Food Culture & Society

Article	Citations
A new hunger: food shortages and satires of the state in Cuban and Egyptian cultural production	34
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.	19
Constructing Global Tastes: A Comparison of Two Cultural Intermediaries in the Field of High-End Cuisine	16
Vegan restaurants in Israel: health, environmentalism and mainstreaming	14
Problematizing “ethical eating”: the role of policy in an ethical food system	11
Megan Williams ASFS BIPOC Fellow Project Statement	11
Beef or Beet Wellington? Chefs, meat reduction, and hindering and supportive forms of craftsmanship	11
The meatpacking industry’s corporate exceptionalism: racialized logics of food chain worker disposability during the COVID-19 crisis	9
On the epistemological limits of “real food” discourse	8
An esthetic theory of the subversive sublime of Ital cuisine	8
Feeding on fancies with recipe books during the period of China’s great famine (1958–1961)	7
Making and breaking bread: the promises and pitfalls of migration discourse in food tour television	7
Romantic Narratives on Nature and Environment in Meat-Focused Food Documentaries	7
Allowing the transformation of our food to transform us: the benefits of a mindful fermentation practice	7
The diasporic meatscapes of the Tamil community in Toronto: how immigrants reconfigure food environments and infrastructures to secure a taste of home	7
Shifting food facts: dietary discourse in a post-truth culture	7
Local food development in the Moose Cree First Nation: taking steps to build local food sustainability	6
The joy of foodwork: allergies, gendered foodwork and emotion work in parenting advice, 1991–2020	6
No tuozaafi no food among the Dagaaba of Ghana: understanding the cultural aspects of the uses of food	6
Overcoming the reproduction of the value(s) system in wine: insights from Southern Arizona	6
Food–gender relationship on the backdrop of war: the gendered practices of cooking, sharing and belonging through food	6
Taste and place of Nanxiong cuisine in South China: a regional analytical framework	6
Vegan veterinary professionals’ experiences of commensality in small animal veterinary practice in England	5
“When cheifest Rebell feede”: food, fosterage and fear in early modern Ireland	5
Food solidarities for and with migrants: mobilizations under pressure in public spaces in the Bordeaux area	5

A dollop of sadza and a bag of mealie meal: food in Tsitsi Dangarembga’s Tambudzai trilogy	5
Urban food environments and cultural adequacy: the (dis)assemblage of urban halal food environments in Muslim minority contexts	5
Delivering meanings: the “appification” of formal restaurants in Brazil amid the coronavirus pandemic	5
Food insecurity during COVID-19: a place-based understanding of Fresno, California	5
Food policy and practice in early childhood education and care: children, practitioners, and parents in an English nursery	4
Making hamburgers healthy: plant-based meat and the rhetorical (re)constructions of food through science	4
“We are Coca-Cola and so much more”: political economic analysis of non-carbonated SSB Coke brands	4
What’s in my mince? Reader responses to news coverage about novel plant-based protein foods	4
Making kin with more-than-human heritage: entangled care ethics in sourdough breadmaking	4
Producing rice, eating tradition? A multiscalar ricescape in Hong Kong	4
A blessing or a curse? Culinary discourses on convenience food in Ireland during the 1960s and 1970s	4
Consumerism and gendering in food culture: a study of urban Kerala	4
Striving for a holistic approach: exploring food education through Finnish youth centers	4
Tea in Australia: a history, 1788 – 2000 Tea in Australia: a history, 1788 – 2000 , by Peter D. Griggs, Newcastle upon Tyne, UK, Cambridge Scholars Publishing, 2020, 714	4
This is not a sacrifice: interpretations of the Madagh among Armenians	4
Queer food futures: recommendations for inclusive support systems for LGBTQ+ communities affected by food insecurity	4
Key aspects of food-related activities for developing a conceptual framework of food pedagogies - Perspectives from community food leaders in Australia	3
“A Ramadan in Lisbon”: methodological approaches and ethnographic impressions from the making of a documentary film	3
Pickles	3
Editor’s note	3
Ten centuries of Chinese food writing: what do we do with all these recipes?	3
Reel cooking: how Instagram reimagines recipe narratives	3
Eating traditional food: politics, identity and practices Eating traditional food: politics, identity and practices , edited by Brigitte Sebastia, Routledge Studies in F	3
Peeling back the artichoke leaves: symbolism and origin stories in Jewish-Roman Cuisine	3
