Subjects -> FOOD AND FOOD INDUSTRIES (Total: 387 journals)
    - BEVERAGES (15 journals)
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    - FOOD AND FOOD INDUSTRIES (273 journals)

FOOD AND FOOD INDUSTRIES (273 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 68)
Advances in Nutrition     Hybrid Journal   (Followers: 57)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 9)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 23)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 16)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 18)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 1)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 55)
American Journal of Food Science and Technology     Open Access   (Followers: 11)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 2)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 14)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 2)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 6)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access   (Followers: 1)
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access  
Cerâmica     Open Access   (Followers: 5)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 7)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 31)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 16)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 5)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 32)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 5)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 23)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 15)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 22)
Food Chemistry : X     Open Access  
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 21)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 4)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 10)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 10)
Food Science and Human Wellness     Open Access   (Followers: 5)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access   (Followers: 1)
Food Science and Technology International     Hybrid Journal   (Followers: 6)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 13)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 15)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 11)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal  
Global Food Security     Hybrid Journal   (Followers: 1)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access   (Followers: 1)
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 22)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 3)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access  
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 6)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 5)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Technology     Open Access   (Followers: 2)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 14)
Journal of Food Science     Hybrid Journal   (Followers: 12)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 6)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 6)
Journal of Food Security and Agriculture     Open Access  
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal   (Followers: 1)
Journal of Functional Foods     Hybrid Journal   (Followers: 3)
Journal of Gastronomy, Hospitality and Travel     Open Access  

        1 2     

Similar Journals
Journal Cover
Gastronomica
Number of Followers: 11  
 
  Full-text available via subscription Subscription journal
ISSN (Print) 1529-3262 - ISSN (Online) 1533-8622
Published by U of California Press Homepage  [40 journals]
  • Editorial Letter
    • Authors: the Gastronomica Editorial Collective; November 2019
      PubDate: 2019-10-23T13:02:57-07:00
      DOI: 10.1525/gfc.2019.19.4.iv
      Issue No: Vol. 19, No. 4 (2019)
       
  • Cookery and Copyright: A History of One Cookbook in Three Acts
    • Authors: Tippen, C. H; Hakimi-Hood, H. S, Milian, A.
      Pages: 1 - 9
      Abstract: This article examines the history and movements of one collection of recipes in three "acts" or iterations in the nineteenth and twentieth centuries. Maria Eliza Ketelby Rundell's A New System of Domestic Cookery is published in London in 1806, and almost immediately, the book is pirated and printed in the United States. More than 100 years later, the same collection of recipes is reprinted by S. Thomas Bivins under the title The Southern Cookbook. The authors discuss the implications of the text's movements through the lens of book history and copyright law. Rundell sues her publisher, John Murray, for the right to control the publication of her recipes. Meanwhile, in the U.S., her book is continuously in print for decades, but Rundell receives no remuneration for it. Bivins, an African American merchant and principal of a training institute for black domestic workers, takes the recipes attributed to Rundell from the public domain for The Southern Cookbook. The authors conclude that this cookbook in three acts demonstrates how a history of the cookbook in general can challenge received understandings of authorship and textual ownership.
      PubDate: 2019-10-23T13:02:57-07:00
      DOI: 10.1525/gfc.2019.19.4.1
      Issue No: Vol. 19, No. 4 (2019)
       
