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.	15
Vegan restaurants in Israel: health, environmentalism and mainstreaming	13
On the qualia of sensory food heritage in Singapore	12
Megan Williams ASFS BIPOC Fellow Project Statement	11
Constructing Global Tastes: A Comparison of Two Cultural Intermediaries in the Field of High-End Cuisine	11
A new hunger: food shortages and satires of the state in Cuban and Egyptian cultural production	11
The meatpacking industry’s corporate exceptionalism: racialized logics of food chain worker disposability during the COVID-19 crisis	10
Allowing the transformation of our food to transform us: the benefits of a mindful fermentation practice	9
Beef or Beet Wellington? Chefs, meat reduction, and hindering and supportive forms of craftsmanship	9
Overcoming the reproduction of the value(s) system in wine: insights from Southern Arizona	8
Feeding on fancies with recipe books during the period of China’s great famine (1958–1961)	8
Making and breaking bread: the promises and pitfalls of migration discourse in food tour television	8
Romantic Narratives on Nature and Environment in Meat-Focused Food Documentaries	8
Food solidarities for and with migrants: mobilizations under pressure in public spaces in the Bordeaux area	7
No tuozaafi no food among the Dagaaba of Ghana: understanding the cultural aspects of the uses of food	7
Making hamburgers healthy: plant-based meat and the rhetorical (re)constructions of food through science	7
The Good, the Bad, and the Unsustainable: evaluations of red meat alternatives in Italy	7
The diasporic meatscapes of the Tamil community in Toronto: how immigrants reconfigure food environments and infrastructures to secure a taste of home	7
“When cheifest Rebell feede”: food, fosterage and fear in early modern Ireland	7
Food–gender relationship on the backdrop of war: the gendered practices of cooking, sharing and belonging through food	7
Delivering meanings: the “appification” of formal restaurants in Brazil amid the coronavirus pandemic	6
Making kin with more-than-human heritage: entangled care ethics in sourdough breadmaking	6
Beyond the recipe: reshaping women’s social status through Meiji domestic cookbooks	5
Vegan veterinary professionals’ experiences of commensality in small animal veterinary practice in England	5
Striving for a holistic approach: exploring food education through Finnish youth centers	5

Producing rice, eating tradition? A multiscalar ricescape in Hong Kong	5
A dollop of sadza and a bag of mealie meal: food in Tsitsi Dangarembga’s Tambudzai trilogy	5
Food policy and practice in early childhood education and care: children, practitioners, and parents in an English nursery	5
Food insecurity during COVID-19: a place-based understanding of Fresno, California	5
Culinary cosmopolitanism: enacting intimate and intimidating commensality in Mohsin Hamid’s the Reluctant Fundamentalist	4
A blessing or a curse? Culinary discourses on convenience food in Ireland during the 1960s and 1970s	4
Smells, rhythms and bodies of Vucciria: sensing and navigating a contested Sicilian foodscape	4
Pickles	4
Consumerism and gendering in food culture: a study of urban Kerala	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
Peeling back the artichoke leaves: symbolism and origin stories in Jewish-Roman Cuisine	4
Queer food futures: recommendations for inclusive support systems for LGBTQ+ communities affected by food insecurity	4
This is not a sacrifice: interpretations of the Madagh among Armenians	4
Ten centuries of Chinese food writing: what do we do with all these recipes?	3
Key aspects of food-related activities for developing a conceptual framework of food pedagogies - Perspectives from community food leaders in Australia	3
Editor’s note	3
Eating traditional food: politics, identity and practices Eating traditional food: politics, identity and practices , edited by Brigitte Sebastia, Routledge Studies in F	3
The cultural politics of food, taste, and identity: a global perspective	3
“Online learning and Community-Engaged Pedagogy during a global health crisis: teaching food studies & COVID-19”	3
Colonization by kale: marginalization, sovereignty, and experiential learning in critical food systems education	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
The significance of food: meanings and values attached to food by male prisoners in a Norwegian low-security prison	3
Reel cooking: how Instagram reimagines recipe narratives	3
What’s in my mince? Reader responses to news coverage about novel plant-based protein foods	3
Eating in Chicagolandia ! Sensitive experiences and food sociabilities of Mexican migrants in public and commercial places	3
Culinary tourism and contradictions of cultural sustainability: industrial agriculture food products as tradition in the American Midwest	3
Education as policy: Museums’ relationships to food governance in New York City	3
“A Ramadan in Lisbon”: methodological approaches and ethnographic impressions from the making of a documentary film	3
Useful but overused? The “plate model” as a food educational tool in home economics	3
Encountering tartiflette: Reblochon cheese, winter sports, and the invention of tradition	3
Foodscapes: making sense of urban food provisioning practices	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
