OOIR: Observatory of International Research

Papers

(The TQCC of Food Culture & Society is 2. 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 2022-08-01 to 2026-08-01.)

Article	Citations
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.	20
A new hunger: food shortages and satires of the state in Cuban and Egyptian cultural production	18
Flavors of adaptation: Columbus, Ohio, as a stage of interaction for Mediterranean and Mexican restauranteurs	16
Racial justice in food studies: a conversation with practitioners 2024	15
On the qualia of sensory food heritage in Singapore	15
The Falafel Bites Back: Informal Pedagogies of Gendered and Racialized Recipes of Arabic-Speaking Migrant Communities	13
Transporting Arctic foodways: the infrastructure of food sovereignty in Nunavut, Canada	13
Constructing Global Tastes: A Comparison of Two Cultural Intermediaries in the Field of High-End Cuisine	11
The Michelin guide enters China: strategies, practices and hazards	11
Extension and amputation of sense and sentiment: food as medium in Celeste Ng’s Everything I Never Told You and Little Fires Every	11
Food and identity: food writing and Jewish identity construction in Anita Brookner’s Holocaust novels	10
The Good, the Bad, and the Unsustainable: evaluations of red meat alternatives in Italy	9
Dalit Kitchens of Marathwada,	9
Allowing the transformation of our food to transform us: the benefits of a mindful fermentation practice	9
Romantic Narratives on Nature and Environment in Meat-Focused Food Documentaries	9
Beef or Beet Wellington? Chefs, meat reduction, and hindering and supportive forms of craftsmanship	9
Making and breaking bread: the promises and pitfalls of migration discourse in food tour television	8
No tuozaafi no food among the Dagaaba of Ghana: understanding the cultural aspects of the uses of food	8
Beyond the recipe: reshaping women’s social status through Meiji domestic cookbooks	7
Delivering meanings: the “appification” of formal restaurants in Brazil amid the coronavirus pandemic	7
Overcoming the reproduction of the value(s) system in wine: insights from Southern Arizona	7
Smells, rhythms and bodies of Vucciria: sensing and navigating a contested Sicilian foodscape	7
Food solidarities for and with migrants: mobilizations under pressure in public spaces in the Bordeaux area	7
“When cheifest Rebell feede”: food, fosterage and fear in early modern Ireland	7
The diasporic meatscapes of the Tamil community in Toronto: how immigrants reconfigure food environments and infrastructures to secure a taste of home	7

Producing rice, eating tradition? A multiscalar ricescape in Hong Kong	7
Food–gender relationship on the backdrop of war: the gendered practices of cooking, sharing and belonging through food	7
Making kin with more-than-human heritage: entangled care ethics in sourdough breadmaking	6
Food policy and practice in early childhood education and care: children, practitioners, and parents in an English nursery	6
Striving for a holistic approach: exploring food education through Finnish youth centers	6
Vegan veterinary professionals’ experiences of commensality in small animal veterinary practice in England	6
Correction	6
Food insecurity during COVID-19: a place-based understanding of Fresno, California	5
Queer food futures: recommendations for inclusive support systems for LGBTQ+ communities affected by food insecurity	5
Culinary cosmopolitanism: enacting intimate and intimidating commensality in Mohsin Hamid’s the Reluctant Fundamentalist	5
Pickles	5
Sweet excess: crafting mishti in Bengal	5
Youth’s lived food environments: navigating everyday life realities on the brink of adulthood	5
A blessing or a curse? Culinary discourses on convenience food in Ireland during the 1960s and 1970s	5
Useful but overused? The “plate model” as a food educational tool in home economics	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	4
Memories, relationships and identity: food-related narratives and memory among Japanese descendants in Broome, Western Australia	4
Consumerism and gendering in food culture: a study of urban Kerala	4
Ten centuries of Chinese food writing: what do we do with all these recipes?	4
Foodscapes: making sense of urban food provisioning practices	4
“A Ramadan in Lisbon”: methodological approaches and ethnographic impressions from the making of a documentary film	4
“Beyond ‘good’ and ‘bad’: exploring varied conceptions of mealtime rules and practices in Finnish early childhood education context”	4
Encountering tartiflette: Reblochon cheese, winter sports, and the invention of tradition	4
Key aspects of food-related activities for developing a conceptual framework of food pedagogies - Perspectives from community food leaders in Australia	4
Peeling back the artichoke leaves: symbolism and origin stories in Jewish-Roman Cuisine	4
The significance of food: meanings and values attached to food by male prisoners in a Norwegian low-security prison	4
Reel cooking: how Instagram reimagines recipe narratives	4
Vegetarianism and science fiction: a history of utopian animal ethics	4
Theorizing the rise of internet food cults	4
What’s in my mince? Reader responses to news coverage about novel plant-based protein foods	4
Editor’s note	4
How children negotiate ‘the two worlds of school’ to create space for sharing their own food pedagogies with peers	4
Eating in Chicagolandia ! Sensitive experiences and food sociabilities of Mexican migrants in public and commercial places	3
Episodes of cannibalism between Christians and Muslims from the eleventh to the thirteenth century. Cases of dehumanization and hyper-humanization	3
Education as policy: Museums’ relationships to food governance in New York City	3
Editor’s Introduction	3
Feeding a tourism boom: changing food practices and systems of provision in Hoi An, Vietnam	3
Eating out: changing Bengali middle-class practices in Calcutta in the twentieth century	3
Correction Notice	3
It’s not just meat, mate! The importance of gender differences in meat consumption	3
“Online learning and Community-Engaged Pedagogy during a global health crisis: teaching food studies & COVID-19”	3
Gaztronomy : cuisine and modernity in 1930s Lisbon	3
“ Mougwa is just like dunggwa more or less”: language and cultural co-construction in Cantonese Chinese Am	3
Purity and pollution: faith vegans’ categorizations of plant-based foods as pure and animal-derived foods as polluting	3
‘Double-boiled soup for my kids?’: love labour and care ethics in Chinese mothers’ foodcare	3
Evolving antinomies of culinary practice: Britain 1968-2016	3
The cultural politics of food, taste, and identity: a global perspective	3
When rock tea meets ANT: an experimental reading	3
Culinary tourism and contradictions of cultural sustainability: industrial agriculture food products as tradition in the American Midwest	3
Nimokh cha/pani and the governance of taste: hypertension, nutritionism, and Assam’s tea plantation workers	3

