OOIR: Observatory of International Research

Papers

(The TQCC of Food Culture & Society is 2. 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 2021-08-01 to 2025-08-01.)

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
Constructing Global Tastes: A Comparison of Two Cultural Intermediaries in the Field of High-End Cuisine	13
Vegan restaurants in Israel: health, environmentalism and mainstreaming	12
On the qualia of sensory food heritage in Singapore	11
A new hunger: food shortages and satires of the state in Cuban and Egyptian cultural production	11
Beef or Beet Wellington? Chefs, meat reduction, and hindering and supportive forms of craftsmanship	9
Megan Williams ASFS BIPOC Fellow Project Statement	9
The meatpacking industry’s corporate exceptionalism: racialized logics of food chain worker disposability during the COVID-19 crisis	9
Feeding on fancies with recipe books during the period of China’s great famine (1958–1961)	8
An esthetic theory of the subversive sublime of Ital cuisine	8
Overcoming the reproduction of the value(s) system in wine: insights from Southern Arizona	8
Allowing the transformation of our food to transform us: the benefits of a mindful fermentation practice	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	7
Making hamburgers healthy: plant-based meat and the rhetorical (re)constructions of food through science	7
No tuozaafi no food among the Dagaaba of Ghana: understanding the cultural aspects of the uses of food	7
The diasporic meatscapes of the Tamil community in Toronto: how immigrants reconfigure food environments and infrastructures to secure a taste of home	7
Food solidarities for and with migrants: mobilizations under pressure in public spaces in the Bordeaux area	7
Food–gender relationship on the backdrop of war: the gendered practices of cooking, sharing and belonging through food	7
“When cheifest Rebell feede”: food, fosterage and fear in early modern Ireland	7
Delivering meanings: the “appification” of formal restaurants in Brazil amid the coronavirus pandemic	6
Beyond the recipe: reshaping women’s social status through Meiji domestic cookbooks	6
Food insecurity during COVID-19: a place-based understanding of Fresno, California	6
A dollop of sadza and a bag of mealie meal: food in Tsitsi Dangarembga’s Tambudzai trilogy	6
Food policy and practice in early childhood education and care: children, practitioners, and parents in an English nursery	5

Striving for a holistic approach: exploring food education through Finnish youth centers	5
Making kin with more-than-human heritage: entangled care ethics in sourdough breadmaking	5
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	5
Producing rice, eating tradition? A multiscalar ricescape in Hong Kong	5
Vegan veterinary professionals’ experiences of commensality in small animal veterinary practice in England	5
This is not a sacrifice: interpretations of the Madagh among Armenians	4
Pickles	4
Consumerism and gendering in food culture: a study of urban Kerala	4
What’s in my mince? Reader responses to news coverage about novel plant-based protein foods	4
Peeling back the artichoke leaves: symbolism and origin stories in Jewish-Roman Cuisine	4
Editor’s note	4
Queer food futures: recommendations for inclusive support systems for LGBTQ+ communities affected by food insecurity	4
The significance of food: meanings and values attached to food by male prisoners in a Norwegian low-security prison	4
A blessing or a curse? Culinary discourses on convenience food in Ireland during the 1960s and 1970s	4
Editor’s note	3
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	3
Ten centuries of Chinese food writing: what do we do with all these recipes?	3
Useful but overused? The “plate model” as a food educational tool in home economics	3
Memories, relationships and identity: food-related narratives and memory among Japanese descendants in Broome, Western Australia	3
Key aspects of food-related activities for developing a conceptual framework of food pedagogies - Perspectives from community food leaders in Australia	3
Eating in Chicagolandia ! Sensitive experiences and food sociabilities of Mexican migrants in public and commercial places	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
Episodes of cannibalism between Christians and Muslims from the eleventh to the thirteenth century. Cases of dehumanization and hyper-humanization	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
“A Ramadan in Lisbon”: methodological approaches and ethnographic impressions from the making of a documentary film	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
“Here I can like watermelon”: culinary redemption among the African Hebrew Israelites	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
The cultural politics of food, taste, and identity: a global perspective	3
Eating traditional food: politics, identity and practices Eating traditional food: politics, identity and practices , edited by Brigitte Sebastia, Routledge Studies in F	3
What is the ‘alternative’? Insights from Istanbul’s food networks	3
Reel cooking: how Instagram reimagines recipe narratives	3
Encountering tartiflette: Reblochon cheese, winter sports, and the invention of tradition	3
Gaztronomy : cuisine and modernity in 1930s Lisbon	3
When rock tea meets ANT: an experimental reading	3
Cooking up controversies: critiques of food aid recipients and Peru’s Comedores Populares	2
From Green Revolution to Millet Revolution: understanding India’s transition through agri-food policies	2
Researching wild meat consumption in contemporary Nanxiong, South China: a social practice approach	2
Whiteness and settler colonial logics in the Pacific Northwest hops and craft beer industries	2
On Food Apparatuses. Orthorexia and digital technologies in Central Italy	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
Feeding a tourism boom: changing food practices and systems of provision in Hoi An, Vietnam	2
Correction Notice	2
‘Double-boiled soup for my kids?’: love labour and care ethics in Chinese mothers’ foodcare	2
“Healthy” food configurations: critical analysis of power relations in context	2
Food, national identity and tourism in Greenland	2

Purity and pollution: faith vegans’ categorizations of plant-based foods as pure and animal-derived foods as polluting	2
Tasting a new culture: adjustment to a foreign culture through traditional local cuisine	2
Working the rational and the mystical into “superfoods”: a Benjaminian approach	2
Religion versus social relationships: how Chinese Muslims deal with Halal taboos in social eating	2
Editorial	2
Evolving antinomies of culinary practice: Britain 1968-2016	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
Food as care and friction in late life: marginalization of Muslim immigrant families in the Danish welfare state	2
Negotiating authenticity: Berlin’s Japanese food producers and the vegan/vegetarian consumer	2
High-school students’ demonstration of systems thinking in the context of sustainable food systems	2
Rolling out filo and the past: an ethnographic encounter with cooking, memory and identity in rural Greece	2
An interpretative phenomenological analysis of eating behaviors and mealtimes experiences of young people with Tourette syndrome	2
Chicha	2
Professor Frankel’s fake flesh: a history of “synthetic meat” (1949–1953)	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
Editor’s note	2
Editor’s Introduction	2
Is a vegetable garden essential? Toronto gardens as culinary infrastructure	2
What’s cooking? The normalization of meat in YouTube recipe videos consumed by South Asian British Muslims	2
Eating out: changing Bengali middle-class practices in Calcutta in the twentieth century	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
Digital food TV: the cultural place of food in a digital era	2