RESEARCH ARTICLE

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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
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Australian Wine Labels: Terroir without Terror
Moya Costello, Robert Smith, Leonie Lane

Fall 2018, Vol. 18 No. 3, (pp. 54-65) DOI: 10.1525/gfc.2018.18.3.54
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Re-Regulating Loncheras, Food Trucks, and their Clientele: Navigating Bureaucracy and Enforcement in New Orleans
Sarah Fouts

Fall 2018, Vol. 18 No. 3, (pp. 1-13) DOI: 10.1525/gfc.2018.18.3.1
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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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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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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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