Food Culture & Society

Papers
(The H4-Index of Food Culture & Society is 8. 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 2021-08-01 to 2025-08-01.)
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
Constructing Global Tastes: A Comparison of Two Cultural Intermediaries in the Field of High-End Cuisine13
Vegan restaurants in Israel: health, environmentalism and mainstreaming12
A new hunger: food shortages and satires of the state in Cuban and Egyptian cultural production11
On the qualia of sensory food heritage in Singapore11
Megan Williams ASFS BIPOC Fellow Project Statement9
The meatpacking industry’s corporate exceptionalism: racialized logics of food chain worker disposability during the COVID-19 crisis9
Beef or Beet Wellington? Chefs, meat reduction, and hindering and supportive forms of craftsmanship9
Overcoming the reproduction of the value(s) system in wine: insights from Southern Arizona8
Allowing the transformation of our food to transform us: the benefits of a mindful fermentation practice8
Making and breaking bread: the promises and pitfalls of migration discourse in food tour television8
Feeding on fancies with recipe books during the period of China’s great famine (1958–1961)8
An esthetic theory of the subversive sublime of Ital cuisine8
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