  • Gastronomic Practice in Zhang Tongzhi's List of Jinling's Delicacies
    • Authors: Montanari; A.
      Pages: 10 - 19
      Abstract: Zhang Tongzhi (1875–1948) was a Chinese scholar, educator, and gourmet from Nanjing, today the capital of Jiangsu province. In 1947, he published the List of Jinling's Delicacies, in which he described and extolled the best raw ingredients, processed foods, and cooked dishes he had tasted in Nanjing throughout his life. In this article, I offer a translation of twenty-four of the sixty-one entries of the List and I read them as portraying not only the city's delicacies but also the practice of gastronomy, of Zhang as well as of the people of Nanjing. As a social and consumption practice, gastronomy can be defined, with Priscilla Parkhurst Ferguson, as "the systematic, socially valorized pursuit of culinary excellence." Yet gastronomy, in the context of Western and especially French culinary history, has mainly been analyzed as a textualized discourse. While I do not challenge the idea that gastronomic words matter, in this article I suggest that gastronomic practice matters, too, and that, as far as the development of Chinese culinary culture is concerned, it may have mattered more than words. The List affords us glimpses into a little-known foodscape and it vividly captures this "applied" dimension of gastronomy. My hope is that this text will also stimulate more comparative thinking about culinary cultures and their sociohistorical development.
      PubDate: 2019-10-23T13:02:57-07:00
      DOI: 10.1525/gfc.2019.19.4.10
      Issue No: Vol. 19, No. 4 (2019)
       
  • Caravaggio's Artichokes
    • Authors: Locker; J.
      Pages: 20 - 27
      Abstract: In April 1604, the Italian painter Caravaggio, believing that he had been slighted, threw a platter of artichokes at the head of waiter in a Roman tavern. This essay examines this curious episode through the lens art history, food history, and of social mores in seventeenth-century Rome, considering the history of the artichoke, Caravaggio's polemical naturalism, and contemporary attitudes to his art and behavior.
      PubDate: 2019-10-23T13:02:57-07:00
      DOI: 10.1525/gfc.2019.19.4.20
      Issue No: Vol. 19, No. 4 (2019)
       
  • Icelandic Cake Fight: History of an Immigrant Recipe
    • Authors: Bertram; L. K.
      Pages: 28 - 41
      Abstract: This article explores the history of vínarterta, a striped fruit torte imported by Icelandic immigrants to North America in the late nineteenth century and obsessively preserved by their descendants today. When roughly 20–25 percent of the population of Iceland relocated to North America between 1870 and 1914, they brought with them a host of culinary traditions, the most popular and enduring of which is this labor-intensive, spiced, layered dessert. Considered an essential fixture at any important gathering, including weddings, holidays, and funerals, vínarterta looms large in Icelandic–North American popular culture. Family recipes are often closely guarded, and any alterations to the "correct recipe," including number of layers, inclusion or exclusion of cardamom or frosting, and the use of almond extract, are still hotly debated by community members who see changes to "original" recipes as a controversial, even offensive sign of cultural degeneration. In spite of this dedication to authenticity, this torte is an unusual ethnic symbol with a complex past. The first recipes for "Vienna torte" were Danish imports via Austria, originally popular with the Icelandic immigrant generation in the late nineteenth century because of their glamorous connections to continental Europe. Moreover, the dessert fell out of fashion in Iceland roughly at the same time as it ascended as an ethnic symbol in wartime and postwar North American heritage spectacles. Proceeding from recipe books, oral history interviews, memoirs, and Icelandic and English language newspapers, this article examines the complex history of this particular dessert.
      PubDate: 2019-10-23T13:02:57-07:00
      DOI: 10.1525/gfc.2019.19.4.28
      Issue No: Vol. 19, No. 4 (2019)
       
  • A Katsuobushi Story: Preserving Fish and Preserving Tradition
    • Authors: Albala; K.
      Pages: 42 - 48
      PubDate: 2019-10-23T13:02:57-07:00
      DOI: 10.1525/gfc.2019.19.4.42
      Issue No: Vol. 19, No. 4 (2019)
       
