Winter 2018, Volume 18 Number 4

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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

BOOKS AND FILMS RECEIVED