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This issue contains 21 articles in total

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  1. Contributors
  2. Books Received
  3. Perfect Worlds: Utopian Fiction in China and the West by Douwe Fokkema (review)
  4. The Zero Marginal Cost Society: The Internet of Things, the Collaborative Commons, and the Eclipse of Capitalism by Jeremy Rifkin (review)
  5. Religion, Food, and Eating in North America ed. by Benjamin E. Zeller, Marie W. Dallam, Reid L. Neilson etal. (review)
  6. Global Appetites: American Power and the Literature of Food by Allison Carruth (review)
  7. Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century by Helen Zoe Veit (review)
  8. Political Gastronomy: Food and Authority in the English Atlantic World by Michael LaCombe (review)
  9. Food and Faith: A Theology of Eating by Norman Wirzba (review)
  10. Cities of the Warriors, Cities of the Sages
  11. From Montgomery to Tahrir Square: The Transnational Journeys of Nonviolence and Utopia
  12. “To Live Consciously Is to Sow the Whirlwind”: Reflections on the Utopian Standpoint of Nonviolence
  13. Ustopian Breakfasts: Margaret Atwood’s MaddAddam
  14. Radical Acts of Cultivation: Ecological Utopianism and Genetically Modified Organisms in Ruth Ozeki’s All Over Creation
  15. Cannibal Tropes in Gilman’s Narrative of Discovery: The Food that Fuels the Nation
  16. The Paleo Diet and the American Weight Loss Utopia, 1975–2014
  17. Food Choices and Voluntary Simplicity in Intentional Communities: What’s Race and Class Got to Do with It?
  18. “A Formula for Freedom”: The Utopian Promise of the 1940s New Orleans Cooperative Movement
  19. Charles Fourier Versus the Gastronomes: The Contested Ground of Early Nineteenth-Century Consumption and Taste
  20. The American Cockaigne from the Sixteenth Century to the Shmoo and Beyond
  21. Eating Ideally: Visions of Production, Consumption, Commensality, and Cleanup
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