Food Culture & Society

Article	Citations
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.	14
Constructing Global Tastes: A Comparison of Two Cultural Intermediaries in the Field of High-End Cuisine	14
The Michelin guide enters China: strategies, practices and hazards	13
Racial justice in food studies: a conversation with practitioners 2024	12
Beef or Beet Wellington? Chefs, meat reduction, and hindering and supportive forms of craftsmanship	9
A new hunger: food shortages and satires of the state in Cuban and Egyptian cultural production	9
Megan Williams ASFS BIPOC Fellow Project Statement	9
On the qualia of sensory food heritage in Singapore	9
Vegan restaurants in Israel: health, environmentalism and mainstreaming	9
Allowing the transformation of our food to transform us: the benefits of a mindful fermentation practice	8
The meatpacking industry’s corporate exceptionalism: racialized logics of food chain worker disposability during the COVID-19 crisis	8
Feeding on fancies with recipe books during the period of China’s great famine (1958–1961)	7
The diasporic meatscapes of the Tamil community in Toronto: how immigrants reconfigure food environments and infrastructures to secure a taste of home	7
Making and breaking bread: the promises and pitfalls of migration discourse in food tour television	7
Food–gender relationship on the backdrop of war: the gendered practices of cooking, sharing and belonging through food	7
Overcoming the reproduction of the value(s) system in wine: insights from Southern Arizona	7
No tuozaafi no food among the Dagaaba of Ghana: understanding the cultural aspects of the uses of food	7
Beyond the recipe: reshaping women’s social status through Meiji domestic cookbooks	6
The Good, the Bad, and the Unsustainable: evaluations of red meat alternatives in Italy	6
Food solidarities for and with migrants: mobilizations under pressure in public spaces in the Bordeaux area	6
A dollop of sadza and a bag of mealie meal: food in Tsitsi Dangarembga’s Tambudzai trilogy	6
Romantic Narratives on Nature and Environment in Meat-Focused Food Documentaries	6
Striving for a holistic approach: exploring food education through Finnish youth centers	5
“When cheifest Rebell feede”: food, fosterage and fear in early modern Ireland	5
Making kin with more-than-human heritage: entangled care ethics in sourdough breadmaking	5

Delivering meanings: the “appification” of formal restaurants in Brazil amid the coronavirus pandemic	5
Smells, rhythms and bodies of Vucciria: sensing and navigating a contested Sicilian foodscape	5
Food policy and practice in early childhood education and care: children, practitioners, and parents in an English nursery	5
Vegan veterinary professionals’ experiences of commensality in small animal veterinary practice in England	5
Producing rice, eating tradition? A multiscalar ricescape in Hong Kong	4
Queer food futures: recommendations for inclusive support systems for LGBTQ+ communities affected by food insecurity	4
Food insecurity during COVID-19: a place-based understanding of Fresno, California	4
Tea in Australia: a history, 1788 – 2000 Tea in Australia: a history, 1788 – 2000 , by Peter D. Griggs, Newcastle upon Tyne, UK, Cambridge Scholars Publishing, 2020, 714	4
What’s in my mince? Reader responses to news coverage about novel plant-based protein foods	4
Making hamburgers healthy: plant-based meat and the rhetorical (re)constructions of food through science	4
A blessing or a curse? Culinary discourses on convenience food in Ireland during the 1960s and 1970s	4
This is not a sacrifice: interpretations of the Madagh among Armenians	4
Encountering tartiflette: Reblochon cheese, winter sports, and the invention of tradition	3
Pickles	3
Editor’s note	3
Pigs, planners, and potato peels: the Soviet Scheme to feed pigs with urban food waste as a waste regime under Stalin, Khrushchev, and Brezhnev	3
Memories, relationships and identity: food-related narratives and memory among Japanese descendants in Broome, Western Australia	3
Front of the House, Back of the House: Race and Inequality in the Lives of Restaurant Workers Front of the House, Back of the House: Race and Inequality in the Lives of Restaurant Worke	3
Ten centuries of Chinese food writing: what do we do with all these recipes?	3
Reel cooking: how Instagram reimagines recipe narratives	3
The significance of food: meanings and values attached to food by male prisoners in a Norwegian low-security prison	3
Peeling back the artichoke leaves: symbolism and origin stories in Jewish-Roman Cuisine	3
Key aspects of food-related activities for developing a conceptual framework of food pedagogies - Perspectives from community food leaders in Australia	3
