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Gastronomica: The Journal of Critical Food Studies

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
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