Food, Culture and Society’s are given free access to this articles for just one week! Please share this delicious scholarly feast with any friends and colleagues who may also be interested in this issue.
Recipes in Context: Solving a Small Mystery in Charleston's Culinary History
By Donna Gabaccia and Jane Aldrich
El Gallo Pinto: Afro-caribbean Rice and Beans Conquer the Costa Rican National Cuisine
By Patricia Vega Jiménez
By Donna Gabaccia and Jane Aldrich
El Gallo Pinto: Afro-caribbean Rice and Beans Conquer the Costa Rican National Cuisine
By Patricia Vega Jiménez
Mirrors in the Kitchen: The New Cuban Woman Cooks Revolutionarily
By Marisela Fleites-Lear
Nostalgia for Origins in a Fast Food Culture: Teaching with the Food Memories of Carolina College Women
By Corrie Norman
By Marisela Fleites-Lear
Nostalgia for Origins in a Fast Food Culture: Teaching with the Food Memories of Carolina College Women
By Corrie Norman
Moral Economies of Food in Cuba
By Marisa Wilson
The Opacity of Reduction: Nutritional Black-boxing and the Meanings of Nourishment
By Emily Yates-Doerr
By Marisa Wilson
The Opacity of Reduction: Nutritional Black-boxing and the Meanings of Nourishment
By Emily Yates-Doerr
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