RESEARCH ARTICLE

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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
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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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(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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