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Volume 7, Issue 2
May 2007
Gastronomica Cover Image for Volume 7, Issue 2
ISSN 1529-3262
EISSN 1533-8622
Rumblings from the World of Food
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Table Manners
mark morton
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Zhan Wang: Urban Landscape
john stomberg
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Sommelier
Zilka Joseph
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The ““Juice of a Few Flowers””: Gerald and Sara Murphy's Life of Beautiful Things
kathryn price
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How Caviar Turned Out to Be Halal
h.e. chehabi
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The Prize Inside
Toni Mirosevich
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Twain's Feast: ““The American”” at Table
andrew beahrs
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The Medieval Spice Trade and the Diffusion of the Chile
clifford a. wright
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They Eat Horses, Don't They? Hippophagy and Frenchness
kari weil
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Heavenly Khao Chae——Aromatic Soaked Rice
su-mei yu
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Lactose Intolerance and Evolution: No Use Crying Over Undigested Milk
benjamin scheindlin, md
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At the Prince's Table: Food in The Leopard
mary taylor simeti
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The Myth of Apicius
sally grainger
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Gââteaux Algéériens: A Love Affair
rachel finn
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Having What She's Having
scott korb
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Simply Cachaçça, Simply Brazil
milton miszputen
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Ray's Caféé and Tea House, Philadelphia
laurie bernstein
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Two Ways of Looking at Maestro Martino
nancy harmon jenkins
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The Meat of the Issue
betty fussell
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Flesh and Bone: Toward a Whole-beast Meat-eating Ethos
tom philpot
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Review: The Social Life of Coffee: The Emergence of the British Coffee House, by Brian Cowan
Cathy Kaufman
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Review: The Coffee House: A Cultural History, by Markman Ellis
Benjamin Aldes Wurgaft
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Review: FOOD DESIGN: Von der Funktion zum Genußß, by Sonja Stummerer and Martin Hablesreiter
Christian Witt-Döörring
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Review: The Art & Character of Nutcrackers, by Arlene Wagner
Sarah Coffin
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Review: Secret Ingredients: Race, Gender and Class at the Dinner Table, by Sherrie A. Inness
Gwen Hyman
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Review: Banana Cultures: Agriculture, Consumption, & Environmental Change in Honduras & the United States, by John Soluri
Marcus B. Griffin
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Review: Food, Culture, and Survival in an African City, by Karen Coen Flynn
Geraldine Moreno-Black
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Review: Building Houses Out of Chicken Legs: Black Women, Food, and Power, by Psyche A. Williams-Forson
Leni Sorensen
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Review: Fermented Fish Products in East Asia: IRMI Research Study 1, by Kenneth Ruddle and Naomichi Ishige
Katarzyna J. Cwiertka
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Review: Foodscapes: Toward a Deleuzian Ethics of Consumption, by Rick Dolphijn
Pauline Adema
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Review: From Betty Crocker to Feminist Food Studies: Critical Perspectives on Women and Food, by Arlene Voski Avakian and Barbara Haber
John Finn
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Review: The Taste Culture Reader: Experiencing Food and Drink, by Carolyn Korsmeyer
Alice Julier
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Review: The Wines of the Northern Rhôône, by John Livingstone-Learmonth
Morton Tavel
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Review: The Apron Book: Making, Wearing, and Sharing a Bit of Cloth and Comfort, by EllynAnne Geisel
Elizabeth Nesbitt
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Review: The Ethnomusicologists' Cookbook, by Sean Williams
Mark Slobin
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Review: Music from the Wine Lands Putumayo World Music, by Various Artists
James Reford
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Review: Turning the Tables: Restaurants from the Inside Out, by Steven A. Shaw
Arthur Lizie
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Review: Kitchen Secrets: The Meaning of Cooking Secrets in Everyday Life, by Frances Short
Stefani Bardin
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Besos y Balas
joe bravo
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Time Travels
darra goldstein
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Contributors
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All Issues
Japanese–Chinese Cuisine and the Empire: A Historical Study of the Chinese Pork Bun in Japan
Chiang Mai 2015
Disruptive Culinary Stages: A Case Study on The Alchemist Experience
Resurrecting Tilak Chandan: The Fall and Future Rise of Local Rice Varieties in North India
Review: Food Margins: Lessons from an Unlikely Grocer, by Cathy Stanton
  • Online ISSN 1533-8622
  • Print ISSN 1529-3262
  • Copyright © 2025
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