Useful but overused? The “plate model” as a food educational tool in home economics	3
The cultural politics of food, taste, and identity: a global perspective	3
Eating in Chicagolandia ! Sensitive experiences and food sociabilities of Mexican migrants in public and commercial places	3
Foodscapes: making sense of urban food provisioning practices	3
Culinary cosmopolitanism: enacting intimate and intimidating commensality in Mohsin Hamid’s the Reluctant Fundamentalist	3
“A Ramadan in Lisbon”: methodological approaches and ethnographic impressions from the making of a documentary film	3
Consumerism and gendering in food culture: a study of urban Kerala	3
Eating traditional food: politics, identity and practices Eating traditional food: politics, identity and practices , edited by Brigitte Sebastia, Routledge Studies in F	3
“ Mougwa is just like dunggwa more or less”: language and cultural co-construction in Cantonese Chinese American intergenerational soup ma	3
Editor’s note	3
Editorial	2
Education as policy: Museums’ relationships to food governance in New York City	2
“Online learning and Community-Engaged Pedagogy during a global health crisis: teaching food studies & COVID-19”	2
Canadian culinary imaginationsCanadian culinary imaginations, edited by Shelley Boyd and Dorothy Barenscott, Montreal and Kingston, McGill-Queen’s University Press, 2020, 412 pp., CA$44.95, ISBN 978–0	2
‘Double-boiled soup for my kids?’: love labour and care ethics in Chinese mothers’ foodcare	2
Ensorceled food: navigating domestic social power and control in early modern Malta	2
Feeding a tourism boom: changing food practices and systems of provision in Hoi An, Vietnam	2
Valorization of food products in a knowledge-based economy: analysis of the PDO “Sierra Mágina” olive oil cooperatives	2
Editor’s Introduction	2
From Green Revolution to Millet Revolution: understanding India’s transition through agri-food policies	2
When rock tea meets ANT: an experimental reading	2
Professor Frankel’s fake flesh: a history of “synthetic meat” (1949–1953)	2
Gaztronomy : cuisine and modernity in 1930s Lisbon	2
Working the rational and the mystical into “superfoods”: a Benjaminian approach	2
Moveable Gardens: Itineraries and Sanctuaries of MemoryMoveable Gardens: Itineraries and Sanctuaries of Memory, edited by Virginia D. Nazarea & Terese V. Gagnon, Tucson, University of Arizona Pres	2
Is a vegetable garden essential? Toronto gardens as culinary infrastructure	2
Colonization by kale: marginalization, sovereignty, and experiential learning in critical food systems education	2

Martha Lloyd’s Household Book: The Original Manuscript from Jane Austen’s Kitchen Martha Lloyd’s Household Book: The Original Manuscript from Jane Austen’s Kitchen , by	2
Correction Notice	2
“Healthy” food configurations: critical analysis of power relations in context	2
Eating out: changing Bengali middle-class practices in Calcutta in the twentieth century	2
Manuscript cookbooks on the move: social functions, heritage management and women’s narratives in the Czech-Bavarian Borderland	2
Negotiating authenticity: Berlin’s Japanese food producers and the vegan/vegetarian consumer	2
Gastroimaginaries: a framework for conceptualizing narratives of food and place in the American South	2
Evolving antinomies of culinary practice: Britain 1968-2016	2
It’s more than just food: the role of food among Chinese international students’ acculturation experiences in the UK and USA	2
Food, national identity and tourism in Greenland	2
2022 Association for the Study of Food and Society Awards	2
Episodes of cannibalism between Christians and Muslims from the eleventh to the thirteenth century. Cases of dehumanization and hyper-humanization	2
Researching wild meat consumption in contemporary Nanxiong, South China: a social practice approach	2
Rolling out filo and the past: an ethnographic encounter with cooking, memory and identity in rural Greece	2
Chicha	2
Whiteness and settler colonial logics in the Pacific Northwest hops and craft beer industries	2
Religion versus social relationships: how Chinese Muslims deal with Halal taboos in social eating	2
Digital food TV: the cultural place of food in a digital era	2
Purity and pollution: faith vegans’ categorizations of plant-based foods as pure and animal-derived foods as polluting	2
What’s cooking? The normalization of meat in YouTube recipe videos consumed by South Asian British Muslims	2
Smart food: novel foods, food security, and the Smart Nation in Singapore	2
High-school students’ demonstration of systems thinking in the context of sustainable food systems	2
Tasting a new culture: adjustment to a foreign culture through traditional local cuisine	2
