OOIR: Observatory of International Research

Papers

(The TQCC of Food Culture & Society is 1. 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 2021-04-01 to 2025-04-01.)

Article	Citations
Review—Cookery: food rhetorics and social production	32
«Food and I» – experimenting with citizen science by using oral history in food studies	27
Chocolate: how a new world commodity conquered Spanish literature Chocolate: how a new world commodity conquered Spanish literature , by Erin Alice Cowling, Toronto, Uni	17
Everyday Food Practices: Commercialisation and Consumption in the Periphery of the Global North Everyday Food Practices: Commercialisation and Consumption in the Periphery of the Global	15
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	14
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.	13
‘If there is right food, there is no need for medicine:’ millets, modernity and meaning in Karnataka, India	11
Gridiron gourmet: gender and food at the football tailgate	10
In search of umami: product rebranding and the global circulation of the fifth taste	9
Urban foodways and social sustainability: neighborhood restaurants as social infrastructure	8
Migrations and culinary culture interaction: the example of Turkish restaurants in Germany	8
Charlas culinarias (culinary chats): A methodology and pedagogy expanding a food consciousness	7
“It’s beginning to look a lot like Christmas”: exploring the sensescapes of food experiences in Tivoli	7
Farming inside invisible worlds: modernist agriculture and its consequences Farming inside invisible worlds: modernist agriculture and its consequences , by Hugh Campbel	6
Research Statement of Tara Maudrie	6
The cultural politics of food, taste, and identity: a global perspective	6
Duck & diaspora: eating dialectically in a settler-colonial food system	6
“It is pure criollo maize”: seeds, chemicals, and crop classifications in San Miguel del Valle, Oaxaca, Mexico	6
More-than-human assemblages and the politics of (Food) conviviality: cooking, eating, and living together in Germany	5
A new hunger: food shortages and satires of the state in Cuban and Egyptian cultural production	5
Eating traditional food: politics, identity and practices Eating traditional food: politics, identity and practices , edited by Brigitte Sebastia, Routledge Studies in F	5
Editor’s note	5
Updating ‘stockpiling as resilience’ in the context of the cost-of-living crisis: tracking changes in resilience strategies in the U.K	5
Sustainable eating in the “new normal” Italy: ecological food habitus between biospheric values and de-globalizing gastronationalism	5
Editor’s note	4

Constructing Global Tastes: A Comparison of Two Cultural Intermediaries in the Field of High-End Cuisine	4
“I don’t think that’s like a healthy way to be healthy”: navigating restriction, health, meat, and morality in undergraduate food talk	4
The social and symbolic meanings of recipes in negotiating East German identity	4
Beyond bully beef: soldiers, food and transcultural interactions in World War I	4
Dancing in the dark: how food governance can support resilience in Portland, Oregon	4
Climate diaspora and future food cultures in Snowpiercer (2013) and The Road (2009)	4
Editorial	4
Taste, market, and social sustainability: multi-scalar foodscapes in Southwest China	4
Avoidances and transgressions: agency, religiosity, and moralism in food and politics	4
“A Whole New World of Possibilities”: Koji Uses and Ambiguities on the Global Marketplace	4
Vegan restaurants in Israel: health, environmentalism and mainstreaming	4
Lunchbox shaming: recollections of school lunchtime by young Canadians of Asian descent	3
“Here I can like watermelon”: culinary redemption among the African Hebrew Israelites	3
Eating with children: a practice theoretical study of foodwork in transitioning to parenthood	3
“How authentic is your curry”? performing curry and diasporic identity in Naben Ruthnum’s Curry: Eating, Reading, and Race	3
Editor’s note	3
Eating in Chicagolandia ! Sensitive experiences and food sociabilities of Mexican migrants in public and commercial places	3
Making locals through local agriculture: citizenship and urban gardens in Rock Island, Illinois, 1913-2018	3
Meat in black and white	3
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	3
Tracing Terroir(s): the role of maps, guidebooks, and regional products in constructing the French gastronomic imaginary	3
Memories, relationships and identity: food-related narratives and memory among Japanese descendants in Broome, Western Australia	3
Is it the cow that sells the steak, or the sizzle? Using animal images to sell meat in mid-nineteenth-century Belgium	3
Follow the ‘Ting: sorghum in South Africa	3
The contested politics of food banking in the United States	3
Colonization by kale: marginalization, sovereignty, and experiential learning in critical food systems education	3
Updated food voice annotated bibliography- Hayley Figueroa	2
From diversity to uniformity: comparing nutritional transition of food consumption in four regions in Senegal	2
Beef or Beet Wellington? Chefs, meat reduction, and hindering and supportive forms of craftsmanship	2
Amber waves: the extraordinary biography of wheat, from wild grass to world megacrop	2
The trouble with snack time: children’s food and the politics of parenting	2
Megan Williams ASFS BIPOC Fellow Project Statement	2
Standing out and fitting in: Korean coffee entrepreneurs’ strategies for survival	2
Editor’s note	2
Time to treat the climate and nature crisis as one indivisible global health emergency	2
Crisis caring: chef foundations, branding, and responsibility in foodscapes	2
The food-gender-cities nexus: a research agenda	2
Culinary tourism and contradictions of cultural sustainability: industrial agriculture food products as tradition in the American Midwest	2
The food voice: memory, metaphor & identity	2
When rock tea meets ANT: an experimental reading	2
From Gruyères to Gatchina: the meaning of cheese in Tsarist Russia	2
Abalone: the remarkable history and uncertain future of California’s iconic shellfish	2
The meatpacking industry’s corporate exceptionalism: racialized logics of food chain worker disposability during the COVID-19 crisis	2
The art of being governed: the implementation of Covid-19 policies in Swedish on-license alcohol service	2
Bread alarm in Brussels, 1840. Understanding and theorizing the development of food scares	2
Epistenology: wine as experience Epistenology: wine as experience , by Nicola Perullo, New York, Columbia University Press: Arts and Traditions of the Table: Perspective	2
Insatiable appetite: food as cultural signifier in the Middle East and Beyond	2
Eating, sharing, and mutuality of being among the mentawai on Siberut Island, Indonesia	2
Exploring transgender transition and food socialization	2
Food and identity in Carlo Collodi’s Il viaggio per l’Italia di Giannettino	2

