Food Culture & Society

Article	Citations
Dairy 3.0: cellular agriculture and the future of milk	26
Reconfiguring everyday eating: Vegan Challenge discussions in social media	24
Insects as past and future food in entomophobic Europe	18
Flesh-formers or fads? Historicizing the contemporary protein-enhanced food trend	15
Street food as infrastructure: consumer mobility, vendor removability and food security in Mexico City	14
Reconfiguring food materialities: plant-based food consumption practices in antagonistic landscapes	14
Can a Farm-to-Table restaurant bring about change in the food system?: A case study of Chez Panisse	14
Mobilizing the streets: the role of food vendors in urban life	13
“A sense of life”: the abstruse language of taste in Chinese culture	13
Hocus-pocus tricks and moral progressions: the emerging meanings of cultured meat in online news comments	10
Haptic heritage and the paradox of provenance within Singapore’s cottage food businesses	10
Join our team, change the world: edibility, producibility and food futures in cultured meat company recruitment videos	9
A qualitative investigation of Millennials’ healthy eating behavior, food choices, and restaurant selection	9
Eating like a man. Food, masculinities and self-care behavior	9
Prepared for a crisis and the unexpected: managing everyday eventualities through food storage practices	7
The community food environment of a Brazilian metropolis	7
Street food and the art of survival: migrants and places in Delhi, India	7
Dietary transition requires work: exploring the practice-transition processes of young Danish meat reducers	6
From science to sensational headline: a critical examination of the “sugar as toxic” narrative	6
Cultural sustainability: a hidden curriculum in Swedish home economics?	6
The joy of foodwork: allergies, gendered foodwork and emotion work in parenting advice, 1991–2020	6
How do trendy diets emerge? An exploratory social media study on the low-carbohydrate diet in Finland	6
Eating invasives: chefs as an avenue to control through consumption	6
The space-time compression of Tokyo street drinking	5
“A new understanding and appreciation for the marvel of growing things”: exploring the college farm’s contribution to transformative learning	5

Urban food environments and cultural adequacy: the (dis)assemblage of urban halal food environments in Muslim minority contexts	5
Engagements in situationally appropriate home cooking	5
Evaluation of a Collaborative Online International Learning (COIL): A food product analysis and development project	5
Food cries, historical city sounds, and the twentieth century silencing of street vendors	5
Changes in food consumption in an indigenous community in southern Belize, 1979-2019	5
Chicken noodle night: conviviality, resilience, and food at the Vinland Fair	5
“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	5
From slow food festival to fine dining table: politicized foodscape, gastronomy, and social sustainability in eastern Taiwan	5
Follow the ‘Ting: sorghum in South Africa	4
Smart food: novel foods, food security, and the Smart Nation in Singapore	4
Food “taste” on Yelp: displays of cultural omnivorousness and authenticity in dining choices and online reviews	4
Designing food packaging to present healthy and ethical diets to the New Chinese middle classes	4
The meatpacking industry’s corporate exceptionalism: racialized logics of food chain worker disposability during the COVID-19 crisis	4
Examining the prominent components of the emerging specialty coffee sector in Turkey	4
Food festivals in Italy: a festive strategy against rural marginalization	4
Cooking and dining as forms of public art	4
Local food development in the Moose Cree First Nation: taking steps to build local food sustainability	4
Eating religiously: food and faith in the 21stcentury	4
Soothing the taste buds and the soul? An exploratory analysis of consumption of comfort foods in international travel	4
It’s not just meat, mate! The importance of gender differences in meat consumption	4
The relational and dynamic nature of biocultural diversity. Foods and gastronomic knowledge in multi-ethnic migrants’ settlements in Naivasha, Kenya	4
Delivering meanings: the “appification” of formal restaurants in Brazil amid the coronavirus pandemic	4
Takeaway food consumption and its geographies of responsibility in urban Guangzhou	4
Colonial comida: the colonization of food insecurity in Puerto Rico	4
