Summer 2017, Volume 17 Number 2

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FROM THE EDITOR
Editor’s Letter | Melissa L. Caldwell

RESEARCH BRIEF
The Price of Harmony: The Ideology of Japanese Cuisine | Scott Haas

RESEARCH ESSAYS
PB&J: The Rise and Fall of an Iconic American Dish | Steve Estes

Free to Serve? Emergency Food and Volunteer Labor in the Urban U.S. | Maggie Dickinson

From Sensory Capacities to Sensible Skills: Experimenting with El Celler
de Can Roca | Ana María Ulloa, Josep Roca, and Hèloïse Vilaseca

Turning Passion into Profession: A History of Craft Beer in Italy |
Matteo Fastigi and Jillian R. Cavanaugh

Commensality, Politics, and Plato | Michael Jackson and Damian Grace

CREATIVE REFLECTIONS
Lee Makes Rugelach | Misha Volf

The Wonder of Bread: Teaching University Students the Cost of Eating
with Their Hands | Eric Pallant

REVIEW ESSAYS
Innovative Directions in Philosophy of/through Food | Joey Tuminello

The Rewards of (Gluten) Intolerance | Bethany F. Econopouly
and Stephen S. Jones

REVIEWS
Falafel Nation: Cuisine and the Making of National Identity in Israel
By Yael Raviv, Reviewed by Richard Klin

Pawpaw: In Search of America’s Forgotten Fruit

By Andrew Moore, Reviewed by Khristopher Flack

Thirsty Dragon: China’s Lust for Bordeaux and the Threat to the

World’s Best Wines
By Suzanne Mustacich, Reviewed by Jean DeBernardi

First Bite: How We Learn to Eat

By Bee Wilson, Reviewed by Lexi Earl

Divided Spirits: Tequila, Mezcal, and the Politics of Production

By Sarah Bowen, Reviewed by Lindi Masur

BOOKS AND FILMS RECEIVED