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Food, Culture and Society: An International Journal of Multidisciplinary Research
Journal Prestige (SJR): 0.334

Citation Impact (citeScore): 1
Number of Followers: 13

Full-text available via subscription

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ISSN (Print) 1552-8014 - ISSN (Online) 1751-7443
Published by Taylor and Francis

[2648 journals]

Editor’s note
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  Authors: Megan J. Elias
  Pages: 181 - 181
  Abstract: Volume 25, Issue 2, April 2022, Page 181-181
  .
  
  Citation: Food, Culture & Society
  PubDate: 2022-06-20T02:00:01Z
  DOI: 10.1080/15528014.2022.2053379
  Issue No: Vol. 25, No. 2 (2022)
Megan Williams ASFS BIPOC Fellow Project Statement
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  Pages: 182 - 182
  Abstract: Volume 25, Issue 2, April 2022, Page 182-182
  .
  
  Citation: Food, Culture & Society
  PubDate: 2022-06-20T01:59:33Z
  DOI: 10.1080/15528014.2022.2054214
  Issue No: Vol. 25, No. 2 (2022)
From ritual loss of life to loss of living rituals: on judicialization of
slaughter and denial of animal death
Open Access Article
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  Authors: Kristian Bjørkdahl, Karen Lykke Syse
  Pages: 1 - 16
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-06-14T12:51:41Z
  DOI: 10.1080/15528014.2022.2083883
Fusion subsistence: the diverse foodscape of the Aleutians
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  Authors: Katherine L. Reedy
  Pages: 1 - 22
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-06-08T06:48:53Z
  DOI: 10.1080/15528014.2022.2084308
Taste: a philosophy of food
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  Authors: Isabelle Bishop
  Pages: 1 - 2
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-06-01T01:11:02Z
  DOI: 10.1080/15528014.2022.2079057
A brief genealogy of the Thrifty Food Plan
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  Authors: Angela M. Babb
  Pages: 1 - 28
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-05-20T02:52:49Z
  DOI: 10.1080/15528014.2022.2072073
The art of being governed: the implementation of Covid-19 policies in
Swedish on-license alcohol service
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  Authors: Jonas Bååth, Johan Nilsson
  Pages: 1 - 19
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-05-19T01:27:43Z
  DOI: 10.1080/15528014.2022.2076029
Colonization by kale: marginalization, sovereignty, and experiential
learning in critical food systems education
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  Authors: Tony N. VanWinkle
  Pages: 1 - 13
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-05-17T09:48:57Z
  DOI: 10.1080/15528014.2022.2077531
Negotiating authenticity: Berlin’s Japanese food producers and the
vegan/vegetarian consumer
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  Authors: Cornelia Reiher
  Pages: 1 - 16
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-05-16T12:15:02Z
  DOI: 10.1080/15528014.2022.2076028
Evaluation of a Collaborative Online International Learning (COIL): A food
product analysis and development project
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  Authors: Hailey West, Keiko Goto, Sebastian Alonso Navas Borja, Sara Trechter, Seth Klobodu
  Pages: 1 - 22
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-05-03T12:39:29Z
  DOI: 10.1080/15528014.2022.2069441
Whiteness and settler colonial logics in the Pacific Northwest hops and
craft beer industries
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  Authors: Megan A. Carney
  Pages: 1 - 24
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-05-03T10:00:59Z
  DOI: 10.1080/15528014.2022.2069440
Religion versus social relationships: how Chinese Muslims deal with Halal
taboos in social eating
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  Authors: Ethan Ding, Chenglin Wei, Chengliang Liu
  Pages: 1 - 17
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-04-17T04:18:32Z
  DOI: 10.1080/15528014.2022.2063615
Cultural sustainability: a hidden curriculum in Swedish home
economics'
Open Access Article
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  Authors: Ingela Bohm
  Pages: 1 - 17
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-04-15T07:37:54Z
  DOI: 10.1080/15528014.2022.2062957
Eating traditional food: politics, identity and practices
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  Authors: Lucy M. Long
  Pages: 1 - 2
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-04-06T07:45:44Z
  DOI: 10.1080/15528014.2022.2057709
Tea in Australia: a history, 1788 – 2000
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  Authors: Shayan S. Lallani
  Pages: 1 - 2
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-03-31T07:11:26Z
  DOI: 10.1080/15528014.2022.2057710
Why food matters
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  Authors: Michelle Mart
