Subjects -> FOOD AND FOOD INDUSTRIES (Total: 409 journals)
    - BEVERAGES (17 journals)
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    - FOOD AND FOOD INDUSTRIES (289 journals)

FOOD AND FOOD INDUSTRIES (289 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: 69)
Advances in Nutrition     Hybrid Journal   (Followers: 58)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 10)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 26)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 18)
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: 2)
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 Food Science     Open Access   (Followers: 1)
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   (Followers: 1)
EUREKA : Life Sciences     Open Access   (Followers: 3)
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: 33)
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: 4)
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: 17)
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: 25)
Food Chemistry : X     Open Access   (Followers: 2)
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: 22)
Food Modelling Journal     Partially Free   (Followers: 2)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 5)
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: 11)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 9)
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: 2)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grain & Oil Science and Technology     Open Access   (Followers: 1)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Himalayan Journal of Science and Technology     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 Agricultural Science and Food Technology     Open Access   (Followers: 2)
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 Design     Hybrid Journal   (Followers: 2)
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: 6)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
Investigación Pecuaria     Open Access   (Followers: 1)
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  
JKI Datenblätter : Obstsorten     Open Access   (Followers: 2)
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: 5)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 3)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
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 Industry     Open Access   (Followers: 1)
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 & Beverages     Open Access   (Followers: 1)
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: 4)

        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; February 2020
      PubDate: 2020-02-03T14:11:59-08:00
      DOI: 10.1525/gfc.2020.20.1.iv
      Issue No: Vol. 20, No. 1 (2020)
       
  • SOAS Address: Rethinking Street Vending
    • Authors: Ray; K.
      Pages: 1 - 15
      Abstract: "What is at stake here'" asks Krishnendu Ray urgently, examining the past, present, and future of marketplaces and street vendors. What lessons can be learned from cities in the Global South—from Sidi Bouzid, Tunisia, where the desperate actions and activism of a street vendor helped launch the Arab Spring, to Durban, South Africa, where women street vendors forced their way into urban planning by organizing' Ray, a member of the Gastronomica Editorial Collective, posed historical and contemporary questions about liveliness and livelihoods of global cities and what good taste and good food can mean for the very future of democracy when he delivered the 2019 Distinguished Lecture at the annual event co-sponsored by the SOAS University of London and Gastronomica. The recorded talk is available for free at www.soas.ac.uk/about/. This year, in addition to reprinting the lecture, we extend the London conversation to a global audience, inviting two leading scholars of street vending to respond to Ray's lecture. Sandra C. Mendiola García leads us to Puebla, Mexico, to a marketplace where chiles en nogada become the linchpin of an ebullient flowering of democratic potential. She agrees with Ray that marketplaces are sites not just of capital accumulation but also of critical social infrastructure. Jane Battersby, as well, notes the role of street vending and marketplaces as social infrastructure. Throughout African cities, street vendors, often women, are crucial to urban food security, yet urban planners continue to regard vendors as symptomatic, even causing urban problems. The future of marketplaces and street vending, and with it an element of life in an urban democracy, depends on vendors' abilities to demand collective voices in the planning and governance of cities. Finally, in their epilogue, Noah Allison and Jacklyn Rohel note that these conversations about what they, citing Ray, describe as the "last mile of the food chain" are ongoing. Proposing more expansive definitions of vending, they focus attention on the multiple meanings assigned, globally, to urban street vending and on the ways in which those meanings relate to how cities feed themselves.
      PubDate: 2020-02-03T14:11:59-08:00
      DOI: 10.1525/gfc.2020.20.1.1
      Issue No: Vol. 20, No. 1 (2020)
       
  • Chiles, Markets, and the Liveliness of the City
    • Authors: Mendiola Garcia; S. C.
      Pages: 16 - 18
      PubDate: 2020-02-03T14:11:59-08:00
      DOI: 10.1525/gfc.2020.20.1.16
      Issue No: Vol. 20, No. 1 (2020)
       
  • Looking Backward to Go Forward
    • Authors: Battersby; J.
      Pages: 19 - 20
      PubDate: 2020-02-03T14:11:59-08:00
      DOI: 10.1525/gfc.2020.20.1.19
      Issue No: Vol. 20, No. 1 (2020)
       
  • Epilogue: A Roundtable on Street Vending
    • Authors: Allison, N; Rohel, J.
      Pages: 21 - 22
      PubDate: 2020-02-03T14:11:59-08:00
      DOI: 10.1525/gfc.2020.20.1.21
      Issue No: Vol. 20, No. 1 (2020)
       