When rock tea meets ANT: an experimental reading	3
Editor’s note	3
Memories, relationships and identity: food-related narratives and memory among Japanese descendants in Broome, Western Australia	3
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
Whiteness and settler colonial logics in the Pacific Northwest hops and craft beer industries	2
Food, national identity and tourism in Greenland	2
Editor’s Introduction	2
High-school students’ demonstration of systems thinking in the context of sustainable food systems	2
Episodes of cannibalism between Christians and Muslims from the eleventh to the thirteenth century. Cases of dehumanization and hyper-humanization	2
Feeding a tourism boom: changing food practices and systems of provision in Hoi An, Vietnam	2
“Healthy” food configurations: critical analysis of power relations in context	2
‘Double-boiled soup for my kids?’: love labour and care ethics in Chinese mothers’ foodcare	2
Editorial	2
Cooking up controversies: critiques of food aid recipients and Peru’s Comedores Populares	2
It’s more than just food: the role of food among Chinese international students’ acculturation experiences in the UK and USA	2
Researching wild meat consumption in contemporary Nanxiong, South China: a social practice approach	2
Is a vegetable garden essential? Toronto gardens as culinary infrastructure	2
Professor Frankel’s fake flesh: a history of “synthetic meat” (1949–1953)	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
It’s not just meat, mate! The importance of gender differences in meat consumption	2
Evolving antinomies of culinary practice: Britain 1968-2016	2
Purity and pollution: faith vegans’ categorizations of plant-based foods as pure and animal-derived foods as polluting	2
Negotiating authenticity: Berlin’s Japanese food producers and the vegan/vegetarian consumer	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
Digital food TV: the cultural place of food in a digital era	2
2022 Association for the Study of Food and Society Awards	2
Working the rational and the mystical into “superfoods”: a Benjaminian approach	2
Tasting a new culture: adjustment to a foreign culture through traditional local cuisine	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
Rolling out filo and the past: an ethnographic encounter with cooking, memory and identity in rural Greece	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
Gaztronomy : cuisine and modernity in 1930s Lisbon	2
What’s cooking? The normalization of meat in YouTube recipe videos consumed by South Asian British Muslims	2
Correction Notice	2
Eating out: changing Bengali middle-class practices in Calcutta in the twentieth century	2
Religion versus social relationships: how Chinese Muslims deal with Halal taboos in social eating	2
An interpretative phenomenological analysis of eating behaviors and mealtimes experiences of young people with Tourette syndrome	2
Chicha	2
From Green Revolution to Millet Revolution: understanding India’s transition through agri-food policies	2
Exploring transgender transition and food socialization	1
Navigating precarious foodscapes: discourses and everyday practices of eating chicken meat in Japan	1
The dark side of the bun: endo and exogenous class exclusions in Polish alternative food network	1
Understanding fusion Korean food: considerations of identity, creation and acceptance in Auckland, Aotearoa New Zealand	1
Vinagre	1
Media-ting Austerity Feeding: second-hand Infant Food Exchange Online in Canada	1
Ensorceled food: navigating domestic social power and control in early modern Malta	1
Street food in Greece through the eyes of foreign visitors	1
Charlas culinarias (culinary chats): A methodology and pedagogy expanding a food consciousness	1
The appeal of alternative diets – stories of carbohydrate-conscious eaters regarding motives, credibility of dietary advice and the authority of experiences	1
Gastroimaginaries: a framework for conceptualizing narratives of food and place in the American South	1
Valorization of food products in a knowledge-based economy: analysis of the PDO “Sierra Mágina” olive oil cooperatives	1
Making of Vietnamese food in Seoul: forms of capital and the intra-diversity in framing taste and menu	1
Access, dignity, and choice: social supermarkets and the end of the food bank model in the UK?	1
System-practice entanglements and the harms of Ultra-Processed Foods	1
Immigrant foodways in Jersey City, NJ	1
Creative tea tourism in Asian tea villages	1
Eating, sharing, and mutuality of being among the mentawai on Siberut Island, Indonesia	1
The food voice: before, during and after	1
Co-opting domesticity: apartheid, South African Jewish women, and community cookbooks	1
Correction:	1
From diversity to uniformity: comparing nutritional transition of food consumption in four regions in Senegal	1
The beverage voice: brief annotated bibliography	1
Duck & diaspora: eating dialectically in a settler-colonial food system	1
The career of Chef Zarela Martinez and a changing Mexican foodscape in New York City, 1981–2011	1
«Food and I» – experimenting with citizen science by using oral history in food studies	1
Feeding activism in Russia: the transgressive politics of the church potluck	1
Emotions toward “industrial” versus “sustainable” foods: when fascination, fear or anger reveal different cultural ideologies and desired futures	1
