Volume 4, Issue 1 (2024)
Articles
The Individual, Collective, and Cyclical Transformational Learning Created by Food Tourism Education
Ziene Mottiar and Mairtin MacConiomaire
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
Book Reviews
Eating in Eighteenth-Century Provence: The Evolution of a Tradition
Mathieu Belledent
