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Eating in Eighteenth-Century Provence: The Evolution of a Tradition
Mathieu Belledent

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The Individual, Collective, and Cyclical Transformational Learning Created by Food Tourism Education
Ziene Mottiar and Mairtin MacConiomaire

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Exploring the Significance of the Traditional Chef’s Uniform in Making Sense of Professionalism in Culinary Arts using Interpretative Phenomenological Analysis
Orla Mc Connell

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The Effort to Promote Lichens for Human Consumption in Nineteenth-Century Europe
Michael E. Mitchell

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Pursuing Distinction: How Chinese Restaurants Leverage Cultural Capital to Ascend the Irish Culinary Hierarchy
Nan Xiang and Brian Murphy

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Pickelfleisch, Pastirma, and Beyond: An Overview of the Myths of the Origin of Pastrami
Angela Hanratty and Diarmuid Cawley

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Dependent or Independent: Exploring the Culture of Local Coffee Shops in China
Hui Zhi and Huan Chen

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The Literature of Food: An Introduction from 1830 to the Present
Anke Klitzing

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Harnessing Ireland’s Food Heritage – The Role of the Artisan Food producer in Ireland’s Food Tourism offering
Margaret Connolly and Rebecca O'Flynn

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“Weevils Floated on the Gravy”: Disgusting Food in African Fiction
Igor B. Cusack