More articles from RESCUING TASTE FROM THE NATION: OCEANS, BORDERS, AND CULINARY FLOWS

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The Flow of Turtle Soup from the Caribbean via Europe to Canton, and Its Modern American Fate
May-bo Ching

Spring 2016, Vol. 16 No. 1, (pp. 79-89) DOI: 10.1525/gfc.2016.16.1.79
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Culinary Work at the Crossroads in Istanbul
Zafer Yenal, Michael Kubiena

Spring 2016, Vol. 16 No. 1, (pp. 63-78) DOI: 10.1525/gfc.2016.16.1.63
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“Tastes Like Horse Piss”: Asian Encounters with European Beer
Jeffrey M. Pilcher

Spring 2016, Vol. 16 No. 1, (pp. 28-40) DOI: 10.1525/gfc.2016.16.1.28
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Feeding the Girmitiya: Food and Drink on Indentured Ships to the Sugar Colonies
Ashutosh Kumar

Spring 2016, Vol. 16 No. 1, (pp. 41-52) DOI: 10.1525/gfc.2016.16.1.41
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Epilogue
Prasenjit Duara

Spring 2016, Vol. 16 No. 1, (pp. 90-91) DOI: 10.1525/gfc.2016.16.1.90
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Love in a Hot Climate: Foodscapes of Trade, Travel, War, and Intimacy
Jean Duruz

Spring 2016, Vol. 16 No. 1, (pp. 16-27) DOI: 10.1525/gfc.2016.16.1.16
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A Foreign Infusion: The Forgotten Legacy of Japanese Chadō on Modern Chinese Tea Arts
Lawrence Zhang

Spring 2016, Vol. 16 No. 1, (pp. 53-62) DOI: 10.1525/gfc.2016.16.1.53
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Introducing a Special Issue on Rescuing Taste from the Nation: Oceans, Borders, and Culinary Flows
Cecilia Leong-Salobir, Krishnendu Ray, Jaclyn Rohel

Spring 2016, Vol. 16 No. 1, (pp. 9-15) DOI: 10.1525/gfc.2016.16.1.9