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Submissions from 2016

Alan Davison. The Oxford Companion to Food, edited by Tom Jaine, Ken Albala

Book Reviews: Alcohol: A History by Rod Phillips, Ken Albala

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Christina Normore. A Feast for the Eyes: Art, Performance and the Late Medieval Banquet, Ken Albala

Spary E.C. . Feeding France: New Sciences of Food, 1760–1815. Cambridge University Press, 2014. xi +418 pp. ISBN 978-1-107-03105-0, $99.00 (cloth)., Ken Albala

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The Origins of Probiotic Theory: Fermentation in the 17th century, Ken Albala

Submissions from 2015

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Passeth the Cran’brry Sauce: The Medieval Origins of Thanksgiving, Ken Albala

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Saving your bacon, Ken Albala

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The Other Side of Thanksgiving: fasting, Ken Albala

How to Make Field Trips Fun, Educational and Memorable: Balancing Self-directed Inquiry with Structured Learning, Gregory Rohlf

Submissions from 2014

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Back to the Kitchen: Escaping Processed Food, Ken Albala

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Fear of Food: A History of Why We Worry about What We Eat. By Harvey Levenstein. (Chicago, IL: University of Chicago Press, 2012. Pp. ix, 218. $25.00.), Ken Albala

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From the Editors, Ken Albala

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Political Gastronomy: Food and Authority in the English Atlantic World. By Michael A. LaCombe. (Philadelphia, PA: University of Pennsylvania Press, 2012. Pp. 240. $39.95.), Ken Albala

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Shakespeare’s Culinary Metaphors: A Practical Approach, Ken Albala

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Toward a Historical Dialectic of Culinary Styles, Ken Albala

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Why Do We Bother with the Home-Cooked Feast, Ken Albala

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Looking for Confucius at the Asian Art Museum, Gregory Rohlf

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Review of Deng Xiaoping and the Transformation of China by Ezra Vogel, Gregory Rohlf

Submissions from 2013

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From the Editors, Ken Albala

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From the Editors, Ken Albala

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Sarah R. Graff and Enrique Rodriguez-Alegría, eds. The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation, Ken Albala

Review of Explorers and Scientists in China’s Borderlands, 1850-1950 edited by Denise Glover, Stevan Harrell, Charles McKhann and Margaret Byrne Swain, Gregory Rohlf

Submissions from 2012

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Food for Healing: Convalescent Cookery in the Early Modern Era, Ken Albala

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From the Editors, Ken Albala

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From the Editors, Ken Albala

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How to Milk an Almond, Stuff an Egg, and Armor a Turnip: A Thousand Years of Recipes. by David Friedman and Elizabeth Cook., Ken Albala

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Reviewed Work: Sweet Invention: A History of Dessert by Michael Krondl, Ken Albala

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Review of Heaven Cracks, Earth Shakes: The Tangshan Earthquake and the Death Of Mao’s China by James Palmer, Gregory Rohlf

Submissions from 2011

Brussels Christmas Market, Ken Albala

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From the Editors, Ken Albala

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What does barbecue tell us about race?: Andrew Warnes, Savage Barbecue: Race, Culture, and the Invention of America's First Food. Athens: University of Georgia Press, 2008. 208 pp., $19.95., Ken Albala

Submissions from 2010

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A. Lynn Martin. Alcohol, Violence, and Disorder in Traditional Europe, Ken Albala

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From the Editors, Ken Albala

Kreophagia, Ken Albala

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The Tomato Queen of San Joaquin, Ken Albala

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From the Editors, Ken Albala and Lisa Heldke

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From the Editors, Lisa Heldke and Ken Albala

Submissions from 2009

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Almonds Along the Silk Road: The Exchange and Adaptation of Ideas from West to East, Ken Albala

A Moveable Feast: Ten Millennia of Food Globalization by Kenneth F. Kiple, Ken Albala

European Almond Mania, Ken Albala

History on the Plate: The Current State of Food History, Ken Albala

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Interview with Ryan Leeman, Winemaker, Ken Albala

Michael Krondl. The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice. New York: Ballantine Books. 2007. Pp. 304. $25.95, Ken Albala

Paul Freedman, Out of the East: Spices and the Medieval Imagination, Ken Albala

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Richard Unger, Beer in the Middle Ages and Renaissance, Ken Albala

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The Devil's Food Dictionary: A Pioneering Culinary Reference Work Consisting Entirely of Lies. ,. Foy, Barry. . Illustrations by. Boesche, John. . :. Frogchart Press. ,. 2008. . ix + 255 pp. $17.95 (paper)., Ken Albala

