RESEARCH ESSAY

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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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The Transformation of Pig Feasts in Rural Northeast China
Ann Veeck, Hongyan Yu, Gregory Veeck

Fall 2017, Vol. 17 No. 3, (pp. 58-67) DOI: 10.1525/gfc.2017.17.3.58
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Culinary Politics in Japan: The Shokuiku Campaign
Stephanie Assmann

Fall 2017, Vol. 17 No. 3, (pp. 15-23) DOI: 10.1525/gfc.2017.17.3.15
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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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Commensality, Politics, and Plato
Michael Jackson, Damian Grace

Summer 2017, Vol. 17 No. 2, (pp. 51-62) DOI: 10.1525/gfc.2017.17.2.51
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Free to Serve? Emergency Food and Volunteer Labor in the Urban U.S.
Maggie Dickinson

Summer 2017, Vol. 17 No. 2, (pp. 16-25) DOI: 10.1525/gfc.2017.17.2.16
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From Sensory Capacities to Sensible Skills: Experimenting with El Celler de Can Roca
Ana María Ulloa, Josep Roca, Hèloïse Vilaseca

Summer 2017, Vol. 17 No. 2, (pp. 26-38) DOI: 10.1525/gfc.2017.17.2.26

RESEARCH ESSAY

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