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Volume 4, Issue 4
November 2004
Issue Cover
ISSN 1529-3262
EISSN 1533-8622
Rumblings from the World of Food
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Thirteen Ways of Looking at a Teapot
mark morton
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Of Water and Chocolate
mimi hellman
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The Butcher and At the New Ohio Hotel
MAUREEN ABOOD
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Rights of Passage: Crossing Over to the Candy Store
jeannette ferrary
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The Ideal Christmas Dinner
cathy kaufman
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Please Play with Your Food: An Incomplete Survey of Culinary Wonders in Italian Renaissance Cookery
jeremy parzen
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Oishinbo's Adventures in Eating: Food, Communication, and Culture in Japanese Comics
lorie brau
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M.F.K. Fisher in France: The First Insouciant Spell (1929––1932)
joan reardon
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Have Your Lunch and Eat It Too
richard watson
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Desperately Seeking Edouard: A Passion for de Pomiane
margaret mcarthur
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Edible Art: Springerle Cookies
sharon hudgins
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From The Migrant Project: Contemporary California Farm Workers
rick nahmias
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Back from the Ashes: Resurrecting the Vineyards of Pompeii
patricia thompson
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Aphrodisiac Foods: Bringing Heaven to Earth
miriam hospodar
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Late Night in the Lion's Den: Chinese Restaurant-Nightclubs in 1940s San Francisco
harley spiller
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Restaurant Fond: Gothenburg, Sweden
stefan karlsson
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Ethical Eating
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In the Belly of the Beast: Microbial Dangers and Regulatory Debacles
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Italian Cuisine: A Cultural History
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Zinfandel: The History of a Grape and Its Wine
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When Champagne Became French: Wine and the Making of a National Identity
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The Artist's Palate: Cooking with the World's Great Artists
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Pomona Londinensis
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Farming with the Wild: Enhancing Biodiversity on Farms and Ranches
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Meat Me in Manhattan: A Carnivore's Guide to New York
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A Slice of Life: Contemporary Writers on Food
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A Bite off Mama's Plate: Mothers' and Daughters' Connection through Food
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Voyage: Reisen und Essen. Jahrbuch füür Reise-und Tourismusforschung 2002, Band 5
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La France Gourmande: A Food Lover's Guide to French Fairs and Festivals
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Country Scrapple: An American Tradition
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A Cup of Aloha: The Kona Coffee Epic
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Cellaring Wine: Managing Your Wine Collection……to Perfection
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Music with Taste
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Falling for Julia
DARRA GOLDSTEIN
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Contributors
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All Issues
Translating Foods of the World: A Roundtable Discussion on the Challenges and Triumphs of Translating Foods
“Looking for true Mexican food in Charlotte”: Insights into How Authenticity Is Produced, Experienced, and Interpreted in Migrant Food Spaces
what is fried is gold
Seeing Mediterranean: How Food Journalists Re-Imagined the Middle East and North Africa in the Twentieth-Century United States
Review: A Recipe for Gentrification: Food, Power, and Resistance in the City, edited by Alison Hope Alkon, Yuki Kato, and Joshua Sbicca
  • Online ISSN 1533-8622
  • Print ISSN 1529-3262
  • Copyright © 2022
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