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 2020-11-01 to 2024-11-01.)

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
“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
The space-time compression of Tokyo street drinking	5
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 21^stcentury	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
Follow the ‘Ting: sorghum in South Africa	4
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
“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
Women’s food work, food citizenship, & transnational consumer capitalism: a case study of a feminist food cooperative in South Korea	2
Problematizing “ethical eating”: the role of policy in an ethical food system	2
Food sovereignty: understanding Somali gastronomy	2
Teaching labor in food studies: challenging consumer-based approaches to social change through student research community partnerships	2

Valorization of food products in a knowledge-based economy: analysis of the PDO “Sierra Mágina” olive oil cooperatives	2
The dark side of the bun: endo and exogenous class exclusions in Polish alternative food network	2
Tasting a new culture: adjustment to a foreign culture through traditional local cuisine	2
From culinary modernism to culinary cosmopolitanism: the changing topography of Beijing’s transnational foodscape	2
Is it the cow that sells the steak, or the sizzle? Using animal images to sell meat in mid-nineteenth-century Belgium	2
The magic is in the mix: a uses and gratifications approach to the cross-media use of food-related media content	2
In search of umami: product rebranding and the global circulation of the fifth taste	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
Religious food pantry culture: effects on nutrition policies and practices	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
Betweensalubridadeandsaudade. Food habits of Brazilians living in Italy	2
Food, national identity and tourism in Greenland	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
“It’s women’s obligation:” constitutive elements of gendered domestic cooking practices performed by women from western Brazilian Amazon	2
Colonization by kale: marginalization, sovereignty, and experiential learning in critical food systems education	2
Tracing Terroir(s): the role of maps, guidebooks, and regional products in constructing the French gastronomic imaginary	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
The critical piece missing from a critical food studies curriculum	2
From ritual loss of life to loss of living rituals: on judicialization of slaughter and denial of animal death	2
Localizing taste: using metaphors to understand loctural consumptionscapes	2
Food networks in migrant families: mixed methods to analyze the relationship of ingredients and food consumption strategies in Argentina	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
Culinary tourism and contradictions of cultural sustainability: industrial agriculture food products as tradition in the American Midwest	2
Materiality and the politics of seeds in the global expansion of quinoa	2
Food as care and friction in late life: marginalization of Muslim immigrant families in the Danish welfare state	2
Bringing teachers to the table: the need to teach food in teacher education	2
“Here I can like watermelon”: culinary redemption among the African Hebrew Israelites	2
Sustainable eating in the “new normal” Italy: ecological food habitus between biospheric values and de-globalizing gastronationalism	2
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