  • In a Basiji Kitchen: Halal Jello, Biomorality, and Blessing in the Islamic
           Republic of Iran
    • Authors: Wellman; R.
      Pages: 23 - 33
      Abstract: This article explores the political life of jello, or zheleh, among Basiji Shi‘i families in the contemporary Islamic Republic of Iran. Since the inception of the 1979 Constitution, Islamic laws concerning halal food, drink, and culinary etiquette have been heavily emphasized by state policy makers. This article focuses on jello, a popular gelatin dessert among state supporting Shi‘i families (here members of the Basij, Iran's paramilitary organization), to explore the scope and form of moral and religious foodways in the present-day Islamic Republic. I argue that jello reveals a complex milieu of sparring Western, cosmopolitan, national, and religious food practices that are connected with ideas and practices of (religious) citizenship. This article draws from fifteen months of ethnographic research in Fars Province of Iran and in Tehran, and from research of jurisprudence and popular media.
      PubDate: 2020-02-03T14:11:59-08:00
      DOI: 10.1525/gfc.2020.20.1.23
      Issue No: Vol. 20, No. 1 (2020)
       
  • Some Tasting Notes on Year-Old Sushi: Funazushi, Japan's Most Ancient and
           Potentially Its Most Up-to-Date Sushi
    • Authors: Rath; E. C.
      Pages: 34 - 41
      Abstract: Funazushi, a fermented food made with crucian carp, is often described as Japan's most ancient form of sushi. This article evaluates these historical claims and offers some tasting notes, exploring traditional versions of the dish and new interpretations that offer a possible future for sushi.I could never write a global history of sushi without having eaten what has been called the most "ancient form" of sushi, the funazushi found in Shiga Prefecture (Hosking 1996: 43). So on a recent trip to Japan I set aside two days to try to eat as much funazushi as possible. This proved to be challenging for many reasons, not the least of which was the taste of funazushi, which many people find disagreeable. What I learned from the experience was less about sushi's past than a possibility for sushi's future.
      PubDate: 2020-02-03T14:11:59-08:00
      DOI: 10.1525/gfc.2020.20.1.34
      Issue No: Vol. 20, No. 1 (2020)
       
  • Cooking Irish in the People's Republic of China
    • Authors: Lewis; P.
      Pages: 42 - 44
      PubDate: 2020-02-03T14:11:59-08:00
      DOI: 10.1525/gfc.2020.20.1.42
      Issue No: Vol. 20, No. 1 (2020)
       
  • Oyster Shells on a Plate
    • Authors: Nzeribe; C.
      Pages: 45 - 45
      PubDate: 2020-02-03T14:11:59-08:00
      DOI: 10.1525/gfc.2020.20.1.45
      Issue No: Vol. 20, No. 1 (2020)
       
  • What Is a Superfood Anyway' Six Key Ingredients for Making a Food
           "Super"
    • Authors: Butterworth, M; Davis, G, Bishop, K, Reyna, L, Rhodes, A.
      Pages: 46 - 58
      Abstract: The category of superfoods first gained traction in the mid-1980s and has only become more prevalent since. Despite this popularity, contestations exist over the validity of the term, the science behind it, and its utility for consumers. However, systematic and scholarly investigations into the idea of the superfood remain limited. Using content and discourse analyses on global English-speaking news media, this paper examines the breadth of comestibles considered superfoods, the ways in which these foods are being mobilized to address particular health concerns, and the wider socio, political, and environmental contexts surrounding superfoods. Our analysis revealed a total of 217 foods were considered superfoods, and were linked to 71 conditions, that primarily emphasize the ability of individuals to optimize their health by preventing possible future illness. We contend that socio-environmental researchers have much to offer into critical investigations of the superfoods phenomenon.
      PubDate: 2020-02-03T14:11:59-08:00
      DOI: 10.1525/gfc.2020.20.1.46
      Issue No: Vol. 20, No. 1 (2020)
       
