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 2021-02-01 to 2025-02-01.)

Article	Citations
Review—Cookery: food rhetorics and social production	26
«Food and I» – experimenting with citizen science by using oral history in food studies	24
Chocolate: how a new world commodity conquered Spanish literature Chocolate: how a new world commodity conquered Spanish literature , by Erin Alice Cowling, Toronto, Uni	18
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	15
Memories, relationships and identity: food-related narratives and memory among Japanese descendants in Broome, Western Australia	14
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	14
‘If there is right food, there is no need for medicine:’ millets, modernity and meaning in Karnataka, India	13
Urban foodways and social sustainability: neighborhood restaurants as social infrastructure	10
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.	10
“It’s beginning to look a lot like Christmas”: exploring the sensescapes of food experiences in Tivoli	9
Charlas culinarias (culinary chats): A methodology and pedagogy expanding a food consciousness	9
The cultural politics of food, taste, and identity: a global perspective	9
“It is pure criollo maize”: seeds, chemicals, and crop classifications in San Miguel del Valle, Oaxaca, Mexico	7
In search of umami: product rebranding and the global circulation of the fifth taste	7
Gridiron gourmet: gender and food at the football tailgate	7
Research Statement of Tara Maudrie	6
Tracing Terroir(s): the role of maps, guidebooks, and regional products in constructing the French gastronomic imaginary	6
Sustainable eating in the “new normal” Italy: ecological food habitus between biospheric values and de-globalizing gastronationalism	6
Locating low-protein life: post-war colonial nutrition science, subsistence metabolisms and food cultures in the South-Western Pacific Islands	6
Editor’s note	6
The social and symbolic meanings of recipes in negotiating East German identity	5
Who is “deserving” of aid? Subject-formation in Istanbul’s food banks	5
A new hunger: food shortages and satires of the state in Cuban and Egyptian cultural production	5
Editorial	5
Is it the cow that sells the steak, or the sizzle? Using animal images to sell meat in mid-nineteenth-century Belgium	5

“Here I can like watermelon”: culinary redemption among the African Hebrew Israelites	5
More-than-human assemblages and the politics of (Food) conviviality: cooking, eating, and living together in Germany	5
Updating ‘stockpiling as resilience’ in the context of the cost-of-living crisis: tracking changes in resilience strategies in the U.K	5
Vegan restaurants in Israel: health, environmentalism and mainstreaming	4
Eating traditional food: politics, identity and practices Eating traditional food: politics, identity and practices , edited by Brigitte Sebastia, Routledge Studies in F	4
Dancing in the dark: how food governance can support resilience in Portland, Oregon	4
Food festivals in Italy: a festive strategy against rural marginalization	4
Avoidances and transgressions: agency, religiosity, and moralism in food and politics	4
Editor’s note	4
Farming inside invisible worlds: modernist agriculture and its consequences Farming inside invisible worlds: modernist agriculture and its consequences , by Hugh Campbel	4
Insects as past and future food in entomophobic Europe	4
Follow the ‘Ting: sorghum in South Africa	4
“A Whole New World of Possibilities”: Koji Uses and Ambiguities on the Global Marketplace	4
“I don’t think that’s like a healthy way to be healthy”: navigating restriction, health, meat, and morality in undergraduate food talk	4
Beyond bully beef: soldiers, food and transcultural interactions in World War I	4
Duck & diaspora: eating dialectically in a settler-colonial food system	4
Eating like a man. Food, masculinities and self-care behavior	4
Food and order. An ethnography of daily meals and contamination in a Bolivian self-governed prison	4
Making locals through local agriculture: citizenship and urban gardens in Rock Island, Illinois, 1913-2018	4
Haptic heritage and the paradox of provenance within Singapore’s cottage food businesses	4
Colonization by kale: marginalization, sovereignty, and experiential learning in critical food systems education	3
Eating in Chicagolandia ! Sensitive experiences and food sociabilities of Mexican migrants in public and commercial places	3
Eating with children: a practice theoretical study of foodwork in transitioning to parenthood	3
Insatiable appetite: food as cultural signifier in the Middle East and Beyond	3
Immigrant foodways in Jersey City, NJ	3
Epistenology: wine as experience Epistenology: wine as experience , by Nicola Perullo, New York, Columbia University Press: Arts and Traditions of the Table: Perspective	3
Cooperatives in New Orleans: collective action and urban development	3
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	3
Lunchbox shaming: recollections of school lunchtime by young Canadians of Asian descent	3
Meat in black and white	3
Editor’s note	3
“Online learning and Community-Engaged Pedagogy during a global health crisis: teaching food studies & COVID-19”	3
Bread alarm in Brussels, 1840. Understanding and theorizing the development of food scares	3
Colonial comida: the colonization of food insecurity in Puerto Rico	3
Editor’s note	3
The chef goes to the slaughterhouse: animal pain and ethical pleasure in Southern cookbooks	3
Constructing Global Tastes: A Comparison of Two Cultural Intermediaries in the Field of High-End Cuisine	3
Climate diaspora and future food cultures in Snowpiercer (2013) and The Road (2009)	3
Eating invasives: chefs as an avenue to control through consumption	3
The trouble with snack time: children’s food and the politics of parenting	3
“Food unites us… not anymore!?” Indonesian pilgrims eating kosher and halal in Jerusalem	3
Food as care and friction in late life: marginalization of Muslim immigrant families in the Danish welfare state	3
Amber waves: the extraordinary biography of wheat, from wild grass to world megacrop	2
Gaztronomy : cuisine and modernity in 1930s Lisbon	2
Megan Williams ASFS BIPOC Fellow Project Statement	2
Food and identity in Carlo Collodi’s Il viaggio per l’Italia di Giannettino	2
Crisis caring: chef foundations, branding, and responsibility in foodscapes	2
Soothing the taste buds and the soul? An exploratory analysis of consumption of comfort foods in international travel	2
Creative newcomers and local food culture: revitalization, sustainability, and place-making between rural and urban	2
Beyond beefsteak and onions: engaging the foodscape at the 1876 Centennial Exposition	2

