OOIR: Observatory of International Research

Papers

(The TQCC of Food Culture & Society is 1. 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 2021-05-01 to 2025-05-01.)

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
Beef or Beet Wellington? Chefs, meat reduction, and hindering and supportive forms of craftsmanship	11
Problematizing “ethical eating”: the role of policy in an ethical food system	11
Megan Williams ASFS BIPOC Fellow Project Statement	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
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
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
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
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
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
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
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
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
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
The cultural politics of food, taste, and identity: a global perspective	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
Episodes of cannibalism between Christians and Muslims from the eleventh to the thirteenth century. Cases of dehumanization and hyper-humanization	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
The neoliberal diet: healthy profits, unhealthy people The neoliberal diet: healthy profits, unhealthy people , by Gerardo Otero, Austin, University of Texas Press, 2018	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
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
Eating, sharing, and mutuality of being among the mentawai on Siberut Island, Indonesia	1
From Green Revolution to Millet Revolution: understanding India’s transition through agri-food policies	1
From Gruyères to Gatchina: the meaning of cheese in Tsarist Russia	1
Tasting a new culture: adjustment to a foreign culture through traditional local cuisine	1
Exploring transgender transition and food socialization	1
High-school students’ demonstration of systems thinking in the context of sustainable food systems	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
“Food unites us… not anymore!?” Indonesian pilgrims eating kosher and halal in Jerusalem	1
It’s more than just food: the role of food among Chinese international students’ acculturation experiences in the UK and USA	1
The local contexts of meat consumption: analyzing meatification in Nigeria	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 states of taste: primary and secondary school students’ and teachers’ ideas on food ateliers from a Reggio Emilia perspective	1
Working the rational and the mystical into “superfoods”: a Benjaminian approach	1
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
The social and symbolic meanings of recipes in negotiating East German identity	1
Chicha	1
Duck & diaspora: eating dialectically in a settler-colonial food system	1
An interpretative phenomenological analysis of eating behaviors and mealtimes experiences of young people with Tourette syndrome	1