Food Culture & Society
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Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Between salubridade and saudade. Food habits of Brazilians living in Italy

2022 ◽  
pp. 1-20
Author(s):  
Tiziana Banini ◽  
Katia Cilene Tabai
Keyword(s):  
Food Habits

Making hamburgers healthy: plant-based meat and the rhetorical (re)constructions of food through science

2022 ◽  
pp. 1-16
Author(s):  
Jessica Mudry ◽  
Ryan J. Phillips
Keyword(s):  
Healthy Plant

Looking beyond the digital veil: an investigation of the (de)commodification of three “Vietnamese spices”

2021 ◽  
pp. 1-20
Author(s):  
Sarah Turner ◽  
Celia Zuberec ◽  
Michelle Kee

From Gruyères to Gatchina: the meaning of cheese in Tsarist Russia

2021 ◽  
pp. 1-18
Author(s):  
Alison K. Smith

Not even a grain of rice: buying food on credit in the Dominican Republic

2021 ◽  
pp. 1-2
Author(s):  
Sophie D’Anieri
Keyword(s):  
Dominican Republic

Soothing the taste buds and the soul? An exploratory analysis of consumption of comfort foods in international travel

2021 ◽  
pp. 1-22
Author(s):  
Janet Chang ◽  
Alastair M. Morrison ◽  
Sharon Chen ◽  
Sean Hsin-Hung Lin
Keyword(s):  
International Travel ◽  
Taste Buds ◽  
Exploratory Analysis

Vegan restaurants in Israel: health, environmentalism and mainstreaming

2021 ◽  
pp. 1-18
Author(s):  
Liora Gvion

Epistenology: wine as experience

2021 ◽  
pp. 1-2
Author(s):  
Elizabeth Schiffler
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