Skip to Main Content
Umbrella Alt Text
header search
Search
Skip Nav Destination

Issues

Volume 5, Issue 1
February 2005
Issue Cover
ISSN 1529-3262
EISSN 1533-8622
Rumblings from the World of Food
View Article
PDF
Mooreeffoc
mark morton
View Article
PDF
Second Sight: The Art of Joan Steiner
d wood
View Article
PDF
From ““The Cemetery Beside the River””
melanie cameron
View Article
PDF
Slow Food in a Fat Society: Satisfying Ethical Appetites
heather paxson
View Article
PDF
Cast with Style: Nineteenth-Century Cast-Iron Stoves
tammis kane groft
View Article
PDF
The Prose (and Cons) of Vodka
dmitrii stakhov, thomas newlin
View Article
PDF
The Cooking Ape: An Interview with Richard Wrangham
elisabeth townsend
View Article
PDF
Sicilian Manna: A Sweet Gift of Nature
anna tasca lanza
View Article
PDF
In Search of Neon
raymond beauchemin
View Article
PDF
One Year and a Day: A Recipe for Gumbo and Mourning
james nolan
View Article
PDF
Man Eats Dogs: The Hot Dog Stands of Chicago
bruce kraig
View Article
PDF
““Take One More Bite for Me””: Clara Davis and the Feeding of Young Children
benjamin scheindlin, md
View Article
PDF
Measuring Ingredients: Food and Domesticity in Mexican Casta Paintings
nina m. scott
View Article
PDF
Have Your Coke and Eat It Too: What Cooking with Coca-Cola Says about Cultural Imperialism
anne e. mcbride
View Article
PDF
Solving the Puzzle of Barolo and Barbaresco
brian smith
View Article
PDF
The Old Inn on the Green: New Marlborough, Massachusetts
timothy q. cebula
View Article
PDF
Consuming Art
View Article
PDF
Crazy for Gin
View Article
PDF
British Food: An Extraordinary Thousand Years of History
View Article
PDF
Women Who Eat: A New Generation on the Glory of Food
View Article
PDF
A Thousand Years over a Hot Stove: A History of American, Women Told through Food, Recipes, and Remembrances
View Article
PDF
Encarnacióón's Kitchen: Mexican Recipes from Nineteenth-Century California: Selections from Encarnacióón Pinedo's EL COCINERO ESPAÑÑOL
View Article
PDF
Cooking for Kings: The Life of Antonin Carêême, the First Celebrity Chef
View Article
PDF
The World on a Plate: A Tour through the History of America's Ethnic Cuisines
View Article
PDF
Eating Out in Europe: Picnics, Gourmet Dining and Snacks, since the Late Eighteenth Century
View Article
PDF
Waiting for Food, Number Three: More Restaurant Placemat Drawings
View Article
PDF
Irrepressible Appetites
View Article
PDF
COOKOFF. Recipe Fever in America: Heartbreak, glory, and big money on the competitive cooking circuit
View Article
PDF
Escoffier: The King of Chefs
View Article
PDF
Cider: Making, Using & Enjoying Sweet & Hard Cider
View Article
PDF
How Sweet It Is (and Was)
View Article
PDF
What Good Are Bugs: Insects in the Web of Life
View Article
PDF
Edible Hats
alicia rííos
View Article
PDF
Outstanding in the Field 2004
darra goldstein
View Article
PDF
Contributors
View Article
PDF
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
Stay Informed
Sign up for eNews
Disciplines

Courses

Products

Resources

Support Us

About UC Press

Contact Us

Close Modal
This Feature Is Available To Subscribers Only

or Create an Account

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