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In this Issue

Table of Contents

Articles

  1. Eating Ideally: Visions of Production, Consumption, Commensality, and Cleanup
  2. Etta M. Madden
  3. pp. 2-18
  4. restricted access
  1. The American Cockaigne from the Sixteenth Century to the Shmoo and Beyond
  2. Lyman Tower Sargent
  3. pp. 19-40
  4. restricted access
  1. Charles Fourier Versus the Gastronomes: The Contested Ground of Early Nineteenth-Century Consumption and Taste
  2. Jane Levi
  3. pp. 41-57
  4. restricted access
  1. “A Formula for Freedom”: The Utopian Promise of the 1940s New Orleans Cooperative Movement
  2. Anne Gessler
  3. pp. 58-78
  4. restricted access
  1. Food Choices and Voluntary Simplicity in Intentional Communities: What’s Race and Class Got to Do with It?
  2. Jade Aguilar
  3. pp. 79-100
  4. restricted access
  1. The Paleo Diet and the American Weight Loss Utopia, 1975–2014
  2. Adrienne Rose Johnson
  3. pp. 101-124
  4. restricted access
  1. Cannibal Tropes in Gilman’s Narrative of Discovery: The Food that Fuels the Nation
  2. Peter Sands
  3. pp. 125-142
  4. restricted access
  1. Radical Acts of Cultivation: Ecological Utopianism and Genetically Modified Organisms in Ruth Ozeki’s All Over Creation
  2. Anahita Rouyan
  3. pp. 143-159
  4. restricted access
  1. Ustopian Breakfasts: Margaret Atwood’s MaddAddam
  2. Shelley Boyd
  3. pp. 160-182
  4. restricted access

Utopia and Nonviolence: The Plenary Papers from the Pifteenth International Utopian Studies Conference, Prague, 2015

  1. “To Live Consciously Is to Sow the Whirlwind”: Reflections on the Utopian Standpoint of Nonviolence
  2. Tom Moylan
  3. pp. 184-202
  4. restricted access
  1. From Montgomery to Tahrir Square: The Transnational Journeys of Nonviolence and Utopia
  2. Hoda M. Zaki
  3. pp. 203-219
  4. restricted access
  1. Cities of the Warriors, Cities of the Sages
  2. Karel Thein
  3. pp. 220-234
  4. restricted access

Reviews

  1. Food and Faith: A Theology of Eating by Norman Wirzba (review)
  2. David Grumett
  3. pp. 236-239
  4. restricted access
  1. Political Gastronomy: Food and Authority in the English Atlantic World by Michael LaCombe (review)
  2. Patrick Erben
  3. pp. 240-243
  4. restricted access
  1. Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century by Helen Zoe Veit (review)
  2. Trudy Eden
  3. pp. 244-247
  4. restricted access
  1. Global Appetites: American Power and the Literature of Food by Allison Carruth (review)
  2. Patricia Ventura
  3. pp. 248-251
  4. restricted access
  1. Religion, Food, and Eating in North America ed. by Benjamin E. Zeller, Marie W. Dallam, Reid L. Neilson etal. (review)
  2. Timothy Miller
  3. pp. 252-255
  4. restricted access
  1. The Zero Marginal Cost Society: The Internet of Things, the Collaborative Commons, and the Eclipse of Capitalism by Jeremy Rifkin (review)
  2. Raphael Sassower
  3. pp. 256-259
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  1. Perfect Worlds: Utopian Fiction in China and the West by Douwe Fokkema (review)
  2. Rudolphus Teeuwen
  3. pp. 260-264
  4. restricted access

  1. Books Received
  2. p. 265
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  1. Contributors
  2. pp. 266-268
  3. restricted access