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TitleDateReferenceAuthorsCall #ISSN
Sharing norms and adapting habits. The eating practices of children from Malian and Moroccan origins in France2019 Social science information 58 (1): 141-92
  • Evelyne Rihert
  • Natacha Calandre
H6/KF [SOCIAL-]0539-0184French summary
'Anything but heavy meal' - culinary dislikes and patterned intolerance among the young urban Finns2019 Social science information 58 (1): 193-218
  • Pekka Mustonen
  • Taru Lindblom
H6/KF [SOCIAL-]0539-0184French summary
Reading a water menu: bottled water and the cultivation of taste2019 Journal of consumer culture 19 (2): 231-51
  • Andrew Biro
H6 [JOURNAL-]1469-5405
"I want viariety!": Dietary variety as aesthetic pursuit, social signal, and nutritional vehicle in Brazil and Ethiopia2019 Human organization 78 (2): 122-32
  • Craig Hadley
  • Edward G.J. Stevenson
  • Lesley Jo Weaver
  • Yemesrach Tadess
H6/KF [APPLIED-]0018-7259
Understanding the food preferences of people of low socioeconomic status2019 Journal of consumer culture 19 (3): 316-39
  • Josée Johnston
  • Michelle Szabo
  • Shyon Baumann
H6 [JOURNAL-]1469-5405
Practices in taste maintenance. The case of Indian diaspora markets2019 Journal of consumer culture 19 (3): 398-416
  • Ruben Gowricharn
H6 [JOURNAL-]1469-5405
Monocultural and multicultural gastronationalism: national narratives in European food shows2019 European journal of cultural studies 22 (5-6): 817-34
  • Jonatan Leer
H6/KF [EUROPEAN-]1367-5494
Resourcefulness, advocacy, gratitude: three ethnic narratives in Master chef Israel2019 European journal of cultural studies 22 (5-6): 908-24
  • Liora Gvion
H6/KF [EUROPEAN-]1367-5494
Sensory labor: considering the work of taste in the food system2019 Food Culture and Society 22 (2): 142-51
  • Christy Spackman
  • Jacob Lahne
H6/KF [FOOD-]1528-9796introduction to special issue 'Sensory labor: considering the work of taste in the food system'
Tasting Ceylon tea: aesthetic judgement beyond "good taste"2019 Food Culture and Society 22 (2): 152-67
  • Alexios Tsigkas
H6/KF [FOOD-]1528-9796in special issue 'Sensory labor: considering the work of taste in the food system'
A cooperative model for tasting: Comté cheese and the jury terroir2019 Food Culture and Society 22 (2): 168-85
  • Christy Shields Argelès
H6/KF [FOOD-]1528-9796in special issue 'Sensory labor: considering the work of taste in the food system'
The taste for the particular: a logic of discernment in an age of omnivorousness2018 Journal of consumer culture 18 (1): 3-20
  • Jennifer Smith Maguire
H6 [JOURNAL-]1469-5405
Pleasure, health and sociability. Food fact and food choice through Iberian ham2018 Revista de dialectología y tradiciones populares 73 (2): 425-52
  • Encarnación Aguilar Criado
  • Mario Fernández Zarza
  • Santiago Amaya-Corchuelo
H6/KVE [REVISTA-]0034-7981English summary
The moral economy of ready-made food2018 British journal of sociology 69 (4): 1271-92
  • Kathryn Wheeler
H6/KF [BRITISH-]0007-1315
Heritage animals - why not? Anthropocentrism notwithstanding2018 Studia mythologica slavica 21: 189-215
  • Ivona Orlić
  • Suzana Marjanić
H6/KVP [STUDIA-]1408-6271in special section 'Beyond the dichotomy of nature and culture: ontologies and epistemologies'; Croatian summary
The taste of 'fresh and fragrant' as research topic: the shentigan approach encouraged by academician Li, Yih-Yuan2018 Taiwan journal of anthropology 16 (2): 123-56
  • Shuenn-Der Yu
H6/KWS [TAIWAN-]1727-1878in special issue 'In memory of academician Li, Yih-Yuan' with introduction in Chinese, 1-5; English summary
Ethnic food, exoticism and otherness in Chile. The case of the restaurant "Peumayén Ancestral Food"2018 Chungará 50 (4): 673-80
  • Isabel M. Aguilera Bornand
H6/KUL [CHUNGARA-]0716-1182English summary