The significance of food: meanings and values attached to food by male prisoners in a Norwegian low-security prison	3
Can a Farm-to-Table restaurant bring about change in the food system?: A case study of Chez Panisse	3
What is the ‘alternative’? Insights from Istanbul’s food networks	3
Encountering tartiflette: Reblochon cheese, winter sports, and the invention of tradition	3
Pigs, planners, and potato peels: the Soviet Scheme to feed pigs with urban food waste as a waste regime under Stalin, Khrushchev, and Brezhnev	3
Dairy 3.0: cellular agriculture and the future of milk	3
Useful but overused? The “plate model” as a food educational tool in home economics	3
The cultural politics of food, taste, and identity: a global perspective	2
Episodes of cannibalism between Christians and Muslims from the eleventh to the thirteenth century. Cases of dehumanization and hyper-humanization	2
Food, national identity and tourism in Greenland	2
Front of the House, Back of the House: Race and Inequality in the Lives of Restaurant Workers Front of the House, Back of the House: Race and Inequality in the Lives of Restaurant Worke	2
Whiteness and settler colonial logics in the Pacific Northwest hops and craft beer industries	2
Editor’s note	2
“Healthy” food configurations: critical analysis of power relations in context	2
Eating out: changing Bengali middle-class practices in Calcutta in the twentieth century	2
Martha Lloyd’s Household Book: The Original Manuscript from Jane Austen’s Kitchen Martha Lloyd’s Household Book: The Original Manuscript from Jane Austen’s Kitchen , by	2
Gaztronomy : cuisine and modernity in 1930s Lisbon	2
Colonization by kale: marginalization, sovereignty, and experiential learning in critical food systems education	2
“Online learning and Community-Engaged Pedagogy during a global health crisis: teaching food studies & COVID-19”	2
“Here I can like watermelon”: culinary redemption among the African Hebrew Israelites	2
Amber waves: the extraordinary biography of wheat, from wild grass to world megacrop	2
Editor’s Introduction	2
Is a vegetable garden essential? Toronto gardens as culinary infrastructure	2
Negotiating authenticity: Berlin’s Japanese food producers and the vegan/vegetarian consumer	2
Digital food TV: the cultural place of food in a digital era	2
Taste: a philosophy of food Taste: a philosophy of food , by Sarah E. Worth, London, Reaktion Books, 2021, 236 pp., ISBN 978-1-78914-480-2.	2

Feeding a tourism boom: changing food practices and systems of provision in Hoi An, Vietnam	2
Canadian culinary imaginationsCanadian culinary imaginations, edited by Shelley Boyd and Dorothy Barenscott, Montreal and Kingston, McGill-Queen’s University Press, 2020, 412 pp., CA$44.95, ISBN 978–0	2
Culinary tourism and contradictions of cultural sustainability: industrial agriculture food products as tradition in the American Midwest	2
When rock tea meets ANT: an experimental reading	2
Eating in Chicagolandia ! Sensitive experiences and food sociabilities of Mexican migrants in public and commercial places	2
It’s not just meat, mate! The importance of gender differences in meat consumption	2
Food as care and friction in late life: marginalization of Muslim immigrant families in the Danish welfare state	2
Purity and pollution: faith vegans’ categorizations of plant-based foods as pure and animal-derived foods as polluting	2
‘Double-boiled soup for my kids?’: love labour and care ethics in Chinese mothers’ foodcare	2
Correction Notice	2
Evolving antinomies of culinary practice: Britain 1968-2016	2
Editor’s note	2
Education as policy: Museums’ relationships to food governance in New York City	2
Memories, relationships and identity: food-related narratives and memory among Japanese descendants in Broome, Western Australia	2
What’s cooking? The normalization of meat in YouTube recipe videos consumed by South Asian British Muslims	1
Editorial	1
Researching wild meat consumption in contemporary Nanxiong, South China: a social practice approach	1
Charlas culinarias (culinary chats): A methodology and pedagogy expanding a food consciousness	1
Making of Vietnamese food in Seoul: forms of capital and the intra-diversity in framing taste and menu	1
Valorization of food products in a knowledge-based economy: analysis of the PDO “Sierra Mágina” olive oil cooperatives	1
In search of lost time: tradition and identity in culinary narratives about old Hanoi	1
Gastroimaginaries: a framework for conceptualizing narratives of food and place in the American South	1
Insatiable appetite: food as cultural signifier in the Middle East and Beyond	1
