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  Subjects -> NUTRITION AND DIETETICS (Total: 201 journals)
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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 Subscription journal
ISSN (Print) 1552-8014 - ISSN (Online) 1751-7443
Published by Taylor and Francis Homepage  [2648 journals]
  • Editor’s note

    • Free pre-print version: Loading...

      Authors: Megan J. Elias
      Pages: 353 - 353
      Abstract: Volume 25, Issue 3, June 2022, Page 353-353
      .

      Citation: Food, Culture & Society
      PubDate: 2022-07-26T03:06:46Z
      DOI: 10.1080/15528014.2022.2101740
      Issue No: Vol. 25, No. 3 (2022)
       
  • Like a Moth to a candle-lit dinner: food and storytelling

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      Authors: Beth M. Forrest, Cecilia Leong-Salobir, Lisa Heldke, Zeynep Kiliç
      Pages: 1 - 9
      Abstract: .

      Citation: Food, Culture & Society
      PubDate: 2022-09-19T09:59:02Z
      DOI: 10.1080/15528014.2022.2124035
       
  • “When cheifest Rebell feede”: food, fosterage and fear in
           early modern Ireland

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      Authors: Madeline Shanahan
      Pages: 1 - 20
      Abstract: .

      Citation: Food, Culture & Society
      PubDate: 2022-09-15T08:31:28Z
      DOI: 10.1080/15528014.2022.2121887
       
  • The value of social eating at culturally and linguistically diverse lunch
           clubs: a descriptive study

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      Authors: Georgia Middleton, Stefania Velardo, Karen A. Patterson, John Coveney
      Pages: 1 - 23
      Abstract: .

      Citation: Food, Culture & Society
      PubDate: 2022-09-01T08:50:07Z
      DOI: 10.1080/15528014.2022.2116202
       
  • Community, domestic labor, technology, and commercial food: what an early
           20th-century recipe box can tell us

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      Authors: Rima D. Apple
      Pages: 1 - 23
      Abstract: .

      Citation: Food, Culture & Society
      PubDate: 2022-08-30T09:04:57Z
      DOI: 10.1080/15528014.2022.2114682
       
  • Food and meals among homeless migrant families in Sweden – including
           photo documentation by their children

         This is an Open Access Article Open Access Article

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      Authors: Annelie Björkhagen Turesson, Jenny Ekblad
      Pages: 1 - 21
      Abstract: .

      Citation: Food, Culture & Society
      PubDate: 2022-08-30T09:01:13Z
      DOI: 10.1080/15528014.2022.2113711
       
  • Eating religiously: food and faith in the 21st century

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      Authors: Fran Markowitz, Nir Avieli
      Pages: 1 - 7
      Abstract: .

      Citation: Food, Culture & Society
      PubDate: 2022-08-29T10:48:43Z
      DOI: 10.1080/15528014.2022.2116195
       
  • Navigating discipline and indulgence: the performance of contradiction on
           Instagram food posts in the Philippines

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      Authors: Kwok Yingchen, Marvin Joseph F. Montefrio, Edson Tandoc
      Pages: 1 - 21
      Abstract: .

      Citation: Food, Culture & Society
      PubDate: 2022-08-29T10:46:43Z
      DOI: 10.1080/15528014.2022.2113285
       
  • Precarious digital mothering: creativity, entrepreneurship and hidden
           labor within digital foodscapes

         This is an Open Access Article Open Access Article

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      Authors: Christine Barnes
      Pages: 1 - 20
      Abstract: .

      Citation: Food, Culture & Society
      PubDate: 2022-08-25T10:05:07Z
      DOI: 10.1080/15528014.2022.2100972
       
  • Food and identity in Carlo Collodi’s Il viaggio per l’Italia
           di Giannettino

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      Authors: Andrea Pagani
      Pages: 1 - 17
      Abstract: .

      Citation: Food, Culture & Society
      PubDate: 2022-08-23T06:37:09Z
      DOI: 10.1080/15528014.2022.2113722
       
  • The political work of food delivery: consumer co-operative systems and
           women’s labor in “relationless” Japan

         This is an Open Access Article Open Access Article

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      Authors: Alyssa Paredes
      Pages: 1 - 19
      Abstract: .

      Citation: Food, Culture & Society
      PubDate: 2022-08-22T10:07:54Z
      DOI: 10.1080/15528014.2022.2113284
       
  • The appeal of alternative diets – stories of carbohydrate-conscious
           eaters regarding motives, credibility of dietary advice and the authority
           of experiences

         This is an Open Access Article Open Access Article

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      Authors: Marjaana Jones, Piia Jallinoja
      Pages: 1 - 20
      Abstract: .

      Citation: Food, Culture & Society
      PubDate: 2022-08-11T09:23:02Z
      DOI: 10.1080/15528014.2022.2109909
       
  • The relighting of community ovens in the Western Italian Alps as a process
           of commoning

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      Authors: Chiara Flora Bassignana, Gabriele Volpato
      Pages: 1 - 24
      Abstract: .

