Of community and kołduny: Food, identity, inclusion, and exclusion among Polish Tatars

2024-7-2

Dinner under the camel thorn trees: The safari tourist’s travel back in time

2024-7-1

A taste of freedom: in-cell group cooking and culinary redemption in an Israeli prison

2024-6-20

North-Atlantic gastrotourism on the move: constructing the Faroe Islands as a food destination

2024-6-19

The Chile is my uncle: Spicy kinship between humans and more-than-humans in the Sikkimese Himalayas

2024-4-2

Hunting, foraging and the pursuit of animal ontologies

2024-3-27

Eating alone or together: Exploring university students’ eating patterns before and during the COVID-19 pandemic

2024-3-26

The entrenchment of food habits in everyday life: a qualitative investigation of the links between food and other practices

2024-3-22

Slow Food: The Economy and Politics of a Global Movement <b>Slow Food: The Economy and Politics of a Global Movement</b> , by ValeriaSiniscalchi, London: Bloomsbury Academic, 2023, Illustrations, 256 pp., ISBN: 9781474282444 (paper).

2024-3-12

Eating While Black: Food Shaming and Race in America <b>Eating While Black: Food Shaming and Race in America</b> , by Psyche Williams-Forson, Chapel Hill: University of North Carolina Press, 2022, 264 pages.

2024-2-25

“You were born into this world an intuitive eater”: Healthism and self-transformative practices on social media

2024-1-2

Exploring the senses of taste with young children: Multisensory discoveries of food

2024-1-2

The global rise of “sustainable sushi” practices: Restaurant responses and challenges

2023-12-26

Frozen meat and fish, imperialism, and France in the era of World War One

2023-12-25

Time to treat the climate and nature crisis as one indivisible global health emergency

2023-11-2

“Missing ingredients: Digital commensality and its challenges in fostering psychological well-being”

2023-10-2

The family dinner in a period of culinary transformations: A case study from Israel

2023-9-28

Vegetarianism without vegetarians: Caste ideology and the politics of food in India

2023-9-28

Immigrant entrepreneurs’ culinary, symbolic, and commercial hybridization of Brazilian food in France

2023-9-25

The cookbook as a responsive form

2023-7-3

Country cooking: Cookbooks and Counterculture in the 1970s

2023-7-3

<i>White Trash Cooking</i>: ‘exploding’ the cookbook

2023-7-3

Creating community, one byte at a time: Digital community cookbooks during the COVID-19 pandemic

2023-6-23

“Accompanying the series”: Early British television cookbooks 1946-1976

2023-6-22

‘Squeezing’ commercial traditional food production space, a case study of local Javanese traditional fish curing

2023-4-3

Challenges of translating food in multiparallel corpus: Beverages and mealtimes in Balzac’s human comedy (<i>La Comédie Humaine</i>)

2023-4-3

Tourists, locals and urban revitalization through street food in Warsaw

2023-4-3

Between the Balkans and Central Europe: Celebrity chefs, national culinary identity and the post-socialist elite in Slovenia

2023-4-3

The Story of Food in the Human Past: How What We Ate Made Us Who We Are <b>The Story of Food in the Human Past: How What We Ate Made Us Who We Are</b> , by Robyn E. Cutright, Tuscaloosa: University of Alabama Press, 2021, 282 pp., ISBN: 978-0-8173- 5985-0 (paper).

2023-3-21

Exploring everyday food provisioning: the teleoaffectivity of meal sharing

2023-1-2

“Humans bring food to their mouths, animals bring their mouths to food”—The morality politics of school-lunch sporks in 1970s Japan

2023-1-2

“I don’t remember any of us … having diabetes or cancer”: How historical oppression undermines Indigenous foodways, health, and wellness

2023-1-2

“Because I saw my mother cooking”: the sociocultural process of learning and teaching domestic culinary skills of the Western Brazilian Amazonian women

2022-10-2

Modern science, moral mothers, and mythical nature: a multimodal analysis of cod liver oil marketing in Sweden, 1920–1930

2022-9-21

The refrigerator as a problem and solution: Food storage practices as part of sustainable food culture

2022-9-19

Food festival experiences from visitors’ perspectives: intellectual, sensory, and social dimensions

2022-9-18

Emily Contois, Diners Dudes &amp; Diet: How Gender and Power Collide in Food Media and Culture (University of North Carolina Press, 2020)

2022-7-3

Ordinary overflow: Food waste and the ethics of the refrigerator

2022-6-27

Size, color, and freshness: Standards and heritage of native potatoes in Peru

2022-6-27

Cooking and feminism through Argentine literature

2022-6-24

“Mommy-see, mommy-do”: perceptions of intergenerational “obesity” transmission among lower-income, higher-weight, rural midwestern American women

2022-6-24

Carceral nutrition: Prison food and the biopolitics of dietary knowledge in the neoliberal prison

2022-2-8

Carceral geographies of pesticides and poultry

2022-2-6

Abolitionist food justice: Theories of change rooted in place- and life-making

2022-2-3

Divide and cultivate: The role of prisons and Indian reservations in U.S. agricultural imperialism

2022-2-2

Recipes for resistance and abolition: crafting a culinary discourse while incarcerated

2022-1-30

Food and carcerality: From confinement to abolition

2022-1-27

Hunger strikes and differential consciousness: Impure contestation, hunger, and the building of symbolic futures

2022-1-27

Technologies and dietary change: the pharmaceutical nexus and the marketing of anti-aging functional food in a Chinese society

2021-10-2

What is enough on a plate? Professionals’ practices of providing an “adequate portion” in the food service sector

2021-10-2