“We are Coca-Cola and so much more”: political economic analysis of non-carbonated SSB Coke brands	3
Beyond markets: food poverty and the noncommercial food system	3
Experiential learning and pedagogical content knowledge in a graduate food studies program	3
Italian sagre: preserving and re-inventing cultural heritage and community through food festivals in Umbria, Italy	3
The political work of food delivery: consumer co-operative systems and women’s labor in “relationless” Japan	3
Dancing in the dark: how food governance can support resilience in Portland, Oregon	3
Intersections between rural studies and food justice in the U.S.: some implications for today and the future	3
Between Rupture and Continuity: Millennials' Reasons for Eating Chapulines in the Southern Sierra of Oaxaca	3
“We are all consumers”: co-consumption and organic food	3
Transforming South Africa’s unjust food system: an argument for decolonization	3
Fifty shades of kosher: negotiating kashrut in Palestinian food spaces in Israel	3
Politics at the table: food and power relations at the 1935 Brussels International Exposition	3
Vegan restaurants in Israel: health, environmentalism and mainstreaming	3
Precarious digital mothering: creativity, entrepreneurship and hidden labor within digital foodscapes	3
Eating on the go in Italy: betweencibo di stradaandstreet food	3
Urban gardening in Ho Chi Minh City: class, food safety concerns, and the crisis of confidence in farming	3
Feeding the Canadian Immigrant Family: an intersectional approach to meal preparation among immigrant families in Ontario	3
Feeding “the commons”: rethinking food rights through indigenous ontologies	3
Negotiating authenticity: Berlin’s Japanese food producers and the vegan/vegetarian consumer	3
Food and order. An ethnography of daily meals and contamination in a Bolivian self-governed prison	3
Who is “deserving” of aid? Subject-formation in Istanbul’s food banks	3
VeraceGlocal Pizza. Localized globalism and globalized localism in theNeapolitan artisan pizza	3
Listening to Zenani’s food voice: recovering contemporary Black foodways in southern food studies	2
Hong Kong identities through food: tracing developments and variations of pineapple buns in modern complexities	2
Legumes: staple foods used in rituals and festive events of Apulia region (southern Italy)	2
Special issue introduction: historical and cultural perspectives of food on the fairgrounds	2

Problematizing “ethical eating”: the role of policy in an ethical food system	2
Women’s food work, food citizenship, & transnational consumer capitalism: a case study of a feminist food cooperative in South Korea	2
Teaching labor in food studies: challenging consumer-based approaches to social change through student research community partnerships	2
The dark side of the bun: endo and exogenous class exclusions in Polish alternative food network	2
From culinary modernism to culinary cosmopolitanism: the changing topography of Beijing’s transnational foodscape	2
Food sovereignty: understanding Somali gastronomy	2
Is it the cow that sells the steak, or the sizzle? Using animal images to sell meat in mid-nineteenth-century Belgium	2
Valorization of food products in a knowledge-based economy: analysis of the PDO “Sierra Mágina” olive oil cooperatives	2
Tasting a new culture: adjustment to a foreign culture through traditional local cuisine	2
In search of umami: product rebranding and the global circulation of the fifth taste	2
The magic is in the mix: a uses and gratifications approach to the cross-media use of food-related media content	2
Striving for a holistic approach: exploring food education through Finnish youth centers	2
Taste and place of Nanxiong cuisine in South China: a regional analytical framework	2
Whiteness and settler colonial logics in the Pacific Northwest hops and craft beer industries	2
Making of Vietnamese food in Seoul: forms of capital and the intra-diversity in framing taste and menu	2
From Gruyères to Gatchina: the meaning of cheese in Tsarist Russia	2
Religious food pantry culture: effects on nutrition policies and practices	2
Food, national identity and tourism in Greenland	2
“ An incredible voyage through Portugal” – the promotion of rural provenance foods by urban specialty shops	2
Mining halal food search pathways down the Wikipedia’s rabbit hole	2
Colonization by kale: marginalization, sovereignty, and experiential learning in critical food systems education	2
Betweensalubridadeandsaudade. Food habits of Brazilians living in Italy	2
