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Digest: A Journal of Foodways and Culture
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  3. Vol. 4 No. 1 (2015): Spring 2015

Published: 2015-04-01

Letter from the Editors

Letter from the Editors

Michael Lange, Diane Tye
PDF

Lead Essays

It’s the Cake Talking

Theorizing the Recipe Memoir

Tara Brabazon
PDF

“To Save Wheat, Beef, and Bacon for the Men at the Front”

WWI “War Menus” in the St. John’s Evening Telegram

Brittany Roberts
PDF

Research Essays, Notes, & Queries

Food Recommendations in the Trotula

Italian Prescription for Health?

Theresa A. Vaughan
PDF

Foodie Influence on the Culinary Meanings of Maple Syrup

Michael Lange
PDF

Amuse Bouche

Vintage Food Ads

Paul Smith
PDF

Stuffed Baked Northern Great Lakes Whitefish, Lake Superior Lake Trout

or the Venerable Wild-Caught Pacific Northwest Coast Coho (Silver) or Chinook (King) Salmon (although Chums (Pinks) and Sockeyes (Red) will also do)

Janet Gilmore
PDF

Gyoza: A Dumpling Innovation

Xu Hangming
PDF

Scotch Cookies:

Memories of a Family Recipe

Ellen Power
PDF

Reviews

Kentucky’s Cookbook Heritage: Two Hundred Years of Southern Cuisine and Culture

John Van Willigen. Lexington: University Press of Kentucky, 2014. 299 pp.; includes notes, reference, index and annotated bibliography.

Jess Lamar Reece Holler
PDF

Review of: Truly Texas Mexican:

A Native Culinary Heritage in Recipes

MM Pack
PDF

Review of: Food Activism:

Agency, Democracy, and Economy.

Brad Jones
PDF

Review of: Congotay! Congotay!

A Global History of Caribbean Food

Rachel Finn
PDF

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