  Pages: 1 - 2
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-03-31T07:08:27Z
  DOI: 10.1080/15528014.2022.2057693
Black smoke: African Americans and the United States of barbecue
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  Authors: Barbara Worley
  Pages: 1 - 2
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-03-30T08:29:11Z
  DOI: 10.1080/15528014.2022.2057708
The narratives of geographical indications as commons: a study on Catalan
and Swedish cases
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  Authors: Enric Castelló, Daniel Lövgren, Göran Svensson
  Pages: 1 - 18
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-03-24T11:26:53Z
  DOI: 10.1080/15528014.2022.2054504
Feeding on fancies with recipe books during the period of China’s great
famine (1958–1961)
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  Authors: Ka Wai Fan
  Pages: 1 - 17
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-03-24T11:24:56Z
  DOI: 10.1080/15528014.2022.2054503
“An incredible voyage through Portugal” – the promotion of rural
provenance foods by urban specialty shops
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  Authors: Teresa Forte, Elisabete Figueiredo, Alexandre Silva
  Pages: 1 - 22
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-03-16T09:41:40Z
  DOI: 10.1080/15528014.2022.2050128
Dancing in the dark: how food governance can support resilience in
Portland, Oregon
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  Authors: Nunzia Borrelli, Alfredo Mela, Sebastian Felipe Burgos Guerrero
  Pages: 1 - 24
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-03-16T09:38:58Z
  DOI: 10.1080/15528014.2022.2045161
Zen Buddhist Nuns Go Global: Temple Food in South Korea
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  Authors: Hyaeweol Choi
  Pages: 1 - 16
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-03-09T07:37:54Z
  DOI: 10.1080/15528014.2022.2047567
From culinary modernism to culinary cosmopolitanism: the changing
topography of Beijing’s transnational foodscape
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  Authors: Chenjia Xu
  Pages: 1 - 18
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-03-06T02:48:03Z
  DOI: 10.1080/15528014.2022.2046990
The relational and dynamic nature of biocultural diversity. Foods and
gastronomic knowledge in multi-ethnic migrants’ settlements in Naivasha,
Kenya
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  Authors: Gabriele Volpato, Rachele Ellena
  Pages: 1 - 23
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-02-28T06:31:07Z
  DOI: 10.1080/15528014.2022.2037331
Meat in black and white
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  Authors: Shari Daya
  Pages: 1 - 19
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-02-22T02:15:30Z
  DOI: 10.1080/15528014.2022.2039873
The meatpacking industry’s corporate exceptionalism: racialized logics
of food chain worker disposability during the COVID-19 crisis
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  Authors: Sarah E. Dempsey, Heather M. Zoller, Kathleen P. Hunt
  Pages: 1 - 20
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-02-02T01:33:14Z
  DOI: 10.1080/15528014.2021.2022916
Coming full circle: a critical review of the historical changes in
governance, nutrition and food security of Labrador Inuit between 1500 and
2005
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  Authors: Renee Bowers, Gail Turner, Ian D. Graham, Chris Furgal, Lise Dubois
  Pages: 1 - 26
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-02-02T01:28:29Z
  DOI: 10.1080/15528014.2021.2025311
Localization of the corporate food regime and the food sovereignty
movement: taiwan’s food sovereignty movement under “third
regionalism”
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  Authors: Scott Y. Lin
  Pages: 1 - 22
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-01-28T09:20:27Z
  DOI: 10.1080/15528014.2022.2030889
Hocus-pocus tricks and moral progressions: the emerging meanings of
cultured meat in online news comments
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  Authors: Toni Ryynänen, Anni Toivanen
  Pages: 1 - 30
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-01-27T04:25:51Z
  DOI: 10.1080/15528014.2022.2027688
Between salubridade and saudade. Food habits of Brazilians living in Italy
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  Authors: Tiziana Banini, Katia Cilene Tabai
  Pages: 1 - 20
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-01-12T09:15:07Z
  DOI: 10.1080/15528014.2021.2012923
Making hamburgers healthy: plant-based meat and the rhetorical
(re)constructions of food through science
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  Authors: Jessica Mudry, Ryan J. Phillips
  Pages: 1 - 16
  Abstract: .
  
  Citation: Food, Culture & Society
  PubDate: 2022-01-12T09:14:41Z
  DOI: 10.1080/15528014.2021.1992575