RESEARCH ARTICLE

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Productivism, Agroecology, and the Challenge of Feeding the World
Devon Sampson

Winter 2018, Vol. 18 No. 4, (pp. 41-53) DOI: 10.1525/gfc.2018.18.4.41
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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

Winter 2018, Vol. 18 No. 4, (pp. 26-40) DOI: 10.1525/gfc.2018.18.4.26
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When the Kids Conquered the Kitchen: Danish Taste Education and the New Nordic Kitchen
Karen Wistoft, Lars Qvortrup

Winter 2018, Vol. 18 No. 4, (pp. 82-93) DOI: 10.1525/gfc.2018.18.4.82
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Food Is the New Jazz?: Jack Kerouac and Food Writing
Bo McMillan

Winter 2018, Vol. 18 No. 4, (pp. 13-25) DOI: 10.1525/gfc.2018.18.4.13
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Bottles of Art, Works of Alcohol
Jim Drobnick

Winter 2018, Vol. 18 No. 4, (pp. 54-70) DOI: 10.1525/gfc.2018.18.4.54
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A Tale of Two Cities: Differences in Wine Culture in Nice and London
Lacey Gibson

Winter 2018, Vol. 18 No. 4, (pp. 71-81) DOI: 10.1525/gfc.2018.18.4.71
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Recipes as Culinary Communication in a Canadian Art Museum: Lobster Soufflé, Beef Stroganoff, and the Tensions of Gourmet Cooking in the 1960s
Irina D. Mihalache

Fall 2018, Vol. 18 No. 3, (pp. 28-41) DOI: 10.1525/gfc.2018.18.3.28
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Dieting in the Long Sixties: Constructing the Identity of the Modern American Dieter
Nancy Gagliardi

Fall 2018, Vol. 18 No. 3, (pp. 66-81) DOI: 10.1525/gfc.2018.18.3.66
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Contending the Rural: Food Commodities and Regimes of Value in Contemporary China
Sacha Cody

Fall 2018, Vol. 18 No. 3, (pp. 42-53) DOI: 10.1525/gfc.2018.18.3.42
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Wild Cuisine and Canadianness: Creeping Rootstalks and Subterranean Struggle
Natalie Doonan

Fall 2018, Vol. 18 No. 3, (pp. 14-27) DOI: 10.1525/gfc.2018.18.3.14

RESEARCH ARTICLE

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