  • Seaweed Consumption in the Americas
    • Authors: Perez-Llorens; J. L.
      Pages: 49 - 59
      Abstract: For centuries and from Greenland to Chile, several seaweed species have been staple food for tribes inhabiting coastal areas. However, the current culinary use of seaweeds in the Americas, as well as in the Western world, is still rather anecdotal compared to that in Eastern countries. Most species are completely unexplored from the point of view of their gastronomic and nutritional potentials, since only about 150–200 species out of approximately 10,000 are commonly used in the cuisine of those Asian countries even with the longest tradition, and estimating on the high side this figure drops to just over a dozen in the Western world. In the Americas, very recently, seaweeds are being considered as part of avant-garde culinary activities or innovative gastronomy where so-called phycogastronomy is on the rise. Such culinary tendency eventually will permeate to other casual or midrange restaurants and also to home cuisine, as has already happened in Europe, contributing to the "popularization" of this wonderful and healthy marine produce.
      PubDate: 2019-10-23T13:02:57-07:00
      DOI: 10.1525/gfc.2019.19.4.49
      Issue No: Vol. 19, No. 4 (2019)
       
  • Digesting the Massacre: Food Tours in Palestinian Towns in Israel
    • Authors: Amram; A.
      Pages: 60 - 73
      Abstract: Guided food tours of Israeli Jews to Palestinian towns in Israel are increasing in popularity in recent years. Indeed, the relations between Jews and Palestinians in Israel are often negotiated through the plate, and such food tours allow these relationships to be examined by both local Palestinian hosts and their Israeli-Jewish guests. In this article, I argue that food tours in Palestinian towns in Israel allow Palestinian citizens of Israel to express controversial sociopolitical messages and discuss them with Israeli-Jewish participants thanks to the unique characteristics of food tourism: a multisensory experience for tourists that creates value for the destination and its residents. I demonstrate how the practice of exploring and blurring symbolic boundaries through these tours creates a space that facilitates the delivery of explicit and implicit messages regarding civil rights issues, and even highly explosive topics such as national identity. The innocuous and ostensibly apolitical nature of food allows Israeli-Jewish tourists to come to terms, at least to a certain extent, with messages that may contradict some of the significant Zionist-Jewish narratives. This article is based on ethnography conducted from 2015–17 in Kafr Qasim, a Palestinian town in Israel. I joined "Ramadan Nights" tours that sought to present the customs of the month of Ramadan, the ninth month of the Islamic calendar in which, according to religion, Muslims fast from morning until nightfall. I show how the tour facilitates the "digestion" of messages that many Israeli Jews would otherwise find hard to accept, such as the massacre of forty-nine dwellers of Kafr Qasim by the Israeli military in 1956. I conclude by discussing the use of food and hospitality as a means of creating intimacy and challenging power relations and their role in facilitating the digestion of difficult messages.
      PubDate: 2019-10-23T13:02:57-07:00
      DOI: 10.1525/gfc.2019.19.4.60
      Issue No: Vol. 19, No. 4 (2019)
       
  • Restaurant 2.0
    • Authors: Trubek; A. B.
      Pages: 74 - 77
      PubDate: 2019-10-23T13:02:57-07:00
      DOI: 10.1525/gfc.2019.19.4.74
      Issue No: Vol. 19, No. 4 (2019)
       
  • Craft Beer's Unlikely Alchemist
    • Authors: McCulla; T.
      Pages: 78 - 90
      Abstract: In 1965, Frederick (Fritz) Maytag III began a decades-long revitalization of Anchor Brewing Company in San Francisco, California. This was an unexpected venture from an unlikely brewer; for generations, Maytag's family had run the Maytag Washing Machine Company in Iowa and he had no training in brewing. Yet Maytag's career at Anchor initiated a phenomenal wave of growth in the American brewing industry that came to be known as the microbrewing—now "craft beer"—revolution. To understand Maytag's path, this article draws on original oral histories and artifacts that Maytag donated to the Smithsonian Institution's National Museum of American History via the American Brewing History Initiative, a project to document the history of brewing in the United States. The objects and reflections that Maytag shared with the museum revealed a surprising link between the birth of microbrewing and the strategies and culture of mass manufacturing. Even if the hallmarks of microbrewing—a small-scale, artisan approach to making beer—began as a backlash against the mass-produced system of large breweries, they relied on Maytag's early, intimate connections to the assembly-line world of the Maytag Company and the alchemy of intellectual curiosity, socioeconomic privilege, and risk tolerance with which his history equipped him.
      PubDate: 2019-10-23T13:02:57-07:00
      DOI: 10.1525/gfc.2019.19.4.78
      Issue No: Vol. 19, No. 4 (2019)
       
