RESEARCH ARTICLE

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Anti-Intellectualism and Natural Food: The Shared Language of Industry and Activists in America since 1830
Michael S. Kideckel

Spring 2018, Vol. 18 No. 1, (pp. 44-54) DOI: 10.1525/gfc.2018.18.1.44
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(Re)tasting Places
Liselotte Hedegaard

Spring 2018, Vol. 18 No. 1, (pp. 66-75) DOI: 10.1525/gfc.2018.18.1.66
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Exploring the Christmas Eve Menu in Lawrence Durrell's Avignon Quintet
Merrianne Timko

Spring 2018, Vol. 18 No. 1, (pp. 27-43) DOI: 10.1525/gfc.2018.18.1.27
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The Julia Child of Chinese Cooking, or the Fu Pei-mei of French Food?Comparative Contexts of Female Culinary Celebrity
Michelle T. King

Spring 2018, Vol. 18 No. 1, (pp. 15-26) DOI: 10.1525/gfc.2018.18.1.15
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Rebelling Woman: Culinary Crime in Pedro Almodóvar's ¿Qué he hecho yo para merecer esto!!
Rebeca Maseda

Spring 2018, Vol. 18 No. 1, (pp. 55-65) DOI: 10.1525/gfc.2018.18.1.55
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Grocery Auction Games: Distribution and Value in the Industrialized Food System
Micah Marie Trapp

Spring 2018, Vol. 18 No. 1, (pp. 1-14) DOI: 10.1525/gfc.2018.18.1.1
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Emancipation and Domesticity: Decoding Personal Manuscript Cookbooks from the Soviet Union
Anastasia Lakhtikova

Winter 2017, Vol. 17 No. 4, (pp. 111-126) DOI: 10.1525/gfc.2017.17.4.111
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Border Wines: Terroir across Contested Territory
Daniel Monterescu

Winter 2017, Vol. 17 No. 4, (pp. 127-140) DOI: 10.1525/gfc.2017.17.4.127