Food Culture & Society

Article	Citations
Clean eating and Instagram: purity, defilement, and the idealization of food	24
Dairy 3.0: cellular agriculture and the future of milk	20
Reconfiguring everyday eating: Vegan Challenge discussions in social media	19
Fridge stories and other tales from the kitchen: a methodological toolbox for getting closer to everyday food practices	14
Mobilizing the streets: the role of food vendors in urban life	13
Reconfiguring food materialities: plant-based food consumption practices in antagonistic landscapes	13
Street food as infrastructure: consumer mobility, vendor removability and food security in Mexico City	13
Exclusive craft beer events: liminoid spaces of performative craft consumption	12
Insects as past and future food in entomophobic Europe	12
Can a Farm-to-Table restaurant bring about change in the food system?: A case study of Chez Panisse	12
Flesh-formers or fads? Historicizing the contemporary protein-enhanced food trend	12
Serving up food studies online: teaching about “food from somewhere” from nowhere	9
Cultivating activism throughterroir: an anthropology of sustainable winemakers in Umbria, Italy	9
Haptic heritage and the paradox of provenance within Singapore’s cottage food businesses	8
Join our team, change the world: edibility, producibility and food futures in cultured meat company recruitment videos	8
The community food environment of a Brazilian metropolis	8
Eating like a man. Food, masculinities and self-care behavior	7
A qualitative investigation of Millennials’ healthy eating behavior, food choices, and restaurant selection	7
The perceived masculinity of meat: development and testing of a measure across social class and gender	7
Street food and the art of survival: migrants and places in Delhi, India	7
Prepared for a crisis and the unexpected: managing everyday eventualities through food storage practices	7
How do trendy diets emerge? An exploratory social media study on the low-carbohydrate diet in Finland	6
Cultural sustainability: a hidden curriculum in Swedish home economics?	6
Uprooting wine	6
Engagements in situationally appropriate home cooking	5

Changes in food consumption in an indigenous community in southern Belize, 1979-2019	5
Urban food environments and cultural adequacy: the (dis)assemblage of urban halal food environments in Muslim minority contexts	5
Eating invasives: chefs as an avenue to control through consumption	5
The space-time compression of Tokyo street drinking	5
From science to sensational headline: a critical examination of the “sugar as toxic” narrative	5
The joy of foodwork: allergies, gendered foodwork and emotion work in parenting advice, 1991–2020	5
Dietary transition requires work: exploring the practice-transition processes of young Danish meat reducers	5
“A new understanding and appreciation for the marvel of growing things”: exploring the college farm’s contribution to transformative learning	5
Culturalization and urban horticulture in two World Heritage cities	5
From culture to nature? The raw food diet and the ideal of natural eating	4
Evaluation of a Collaborative Online International Learning (COIL): A food product analysis and development project	4
The relational and dynamic nature of biocultural diversity. Foods and gastronomic knowledge in multi-ethnic migrants’ settlements in Naivasha, Kenya	4
Food cries, historical city sounds, and the twentieth century silencing of street vendors	4
“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	4
Examining the prominent components of the emerging specialty coffee sector in Turkey	4
“We are all consumers”: co-consumption and organic food	3
Food and the Mississippi Civil Rights Movement: re-reading the 1962-1963 Greenwood Food Blockade	3
Vegan restaurants in Israel: health, environmentalism and mainstreaming	3
“We are Coca-Cola and so much more”: political economic analysis of non-carbonated SSB Coke brands	3
Between Rupture and Continuity: Millennials' Reasons for Eating Chapulines in the Southern Sierra of Oaxaca	3
Feeding “the commons”: rethinking food rights through indigenous ontologies	3
Colonial comida: the colonization of food insecurity in Puerto Rico	3
Who is “deserving” of aid? Subject-formation in Istanbul’s food banks	3
Hocus-pocus tricks and moral progressions: the emerging meanings of cultured meat in online news comments	3
Chicken noodle night: conviviality, resilience, and food at the Vinland Fair	3
Fifty shades of kosher: negotiating kashrut in Palestinian food spaces in Israel	3
Takeaway food consumption and its geographies of responsibility in urban Guangzhou	3
Soothing the taste buds and the soul? An exploratory analysis of consumption of comfort foods in international travel	3
Food festivals in Italy: a festive strategy against rural marginalization	3
VeraceGlocal Pizza. Localized globalism and globalized localism in theNeapolitan artisan pizza	3
Eating on the go in Italy: betweencibo di stradaandstreet food	3
Eating religiously: food and faith in the 21st century	2
The value of social eating at culturally and linguistically diverse lunch clubs: a descriptive study	2
The dark side of the bun: endo and exogenous class exclusions in Polish alternative food network	2
