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 2021-06-01 to 2025-06-01.)

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.	20
Constructing Global Tastes: A Comparison of Two Cultural Intermediaries in the Field of High-End Cuisine	16
Vegan restaurants in Israel: health, environmentalism and mainstreaming	15
On the qualia of sensory food heritage in Singapore	12
A new hunger: food shortages and satires of the state in Cuban and Egyptian cultural production	11
Megan Williams ASFS BIPOC Fellow Project Statement	11
Beef or Beet Wellington? Chefs, meat reduction, and hindering and supportive forms of craftsmanship	9
Problematizing “ethical eating”: the role of policy in an ethical food system	9
Allowing the transformation of our food to transform us: the benefits of a mindful fermentation practice	8
On the epistemological limits of “real food” discourse	8
The meatpacking industry’s corporate exceptionalism: racialized logics of food chain worker disposability during the COVID-19 crisis	8
Overcoming the reproduction of the value(s) system in wine: insights from Southern Arizona	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
Romantic Narratives on Nature and Environment in Meat-Focused Food Documentaries	7
Food–gender relationship on the backdrop of war: the gendered practices of cooking, sharing and belonging through food	7
An esthetic theory of the subversive sublime of Ital cuisine	7
No tuozaafi no food among the Dagaaba of Ghana: understanding the cultural aspects of the uses of food	7
Feeding on fancies with recipe books during the period of China’s great famine (1958–1961)	7
Shifting food facts: dietary discourse in a post-truth culture	7
Taste and place of Nanxiong cuisine in South China: a regional analytical framework	6
Local food development in the Moose Cree First Nation: taking steps to build local food sustainability	6
Food solidarities for and with migrants: mobilizations under pressure in public spaces in the Bordeaux area	6
“When cheifest Rebell feede”: food, fosterage and fear in early modern Ireland	5
Vegan veterinary professionals’ experiences of commensality in small animal veterinary practice in England	5

Making hamburgers healthy: plant-based meat and the rhetorical (re)constructions of food through science	5
Delivering meanings: the “appification” of formal restaurants in Brazil amid the coronavirus pandemic	5
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
Food insecurity during COVID-19: a place-based understanding of Fresno, California	5
Making kin with more-than-human heritage: entangled care ethics in sourdough breadmaking	5
Urban food environments and cultural adequacy: the (dis)assemblage of urban halal food environments in Muslim minority contexts	5
The joy of foodwork: allergies, gendered foodwork and emotion work in parenting advice, 1991–2020	4
What’s in my mince? Reader responses to news coverage about novel plant-based protein foods	4
Pickles	4
Beyond the recipe: reshaping women’s social status through Meiji domestic cookbooks	4
Producing rice, eating tradition? A multiscalar ricescape in Hong Kong	4
“We are Coca-Cola and so much more”: political economic analysis of non-carbonated SSB Coke brands	4
Queer food futures: recommendations for inclusive support systems for LGBTQ+ communities affected by food insecurity	4
A dollop of sadza and a bag of mealie meal: food in Tsitsi Dangarembga’s Tambudzai trilogy	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
This is not a sacrifice: interpretations of the Madagh among Armenians	4
Can a Farm-to-Table restaurant bring about change in the food system?: A case study of Chez Panisse	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
What is the ‘alternative’? Insights from Istanbul’s food networks	3
Encountering tartiflette: Reblochon cheese, winter sports, and the invention of tradition	3
Consumerism and gendering in food culture: a study of urban Kerala	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
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
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
A blessing or a curse? Culinary discourses on convenience food in Ireland during the 1960s and 1970s	3
Useful but overused? The “plate model” as a food educational tool in home economics	3
Ten centuries of Chinese food writing: what do we do with all these recipes?	3
“Here I can like watermelon”: culinary redemption among the African Hebrew Israelites	3
Eating in Chicagolandia ! Sensitive experiences and food sociabilities of Mexican migrants in public and commercial places	3
“A Ramadan in Lisbon”: methodological approaches and ethnographic impressions from the making of a documentary film	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
Memories, relationships and identity: food-related narratives and memory among Japanese descendants in Broome, Western Australia	3
When rock tea meets ANT: an experimental reading	2
Researching wild meat consumption in contemporary Nanxiong, South China: a social practice approach	2
On Food Apparatuses. Orthorexia and digital technologies in Central Italy	2
Purity and pollution: faith vegans’ categorizations of plant-based foods as pure and animal-derived foods as polluting	2
Religion versus social relationships: how Chinese Muslims deal with Halal taboos in social eating	2
Is a vegetable garden essential? Toronto gardens as culinary infrastructure	2
Correction Notice	2
Whiteness and settler colonial logics in the Pacific Northwest hops and craft beer industries	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
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
It’s not just meat, mate! The importance of gender differences in meat consumption	2
Amber waves: the extraordinary biography of wheat, from wild grass to world megacrop	2
Food, national identity and tourism in Greenland	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
Editorial	2
Editor’s note	2
What’s cooking? The normalization of meat in YouTube recipe videos consumed by South Asian British Muslims	2
Feeding a tourism boom: changing food practices and systems of provision in Hoi An, Vietnam	2
Gaztronomy : cuisine and modernity in 1930s Lisbon	2
Editor’s Introduction	2
Food as care and friction in late life: marginalization of Muslim immigrant families in the Danish welfare state	2
Colonization by kale: marginalization, sovereignty, and experiential learning in critical food systems education	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
Evolving antinomies of culinary practice: Britain 1968-2016	2
‘Double-boiled soup for my kids?’: love labour and care ethics in Chinese mothers’ foodcare	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
“Healthy” food configurations: critical analysis of power relations in context	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
Negotiating authenticity: Berlin’s Japanese food producers and the vegan/vegetarian consumer	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
Episodes of cannibalism between Christians and Muslims from the eleventh to the thirteenth century. Cases of dehumanization and hyper-humanization	2
Editor’s note	2
Culinary tourism and contradictions of cultural sustainability: industrial agriculture food products as tradition in the American Midwest	2
Digital food TV: the cultural place of food in a digital era	2