Emotions toward “industrial” versus “sustainable” foods: when fascination, fear or anger reveal different cultural ideologies and desired futures	1
Co-opting domesticity: apartheid, South African Jewish women, and community cookbooks	1
Chicha	1
The social and symbolic meanings of recipes in negotiating East German identity	1
An interpretative phenomenological analysis of eating behaviors and mealtimes experiences of young people with Tourette syndrome	1
Duck & diaspora: eating dialectically in a settler-colonial food system	1
Moveable Gardens: Itineraries and Sanctuaries of MemoryMoveable Gardens: Itineraries and Sanctuaries of Memory, edited by Virginia D. Nazarea & Terese V. Gagnon, Tucson, University of Arizona Pres	1
The neoliberal diet: healthy profits, unhealthy people The neoliberal diet: healthy profits, unhealthy people , by Gerardo Otero, Austin, University of Texas Press, 2018	1
Religion versus social relationships: how Chinese Muslims deal with Halal taboos in social eating	1
On Food Apparatuses. Orthorexia and digital technologies in Central Italy	1
Review—Cookery: food rhetorics and social production	1
«Food and I» – experimenting with citizen science by using oral history in food studies	1
A surfeit of lampreys – a true story or a myth?	1
Syracuse ASFS Annual Conference Presidential Address (2024)	1
Navigating discipline and indulgence: the performance of contradiction on Instagram food posts in the Philippines	1
2022 Association for the Study of Food and Society Awards	1
Vinagre	1
Ensorceled food: navigating domestic social power and control in early modern Malta	1
Immigrant foodways in Jersey City, NJ	1
From Green Revolution to Millet Revolution: understanding India’s transition through agri-food policies	1
Eating, sharing, and mutuality of being among the mentawai on Siberut Island, Indonesia	1
Tasting a new culture: adjustment to a foreign culture through traditional local cuisine	1
From Gruyères to Gatchina: the meaning of cheese in Tsarist Russia	1
High-school students’ demonstration of systems thinking in the context of sustainable food systems	1
Exploring transgender transition and food socialization	1
Rolling out filo and the past: an ethnographic encounter with cooking, memory and identity in rural Greece	1
Smart food: novel foods, food security, and the Smart Nation in Singapore	1
The political dimension of food in Spain. A taxonomy of civic and political actions	1
Access, dignity, and choice: social supermarkets and the end of the food bank model in the UK?	1
Food and women in Italian literature, culture and society: eve’s sinful bite	1
Professor Frankel’s fake flesh: a history of “synthetic meat” (1949–1953)	1
The dark side of the bun: endo and exogenous class exclusions in Polish alternative food network	1
Manuscript cookbooks on the move: social functions, heritage management and women’s narratives in the Czech-Bavarian Borderland	1
From diversity to uniformity: comparing nutritional transition of food consumption in four regions in Senegal	1
It’s more than just food: the role of food among Chinese international students’ acculturation experiences in the UK and USA	1
“Food unites us… not anymore!?” Indonesian pilgrims eating kosher and halal in Jerusalem	1
Not even a grain of rice: buying food on credit in the Dominican Republic Not even a grain of rice: buying food on credit in the Dominican Republic , by Christine	1
The local contexts of meat consumption: analyzing meatification in Nigeria	1
Working the rational and the mystical into “superfoods”: a Benjaminian approach	1
The states of taste: primary and secondary school students’ and teachers’ ideas on food ateliers from a Reggio Emilia perspective	1
Minding your manners in the Gilded Age	0
The Cambridge companion to literature and foodThe Cambridge companion to literature and food, edited by J. Michelle Coghlan, Cambridge (UK), Cambridge University Press, 2020, 285 pp., ISBN 978-1-108-4	0
Re-exploring the rural/urban dichotomy: farm shops in urban settings	0
Precarious digital mothering: creativity, entrepreneurship and hidden labor within digital foodscapes	0
Searching for the “politics of the possible” in flexitarianism	0
Urban gardening in Ho Chi Minh City: class, food safety concerns, and the crisis of confidence in farming	0
The representation of cultural identity in Melaka Portuguese cookbooks	0
Food insecurity stigma, neoliberalization, and college students in California’s Inland Empire	0
Meat!: a transnational analysis Meat!: a transnational analysis , edited by Sushmita Chatterjee and Banu Subranmaniam, Durham, Duke University Press, 2021, 300 pp., $27.	0
Zen Buddhist Nuns Go Global: Temple Food in South Korea	0