Editorial	3
Food, national identity and tourism in Greenland	3
Digital food TV: the cultural place of food in a digital era	3
Syracuse ASFS Annual Conference Presidential Address (2024)	2
ASFS presidential address 2025: why the senses matter in dangerous times	2
An interpretative phenomenological analysis of eating behaviors and mealtimes experiences of young people with Tourette syndrome	2
How restaurants shape national identity in a culturally diverse city	2
Good to eat? Neoliberalism, commercial agriculture, and the genesis of agrarian taste in northern Bangladesh	2
The political dimension of food in Spain. A taxonomy of civic and political actions	2
Duck & diaspora: eating dialectically in a settler-colonial food system	2
Learning farmerhood: intersectional pathways into UK agroecology	2
Emotions toward “industrial” versus “sustainable” foods: when fascination, fear or anger reveal different cultural ideologies and desired futures	2
From Green Revolution to Millet Revolution: understanding India’s transition through agri-food policies	2
Gastroimaginaries: a framework for conceptualizing narratives of food and place in the American South	2
Chicha	2
Rolling out filo and the past: an ethnographic encounter with cooking, memory and identity in rural Greece	2
“Healthy” food configurations: critical analysis of power relations in context	2
Negotiating food authenticity and service authenticity in Korean restaurants in Ankara	2
Food justice and the Ironwood Community Cookbook : examining pressures of food (in)security through local recipes and food stories	2
Charlas culinarias (culinary chats): A methodology and pedagogy expanding a food consciousness	2
«Food and I» – experimenting with citizen science by using oral history in food studies	2
Wine and fire: a phenomenology of commensality and saturation	2
The spirit of the law: a call for Jewish vegan values	2
2022 Association for the Study of Food and Society Awards	2
Racial justice in Food Studies: a conversation with practitioners 2025	2
Manuscript cookbooks on the move: social functions, heritage management and women’s narratives in the Czech-Bavarian Borderland	2
What do we eat to celebrate masculinity and femininity in contemporary Russia? a netnography approach	2
High-school students’ demonstration of systems thinking in the context of sustainable food systems	2
“ We want to be a bridge. It’s not just about eating ”: food entrepreneurship among migrant communities in Istanbul	2
What’s cooking? The normalization of meat in YouTube recipe videos consumed by South Asian British Muslims	2
Researching wild meat consumption in contemporary Nanxiong, South China: a social practice approach	2
Cooking up controversies: critiques of food aid recipients and Peru’s Comedores Populares	2
Smart food: novel foods, food security, and the Smart Nation in Singapore	2
Professor Frankel’s fake flesh: a history of “synthetic meat” (1949–1953)	2
Ensorceled food: navigating domestic social power and control in early modern Malta	2
Valorization of food products in a knowledge-based economy: analysis of the PDO “Sierra Mágina” olive oil cooperatives	2
It’s more than just food: the role of food among Chinese international students’ acculturation experiences in the UK and USA	2