Food Culture & Society

Papers
(The H4-Index of Food Culture & Society is 9. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-09-01 to 2025-09-01.)
ArticleCitations
Champagne Charlie: The Frenchman who taught Americans to love champagne, by Don and Petie Kladstrup, Lincoln, University of Nebraska Press, 296 pp., $32.95, 978-1-64012-394-6.15
Vegan restaurants in Israel: health, environmentalism and mainstreaming13
On the qualia of sensory food heritage in Singapore12
Constructing Global Tastes: A Comparison of Two Cultural Intermediaries in the Field of High-End Cuisine11
A new hunger: food shortages and satires of the state in Cuban and Egyptian cultural production11
Megan Williams ASFS BIPOC Fellow Project Statement11
The meatpacking industry’s corporate exceptionalism: racialized logics of food chain worker disposability during the COVID-19 crisis10
Beef or Beet Wellington? Chefs, meat reduction, and hindering and supportive forms of craftsmanship9
Allowing the transformation of our food to transform us: the benefits of a mindful fermentation practice9
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