The taste of waste: reclaiming and sharing rotten food among squatters in London	2
Precarious digital mothering: creativity, entrepreneurship and hidden labor within digital foodscapes	2
From ritual loss of life to loss of living rituals: on judicialization of slaughter and denial of animal death	2
Betweensalubridadeandsaudade. Food habits of Brazilians living in Italy	2
Mining halal food search pathways down the Wikipedia’s rabbit hole	2
From Gruyères to Gatchina: the meaning of cheese in Tsarist Russia	2
Materiality and the politics of seeds in the global expansion of quinoa	2
From slow food festival to fine dining table: politicized foodscape, gastronomy, and social sustainability in eastern Taiwan	2
Making hamburgers healthy: plant-based meat and the rhetorical (re)constructions of food through science	2
Sustainable eating in the “new normal” Italy: ecological food habitus between biospheric values and de-globalizing gastronationalism	2
Food “taste” on Yelp: displays of cultural omnivorousness and authenticity in dining choices and online reviews	2
Outdoor taste education: Danish perspectives on potentials and challenges for taste education in school gardens and outdoor education	2
Exhibiting Coca-Cola at universal exhibitions	2
Experiential learning and pedagogical content knowledge in a graduate food studies program	2
Transforming South Africa’s unjust food system: an argument for decolonization	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
It’s not just meat, mate! The importance of gender differences in meat consumption	2
The political work of food delivery: consumer co-operative systems and women’s labor in “relationless” Japan	2
The meatpacking industry’s corporate exceptionalism: racialized logics of food chain worker disposability during the COVID-19 crisis	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
Food networks in migrant families: mixed methods to analyze the relationship of ingredients and food consumption strategies in Argentina	2
Valorization of food products in a knowledge-based economy: analysis of the PDO “Sierra Mágina” olive oil cooperatives	2
Smart food: novel foods, food security, and the Smart Nation in Singapore	2
Teaching labor in food studies: challenging consumer-based approaches to social change through student research community partnerships	2
Bringing teachers to the table: the need to teach food in teacher education	2
Dancing in the dark: how food governance can support resilience in Portland, Oregon	2
Designing food packaging to present healthy and ethical diets to the New Chinese middle classes	2
Is it the cow that sells the steak, or the sizzle? Using animal images to sell meat in mid-nineteenth-century Belgium	2
Urban gardening in Ho Chi Minh City: class, food safety concerns, and the crisis of confidence in farming	2
“A sense of life”: the abstruse language of taste in Chinese culture	2
Striving for a holistic approach: exploring food education through Finnish youth centers	2
Religious food pantry culture: effects on nutrition policies and practices	2
Women’s food work, food citizenship, & transnational consumer capitalism: a case study of a feminist food cooperative in South Korea	2
Feeding the Canadian Immigrant Family: an intersectional approach to meal preparation among immigrant families in Ontario	2
Colonization by kale: marginalization, sovereignty, and experiential learning in critical food systems education	2
Skipping meals on campus: college student food insecurity and urban mobility	2
From culinary modernism to culinary cosmopolitanism: the changing topography of Beijing’s transnational foodscape	2
Intersections between rural studies and food justice in the U.S.: some implications for today and the future	2
Understanding fusion Korean food: considerations of identity, creation and acceptance in Auckland, Aotearoa New Zealand	2
“ An incredible voyage through Portugal” – the promotion of rural provenance foods by urban specialty shops	2
Cooking and dining as forms of public art	2
Food as care and friction in late life: marginalization of Muslim immigrant families in the Danish welfare state	2
Digital activism and citizenship: a case study of “yellow” food influencers and political consumerism in Hong Kong	2
Tracing Terroir(s): the role of maps, guidebooks, and regional products in constructing the French gastronomic imaginary	2
Beyond markets: food poverty and the noncommercial food system	2
Follow the ‘Ting: sorghum in South Africa	2
Local food development in the Moose Cree First Nation: taking steps to build local food sustainability	2
Negotiating authenticity: Berlin’s Japanese food producers and the vegan/vegetarian consumer	2
The critical piece missing from a critical food studies curriculum	2
Taste and place of Nanxiong cuisine in South China: a regional analytical framework	2
Food insecurity stigma, neoliberalization, and college students in California’s Inland Empire	1
“Food unites us… not anymore!?” Indonesian pilgrims eating kosher and halal in Jerusalem	1
“It’s women’s obligation:” constitutive elements of gendered domestic cooking practices performed by women from western Brazilian Amazon	1
Making locals through local agriculture: citizenship and urban gardens in Rock Island, Illinois, 1913-2018	1