  • Confronting Whiteness in Kansas City's Local Food Movement: Diversity Work
           and Discourse on Privilege and Power
    • Authors: Kolavalli; C.
      Pages: 59 - 68
      Abstract: In recent years, the whiteness of the local food movement has been an increasingly popular topic in both academic and popular discourse. In what ways have those within this movement responded to critiques of exclusionary whiteness and privilege' Drawing on interviews with local food advocates in Kansas City (KC), this article explores the discourses and practices used within the movement in response to questions of equity and racial justice. It argues that in KC, one way that local food movement advocates react to these critiques is by discursively celebrating "diversity"—a response that actually works to further conceal racialized inequality and to maintain systemic white privilege. Within this case study, this "diversity work" took the form of counting and celebrating phenotypic diversity in local food spaces. In KC, this manifests as a celebration of new U.S. immigrants—a form of diversity work that is easier to engage in than calls for deeper, structural changes in the food system. This diversity work, whether intentionally or not, depoliticizes discussions of food systems reform and distances local food advocates from the responsibility to address deeper inequities. Such findings illustrate some of the narratives and practices that help sustain structural racial inequality in local food systems amidst a shifting broader discourse that calls for the dismantling of white privilege within many social movements.
      PubDate: 2020-02-03T14:11:59-08:00
      DOI: 10.1525/gfc.2020.20.1.59
      Issue No: Vol. 20, No. 1 (2020)
       
  • A Summer in Newfoundland: Living Somewhat Locally
    • Authors: Dickenson; V.
      Pages: 69 - 78
      PubDate: 2020-02-03T14:11:59-08:00
      DOI: 10.1525/gfc.2020.20.1.69
      Issue No: Vol. 20, No. 1 (2020)
       
  • Fresh with Cabbage
    • Authors: Cipriano; J.
      Pages: 79 - 79
      PubDate: 2020-02-03T14:11:59-08:00
      DOI: 10.1525/gfc.2020.20.1.79
      Issue No: Vol. 20, No. 1 (2020)
       
  • Interview with Kim Thuy: Secrets from My Vietnamese Kitchen: Simple
           Recipes from My Many Mothers
    • Authors: Weiler; A. M.
      Pages: 80 - 82
      PubDate: 2020-02-03T14:11:59-08:00
      DOI: 10.1525/gfc.2020.20.1.80
      Issue No: Vol. 20, No. 1 (2020)
       
  • A Literary History of the Mandarin Orange in Canada
    • Authors: Boyd, S; Cooke, N, Moyer, A.
      Pages: 83 - 89
      PubDate: 2020-02-03T14:11:59-08:00
      DOI: 10.1525/gfc.2020.20.1.83
      Issue No: Vol. 20, No. 1 (2020)
       
  • Review: Life on the Other Border: Farmworkers and Food Justice in Vermont,
           by Teresa M. Mares
    • Authors: Carbone; J.
      Pages: 90 - 91
      PubDate: 2020-02-03T14:11:59-08:00
      DOI: 10.1525/gfc.2020.20.1.90
      Issue No: Vol. 20, No. 1 (2020)
       
  • Review: The Georgian Feast: The Vibrant Culture and Savory Food of the
           Republic of Georgia (Revised and Expanded, 25th Anniversary Edition), by
           Darra Goldstein
    • Authors: Moore; M.
      Pages: 91 - 92
      PubDate: 2020-02-03T14:11:59-08:00
      DOI: 10.1525/gfc.2020.20.1.91
      Issue No: Vol. 20, No. 1 (2020)
       
  • Review: Canned: The Rise and Fall of Consumer Confidence in the American
           Food Industry, by Anna Zeide
    • Authors: Nordstrom; J.
      Pages: 92 - 93
      PubDate: 2020-02-03T14:11:59-08:00
      DOI: 10.1525/gfc.2020.20.1.92
      Issue No: Vol. 20, No. 1 (2020)
       
  • Review: GMOs Decoded: A Skeptic's View of Genetically Modified Foods, by
           Sheldon Krimsky
    • Authors: Otero; G.
      Pages: 93 - 95
      PubDate: 2020-02-03T14:11:59-08:00
      DOI: 10.1525/gfc.2020.20.1.93
      Issue No: Vol. 20, No. 1 (2020)
       
  • Review: Still Hungry in America, by Thomas J. Ward, Jr.
    • Authors: Perich; S. T.
      Pages: 95 - 96
      PubDate: 2020-02-03T14:11:59-08:00
      DOI: 10.1525/gfc.2020.20.1.95
      Issue No: Vol. 20, No. 1 (2020)
       
  • Review: Here Let Us Feast: A Book of Banquets, by M. F. K. Fisher
    • Authors: Veit; H. Z.
      Pages: 96 - 97
      PubDate: 2020-02-03T14:11:59-08:00
      DOI: 10.1525/gfc.2020.20.1.96
      Issue No: Vol. 20, No. 1 (2020)
       
 
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