Tracing Terroir(s): the role of maps, guidebooks, and regional products in constructing the French gastronomic imaginary	2
Understanding fusion Korean food: considerations of identity, creation and acceptance in Auckland, Aotearoa New Zealand	2
“It’s women’s obligation:” constitutive elements of gendered domestic cooking practices performed by women from western Brazilian Amazon	2
Making hamburgers healthy: plant-based meat and the rhetorical (re)constructions of food through science	2
Exhibiting Coca-Cola at universal exhibitions	2
Digital activism and citizenship: a case study of “yellow” food influencers and political consumerism in Hong Kong	2
Feeding a tourism boom: changing food practices and systems of provision in Hoi An, Vietnam	2
The value of social eating at culturally and linguistically diverse lunch clubs: a descriptive study	2
From ritual loss of life to loss of living rituals: on judicialization of slaughter and denial of animal death	2
Food networks in migrant families: mixed methods to analyze the relationship of ingredients and food consumption strategies in Argentina	2
The critical piece missing from a critical food studies curriculum	2
Culinary tourism and contradictions of cultural sustainability: industrial agriculture food products as tradition in the American Midwest	2
Food as care and friction in late life: marginalization of Muslim immigrant families in the Danish welfare state	2
Localizing taste: using metaphors to understand loctural consumptionscapes	2
“Here I can like watermelon”: culinary redemption among the African Hebrew Israelites	2
If you wanted garlic, you had to go to Kensington: culinary infrastructure and immigrant entrepreneurship in Toronto’s food markets before official multiculturalism	2
Materiality and the politics of seeds in the global expansion of quinoa	2
Sustainable eating in the “new normal” Italy: ecological food habitus between biospheric values and de-globalizing gastronationalism	2
Bringing teachers to the table: the need to teach food in teacher education	2
Food hospitality and the negotiation of subjectivities through meals in the context of migration: case studies from Belgium	1
Feeding on fancies with recipe books during the period of China’s great famine (1958–1961)	1
Food as faith: suffering, salvation and the Paleo diet in Australia	1
Relational proximity: The search for local food in China	1
Special issue introduction: culinary tourism across time and place	1
Beef or Beet Wellington? Chefs, meat reduction, and hindering and supportive forms of craftsmanship	1
“Nothing corresponding to it in China”: Asian Food at London’s International Health Exhibition, 1884	1
The art of being governed: the implementation of Covid-19 policies in Swedish on-license alcohol service	1
Searching for the “politics of the possible” in flexitarianism	1
The contested politics of food banking in the United States	1
Boston ASFS conference presidential address	1
“I don’t think that’s like a healthy way to be healthy”: navigating restriction, health, meat, and morality in undergraduate food talk	1
Dipping in the common sauce pot: satay vending and good taste politics in colonial and post-colonial Singapore	1
“It’s beginning to look a lot like Christmas”: exploring the sensescapes of food experiences in Tivoli	1
High-school students’ demonstration of systems thinking in the context of sustainable food systems	1
Blackness and food resilience: black culinary epistemologies, the slow food movement and racial justice	1
Food matters and materialities: critical understandings of food cultures	1
The kitchen rediscovered: the effects of the lockdown on domestic food consumption and dietary patterns in early pandemic Italy	1
On the epistemological limits of “real food” discourse	1
Vegan on a low budget: enacting identity through cuisine in an internet community	1
What is the ‘alternative’? Insights from Istanbul’s food networks	1
Localization of the corporate food regime and the food sovereignty movement: taiwan’s food sovereignty movement under “third regionalism”	1
The relighting of community ovens in the Western Italian Alps as a process of commoning	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
Cooking up religion: women, culture and culinary power	1
From diversity to uniformity: comparing nutritional transition of food consumption in four regions in Senegal	1
Fusion subsistence: the diverse foodscape of the Aleutians	1
The local contexts of meat consumption: analyzing meatification in Nigeria	1
