FROM THE EDITOR
Editor’s Letter | Melissa L. Caldwell
SOAS FOOD STUDIES CENTRE DISTINGUISHED LECTURE
Changing Tastes? The Evolution of Dining Out in England | Alan Warde
RESEARCH ESSAYS
Food Is the New Jazz? Jack Kerouac and Food Writing | Bo McMillan
Maternal Food Memories in Lin Cheng-sheng’s 27°C: Loaf Rock and Eric Khoo’s Recipe: A Film on Dementia | Michelle E. Bloom
Productivism, Agroecology, and the Challenge of Feeding the World | Devon Sampson
Bottles of Art, Works of Alcohol | Jim Drobnick
A Tale of Two Cities: Differences in Wine Culture in Nice and London | Lacey Gibson
When the Kids Conquered the Kitchen: Danish Taste Education and the New Nordic Kitchen | Karen Wistoft and Lars Qvortrup
CRITICAL REFLECTION
Still Life, With Lobster | Kelly Alexander
REVIEWS
Food in Time and Place: The American Historical Association Companion to Food History
Edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala, Reviewed by Todd C. Ream
Food across Borders
Edited by Matt Garcia, E. Melanie DuPuis, and Don Mitchell, Reviewed by Natalie Santizo
Personalities on the Plate: The Lives and Minds of Animals We Eat
By Barbara J. King, Reviewed by Amy Leigh Field
Eating to Learn, Learning to Eat: The Origins of School Lunch in the United States
By A. R. Ruis, Reviewed by Mark D’Alessandro
Making Modern Meals: How Americans Cook Today
By Amy B. Trubek, Reviewed by Lindi J. Masur
Sugar: The World Corrupted, from Slavery to Obesity
By James Walvin, Reviewed by Rien Fertel