Food, Culture & Society, Volume 12, Issue 1 (2009)

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Food, Culture & Society, Volume 12, Issue 1 (2009)

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Original Articles

Article
“From Spaghetti to Sushi”
An Investigation of the Growth of Ethnic Restaurants in Montreal, 1951–2001
Alan Nash
Pages: 5-24
Published online: 29 Apr 2015
Abstractfor“From Spaghetti to Sushi” | References | PDF (224.1 KB)
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Article
Nordic Children's Foodscapes
Images and Reflections
Barbro Johansson, Johanna Mäkelä, Gun Roos, Sandra Hillén, Gitte Laub Hansen, Tine Mark Jensen & Anna Huotilainen
Pages: 25-51
Published online: 29 Apr 2015
AbstractforNordic Children's Foodscapes | References | PDF (9.8 MB)
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Article
What's Cooking in America?
Cookbooks Narrate Ethnicity: 1850–1990
Liora Gvion
Pages: 53-76
Published online: 29 Apr 2015
AbstractforWhat's Cooking in America? | References | PDF (255.8 KB)
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Article
Culture and the Politics of Alternative Food Networks
Wendy Parkins & Geoffrey Craig
Pages: 77-103
Published online: 29 Apr 2015
AbstractforCulture and the Politics of Alternative Food Networks | References | PDF (295.9 KB)
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Book Reviews

Book Review
Food in Early Modern England: Phases, Fads, Fashions 1500–1760 by Joan Thirsk
Kyri Watson Claflin
Pages: 105-107
Published online: 29 Apr 2015
First Page PreviewforFood in Early Modern England: Phases, Fads, Fashions 1500–1760 by Joan Thirsk | PDF (69.8 KB)
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Book Review
The Restaurants Book: Ethnographies of Where We Eat edited by David Beriss and David Sutton
Lisa Stowe
Pages: 108-111
Published online: 29 Apr 2015
First Page PreviewforThe Restaurants Book: Ethnographies of Where We Eat edited by David Beriss and David Sutton | PDF (79 KB)
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Book Review
Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop/Gumbo Tales: Finding My Place at the New Orleans Table by Sara Roahen
Rien T. Fertel
Pages: 111-114
Published online: 29 Apr 2015
First Page PreviewforShark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop/Gumbo Tales: Finding My Place at the New Orleans Table by Sara Roahen | References | PDF (81.3 KB)
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Book Review
Eat and Be Satisfied: A Social History of Jewish Food by John Cooper/Food and Judaism, Studies in Jewish Civilization, Vol. 15, edited by Leonard J. Greenspoon, Ronald A. Simkins and Gerald Shapiro
Benjamin E. Zeller
Pages: 114-117
Published online: 29 Apr 2015
First Page PreviewforEat and Be Satisfied: A Social History of Jewish Food by John Cooper/Food and Judaism, Studies in Jewish Civilization, Vol. 15, edited by Leonard J. Greenspoon, Ronald A. Simkins and Gerald Shapiro | PDF (80.8 KB)
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Book Review
Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes by Lila Zaouali. Translated by M. B. DeBevoise; foreword by Charles Perry
Cynthia Bertelsen (Independent scholar and nutritionist)
Pages: 117-120
Published online: 29 Apr 2015
First Page PreviewforMedieval Cuisine of the Islamic World: A Concise History with 174 Recipes by Lila Zaouali. Translated by M. B. DeBevoise; foreword by Charles Perry | PDF (80.1 KB)
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Original Articles

Article
Contributors
Pages: 121-123
Published online: 29 Apr 2015
First Page PreviewforContributors | PDF (58.2 KB)
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Notes on Contributors

Notes for Contributors
Pages: 125-126
Published online: 29 Apr 2015
CitationforNotes for Contributors | PDF (51.5 KB)
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