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Volume 12 • Number 3

October 2015

Editor's Message

The Food Issue

A Heapin' Helpin' of World History
by Jonathan T. Reynolds
The Rise of the New Food History
by Rick Warner
The World On a Plate: A Guide to Consuming Food in World History
by Candice Goucher
Hot Peppers, Sichuan Cuisine and the Revolutions in Modern China
by Hongjie Wang
Approaches to Teaching Food in World History
by Urmi Engineer


Team Teaching in the World History or Regional History Classroom
by Melanie G. Krob and Stephanie Enseñat Davis
Lieutenant-General Antonio de la Caridad Maceo y Grajales: A Dual Case Study in Cuban Self Determination and Common Core/ World History Teaching
by J.F. Britto and Tom Mounkhall
Teaching Public Issues Discussions for Global Citizenship
by John P. Myers

Book Reviews

Alan de Queiroz, The Monkey's Voyage: How Improbable Journeys Shaped the History of Life
by Paul V. Adams
Rachel Laudan, Cuisine & Empire: Cooking in World History
by Tara M. Dixon
Candice Goucher, Congotay! Congotay! A Global History of Caribbean Food
by Dave Eaton
Tonio Andrade and William Reger (eds), The Limits of Empire: European Imperial Formations in Early Modern World History. Essays in Honor of Geoffrey Parker
by Michael Laver
Jonathan Reynolds, Sovereignty and Struggle: Africa and Africans in the Era of the Cold War, 1945–1994
by Gail M. Presbey
Reed Ueda, Crosscurrents: Atlantic and Pacific Migration in the Making of a Global America
by Clif Stratton
Books available for review
Jerry H. Bentley Dedicated to Jerry H. Bentley

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