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Gastronomica: The Journal of Critical Food Studies

RESEARCH ESSAY

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    “Someone Else's Land is Our Garden!”: Risky Labor in Taipei's Indigenous Food Boom
    Tomonori Sugimoto
    Summer 2018, Vol. 18 No. 2, (pp. 46-58) DOI: 10.1525/gfc.2018.18.2.46
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    Advertising Indians
    Neil Oatsvall
    Summer 2018, Vol. 18 No. 2, (pp. 11-18) DOI: 10.1525/gfc.2018.18.2.11
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    Transparency and the Factory Farm: Agritourism and Counter-Activism at Fair Oaks Farms
    Jan Dutkiewicz
    Summer 2018, Vol. 18 No. 2, (pp. 19-32) DOI: 10.1525/gfc.2018.18.2.19
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    “You Can Never Give Up Siyez If You Taste It Once”: Local Taste, Global Markets, and the Conservation of Einkorn, an Ancient Wheat
    Nurcan Atalan-Helicke
    Summer 2018, Vol. 18 No. 2, (pp. 33-45) DOI: 10.1525/gfc.2018.18.2.33
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    Revisiting Coca-Cola's “Accidental” Entry into Communist Europe
    Albena Shkodrova
    Summer 2018, Vol. 18 No. 2, (pp. 59-72) DOI: 10.1525/gfc.2018.18.2.59
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    Let Them Eat Royal Court Cuisine! Heritage Politics of Defining Global Hansik
    Chi-Hoon Kim
    Fall 2017, Vol. 17 No. 3, (pp. 4-14) DOI: 10.1525/gfc.2017.17.3.4
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    The Cultural Politics of Food: Rice as an Anti-Globalization Project
    Ding-Tzann Lii
    Fall 2017, Vol. 17 No. 3, (pp. 24-35) DOI: 10.1525/gfc.2017.17.3.24
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    China's Emerging Food Media: Promoting Culinary Heritage in the Global Age
    Lanlan Kuang
    Fall 2017, Vol. 17 No. 3, (pp. 68-81) DOI: 10.1525/gfc.2017.17.3.68
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    Beyond Merroir: The Okinawan Taste for Clams
    C. Anne Claus
    Fall 2017, Vol. 17 No. 3, (pp. 49-57) DOI: 10.1525/gfc.2017.17.3.49
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    Kyoto Cuisine Gone Global
    Greg de St. Maurice
    Fall 2017, Vol. 17 No. 3, (pp. 36-48) DOI: 10.1525/gfc.2017.17.3.36

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