Food Culture & Society

Papers
(The H4-Index of Food Culture & Society is 8. 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 2021-06-01 to 2025-06-01.)
ArticleCitations
Champagne Charlie: The Frenchman who taught Americans to love champagne, by Don and Petie Kladstrup, Lincoln, University of Nebraska Press, 296 pp., $32.95, 978-1-64012-394-6.20
Constructing Global Tastes: A Comparison of Two Cultural Intermediaries in the Field of High-End Cuisine16
Vegan restaurants in Israel: health, environmentalism and mainstreaming15
On the qualia of sensory food heritage in Singapore12
A new hunger: food shortages and satires of the state in Cuban and Egyptian cultural production11
Megan Williams ASFS BIPOC Fellow Project Statement11
Beef or Beet Wellington? Chefs, meat reduction, and hindering and supportive forms of craftsmanship9
Problematizing “ethical eating”: the role of policy in an ethical food system9
Allowing the transformation of our food to transform us: the benefits of a mindful fermentation practice8
On the epistemological limits of “real food” discourse8
The meatpacking industry’s corporate exceptionalism: racialized logics of food chain worker disposability during the COVID-19 crisis8
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