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Food, Culture & Society
An International Journal of Multidisciplinary Research
Volume 11, 2008 - Issue 2
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Introduction

Introduction

Food Journeys—Culinary Travels in Time and Space

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Pages 127-132 | Published online: 29 Apr 2015

References

  • BRIAND, C. 2008. The Performance of the Meal in 17th-century French Travel Accounts to New France: From Hospitality to Hybridity. Food, Culture and Society 11(2): 219–41.
  • FROST, N. 2008. “Strange People But They Can Cook!” An Indonesian Women's Group in Sydney. Food, Culture and Society 11(2): 173–89.
  • HEPBURN, S. 2008. The Dangers of Foreign Bodies: Contamination of Travelers In and Out of Nepal. Food, Culture and Society 11(2): 191–206.
  • MINTZ, S. W. 1996. Tasting Food, Tasting Freedom: Excursions into Eating, Culture, and the Past. Boston, MA: Beacon Press.
  • O'CONNOR, K. 2008. The Hawaiian Luau: Food as Tradition, Transgression, Transformation and Travel. Food, Culture and Society 11(2): 149–71.
  • PETTINGER, A. 2008. Caviar and Toast. Food, Culture and Society 11(2): 133–48.
  • TAM, D. 2008. Slow Journeys: What Does It Mean to Be Slow? Food, Culture and Society 11(2): 207–18.

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