Wining and dining out: on understanding restaurant wine lists	1
Constructing Global Tastes: A Comparison of Two Cultural Intermediaries in the Field of High-End Cuisine	1
“In poverty we will always stay”: history of famine and contemporary politics of social in-distinction in Cape Verde	1
Avoidances and transgressions: agency, religiosity, and moralism in food and politics	1
What’s cooking? The normalization of meat in YouTube recipe videos consumed by South Asian British Muslims	1
Is a vegetable garden essential? Toronto gardens as culinary infrastructure	1
On Food Apparatuses. Orthorexia and digital technologies in Central Italy	1
Evolving antinomies of culinary practice: Britain 1968-2016	1
National meal or tribal feasting dish? Jordan’s mansaf in cross-cultural perspective	1
Beyond pojangmacha: Edae food carts and the future of Seoul’s social gastronomy	1
Seeds of equity: cultivating critical food literacy in the land-grant undergraduate classroom	1

Key aspects of food-related activities for developing a conceptual framework of food pedagogies - Perspectives from community food leaders in Australia	1
Mater familias: Counter-narratives of sexism and heteronormativity in the Italian food culture	1
Constructing the gendered body in prison cookbooks	1
Skipping meals on campus: college student food insecurity and urban mobility	1
Feeding activism in Russia: the transgressive politics of the church potluck	1
When rock tea meets ANT: an experimental reading	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
Stakeholder perspectives on infant formula safety governance in China: a decade after the melamine crisis	1
Making locals through local agriculture: citizenship and urban gardens in Rock Island, Illinois, 1913-2018	1
“Healthy” food configurations: critical analysis of power relations in context	1
Beyond bully beef: soldiers, food and transcultural interactions in World War I	1
Producing rice, eating tradition? A multiscalar ricescape in Hong Kong	1
The career of Chef Zarela Martinez and a changing Mexican foodscape in New York City, 1981–2011	1
Making and breaking bread: the promises and pitfalls of migration discourse in food tour television	1
“The uniqueness of one apple versus another.” Exploring producer perspectives of hard cider in the Northeast and Mid-Atlantic United States	1
“The golden path to health”: marketing Postum as a cure for coffee abuse in early twentieth-century Sweden	1
Food insecurity stigma, neoliberalization, and college students in California’s Inland Empire	1
Crisis caring: chef foundations, branding, and responsibility in foodscapes	0
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.	0
Harnessing food system equity from the ground up: shifting co-governance practices in the funding of food security responses during the pandemic crisis in Toronto, Canada	0
Updating ‘stockpiling as resilience’ in the context of the cost-of-living crisis: tracking changes in resilience strategies in the U.K	0
“Online learning and Community-Engaged Pedagogy during a global health crisis: teaching food studies & COVID-19”	0
Locating low-protein life: post-war colonial nutrition science, subsistence metabolisms and food cultures in the South-Western Pacific Islands	0
Editor’s Note 26(4)	0
Editor’s note	0
Research Statement of Tara Maudrie	0
Food and women in Italian literature, culture and society: eve’s sinful bite	0
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	0
Fields of gold: financing the global land rush	0
Time to treat the climate and nature crisis as one indivisible global health emergency	0
Cookbook politics	0
Meat in black and white	0
Balut: fertilized eggs and the making of culinary capital in the Filipino Diaspora	0
“How authentic is your curry”? performing curry and diasporic identity in Naben Ruthnum’s Curry: Eating, Reading, and Race	0
Gaztronomy : cuisine and modernity in 1930s Lisbon	0
Eating with children: a practice theoretical study of foodwork in transitioning to parenthood	0
The chef goes to the slaughterhouse: animal pain and ethical pleasure in Southern cookbooks	0
The cultural politics of food, taste, and identity: a global perspective The cultural politics of food, taste, and identity: a global perspective , edited by Steffan Igo	0
«Food and I» – experimenting with citizen science by using oral history in food studies	0
Beyond beefsteak and onions: engaging the foodscape at the 1876 Centennial Exposition	0
