Table of Contents

Foreword (Ken Hom); An Agenda for Food Studies (Donald Sloan); Food, Drink and Identity (Peter Lugosi); Food and Drink: The declining importance of cultural context? (George Ritzer and Anya Galli); Food Ethics (Rebecca Hawkins); Food of the Scattered People (Jessica B. Harris); Embedding Food and Drink Cultures: The case of Burgundy (Claude Chapuis and Benoît Lecat); Truffles and Radishes: Food and Wine at the Opera (Fred Plotkin); Selling culture: The Growth of Wine Tourism (Damien Wilson); Case Studies: Exploring China: a personal perspective (Ken Hom, with Donald Sloan); Marketing the Fertile Crescent: The reinvention of the public market tradition in New Orleans (Richard McCarthy); Jane Grigson (Geraldene Holt); Food Memories (Yasmin Alibhai-Brown); Devon and its Evolving Food Culture (Mark Millon); Food & Drink: The Cultural Context Transylvania Fest: An itinerant food and culture festival (Pamela Ratiu and Rareș Crăiuț); Australia’s Culinary ‘Coming Out’ (Richard Robinson); Taking a Light Glass in Soho (Paul Bloomfield); Give a dog a bad name: British cooking and its place on the culinary leader board (Charles Campion)