Syracuse ASFS Annual Conference Presidential Address (2024)	1
Navigating discipline and indulgence: the performance of contradiction on Instagram food posts in the Philippines	1
Routledge handbook of sustainable and regenerative food systems	1
Special issue introduction: culinary tourism across time and place	1
The states of taste: primary and secondary school students’ and teachers’ ideas on food ateliers from a Reggio Emilia perspective	1
Developing a recipe for success: commentary on Seaman et al. (2021) “Eating invasives: chefs as an avenue to control through consumption”	1
In search of lost time: tradition and identity in culinary narratives about old Hanoi	1
Multicultural commodification in New York City’s culinary field: resistance among Mexican Indigenous chefs	1
A surfeit of lampreys – a true story or a myth?	1
Biryani with the Golden Girls: Muslim South Asian-American women’s food voices	1
The political dimension of food in Spain. A taxonomy of civic and political actions	1
Boston ASFS conference presidential address	1
The social and symbolic meanings of recipes in negotiating East German identity	1
Editor’s note	1
Smart food: novel foods, food security, and the Smart Nation in Singapore	1
The magic is in the mix: a uses and gratifications approach to the cross-media use of food-related media content	1
Manuscript cookbooks on the move: social functions, heritage management and women’s narratives in the Czech-Bavarian Borderland	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
Oishii: The history of sushi	1
Foodways and culinary identity in Iranian-American memoirs	1
From Gruyères to Gatchina: the meaning of cheese in Tsarist Russia	1
Culinary citizenship and food pedagogies among diners in multiethnic Ho Chi Minh City, Vietnam	1
Culinary sustainability as a resilience practice for Syrian refugees amidst urban precarity in Istanbul	0
Transforming South Africa’s unjust food system: an argument for decolonization	0
Street food in Brazil: food styles in the daily life of a Brazilian city	0
Black smoke: African Americans and the United States of barbecue Black smoke: African Americans and the United States of barbecue , by Adrian Miller, Chapel Hill, Univer	0
Cidra	0
The representation of cultural identity in Melaka Portuguese cookbooks	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
Food and identity in Carlo Collodi’s Il viaggio per l’Italia di Giannettino	0
Precarious foodscapes: life, caring, digitization, and labor in the face of deepening food crises	0

The narratives of geographical indications as commons: a study on Catalan and Swedish cases	0
Making tea, making ethnic minority women: Women’s labor, ethnicized femininity, and the Pu’er tea business in contemporary China	0
Sovereign at heart: photovoice, food mapping and giving back in Alberni-Clayoquot	0
The art of being governed: the implementation of Covid-19 policies in Swedish on-license alcohol service	0
In a pickle: the pedagogical potentiality of fermentation	0
“People don’t feel good if they can’t feed you:” the role of commensality and kinship making in plant-based dietary transformations from the perspective of vegans	0
Dancing in the dark: how food governance can support resilience in Portland, Oregon	0
Conversations with food	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
Materiality and the politics of seeds in the global expansion of quinoa	0
Through a vegan studies lens: textual ethics and lived activism	0
Climate diaspora and future food cultures in Snowpiercer (2013) and The Road (2009)	0
Food and meals among homeless migrant families in Sweden – including photo documentation by their children	0
Three feet under: hāngī and the contemporary adaptation of indigenous culinary techniques	0
Migrations and culinary culture interaction: the example of Turkish restaurants in Germany	0
To feed a town —the operation of the Maribor food market, 1910–2020	0
Perish the thought: fermentation and rot in the medieval imagination	0
Vegan labor: the intensification of family foodwork at the intersection of dietary and gender norms	0
Religious food pantry culture: effects on nutrition policies and practices	0
Feeding grandchildren: competing priorities and blurred relational boundaries	0
Fusion subsistence: the diverse foodscape of the Aleutians	0
Editor’s Note 26(4)	0
Bringing teachers to the table: the need to teach food in teacher education	0
The food voice: memory, metaphor & identity	0
Skipping meals on campus: college student food insecurity and urban mobility	0
Urban gardening in Ho Chi Minh City: class, food safety concerns, and the crisis of confidence in farming	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
From ritual loss of life to loss of living rituals: on judicialization of slaughter and denial of animal death	0
“The little I receive is not enough’’ : A qualitative study of food insecurity in the South Bronx	0
Mater familias: Counter-narratives of sexism and heteronormativity in the Italian food culture	0
Food practices as informing religious identity and connections in Oguta, Southeastern Nigeria	0
Precarious digital mothering: creativity, entrepreneurship and hidden labor within digital foodscapes	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
