VQR Spring 2015 issue follows food and foodways from around the US and the world

Read the latest issue from VQR.

Our Spring 2015 issue follows food and foodways from around the US and the world. Begin in Havana with Jason Motlagh's report on Cuba's iconic Coppelia ice cream, then join Erik Vance as he investigates the sustainability of sharks, whose fins are harvested in Mexico in order to make wedding soup in China. All content can be read and viewed at our website. The issue is also available as a PDF download to all digital subscribers. Just login to your account and visit the issue page. Click here to view the table of contents.