      Citation: Food, Culture & Society
      PubDate: 2022-07-29T10:51:04Z
      DOI: 10.1080/15528014.2022.2100082
       
  • Working the rational and the mystical into “superfoods”: a
           Benjaminian approach

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      Authors: Baran Karsak
      Pages: 1 - 18
      Abstract: .

      Citation: Food, Culture & Society
      PubDate: 2022-07-14T10:48:39Z
      DOI: 10.1080/15528014.2022.2100620
       
  • Sustainable eating in the “new normal” Italy: ecological food habitus
           between biospheric values and de-globalizing gastronationalism

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      Authors: Maria Giovanna Onorati, Francesco Domenico d'Ovidio
      Pages: 1 - 20
      Abstract: .

      Citation: Food, Culture & Society
      PubDate: 2022-07-14T10:46:45Z
      DOI: 10.1080/15528014.2022.2096971
       
  • The dark side of the bun: endo and exogenous class exclusions in Polish
           alternative food network

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      Authors: Wojciech Goszczyński, Ruta Śpiewak
      Pages: 1 - 27
      Abstract: .

      Citation: Food, Culture & Society
      PubDate: 2022-07-14T10:42:40Z
      DOI: 10.1080/15528014.2022.2096367
       
  • Bigger fish to fry: a theory of cooking as risk with Greek examples

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      Authors: Ariana Gunderson
      Pages: 1 - 2
      Abstract: .

      Citation: Food, Culture & Society
      PubDate: 2022-07-14T10:38:44Z
      DOI: 10.1080/15528014.2022.2094634
       
  • A decent meal: building empathy in a divided America

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      Authors: Peter Friederici
      Pages: 1 - 2
      Abstract: .

      Citation: Food, Culture & Society
      PubDate: 2022-07-06T05:21:38Z
      DOI: 10.1080/15528014.2022.2094638
       
  • Acquired tastes: stories about the origins of modern food

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      Authors: Rod Thomson
      Pages: 1 - 2
      Abstract: .

      Citation: Food, Culture & Society
      PubDate: 2022-07-06T05:18:43Z
      DOI: 10.1080/15528014.2022.2094639
       
  • Martha Lloyd’s Household Book: The Original Manuscript from Jane
           Austen’s Kitchen

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      Authors: K.C. Hysmith
      Pages: 1 - 2
      Abstract: .

      Citation: Food, Culture & Society
      PubDate: 2022-07-06T05:16:47Z
      DOI: 10.1080/15528014.2022.2094158
       
  • Everyday Food Practices: Commercialisation and Consumption in the
           Periphery of the Global North

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      Authors: Susannah Barr
      Pages: 1 - 2
      Abstract: .

      Citation: Food, Culture & Society
      PubDate: 2022-06-30T01:52:26Z
      DOI: 10.1080/15528014.2022.2094640
       
  • Routledge handbook of sustainable and regenerative food systems

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      Authors: Sarah E. Cramer
      Pages: 1 - 2
      Abstract: .

      Citation: Food, Culture & Society
      PubDate: 2022-06-29T08:41:46Z
      DOI: 10.1080/15528014.2022.2094636
       
  • South of somewhere: wine, food, and the soul of Italy

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      Authors: Patrizia La Trecchia
      Pages: 1 - 2
      Abstract: .

      Citation: Food, Culture & Society
      PubDate: 2022-06-29T08:38:47Z
      DOI: 10.1080/15528014.2022.2094637
       
  • Chocolate: how a new world commodity conquered Spanish literature

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      Authors: Maria Paz Moreno
      Pages: 1 - 2
      Abstract: .

      Citation: Food, Culture & Society
      PubDate: 2022-06-29T08:37:24Z
      DOI: 10.1080/15528014.2022.2094614
       
  • Cheffes de Cuisine

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      Authors: Michael A. Johnson
      Pages: 1 - 2
      Abstract: .

      Citation: Food, Culture & Society
      PubDate: 2022-06-29T08:36:47Z
      DOI: 10.1080/15528014.2022.2094635
       
  • Is a vegetable garden essential' Toronto gardens as culinary
           infrastructure

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      Authors: Sarah Elton, Donald Cole
      Pages: 1 - 21
      Abstract: .

      Citation: Food, Culture & Society
      PubDate: 2022-06-29T08:35:26Z
      DOI: 10.1080/15528014.2022.2086786
       
  • From ritual loss of life to loss of living rituals: on judicialization of
           slaughter and denial of animal death

         This is an Open Access Article 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'

         This is an Open Access Article 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

         This is an Open Access Article Open Access Article

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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

         This is an Open Access Article Open Access Article

    • Free pre-print version: Loading...

      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

    • Free pre-print version: Loading...

      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

         This is an Open Access Article Open Access Article

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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

         This is an Open Access Article Open Access Article

    • Free pre-print version: Loading...

      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

         This is an Open Access Article Open Access Article

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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

    • Free pre-print version: Loading...

      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
       
 
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