Hong Kong identities through food: tracing developments and variations of pineapple buns in modern complexities	1
Food and order. An ethnography of daily meals and contamination in a Bolivian self-governed prison	1
Delivering meanings: the “appification” of formal restaurants in Brazil amid the coronavirus pandemic	1
Scaffolding expertise with all five senses: teaching cuisine critically	1
On Food Apparatuses. Orthorexia and digital technologies in Central Italy	1
Feeding a tourism boom: changing food practices and systems of provision in Hoi An, Vietnam	1
On the epistemological limits of “real food” discourse	1
Cooking up religion: women, culture and culinary power	1
Evolving antinomies of culinary practice: Britain 1968-2016	1
Food sovereignty: understanding Somali gastronomy	1
Culinary tourism and contradictions of cultural sustainability: industrial agriculture food products as tradition in the American Midwest	1
Food hospitality and the negotiation of subjectivities through meals in the context of migration: case studies from Belgium	1
Global meat: social and environmental consequences of the expanding meat industry	1
Fusion subsistence: the diverse foodscape of the Aleutians	1
Localization of the corporate food regime and the food sovereignty movement: taiwan’s food sovereignty movement under “third regionalism”	1
Feeding activism in Russia: the transgressive politics of the church potluck	1
Avoidances and transgressions: agency, religiosity, and moralism in food and politics	1
Special issue introduction: From nature to culture? Lévi-Strauss’ legacy and the study of contemporary foodways	1
Beyond bully beef: soldiers, food and transcultural interactions in World War I	1
Whiteness and settler colonial logics in the Pacific Northwest hops and craft beer industries	1
Blackness and food resilience: black culinary epistemologies, the slow food movement and racial justice	1
Being one while being many – social and culinary parts and wholes in Western Kenya	1
Making of Vietnamese food in Seoul: forms of capital and the intra-diversity in framing taste and menu	1
Italian sagre: preserving and re-inventing cultural heritage and community through food festivals in Umbria, Italy	1
Localizing taste: using metaphors to understand loctural consumptionscapes	1
Problematizing “ethical eating”: the role of policy in an ethical food system	1
Beyond pojangmacha: Edae food carts and the future of Seoul’s social gastronomy	1
The art of being governed: the implementation of Covid-19 policies in Swedish on-license alcohol service	1
What is the ‘alternative’? Insights from Istanbul’s food networks	1
Relational proximity: The search for local food in China	1
The better the farm, the better the food: institutional diet, agricultural practices, and nutrition in U.S. almshouses	1
“Here I can like watermelon”: culinary redemption among the African Hebrew Israelites	1
“Nothing corresponding to it in China”: Asian Food at London’s International Health Exhibition, 1884	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
The career of Chef Zarela Martinez and a changing Mexican foodscape in New York City, 1981–2011	1
In search of umami: product rebranding and the global circulation of the fifth taste	1
“Healthy” food configurations: critical analysis of power relations in context	1
Listening to Zenani’s food voice: recovering contemporary Black foodways in southern food studies	1
Feeding on fancies with recipe books during the period of China’s great famine (1958–1961)	1
Making and breaking bread: the promises and pitfalls of migration discourse in food tour television	1
Constructing the gendered body in prison cookbooks	1

Seeds of equity: cultivating critical food literacy in the land-grant undergraduate classroom	1
Food as faith: suffering, salvation and the Paleo diet in Australia	1
The local contexts of meat consumption: analyzing meatification in Nigeria	1
Fermented landscapes: lively processes of socio-environmental transformation	1
Politics at the table: food and power relations at the 1935 Brussels International Exposition	1
Editor’s note	0
Amber waves: the extraordinary biography of wheat, from wild grass to world megacrop	0
“It’s beginning to look a lot like Christmas”: exploring the sensescapes of food experiences in Tivoli	0
Strong, sweet and dry: a guide to vermouth, port, sherry, madeira and marsala	0
Just the tonic: a natural history of tonic water	0
Lunchbox shaming: recollections of school lunchtime by young Canadians of Asian descent	0
Bodies of revolt: consuming and serving in Anne Moody’sComing of Age in Mississippi	0
The chile pepper in China: a cultural biography	0
Farming inside invisible worlds: modernist agriculture and its consequences Farming inside invisible worlds: modernist agriculture and its consequences , by Hugh Campbel	0
Bread alarm in Brussels, 1840. Understanding and theorizing the development of food scares	0
Research Statement of Tara Maudrie	0
Urban foodways and social sustainability: neighborhood restaurants as social infrastructure	0
Out of milk: infant food insecurity in a rich nation	0
“Online learning and Community-Engaged Pedagogy during a global health crisis: teaching food studies & COVID-19”	0
