Vol. 12 No. 3: Fall 2015

• Editor's Message

  Marc Jason Gilbert

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Forum: The Food Issue

• A Heapin' Helpin' of World History

  Jonathan T. Reynolds

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• The Rise of the New Food History

  Rick Warner

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• The World On a Plate: A Guide to Consuming Food in World History

  Candice Goucher

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• Hot Peppers, Sichuan Cuisine and the Revolutions in Modern China

  Hongjie Wang

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• Approaches to Teaching Food in World History

  Urmi Engineer

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Articles

• Team Teaching in the World History or Regional History Classroom

  Melanie G. Krob, Stephanie Enseñat Davis

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• Lieutenant-General Antonio de la Caridad Maceo y Grajales: A Dual Case Study in Cuban Self Determination and Common Core/ World History Teaching

  J.F. Britto, Tom Mounkhall

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• Teaching Public Issues Discussions for Global Citizenship

  John P. Myers

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Book Reviews

• Alan de Queiroz, The Monkey's Voyage: How Improbable Journeys Shaped the History of Life

  Paul V. Adams

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• Rachel Laudan, Cuisine & Empire: Cooking in World History

  Tara M. Dixon

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• Candice Goucher, Congotay! Congotay! A Global History of Caribbean Food

  Dave Eaton

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• Tonio Andrade and William Reger (eds), The Limits of Empire: European Imperial Formations in Early Modern World History. Essays in Honor of Geoffrey Parker

  Michael Laver

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• Jonathan Reynolds, Sovereignty and Struggle: Africa and Africans in the Era of the Cold War, 1945–1994

  Gail M. Presbey

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• Reed Ueda, Crosscurrents: Atlantic and Pacific Migration in the Making of a Global America

  Clif Stratton

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