European Journal of Food, Drink and Society is a fully open access journal with articles on a wide range of topics. | Vol 4 | Iss 1

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Volume 4, Issue 1 (2024)

Articles

EJFDS_2024.4.1_0 Cover and Table of Contents

Editorial
Michelle Share, Dorothy Cashman, and Mairtin MacConiomaire

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

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

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

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

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

Book Reviews

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

Great Irish Households: Inventories from the Long Eighteenth Century
William Derham

On the Occasion of the Launch of Máirtín Mac Con Iomaire and Dorothy Cashman, eds. Irish Food History: A Companion
Michael Cronin