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Volume 18, Issue 4
Winter 2018
Issue Cover
ISSN 1529-3262
EISSN 1533-8622

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
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RESEARCH ARTICLES

Food Is the New Jazz?: Jack Kerouac and Food Writing
Bo McMillan
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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
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Productivism, Agroecology, and the Challenge of Feeding the World
Devon Sampson
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Bottles of Art, Works of Alcohol
Jim Drobnick
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A Tale of Two Cities: Differences in Wine Culture in Nice and London
Lacey Gibson
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When the Kids Conquered the Kitchen: Danish Taste Education and the New Nordic Kitchen
Karen Wistoft; Lars Qvortrup
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CRITICAL REFLECTION

Still Life, With Lobster
Kelly Alexander
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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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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
  • Copyright © 2020
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