Between fusion and ceremonialization. An exploration of Latin American and Caribbean migrants’ foodways in cosmopolitan Almere, The Netherlands	0
Editorial	0
Food hospitality and the negotiation of subjectivities through meals in the context of migration: case studies from Belgium	0
Healthy communication strategy: social media and food literacy in Nigeria	0
Localization of the corporate food regime and the food sovereignty movement: taiwan’s food sovereignty movement under “third regionalism”	0
Creative newcomers and local food culture: revitalization, sustainability, and place-making between rural and urban	0
Faith and food in rural Malawi: an investigation into the sociocultural determinants of household food security	0
The alembic and the coffeepot. The brandy house in 18th century Italy	0
Eating with children: a practice theoretical study of foodwork in transitioning to parenthood	0
Serving hot cakes and hashtags: how two popular resort towns entice LGBTQ+ tourists with food and drink on social media	0
Acquired tastes: stories about the origins of modern food	0
Promoting social sustainability and transforming foodways through alternative food spaces: a case study of Beijing farmers’ market	0
Community, domestic labor, technology, and commercial food: what an early 20th-century recipe box can tell us	0
Farming inside invisible worlds: modernist agriculture and its consequences Farming inside invisible worlds: modernist agriculture and its consequences , by Hugh Campbel	0
The unruly possibilities of fermentive economies: preserving food diversity and sovereignty in contemporary Bulgaria	0
Food matters and materialities: critical understandings of food cultures	0
Kraut	0
Minding your manners in the Gilded Age	0
‘I am what feeds me’: food as subversive voice in Padma Lakshmi’s love, loss and what we ate (2016)	0
Foodism in Ireland: feeding foodie philosophy or showing a shift in contemporary food culture?	0
“For us women, flavor is king”: Gender, saf sap and flavor work in urban Senegal	0
Food pharmacies and food addiction: shifting food-drug interpretations in allopathic medicine, psychology, and psychiatry	0
Dining in the digital realm: understanding the spatial-temporal experience of wanghong restaurant and food	0
The role of public catering in Budapest (Hungary)	0
How do trendy diets emerge? An exploratory social media study on the low-carbohydrate diet in Finland	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
Coming full circle: a critical review of the historical changes in governance, nutrition and food security of Labrador Inuit between 1500 and 2005	0
From culinary modernism to culinary cosmopolitanism: the changing topography of Beijing’s transnational foodscape	0
Designing food packaging to present healthy and ethical diets to the New Chinese middle classes	0
Bread alarm in Brussels, 1840. Understanding and theorizing the development of food scares	0
My “kind” of food: how ethnic food categories were changed in Local mainstream media from the case study of Boston Magazine	0
(Dis)claiming identity: Gordon Ramsay’s use of humor to manage public persona	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
Time to treat the climate and nature crisis as one indivisible global health emergency	0
Looking beyond the digital veil: an investigation of the (de)commodification of three “Vietnamese spices”	0
Constructing the gendered body in prison cookbooks	0
Editor’s note	0
Cultural flavors: embracing food studies in second language content courses	0
The chef goes to the slaughterhouse: animal pain and ethical pleasure in Southern cookbooks	0
Cultural sustainability: a hidden curriculum in Swedish home economics?	0
Food resignification practices among refugees at the margins of Rome	0
Meat in black and white	0
Food insecurity stigma, neoliberalization, and college students in California’s Inland Empire	0
“Millet” as a postcolonial-masculinist sign of difference: tracing the effects of ontological-epistemic erasure on a food grain	0
“A Whole New World of Possibilities”: Koji Uses and Ambiguities on the Global Marketplace	0
ASFS BIPOC scholar statements	0
Like a Moth to a candle-lit dinner: food and storytelling	0
A brief genealogy of the Thrifty Food Plan	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
Intersections between rural studies and food justice in the U.S.: some implications for today and the future	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
Eating religiously: food and faith in the 21stcentury	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
Time and microbes, tides and bodies: on fermentation as artistic practice and culinary cruising	0
“Feed them, protect them, give them what they want”: exploring food as an occupational stress in Canadian federal penitentiaries	0
Searching for the “politics of the possible” in flexitarianism	0
Why food matters Why food matters , by Paul Freedman, New Haven, Yale University Press, 2021, 206 pp., ISBN 9780300253771	0
Urban food cultures. Towards an integrated approach of the urban food system	0
Toward a critical geopolitics of tea culture across China and Taiwan	0
The political work of food delivery: consumer co-operative systems and women’s labor in “relationless” Japan	0
Re-exploring the rural/urban dichotomy: farm shops in urban settings	0