“Feed them, protect them, give them what they want”: exploring food as an occupational stress in Canadian federal penitentiaries	0
Food practices as informing religious identity and connections in Oguta, Southeastern Nigeria	0
Constructing the gendered body in prison cookbooks	0
Looking beyond the digital veil: an investigation of the (de)commodification of three “Vietnamese spices”	0
Sovereign at heart: photovoice, food mapping and giving back in Alberni-Clayoquot	0
“For us women, flavor is king”: Gender, saf sap and flavor work in urban Senegal	0
A Rainbow Palate: how chemical dyes changed the West’s Relationship with Food A Rainbow Palate: how chemical dyes changed the West’s Relationship with Food , by Carolyn	0

Food hospitality and the negotiation of subjectivities through meals in the context of migration: case studies from Belgium	0
Feeding grandchildren: competing priorities and blurred relational boundaries	0
The alembic and the coffeepot. The brandy house in 18th century Italy	0
Why food matters Why food matters , by Paul Freedman, New Haven, Yale University Press, 2021, 206 pp., ISBN 9780300253771	0
Culinary dynamics in the digital age: a netnographic exploration of food and beverage trends in Vietnam through user-generated content	0
Food and meals among homeless migrant families in Sweden – including photo documentation by their children	0
Fields of gold: financing the global land rush	0
To feed a town —the operation of the Maribor food market, 1910–2020	0
Raw veganism: the philosophy of the human diet	0
“We can never close the book and say, ‘We’ll continue next week’” – The rhythms of cooking and learning to cook in Swedish Home economics	0
Identity and ideology in digital food discourse: social media interactions across cultural	0
Making tea, making ethnic minority women: Women’s labor, ethnicized femininity, and the Pu’er tea business in contemporary China	0
Climate diaspora and future food cultures in Snowpiercer (2013) and The Road (2009)	0
Food “taste” on Yelp: displays of cultural omnivorousness and authenticity in dining choices and online reviews	0
From culinary modernism to culinary cosmopolitanism: the changing topography of Beijing’s transnational foodscape	0
Skipping meals on campus: college student food insecurity and urban mobility	0
The political work of food delivery: consumer co-operative systems and women’s labor in “relationless” Japan	0
Migrations and culinary culture interaction: the example of Turkish restaurants in Germany	0
Creative newcomers and local food culture: revitalization, sustainability, and place-making between rural and urban	0
How do trendy diets emerge? An exploratory social media study on the low-carbohydrate diet in Finland	0
Street food in Brazil: food styles in the daily life of a Brazilian city	0
From slow food festival to fine dining table: politicized foodscape, gastronomy, and social sustainability in eastern Taiwan	0
Vegan labor: the intensification of family foodwork at the intersection of dietary and gender norms	0
Precarious foodscapes: life, caring, digitization, and labor in the face of deepening food crises	0
In a pickle: the pedagogical potentiality of fermentation	0
Foodism in Ireland: feeding foodie philosophy or showing a shift in contemporary food culture?	0
My “kind” of food: how ethnic food categories were changed in Local mainstream media from the case study of Boston Magazine	0
Community, domestic labor, technology, and commercial food: what an early 20th-century recipe box can tell us	0
The narratives of geographical indications as commons: a study on Catalan and Swedish cases	0
Editor’s note	0
Meat in black and white	0
Transforming South Africa’s unjust food system: an argument for decolonization	0
Correction	0
Faith and food in rural Malawi: an investigation into the sociocultural determinants of household food security	0
Appetite and its discontents: science, medicine, and the urge to eat, 1750-1950	0
‘A smoked salmon salad and a glass of Bordeaux.’ Cultivating social distinction and negotiating femininity through the consumption of Western food in post-reform China	0
Eating religiously: food and faith in the 21stcentury	0
Soothing the taste buds and the soul? An exploratory analysis of consumption of comfort foods in international travel	0
Cheffes de Cuisine Cheffes de Cuisine , by Rachel E. Black, Urbana, Chicago, and Springfield, University of Illinois Press, 2021, 227 pp., ISBN 978-0-252-08605-2	0
Bringing teachers to the table: the need to teach food in teacher education	0
Coming full circle: a critical review of the historical changes in governance, nutrition and food security of Labrador Inuit between 1500 and 2005	0