Food and war, war and food: how to listen to food voice in war memoirs	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
Teaching labor in food studies: challenging consumer-based approaches to social change through student research community partnerships	2
Bodies of revolt: consuming and serving in Anne Moody’sComing of Age in Mississippi	2
Food, national identity and tourism in Greenland	2
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	2
“Online learning and Community-Engaged Pedagogy during a global health crisis: teaching food studies & COVID-19”	2
“ An incredible voyage through Portugal” – the promotion of rural provenance foods by urban specialty shops	2
The dark side of the bun: endo and exogenous class exclusions in Polish alternative food network	2
The local contexts of meat consumption: analyzing meatification in Nigeria	2
Making tea, making ethnic minority women: Women’s labor, ethnicized femininity, and the Pu’er tea business in contemporary China	2
Egypt’s beer: Stella, identity, and the modern state	1
Localization of the corporate food regime and the food sovereignty movement: taiwan’s food sovereignty movement under “third regionalism”	1
From culinary modernism to culinary cosmopolitanism: the changing topography of Beijing’s transnational foodscape	1
Social varieties of eating out: evidence from Santiago and Paris	1
Negotiating authenticity: Berlin’s Japanese food producers and the vegan/vegetarian consumer	1
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.	1
The alembic and the coffeepot. The brandy house in 18th century Italy	1
The chef goes to the slaughterhouse: animal pain and ethical pleasure in Southern cookbooks	1
Raw veganism: the philosophy of the human diet	1
The states of taste: primary and secondary school students’ and teachers’ ideas on food ateliers from a Reggio Emilia perspective	1
A Rainbow Palate: how chemical dyes changed the West’s Relationship with Food A Rainbow Palate: how chemical dyes changed the West’s Relationship with Food , by Carolyn	1
Episodes of cannibalism between Christians and Muslims from the eleventh to the thirteenth century. Cases of dehumanization and hyper-humanization	1
Culinary sustainability as a resilience practice for Syrian refugees amidst urban precarity in Istanbul	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
Fields of gold: financing the global land rush	1
On the epistemological limits of “real food” discourse	1
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	1
Why food matters Why food matters , by Paul Freedman, New Haven, Yale University Press, 2021, 206 pp., ISBN 9780300253771	1
Food networks in migrant families: mixed methods to analyze the relationship of ingredients and food consumption strategies in Argentina	1
Transforming South Africa’s unjust food system: an argument for decolonization	1
The political work of food delivery: consumer co-operative systems and women’s labor in “relationless” Japan	1
Relational proximity: The search for local food in China	1
Religious food pantry culture: effects on nutrition policies and practices	1
It’s not just meat, mate! The importance of gender differences in meat consumption	1
A surfeit of lampreys – a true story or a myth?	1
Ice, Food Matters, Structures: An Edited Interview with Dr Hi’ilei Hobart and Dr Emily Yates-Doerr	1
Creative newcomers and local food culture: revitalization, sustainability, and place-making between rural and urban	1
Eating out: changing Bengali middle-class practices in Calcutta in the twentieth century	1
From slow food festival to fine dining table: politicized foodscape, gastronomy, and social sustainability in eastern Taiwan	1
Three feet under: hāngī and the contemporary adaptation of indigenous culinary techniques	1
Gaztronomy : cuisine and modernity in 1930s Lisbon	1
Navigating discipline and indulgence: the performance of contradiction on Instagram food posts in the Philippines	1
Problematizing “ethical eating”: the role of policy in an ethical food system	1
Food as care and friction in late life: marginalization of Muslim immigrant families in the Danish welfare state	1
An esthetic theory of the subversive sublime of Ital cuisine	1
Evolving antinomies of culinary practice: Britain 1968-2016	1
Experiential learning and pedagogical content knowledge in a graduate food studies program	1
Immigrant foodways in Jersey City, NJ	1
Precarity on the Irish family farm: critically examining the global agro-food assemblages and structures of power that shape Irish agricultural livelihoods	1
Feeding a tourism boom: changing food practices and systems of provision in Hoi An, Vietnam	1
Soothing the taste buds and the soul? An exploratory analysis of consumption of comfort foods in international travel	1
Out of milk: infant food insecurity in a rich nation	1
“Food unites us… not anymore!?” Indonesian pilgrims eating kosher and halal in Jerusalem	1
Editor’s Introduction	1
Education as policy: Museums’ relationships to food governance in New York City	1
Editor’s Note 26(4)	1
Mater familias: Counter-narratives of sexism and heteronormativity in the Italian food culture	1
Fifty shades of kosher: negotiating kashrut in Palestinian food spaces in Israel	1
From ritual loss of life to loss of living rituals: on judicialization of slaughter and denial of animal death	1
Skipping meals on campus: college student food insecurity and urban mobility	1
Food resignification practices among refugees at the margins of Rome	1
Food and women in Italian literature, culture and society: eve’s sinful bite	1
The value of social eating at culturally and linguistically diverse lunch clubs: a descriptive study	1
The political dimension of food in Spain. A taxonomy of civic and political actions	1