Taste: a philosophy of food Taste: a philosophy of food , by Sarah E. Worth, London, Reaktion Books, 2021, 236 pp., ISBN 978-1-78914-480-2.	2
An interpretative phenomenological analysis of eating behaviors and mealtimes experiences of young people with Tourette syndrome	2
It’s not just meat, mate! The importance of gender differences in meat consumption	2
Cooking up controversies: critiques of food aid recipients and Peru’s Comedores Populares	2
Culinary tourism and contradictions of cultural sustainability: industrial agriculture food products as tradition in the American Midwest	2
Not even a grain of rice: buying food on credit in the Dominican Republic Not even a grain of rice: buying food on credit in the Dominican Republic , by Christine	2
How restaurants shape national identity in a culturally diverse city	2
Co-opting domesticity: apartheid, South African Jewish women, and community cookbooks	1
The appeal of alternative diets – stories of carbohydrate-conscious eaters regarding motives, credibility of dietary advice and the authority of experiences	1
Access, dignity, and choice: social supermarkets and the end of the food bank model in the UK?	1
Developing a recipe for success: commentary on Seaman et al. (2021) “Eating invasives: chefs as an avenue to control through consumption”	1
Vinagre	1
Street food in Greece through the eyes of foreign visitors	1
The political dimension of food in Spain. A taxonomy of civic and political actions	1
Media-ting Austerity Feeding: second-hand Infant Food Exchange Online in Canada	1
Duck & diaspora: eating dialectically in a settler-colonial food system	1
Making of Vietnamese food in Seoul: forms of capital and the intra-diversity in framing taste and menu	1
Oishii: The history of sushi	1
The career of Chef Zarela Martinez and a changing Mexican foodscape in New York City, 1981–2011	1
Routledge handbook of sustainable and regenerative food systems	1
The food voice: before, during and after	1
Immigrant foodways in Jersey City, NJ	1
Biryani with the Golden Girls: Muslim South Asian-American women’s food voices	1
Navigating discipline and indulgence: the performance of contradiction on Instagram food posts in the Philippines	1
Navigating precarious foodscapes: discourses and everyday practices of eating chicken meat in Japan	1
From diversity to uniformity: comparing nutritional transition of food consumption in four regions in Senegal	1
Editor’s note	1
Syracuse ASFS Annual Conference Presidential Address (2024)	1
Boston ASFS conference presidential address	1
The neoliberal diet: healthy profits, unhealthy people The neoliberal diet: healthy profits, unhealthy people , by Gerardo Otero, Austin, University of Texas Press, 2018	1
Charlas culinarias (culinary chats): A methodology and pedagogy expanding a food consciousness	1
Emotions toward “industrial” versus “sustainable” foods: when fascination, fear or anger reveal different cultural ideologies and desired futures	1
Exploring transgender transition and food socialization	1
Foodways and culinary identity in Iranian-American memoirs	1
System-practice entanglements and the harms of Ultra-Processed Foods	1
Culinary citizenship and food pedagogies among diners in multiethnic Ho Chi Minh City, Vietnam	1
Eating, sharing, and mutuality of being among the mentawai on Siberut Island, Indonesia	1
Special issue introduction: culinary tourism across time and place	1
In search of lost time: tradition and identity in culinary narratives about old Hanoi	1
Creative tea tourism in Asian tea villages	1
A surfeit of lampreys – a true story or a myth?	1
The magic is in the mix: a uses and gratifications approach to the cross-media use of food-related media content	1
The dark side of the bun: endo and exogenous class exclusions in Polish alternative food network	1
Multicultural commodification in New York City’s culinary field: resistance among Mexican Indigenous chefs	1
The social and symbolic meanings of recipes in negotiating East German identity	1
«Food and I» – experimenting with citizen science by using oral history in food studies	1
From Gruyères to Gatchina: the meaning of cheese in Tsarist Russia	1
The beverage voice: brief annotated bibliography	1
Vegan on a low budget: enacting identity through cuisine in an internet community	1
Understanding fusion Korean food: considerations of identity, creation and acceptance in Auckland, Aotearoa New Zealand	1
The states of taste: primary and secondary school students’ and teachers’ ideas on food ateliers from a Reggio Emilia perspective	1
Correction:	1
Migration, nostalgia of mothers’ recipes and technology: narrations from Gulf migrants of Northern Kerala*	0
Faith and food in rural Malawi: an investigation into the sociocultural determinants of household food security	0