Farming inside invisible worlds: modernist agriculture and its consequences Farming inside invisible worlds: modernist agriculture and its consequences , by Hugh Campbel	0
Megan Williams ASFS BIPOC Fellow Project Statement	0
Urban foodways and social sustainability: neighborhood restaurants as social infrastructure	0
Editor’s note	0
Editorial	0
Standing out and fitting in: Korean coffee entrepreneurs’ strategies for survival	0
A new hunger: food shortages and satires of the state in Cuban and Egyptian cultural production	0
The trouble with snack time: children’s food and the politics of parenting	0
Charlas culinarias (culinary chats): A methodology and pedagogy expanding a food consciousness	0
Editor’s Introduction	0
Exploring transgender transition and food socialization	0
Gridiron gourmet: gender and food at the football tailgate	0
Food values in Europe	0
Memories, relationships and identity: food-related narratives and memory among Japanese descendants in Broome, Western Australia	0
Shifting food facts: dietary discourse in a post-truth culture	0
Immigrant foodways in Jersey City, NJ	0
Grocery activism: the radical history of food cooperatives in Minnesota	0
Editor’s note	0
Making tea, making ethnic minority women: Women’s labor, ethnicized femininity, and the Pu’er tea business in contemporary China	0
The political dimension of food in Spain. A taxonomy of civic and political actions	0
Food and war, war and food: how to listen to food voice in war memoirs	0
Lunchbox shaming: recollections of school lunchtime by young Canadians of Asian descent	0
Food and identity in Carlo Collodi’s Il viaggio per l’Italia di Giannettino	0
Eating traditional food: politics, identity and practices Eating traditional food: politics, identity and practices , edited by Brigitte Sebastia, Routledge Studies in F	0
Review—Cookery: food rhetorics and social production	0
Amber waves: the extraordinary biography of wheat, from wild grass to world megacrop	0
‘If there is right food, there is no need for medicine:’ millets, modernity and meaning in Karnataka, India	0
The food-gender-cities nexus: a research agenda	0
The social and symbolic meanings of recipes in negotiating East German identity	0
Bodies of revolt: consuming and serving in Anne Moody’sComing of Age in Mississippi	0
More-than-human assemblages and the politics of (Food) conviviality: cooking, eating, and living together in Germany	0
Bread alarm in Brussels, 1840. Understanding and theorizing the development of food scares	0
Editor’s note	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
Epistenology: wine as experience Epistenology: wine as experience , by Nicola Perullo, New York, Columbia University Press: Arts and Traditions of the Table: Perspective	0
Jay Fai and the anomaly of the “good” street vendor	0
An esthetic theory of the subversive sublime of Ital cuisine	0
“Eating Ethics”: cooking up a storm, academically	0
Food resignification practices among refugees at the margins of Rome	0
Cooperatives in New Orleans: collective action and urban development	0
Everyday Food Practices: Commercialisation and Consumption in the Periphery of the Global North Everyday Food Practices: Commercialisation and Consumption in the Periphery of the Global	0
Precarity on the Irish family farm: critically examining the global agro-food assemblages and structures of power that shape Irish agricultural livelihoods	0
Insatiable appetite: food as cultural signifier in the Middle East and Beyond	0
Branding Japanese food: from Meibutsu to Washoku	0
Black smoke: African Americans and the United States of barbecue Black smoke: African Americans and the United States of barbecue , by Adrian Miller, Chapel Hill, Univer	0
Episodes of cannibalism between Christians and Muslims from the eleventh to the thirteenth century. Cases of dehumanization and hyper-humanization	0
Climate diaspora and future food cultures in Snowpiercer (2013) and The Road (2009)	0
Eating, sharing, and mutuality of being among the mentawai on Siberut Island, Indonesia	0
“It is purecriollomaize”: seeds, chemicals, and crop classifications in San Miguel del Valle, Oaxaca, Mexico	0
Chocolate: how a new world commodity conquered Spanish literature Chocolate: how a new world commodity conquered Spanish literature , by Erin Alice Cowling, Toronto, Uni	0
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	0
Duck & diaspora: eating dialectically in a settler-colonial food system	0
Abalone: the remarkable history and uncertain future of California’s iconic shellfish	0
Editor’s note	0