Eating traditional food: politics, identity and practices	0
Constructing Global Tastes: A Comparison of Two Cultural Intermediaries in the Field of High-End Cuisine	0
Grocery activism: the radical history of food cooperatives in Minnesota	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
Pot in pans: a history of eating cannabis	0
Editor’s note	0
Time to treat the climate and nature crisis as one indivisible global health emergency	0
The new American farmer: immigration, race, and the struggle for sustainability	0
Review—Cookery: food rhetorics and social production	0
Editor’s note	0
Exploring transgender transition and food socialization	0
Ingrained habits: the “kitchen cars” and the transformation of postwar Japanese diet and identity	0
Immigrant foodways in Jersey City, NJ	0
Beef or Beet Wellington? Chefs, meat reduction, and hindering and supportive forms of craftsmanship	0
Meat in black and white	0
Food, national identity and tourism in Greenland	0
Memories, relationships and identity: food-related narratives and memory among Japanese descendants in Broome, Western Australia	0
Abalone: the remarkable history and uncertain future of California’s iconic shellfish	0
More-than-human assemblages and the politics of (Food) conviviality: cooking, eating, and living together in Germany	0
The contested politics of food banking in the United States	0
Crisis caring: chef foundations, branding, and responsibility in foodscapes	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
Eating with children: a practice theoretical study of foodwork in transitioning to parenthood	0
The neoliberal diet: healthy profits, unhealthy people	0
Jay Fai and the anomaly of the “good” street vendor	0
‘If there is right food, there is no need for medicine:’ millets, modernity and meaning in Karnataka, India	0
Ice, Food Matters, Structures: An Edited Interview with Dr Hi’ilei Hobart and Dr Emily Yates-Doerr	0
Food and war, war and food: how to listen to food voice in war memoirs	0
Gridiron gourmet: gender and food at the football tailgate	0
The social and symbolic meanings of recipes in negotiating East German identity	0
Martha Lloyd’s Household Book: The Original Manuscript from Jane Austen’s Kitchen	0
The trouble with snack time: children’s food and the politics of parenting	0
“Eating Ethics”: cooking up a storm, academically	0
Chocolate: how a new world commodity conquered Spanish literature	0
Branding Japanese food: from Meibutsu to Washoku	0
When rock tea meets ANT: an experimental reading	0
Fruit from the sands: the silk road origins of the foods we eat	0
“It is pure criollo maize”: seeds, chemicals, and crop classifications in San Miguel del Valle, Oaxaca, Mexico	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
Biscuits and cookies: a global history	0
Locating low-protein life: post-war colonial nutrition science, subsistence metabolisms and food cultures in the South-Western Pacific Islands	0
Cooperatives in New Orleans: collective action and urban development	0
The food-gender-cities nexus: a research agenda	0
Insatiable appetite: food as cultural signifier in the Middle East and Beyond	0
Beyond beefsteak and onions: engaging the foodscape at the 1876 Centennial Exposition	0
“How authentic is your curry”? performing curry and diasporic identity in Naben Ruthnum’s Curry: Eating, Reading, and Race	0
The chef goes to the slaughterhouse: animal pain and ethical pleasure in Southern cookbooks	0
Updating ‘stockpiling as resilience’ in the context of the cost-of-living crisis: tracking changes in resilience strategies in the U.K	0
Megan Williams ASFS BIPOC Fellow Project Statement	0
A new hunger: food shortages and satires of the state in Cuban and Egyptian cultural production	0
Mater familias: Counter-narratives of sexism and heteronormativity in the Italian food culture	0
Editor’s note	0
Everyday Food Practices: Commercialisation and Consumption in the Periphery of the Global North	0
Duck & diaspora: eating dialectically in a settler-colonial food system	0
Standing out and fitting in: Korean coffee entrepreneurs’ strategies for survival	0
Nourishing the nation: food as national identity in Catalonia	0
Charlas culinarias (culinary chats): A methodology and pedagogy expanding a food consciousness	0
Why food matters	0
The political dimension of food in Spain. A taxonomy of civic and political actions	0
FoodWISE: a whole systems guide to sustainable and delicious food choices	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
Cookbook politics	0
Association for the Study of Food and Society 2019 awards	0
Global food security: what matters?	0
The social significance of dining out: a study of continuity and change	0
Balut: fertilized eggs and the making of culinary capital in the Filipino Diaspora	0
Editor’s note	0
Culturally informed approaches to food product development	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 literature of food. An introduction from 1830 to present	0
Food and identity in Carlo Collodi’s Il viaggio per l’Italia di Giannettino	0
From diversity to uniformity: comparing nutritional transition of food consumption in four regions in Senegal	0
The truth about baked beans: an edible history of New England	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