Globalizing organic: nationalism, neoliberalism, and alternative food in IsraelGlobalizing organic: nationalism, neoliberalism, and alternative food in Israel, by Rafi Grosglik, Albany, SUNY Press, 20	0
Bread alarm in Brussels, 1840. Understanding and theorizing the development of food scares	0
Coming full circle: a critical review of the historical changes in governance, nutrition and food security of Labrador Inuit between 1500 and 2005	0

The narratives of geographical indications as commons: a study on Catalan and Swedish cases	0
“Millet” as a postcolonial-masculinist sign of difference: tracing the effects of ontological-epistemic erasure on a food grain	0
Tracing Terroir(s): the role of maps, guidebooks, and regional products in constructing the French gastronomic imaginary	0
“We can never close the book and say, ‘We’ll continue next week’” – The rhythms of cooking and learning to cook in Swedish Home economics	0
In a pickle: the pedagogical potentiality of fermentation	0
The alembic and the coffeepot. The brandy house in 18th century Italy	0
Acquired tastes: stories about the origins of modern food	0
Looking beyond the digital veil: an investigation of the (de)commodification of three “Vietnamese spices”	0
Promoting social sustainability and transforming foodways through alternative food spaces: a case study of Beijing farmers’ market	0
A brief genealogy of the Thrifty Food Plan	0
Community, domestic labor, technology, and commercial food: what an early 20th-century recipe box can tell us	0
Creative newcomers and local food culture: revitalization, sustainability, and place-making between rural and urban	0
To feed a town —the operation of the Maribor food market, 1910–2020	0
Religious food pantry culture: effects on nutrition policies and practices	0
Eating with children: a practice theoretical study of foodwork in transitioning to parenthood	0
Food and meals among homeless migrant families in Sweden – including photo documentation by their children	0
Eating religiously: food and faith in the 21stcentury	0
Dancing in the dark: how food governance can support resilience in Portland, Oregon	0
Meat in black and white	0
Why food matters Why food matters , by Paul Freedman, New Haven, Yale University Press, 2021, 206 pp., ISBN 9780300253771	0
Feeding grandchildren: competing priorities and blurred relational boundaries	0
Meat!: a transnational analysis Meat!: a transnational analysis , edited by Sushmita Chatterjee and Banu Subranmaniam, Durham, Duke University Press, 2021, 300 pp., $27.	0
From culinary modernism to culinary cosmopolitanism: the changing topography of Beijing’s transnational foodscape	0
The Cambridge companion to literature and foodThe Cambridge companion to literature and food, edited by J. Michelle Coghlan, Cambridge (UK), Cambridge University Press, 2020, 285 pp., ISBN 978-1-108-4	0
Toward a critical geopolitics of tea culture across China and Taiwan	0
Vegan labor: the intensification of family foodwork at the intersection of dietary and gender norms	0
Precarious foodscapes: life, caring, digitization, and labor in the face of deepening food crises	0
Crisis caring: chef foundations, branding, and responsibility in foodscapes	0
Perish the thought: fermentation and rot in the medieval imagination	0
‘A smoked salmon salad and a glass of Bordeaux.’ Cultivating social distinction and negotiating femininity through the consumption of Western food in post-reform China	0
Between fusion and ceremonialization. An exploration of Latin American and Caribbean migrants’ foodways in cosmopolitan Almere, The Netherlands	0
Dietary transition requires work: exploring the practice-transition processes of young Danish meat reducers	0
Healthy communication strategy: social media and food literacy in Nigeria	0
Precarity on the Irish family farm: critically examining the global agro-food assemblages and structures of power that shape Irish agricultural livelihoods	0
Food practices as informing religious identity and connections in Oguta, Southeastern Nigeria	0
Food hospitality and the negotiation of subjectivities through meals in the context of migration: case studies from Belgium	0
Cidra	0
Food resignification practices among refugees at the margins of Rome	0
Urban food cultures. Towards an integrated approach of the urban food system	0
Conversations with food	0
Through a vegan studies lens: textual ethics and lived activism	0
Making tea, making ethnic minority women: Women’s labor, ethnicized femininity, and the Pu’er tea business in contemporary China	0
Materiality and the politics of seeds in the global expansion of quinoa	0
