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Food and Foodways Explorations in the History and Culture of, Volume 15 Issue 1 & 2 2007

ISSN: 1542-3484 (electronic) 0740-9710 (paper)
Publication Frequency: 4 issues per year
Publisher: Routledge
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Original Articles
Introduction: Cacao Culture: Case Studies in History
Beth M. Forrest; Thomas F. Glick
Pages 1 – 5
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America’s First Connoisseurs of Chocolate
Patricia A. Mcanany; Satoru Murata
Pages 7 – 30
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Is Sipping Sin Breaking Fast? The Catholic Chocolate Controversy and the Changing World of Early Modern Spain
Beth Marie Forrest; April L. Najjaj
Pages 31 – 52
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The Use and Abuse of Chocolate in 17th Century Medical Theory
Ken Albala
Pages 53 – 74
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Slave Labor and Chocolate in Brazil: The Culture of Cacao Plantations in Amazonia and Bahia (17th–19th Centuries)
Timothy Walker
Pages 75 – 106
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Research Report
Tejate: Theobroma Cacao and T. bicolor in a Traditional Beverage from Oaxaca, Mexico
Daniela Soleri; David A. Cleveland
Pages 107 – 118
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Book Reviews
A Review of: “Through the Kitchen Window: Women Explore the Intimate Meanings of Food and Cooking”
edited by Arlene Avakian. Berg Publishers, 2005. 320 pp.
Traci Marie Kelly
Pages 119 – 122
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A Review of: “From Betty Crocker to Feminist Food Studies: Critical Perspectives on Women and Food”
edited by Arlene Voski Avakian and Barbara Haber. Amherst: University of Massachusetts Press, 2005. 299 pp.
Barbara Katz Rothman
Pages 122 – 124
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A Review of: “Gusto: Essential Writings in Nineteenth-Century Gastronomy”
edited and with an introduction by Denise Gigante. New York and London: Routledge, 2005. 298 pp.
Ronald D. LeBlanc
Pages 124 – 128
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A Review of: “Matzoh Ball Gumbo: Culinary Tales of the Jewish South”
by Marcie Cohen Ferris. Chapel Hill: University of North Carolina Press, 2005. 344 pp.
Brooke Butler
Pages 128 – 131
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A Review of: “Building Houses Out of Chicken Legs. Black Women, Food, & Power”
by Psyche A. Williams-Forson. Chapel Hill, North Carolina: University of North Carolina Press, 2006. 317 pp.
Krishnendu Ray
Pages 131 – 136
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