Skip to Main Content

Close

UCPRESS
ABOUT US
BLOG
SUPPORT US
CONTACT US

search input Search input auto suggest

search filter

Search

Menu

Content
Purchase
Alerts
Submit
Info For
About

Issues

Select Year

Issue

Volume 5, Issue 1

February 2005

ISSN 1529-3262

EISSN 1533-8622

Rumblings from the World of Food

Mooreeffoc

mark morton

Second Sight: The Art of Joan Steiner

d wood

Abstract

From ““The Cemetery Beside the River””

melanie cameron

Slow Food in a Fat Society: Satisfying Ethical Appetites

heather paxson

Abstract

Cast with Style: Nineteenth-Century Cast-Iron Stoves

tammis kane groft

Abstract

The Prose (and Cons) of Vodka

dmitrii stakhov; thomas newlin

Abstract

The Cooking Ape: An Interview with Richard Wrangham

elisabeth townsend

Abstract

Sicilian Manna: A Sweet Gift of Nature

anna tasca lanza

Abstract

In Search of Neon

raymond beauchemin

One Year and a Day: A Recipe for Gumbo and Mourning

james nolan

Man Eats Dogs: The Hot Dog Stands of Chicago

bruce kraig

Abstract

““Take One More Bite for Me””: Clara Davis and the Feeding of Young Children

benjamin scheindlin, md

Abstract

Measuring Ingredients: Food and Domesticity in Mexican Casta Paintings

nina m. scott

Abstract

Have Your Coke and Eat It Too: What Cooking with Coca-Cola Says about Cultural Imperialism

anne e. mcbride

Solving the Puzzle of Barolo and Barbaresco

brian smith

Abstract

The Old Inn on the Green: New Marlborough, Massachusetts

timothy q. cebula

Consuming Art

Crazy for Gin

British Food: An Extraordinary Thousand Years of History

Women Who Eat: A New Generation on the Glory of Food

A Thousand Years over a Hot Stove: A History of American, Women Told through Food, Recipes, and Remembrances

Encarnacióón's Kitchen: Mexican Recipes from Nineteenth-Century California: Selections from Encarnacióón Pinedo's EL COCINERO ESPAÑÑOL

Cooking for Kings: The Life of Antonin Carêême, the First Celebrity Chef

The World on a Plate: A Tour through the History of America's Ethnic Cuisines

Eating Out in Europe: Picnics, Gourmet Dining and Snacks, since the Late Eighteenth Century

Waiting for Food, Number Three: More Restaurant Placemat Drawings

Irrepressible Appetites

COOKOFF. Recipe Fever in America: Heartbreak, glory, and big money on the competitive cooking circuit

Escoffier: The King of Chefs

Cider: Making, Using & Enjoying Sweet & Hard Cider

How Sweet It Is (and Was)

What Good Are Bugs: Insects in the Web of Life

Edible Hats

alicia rííos

Outstanding in the Field 2004

darra goldstein

Contributors

Cover Image

Cover Image

Email alerts

Latest Issue Alert

Latest
Most Read
Most Cited

“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

Recent Content
Browse Issues
All Content
Purchase

Alerts
Submit
Info for Authors
Info for Librarians

Info for Advertisers
About
Editorial Team
Contact Us

Online ISSN 1533-8622
Print ISSN 1529-3262
Copyright © 2020

Stay Informed

Sign up for eNews

Twitter
Facebook
Instagram
YouTube
LinkedIn

Visit the UC Press Blog

Disciplines

Ancient World
Anthropology
Art
Communication
Criminology & Criminal Justice
Film & Media Studies
Food & Wine
History
Music
Psychology
Religion
Sociology
Browse All Disciplines

Courses

Browse All Courses

Products

Books
Journals

Resources

Book Authors
Booksellers
Instructions
Journal Authors
Journal Editors
Librarians
Media & Journalists

Support Us

Endowments
Membership
Planned Giving
Supporters

About UC Press

Careers
Location
Press Releases
Seasonal Catalog

Contact Us

Acquisitions Editors
Customer Service
Exam/Desk Requests
Media Inquiries
Print-Disability
Rights & Permissions
Royalties
UC Press Foundation

© Copyright 2020 by the Regents of the University of California. All rights reserved. Privacy policy

This Feature Is Available To Subscribers Only

Sign In or Create an Account

This site uses cookies. By continuing to use our website, you are agreeing to our privacy policy.

Accept