RESEARCH ARTICLE

You have accessRestricted access
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
You have accessRestricted access
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
You have accessRestricted access
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
You have accessRestricted access
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
You have accessRestricted access
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
You have accessRestricted access
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
You have accessRestricted access
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
You have accessRestricted access
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
You have accessRestricted access
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
You have accessRestricted access
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

Pages