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 2021-11-01 to 2025-11-01.)
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, 978-1-64012-394-6.14
Constructing Global Tastes: A Comparison of Two Cultural Intermediaries in the Field of High-End Cuisine14
The Michelin guide enters China: strategies, practices and hazards13
Racial justice in food studies: a conversation with practitioners 202412
Beef or Beet Wellington? Chefs, meat reduction, and hindering and supportive forms of craftsmanship9
A new hunger: food shortages and satires of the state in Cuban and Egyptian cultural production9
Megan Williams ASFS BIPOC Fellow Project Statement9
On the qualia of sensory food heritage in Singapore9
Vegan restaurants in Israel: health, environmentalism and mainstreaming9
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