From Gruyères to Gatchina: the meaning of cheese in Tsarist Russia	2
Time to treat the climate and nature crisis as one indivisible global health emergency	2
Exploring transgender transition and food socialization	2
Problematizing “ethical eating”: the role of policy in an ethical food system	2
Editor’s note	2
“How authentic is your curry”? performing curry and diasporic identity in Naben Ruthnum’s Curry: Eating, Reading, and Race	2
Bodies of revolt: consuming and serving in Anne Moody’sComing of Age in Mississippi	2
From ritual loss of life to loss of living rituals: on judicialization of slaughter and denial of animal death	2
Standing out and fitting in: Korean coffee entrepreneurs’ strategies for survival	2
“ An incredible voyage through Portugal” – the promotion of rural provenance foods by urban specialty shops	2
From diversity to uniformity: comparing nutritional transition of food consumption in four regions in Senegal	2
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	2
Culinary tourism and contradictions of cultural sustainability: industrial agriculture food products as tradition in the American Midwest	2
Food networks in migrant families: mixed methods to analyze the relationship of ingredients and food consumption strategies in Argentina	2
Education as policy: Museums’ relationships to food governance in New York City	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
The local contexts of meat consumption: analyzing meatification in Nigeria	2
The political dimension of food in Spain. A taxonomy of civic and political actions	2
Eating, sharing, and mutuality of being among the mentawai on Siberut Island, Indonesia	2
Mater familias: Counter-narratives of sexism and heteronormativity in the Italian food culture	2
Teaching labor in food studies: challenging consumer-based approaches to social change through student research community partnerships	2
The neoliberal diet: healthy profits, unhealthy people The neoliberal diet: healthy profits, unhealthy people , by Gerardo Otero, Austin, University of Texas Press, 2018	2
Food, national identity and tourism in Greenland	2
Skipping meals on campus: college student food insecurity and urban mobility	2
It’s not just meat, mate! The importance of gender differences in meat consumption	2
From slow food festival to fine dining table: politicized foodscape, gastronomy, and social sustainability in eastern Taiwan	2
The states of taste: primary and secondary school students’ and teachers’ ideas on food ateliers from a Reggio Emilia perspective	2
The food-gender-cities nexus: a research agenda	2
The political work of food delivery: consumer co-operative systems and women’s labor in “relationless” Japan	2
The art of being governed: the implementation of Covid-19 policies in Swedish on-license alcohol service	2
The dark side of the bun: endo and exogenous class exclusions in Polish alternative food network	2
Examining the prominent components of the emerging specialty coffee sector in Turkey	2
The contested politics of food banking in the United States	2
Abalone: the remarkable history and uncertain future of California’s iconic shellfish	2
When rock tea meets ANT: an experimental reading	2