distribution and Value in the Industrialized Food System
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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
View Articletitled, The Julia Child of Chinese Cooking, or the Fu Pei-mei of French Food?<span class="subtitle-colon">: </span><span class="subtitle">Comparative Contexts of Female Culinary Celebrity</span>
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Exploring the Christmas Eve Menu in Lawrence Durrell's Avignon Quintet
Merrianne Timko
View Articletitled, Exploring the Christmas Eve Menu in Lawrence Durrell's <em>Avignon Quintet</em>
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Anti-Intellectualism and Natural Food: The Shared Language of Industry and Activists in America since 1830
Michael S. Kideckel
View Articletitled, Anti-Intellectualism and Natural Food: The Shared Language of Industry and Activists in America since 1830
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Rebelling Woman: Culinary Crime in Pedro Almodóvar's ¿Qué he hecho yo para merecer esto!!
Rebeca Maseda
View Articletitled, Rebelling Woman: Culinary Crime in Pedro Almodóvar's <em>¿Qué he hecho yo para merecer esto!!</em>
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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
View Articletitled, Who Harvests Our Food?<span class="subtitle-colon">: </span><span class="subtitle">The Indigenous Roots of a Migrant Farmworker—The Story of Gervasio Peña Lopez</span>
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REVIEWS
Review: Chow Chop Suey: Food and the Chinese American Journey, by Anne Mendelson
E. N. Anderson
View Articletitled, Review: <em>Chow Chop Suey: Food and the Chinese American Journey</em>, by Anne Mendelson
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Review: The Routledge History of Food, Edited by Carol Helstosky
Jacqueline Grady Smith
View Articletitled, Review: <em>The Routledge History of Food</em>, Edited by Carol Helstosky
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Review: The Architecture of Taste, by Pierre Hermé
Ellen M. Ireland
View Articletitled, Review: <em>The Architecture of Taste</em>, by Pierre Hermé
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Review: Packaged Pleasures: How Technology and Marketing Revolutionized Desire, by Gary S. Cross and Robert N. Proctor
Zenia Malmer
View Articletitled, Review: <em>Packaged Pleasures: How Technology and Marketing Revolutionized Desire</em>, by Gary S. Cross and Robert N. Proctor
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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
View Articletitled, Review: <em>Le sacre du roquefort: L’émergence d’une industrie agroalimentaire—Fin XVIII siècle–1925</em>, by Sylvie Vabre
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Review: Mincemeat: The Education of an Italian Chef, by Leonardo Luceralli
Younes Saramifar
View Articletitled, Review: <em>Mincemeat: The Education of an Italian Chef</em>, by Leonardo Luceralli
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BOOKS AND FILMS RECEIVED
Books and Films Received
View Articletitled, Books and Films Received
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All Issues
A Gastronomica Roundtable: What Food Studies Needs Now
Banana Ketchup: Food Memory and Forgotten Labor across the Filipino Homeland/Diaspora Divide
Requiem for Ducks
Settler Colonial Classifications of Edibility
A Touch of Syria on the Table: Gendered Politics of Food and Reproduction in Displacement
  • Online ISSN 1533-8622
  • Print ISSN 1529-3262
  • Copyright © 2024
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