The unruly possibilities of fermentive economies: preserving food diversity and sovereignty in contemporary Bulgaria	0
Eating in theory Eating in theory , by Annemarie Mol, Durham & London, Duke University Press, 2021, 208 pp., $24.95, ISBN 978-1-4780-1141-5	0
The food voice: memory, metaphor & identity	0
(Dis)claiming identity: Gordon Ramsay’s use of humor to manage public persona	0
“Feed them, protect them, give them what they want”: exploring food as an occupational stress in Canadian federal penitentiaries	0
Migrations and culinary culture interaction: the example of Turkish restaurants in Germany	0
From ritual loss of life to loss of living rituals: on judicialization of slaughter and denial of animal death	0
Transforming South Africa’s unjust food system: an argument for decolonization	0
Farming inside invisible worlds: modernist agriculture and its consequences Farming inside invisible worlds: modernist agriculture and its consequences , by Hugh Campbel	0
Editorial	0
Editor’s Note 26(4)	0
Intersections between rural studies and food justice in the U.S.: some implications for today and the future	0
Dining in the digital realm: understanding the spatial-temporal experience of wanghong restaurant and food	0
Foodism in Ireland: feeding foodie philosophy or showing a shift in contemporary food culture?	0
Re-exploring the rural/urban dichotomy: farm shops in urban settings	0
Correction: Urban foodways and social sustainability: neighbourhood restaurants and social infrastructure	0
Understanding food waste prevention through household-level lenses	0
“The little I receive is not enough’’ : A qualitative study of food insecurity in the South Bronx	0
Harnessing food system equity from the ground up: shifting co-governance practices in the funding of food security responses during the pandemic crisis in Toronto, Canada	0
Zen Buddhist Nuns Go Global: Temple Food in South Korea	0
Bringing teachers to the table: the need to teach food in teacher education	0
Discourses on risk and community in three digital food networks in Sweden	0
Food insecurity stigma, neoliberalization, and college students in California’s Inland Empire	0
Correction	0
‘I am what feeds me’: food as subversive voice in Padma Lakshmi’s love, loss and what we ate (2016)	0
My “kind” of food: how ethnic food categories were changed in Local mainstream media from the case study of Boston Magazine	0
Precarious digital mothering: creativity, entrepreneurship and hidden labor within digital foodscapes	0
Culinary sustainability as a resilience practice for Syrian refugees amidst urban precarity in Istanbul	0
Cheffes de Cuisine Cheffes de Cuisine , by Rachel E. Black, Urbana, Chicago, and Springfield, University of Illinois Press, 2021, 227 pp., ISBN 978-0-252-08605-2	0
Street food in Brazil: food styles in the daily life of a Brazilian city	0
Minding your manners in the Gilded Age	0
Food pharmacies and food addiction: shifting food-drug interpretations in allopathic medicine, psychology, and psychiatry	0
Fusion subsistence: the diverse foodscape of the Aleutians	0
Like a Moth to a candle-lit dinner: food and storytelling	0
Bigger fish to fry: a theory of cooking as risk with Greek examples Bigger fish to fry: a theory of cooking as risk with Greek examples , by David Sutton, New York, Berg	0
“For us women, flavor is king”: Gender, saf sap and flavor work in urban Senegal	0
The art of being governed: the implementation of Covid-19 policies in Swedish on-license alcohol service	0
Serving hot cakes and hashtags: how two popular resort towns entice LGBTQ+ tourists with food and drink on social media	0
The representation of cultural identity in Melaka Portuguese cookbooks	0
Climate diaspora and future food cultures in Snowpiercer (2013) and The Road (2009)	0
Food matters and materialities: critical understandings of food cultures	0
Three feet under: hāngī and the contemporary adaptation of indigenous culinary techniques	0
“A Whole New World of Possibilities”: Koji Uses and Ambiguities on the Global Marketplace	0
Editor’s note	0
The role of public catering in Budapest (Hungary)	0
Kraut	0
The political work of food delivery: consumer co-operative systems and women’s labor in “relationless” Japan	0
Searching for the “politics of the possible” in flexitarianism	0
Urban gardening in Ho Chi Minh City: class, food safety concerns, and the crisis of confidence in farming	0
Can fixing dinner fix the planet?Can fixing dinner fix the planet? by Jessica Fanzo, PhD, Baltimore, Johns Hopkins University Press, 2021, 240 pp., $16.95, ISBN 978-1421441122	0
Time and microbes, tides and bodies: on fermentation as artistic practice and culinary cruising	0
Skipping meals on campus: college student food insecurity and urban mobility	0