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Volume 18, Issue 4

Winter 2018

ISSN 1529-3262

EISSN 1533-8622

In this Issue

Editor's Letter

Melissa L. Caldwell

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Contributors

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SOAS FOOD STUDIES CENTRE DISTINGUISHED LECTURE

Changing Tastes? The Evolution of Dining Out in England

Alan Warde

Abstract

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RESEARCH ARTICLES

Food Is the New Jazz?: Jack Kerouac and Food Writing

Bo McMillan

Abstract

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Maternal Food Memories in Lin Cheng-sheng's 27°C: Loaf Rock and Eric Khoo's Recipe: A Film on Dementia

Michelle E. Bloom

Abstract

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Productivism, Agroecology, and the Challenge of Feeding the World

Devon Sampson

Abstract

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Bottles of Art, Works of Alcohol

Jim Drobnick

Abstract

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A Tale of Two Cities: Differences in Wine Culture in Nice and London

Lacey Gibson

Abstract

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When the Kids Conquered the Kitchen: Danish Taste Education and the New Nordic Kitchen

Karen Wistoft; Lars Qvortrup

Abstract

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CRITICAL REFLECTION

Still Life, With Lobster

Kelly Alexander

Abstract

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REVIEWS

Review: Food in Time and Place: The American Historical Association Companion to Food History, edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala

Todd C. Ream

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Review: Food across Borders, edited by Matt Garcia, E. Melanie DuPuis, and Don Mitchell

Natalie Santizo

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Review: Personalities on the Plate: The Lives and Minds of Animals We Eat, by Barbara J. King

Amy Leigh Field

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Review: Eating to Learn, Learning to Eat: The Origins of School Lunch in the United States, by A. R. Ruis

Mark D'Alessandro

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Review: Making Modern Meals: How Americans Cook Today, by Amy B. Trubek

Lindi J. Masur

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Review: Sugar: The World Corrupted, from Slavery to Obesity, by James Walvin

Rien Fertel

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BOOKS AND FILMS RECEIVED

Books and Films Received

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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

Editor's Letter

Contributors

SOAS FOOD STUDIES CENTRE DISTINGUISHED LECTURE

Changing Tastes? The Evolution of Dining Out in England

RESEARCH ARTICLES

Food Is the New Jazz?: Jack Kerouac and Food Writing

Maternal Food Memories in Lin Cheng-sheng's 27°C: Loaf Rock and Eric Khoo's Recipe: A Film on Dementia

Productivism, Agroecology, and the Challenge of Feeding the World

Bottles of Art, Works of Alcohol

A Tale of Two Cities: Differences in Wine Culture in Nice and London

When the Kids Conquered the Kitchen: Danish Taste Education and the New Nordic Kitchen

CRITICAL REFLECTION

Still Life, With Lobster

REVIEWS

Review: Food in Time and Place: The American Historical Association Companion to Food History, edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala

Review: Food across Borders, edited by Matt Garcia, E. Melanie DuPuis, and Don Mitchell

Review: Personalities on the Plate: The Lives and Minds of Animals We Eat, by Barbara J. King

Review: Eating to Learn, Learning to Eat: The Origins of School Lunch in the United States, by A. R. Ruis

Review: Making Modern Meals: How Americans Cook Today, by Amy B. Trubek

Review: Sugar: The World Corrupted, from Slavery to Obesity, by James Walvin

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Books and Films Received

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