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The Spice Route: A History – By John Keay, Ken Albala

Submissions from 2008

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Food and the City in Europe since 1800 by Peter J. Atkins, Peter Lummel, Derek J. Oddy, (eds.), Ken Albala

Grass Fed Beef Jerky, Ken Albala

Une première argumentation scientifique occidentale en faveur du végétarisme, Ken Albala

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Review of Mao and the Economic Stalinization of China, 1948-1953 by Hua-yu Li, Gregory Rohlf

Submissions from 2007

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Concordance of English Recipes: Thirteenth to Fifteenth Centuries. Heiatt, Constance B. and. Nutter, Terry. with. Holloway, Johnna H. :. Arizona Center for Medieval and Renaissance Studies. ,. 2006. xvii + 135 pp. $29.00 (paper)., Ken Albala

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Review of: Une histoire culinaire du Moyen Âge by Bruno Laurioux, Ken Albala

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The Use and Abuse of Chocolate in 17th Century Medical Theory, Ken Albala

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Reproduction and State Building Along China’s Frontiers, Gregory Rohlf

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Review of China’s American Daughter: Ida Pruitt (1888-1985) by Marjorie King, Gregory Rohlf

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Review of Rural Women in Urban China: Gender, Migration, and Social Change, by Tamara Jacka, Gregory Rohlf

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Review of Transition and Challenge: China’s Population at the Beginning of the 21st Century, Edited by Zhongwei Zhao and Fei Guo, Gregory Rohlf

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Women as State-Builders in Qinghai: Evidence from the 2000 Census, Gregory Rohlf

Submissions from 2006

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Libro de Arte Coquinaria by Maestro Martino. CD-ROM with notes and translation by Gillian Riley (Oakland, CA: Octavo Editions, 2005)., Ken Albala

Poliphilo’s Dream of Divine Feeding, Ken Albala

Submissions from 2005

Carole Counihan, Around the Tuscan Table, Ken Albala

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Food and History, volume 1, no. 1. . The European Institute of Food History, Tours, France. :. Brepols. ,. 2003. . 274 pp. € 50., Ken Albala

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Martino of Como and Stefania Barzini. The Art of Cooking: The First Modern Cookery Book, Ken Albala

Submissions from 2004

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Italian Cuisine: A Cultural History by Alberto Capatti and Massimo Montanari. Translated by Aine O'Healy., Ken Albala

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Jacob Boehme and the Foundations of a Vegetarian Food Ideology, Ken Albala

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Gastrabulary: A Future Terminology of Eating, Ken Albala and Lisa Cooperman

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Review of Chinese Provincial Leaders, by Zhiyue Bo, Gregory Rohlf

Submissions from 2003

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Reviewed Work: Regional Cuisines of Medieval Europe by Melitta Weiss-Adamson, ed., Ken Albala

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Wendy A. Woloson. Refined Tastes: Sugar, Confectionery, and Consumers in Nineteenth‐Century America, Ken Albala

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Dreams of Oil and Fertile Fields: The Rush to Qinghai in the 1950s, Gregory Rohlf

Submissions from 2002

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Insensible Perspiration and Oily Vegetable Humor: An Eighteenth Century Controversy Over Vegetarianism, Ken Albala

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On Right Pleasure and Good Health: A Critical Edition and Translation of De honesta voluptate et valetudine, edited and translated by Mary Ella Milham and Libellus de arte coquinaria: An Early Northern Cookery Book, edited and translated by Rudolph Grewe and Constance B. Heiatt, Ken Albala

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Review of China Beyond the Headlines, edited by Timothy Weston and Lionel Jensen, Gregory Rohlf

Submissions from 2001

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Review of Cold War in the High Himalayas: The USA, China and South Asia in the 1950s, by S. Mahmud Ali, Gregory Rohlf

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Review of Prospects for Sustainable Development in the Chinese Countryside, by Richard Sanders, Gregory Rohlf

Submissions from 1998

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You Are What You Read: Food Texts as Historical Documents, Ken Albala

Submissions from 1997

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Acquired Taste: The French Origins of Modern Cooking by T. Sarah Peterson, Ken Albala

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Reviewed Works: Pleyn Delit: Medieval Cookery for Modern Cooks. by Constance B. Heiatt, Brenda Hosington, Sharon Butler; Take a Thousand Eggs or More. by Cindy Renfrow, Ken Albala