Teaching labor in food studies: challenging consumer-based approaches to social change through student research community partnerships	0
Bigger fish to fry: a theory of cooking as risk with Greek examples Bigger fish to fry: a theory of cooking as risk with Greek examples , by David Sutton, New York, Berg	0
Like a Moth to a candle-lit dinner: food and storytelling	0
Collaboration and competition in cultural fields: non-core high-end cuisines in global cities	0
A brief genealogy of the Thrifty Food Plan	0
Three feet under: hāngī and the contemporary adaptation of indigenous culinary techniques	0
“A Whole New World of Possibilities”: Koji Uses and Ambiguities on the Global Marketplace	0
Perish the thought: fermentation and rot in the medieval imagination	0
From ritual loss of life to loss of living rituals: on judicialization of slaughter and denial of animal death	0
Dancing in the dark: how food governance can support resilience in Portland, Oregon	0
Serving hot cakes and hashtags: how two popular resort towns entice LGBTQ+ tourists with food and drink on social media	0
The food voice: memory, metaphor & identity	0
Editor’s Note 26(4)	0
The art of being governed: the implementation of Covid-19 policies in Swedish on-license alcohol service	0
Intersections between rural studies and food justice in the U.S.: some implications for today and the future	0
Acquired tastes: stories about the origins of modern food	0
National meal or tribal feasting dish? Jordan’s mansaf in cross-cultural perspective	0
“The little I receive is not enough’’ : A qualitative study of food insecurity in the South Bronx	0
Cultural sustainability: a hidden curriculum in Swedish home economics?	0
Eating with children: a practice theoretical study of foodwork in transitioning to parenthood	0
Globalizing organic: nationalism, neoliberalism, and alternative food in IsraelGlobalizing organic: nationalism, neoliberalism, and alternative food in Israel, by Rafi Grosglik, Albany, SUNY Press, 20	0
Hong Kong identities through food: tracing developments and variations of pineapple buns in modern complexities	0
Prepared for a crisis and the unexpected: managing everyday eventualities through food storage practices	0
Rooted resistance: agrarian myth in modern America	0
Cidra	0
Eating in theory Eating in theory , by Annemarie Mol, Durham & London, Duke University Press, 2021, 208 pp., $24.95, ISBN 978-1-4780-1141-5	0
Conversations with food	0
Food pharmacies and food addiction: shifting food-drug interpretations in allopathic medicine, psychology, and psychiatry	0
‘I am what feeds me’: food as subversive voice in Padma Lakshmi’s love, loss and what we ate (2016)	0
Religious food pantry culture: effects on nutrition policies and practices	0
Food resignification practices among refugees at the margins of Rome	0
ASFS BIPOC scholar statements	0
Urban food cultures. Towards an integrated approach of the urban food system	0
Out of milk: infant food insecurity in a rich nation	0
Food matters and materialities: critical understandings of food cultures	0
Food as a source of ethnic pride: online food narratives, nostalgia and hybridity among former Soviet immigrants in Israel	0
Materiality and the politics of seeds in the global expansion of quinoa	0
Editorial	0
Culinary sustainability as a resilience practice for Syrian refugees amidst urban precarity in Istanbul	0
Relational proximity: The search for local food in China	0
Promoting social sustainability and transforming foodways through alternative food spaces: a case study of Beijing farmers’ market	0
Fifty shades of kosher: negotiating kashrut in Palestinian food spaces in Israel	0
“Millet” as a postcolonial-masculinist sign of difference: tracing the effects of ontological-epistemic erasure on a food grain	0
Fusion subsistence: the diverse foodscape of the Aleutians	0
The role of public catering in Budapest (Hungary)	0
Designing food packaging to present healthy and ethical diets to the New Chinese middle classes	0
Time and microbes, tides and bodies: on fermentation as artistic practice and culinary cruising	0
Dining in the digital realm: understanding the spatial-temporal experience of wanghong restaurant and food	0
The unruly possibilities of fermentive economies: preserving food diversity and sovereignty in contemporary Bulgaria	0
The chef goes to the slaughterhouse: animal pain and ethical pleasure in Southern cookbooks	0
Farming inside invisible worlds: modernist agriculture and its consequences Farming inside invisible worlds: modernist agriculture and its consequences , by Hugh Campbel	0
Egypt’s beer: Stella, identity, and the modern state	0
Kraut	0
Abalone: the remarkable history and uncertain future of California’s iconic shellfish	0