  • Body and Soul of a Good Pint: A Note on Nordic Brewing and the Magic of
           Yeast
    • Authors: Naguib; N.
      Pages: 91 - 97
      PubDate: 2019-10-23T13:02:57-07:00
      DOI: 10.1525/gfc.2019.19.4.91
      Issue No: Vol. 19, No. 4 (2019)
       
  • Spice Trade 3.0: Exploring the Modern Spice Trade in Vietnam's Northern
           Frontier
    • Authors: Turner, S; Monnerat, M, Slack, P.
      Pages: 98 - 105
      PubDate: 2019-10-23T13:02:57-07:00
      DOI: 10.1525/gfc.2019.19.4.98
      Issue No: Vol. 19, No. 4 (2019)
       
  • Review: Modern Moonshine: The Revival of White Whiskey in the Twenty-First
           Century, edited by Cameron D. Lippard and Bruce E. Stewart
    • Authors: Constance; D. H.
      Pages: 106 - 107
      PubDate: 2019-10-23T13:02:57-07:00
      DOI: 10.1525/gfc.2019.19.4.106
      Issue No: Vol. 19, No. 4 (2019)
       
  • Review: Beeronomics: How Beer Explains the World, by Johan Swinnen and
           Devin Briski
    • Authors: Ellis; A.
      Pages: 107 - 108
      PubDate: 2019-10-23T13:02:57-07:00
      DOI: 10.1525/gfc.2019.19.4.107
      Issue No: Vol. 19, No. 4 (2019)
       
  • Review: Capitalist Pigs: Pigs, Pork, and Power in America, by J. L.
           Anderson
    • Authors: Fleischman; T.
      Pages: 108 - 109
      PubDate: 2019-10-23T13:02:57-07:00
      DOI: 10.1525/gfc.2019.19.4.108
      Issue No: Vol. 19, No. 4 (2019)
       
  • Review: The Flavor of Wood: In Search of the Wild Taste of Trees from
           Smoke and Sap to Root and Bark, by Artur Cisar-Erlach
    • Authors: Lange; M. A.
      Pages: 109 - 110
      PubDate: 2019-10-23T13:02:57-07:00
      DOI: 10.1525/gfc.2019.19.4.109
      Issue No: Vol. 19, No. 4 (2019)
       
  • Review: The New Food Activism: Opposition, Cooperation, and Collective
           Action, by Alison Hope Alkon and Julie Guthman
    • Authors: O'Neill; B.
      Pages: 110 - 111
      PubDate: 2019-10-23T13:02:57-07:00
      DOI: 10.1525/gfc.2019.19.4.110
      Issue No: Vol. 19, No. 4 (2019)
       
  • Review: Feeding the Other: Whiteness, Privilege, and Neoliberal Stigma in
           Food Pantries, by Rebecca de Souza
    • Authors: Solazzo; A.
      Pages: 111 - 112
      PubDate: 2019-10-23T13:02:57-07:00
      DOI: 10.1525/gfc.2019.19.4.111
      Issue No: Vol. 19, No. 4 (2019)
       
  • Review: Chop Suey Nation: The Legion Cafe and Other Stories from Canada's
           Chinese Restaurants, by Ann Hui
    • Authors: Song-Nichols; K.
      Pages: 112 - 113
      PubDate: 2019-10-23T13:02:57-07:00
      DOI: 10.1525/gfc.2019.19.4.112
      Issue No: Vol. 19, No. 4 (2019)
       
 
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