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Patterns of Consumption at the UK’s First “Alcohol-Free Off-Licence”: Who Engaged with No- and Low-Alcohol Drinks and Why?
Claire G. Davey

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Dinner Is the Great Trial: Sociability and Service à la Russe in the Long Nineteenth Century
Graham Harding

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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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An Interdisciplinary Approach to Historic Diet and Foodways: the FoodCult Project
Susan Flavin, Meriel McClatchie, Janet Montgomery, Fiona Beglane, Julie Dunne, Ellen OCarroll, and Andrew Parnell

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A Growing Enquiry – Art & Agriculture, Reconciling Values
Zaena Sheehan

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Nineteenth-Century Bread Ovens of the Blackwater Valley in County Waterford
Richard Tobin

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"This Wizard of the Cooking Stove": How P.G. Wodehouse Contributed to the Field of Gastronomy Through Anatole, the French Chef, in the Jeeves-and-Wooster Series
Elizabeth Wilson and Anke Klitzing

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Animals in Irish Society: Interspecies Oppression and Vegan Liberation in Britain's First Colony by Corey Lee Wren
Máirtín Mac Con Iomaire

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Cheffes de Cuisine: Women and Work in the Professional French Kitchen
Mary M. Farrell

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Review of Introducing the Sociology of Food and Eating by Anne Murcott
Perry Share