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Gastronomica: The Journal of Critical Food Studies

More articles from Research Essays

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    The Knowledge Economy in Corporate Engagement
    Katherine Smith
    Fall 2015, Vol. 15 No. 3, (pp. 61-62) DOI: 10.1525/gfc.2015.15.3.61
  • You have accessRestricted access
    Food Corporations and Collaborative Research
    James L. Watson
    Fall 2015, Vol. 15 No. 3, (pp. 62-63) DOI: 10.1525/gfc.2015.15.3.62
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    Seeing and TastingThe Evolution of Dessert in French Gastronomy
    Maryann Tebben
    Summer 2015, Vol. 15 No. 2, (pp. 10-25) DOI: 10.1525/gfc.2015.15.2.10
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    Dinner in the Current AgeA Translation from Paris à table
    J. Weintraub
    Summer 2015, Vol. 15 No. 2, (pp. 26-38) DOI: 10.1525/gfc.2015.15.2.26
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    Hashiri, Sakari, NagoriToward Understanding the Psychology, Ideology, and Branding of Seasonality in Japanese Gastronomy
    Scott Haas
    Summer 2015, Vol. 15 No. 2, (pp. 3-9) DOI: 10.1525/gfc.2015.15.2.3
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    “Dirty, Authentic…Delicious”Yelp, Mexican Restaurants, and the Appetites of Philadelphia’s New Middle Class
    Dylan Gottlieb
    Summer 2015, Vol. 15 No. 2, (pp. 39-48) DOI: 10.1525/gfc.2015.15.2.39
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    Food HackersPolitical and Metaphysical Gastronomes in the Hackerspaces
    Denisa Kera, Zack Denfeld, Cathrine Kramer
    Summer 2015, Vol. 15 No. 2, (pp. 49-56) DOI: 10.1525/gfc.2015.15.2.49
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    Pomegranate and the Mediation of Balance in Early Medicine
    A. R. Ruis
    Spring 2015, Vol. 15 No. 1, (pp. 22-33) DOI: 10.1525/gfc.2015.15.1.22
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    Cultural Indigestion in Multicultural AustraliaFear of “Foreign” Foods in Australian Media
    Lara Anderson, Heather Merle Benbow
    Spring 2015, Vol. 15 No. 1, (pp. 34-43) DOI: 10.1525/gfc.2015.15.1.34
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    How Not to Write About AfricaAfrican Cuisines in Food Writing
    Naa Baako Ako-Adjei
    Spring 2015, Vol. 15 No. 1, (pp. 44-55) DOI: 10.1525/gfc.2015.15.1.44

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