Food and nutrition in the medieval Slavonic penitentials2018 Bulgarska etnologiia 44 (4): 400-20
  • Desislava Naĭdenova
H6/KVR [BULGARSKA-]1310-5213in special issue 'Food and public space'; English summary
Let's eat in the Balkans on the way to the Holy Lands2018 Bulgarska etnologiia 44 (4): 421-37
  • Ĭoanna Bencheva
H6/KVR [BULGARSKA-]1310-5213in special issue 'Food and public space'; English summary
Cheese and truffles - the food as a heritage2018 Bulgarska etnologiia 44 (4): 438-51
  • Vikhra Barova
H6/KVR [BULGARSKA-]1310-5213in special issue 'Food and public space'; English summary
The show of a refined commensality. New forms of festivity in Sofia and transformation of the usages of public space2018 Bulgarska etnologiia 44 (4): 452-67
  • Velislava Petrova
H6/KVR [BULGARSKA-]1310-5213in special issue 'Food and public space'; English summary
Eating in the city2018 Food Culture and Society 21 (1): 2-8
  • Elaine Lynn-Ee Ho
  • Kelvin E.Y. Low
H6/KF [FOOD-]1528-9796introduction to special issue 'Eating in the city'
To eat or not to eat companion dogs: symbolic value of dog meat and human-dog companionship in contemporary South Korea2018 Food Culture and Society 21 (2): 214-32
  • Julien Dugnoille
H6/KF [FOOD-]1528-9796
The weakness of sweetness: masculinity and confectionary in Japan2018 Food Culture and Society 21 (3): 280-95
  • Jon Holzman
H6/KF [FOOD-]1528-9796
Moderation, refined luxury, or extravagance? Fattened animals and ancient Roman norms and values2018 Food Culture and Society 21 (4): 505-20
  • Kim Beerden
H6/KF [FOOD-]1528-9796
"If you wan to get married, you have to collect virdura": the vanishing custom of gathering and cooking wild food plants on Vulcano, Aeolian Islands, Sicily2018 Food Culture and Society 21 (4): 539-67
  • Andrea Pieroni
  • Francesco Cucinotta
H6/KF [FOOD-]1528-9796
"Life-changing bacon": transgression as desire in contemporary American tastes2018 Food Culture and Society 21 (5): 664-79
  • Brad Weiss
H6/KF [FOOD-]1528-9796
Vegans of color: managing visible and invisible stigmas2018 Food Culture and Society 21 (5): 680-97
  • Jessica Greenebaum
H6/KF [FOOD-]1528-9796
The pineapple, or on the inability to speak about taste2018 Konteksty 72 (1/2): 202-10, 443-4
  • Dorota Koczanowicz
H6/KVM [POLSKA-]1230-6142English summary
On whale: conundrums of culture and cetaceans as local meat2017 Ethnos 82 (2): 277-97
  • Jon Holtzman
H6 [ETHNOS-]0014-1844in special issue 'Consumer and consumed: humans and animals in globalising food systems'
Normalising convenience food? The expectable and acceptable places of convenient food in everyday life among young Danes2017 Food Culture and Society 20 (1): 133-51
  • Bente Halkier
H6/KF [FOOD-]1528-9796
Implications of changing attitudes toward game meat consumption a the time of Ebola in Limbe, Cameroon2017 Human organization 76 (1): 48-58
  • Ivo Ngade
  • Jose Hasemann
  • Merrill Singer
  • Olivia Marcus
H6/KF [APPLIED-]0018-7259
The taste of tea: material, embodied knowledge and environmental history in northern Fujian, China2017 Journal of material culture 22 (1): 3-18
  • Kunbing Xiao
H6/KF [JOURNAL-]1359-1835
Eat what your hear: gustasonic discourses and the material culture of commercial sound recording2017 Journal of material culture 22 (1): 93-109
  • Kyle Barnett
  • Shawn VanCour
H6/KF [JOURNAL-]1359-1835
Exploring patterns and pathways of dietary change. Preferred foods, oral health, and stable isotope analysis of hair from the Dani of Mulia, Papua, Indonesia2017 Current anthropology 58 (1): 31-56
  • Andrew D. Somerville
  • Douglas Hayward
  • Lee P. Hayes
  • Melanie A. Martin
  • Phillip L. Walker
H6 [CURRENT-]0011-3204with comments and reply
Plantas amerindias en la mesa de los primeros europeos en Panama viejo2017 Latin American antiquity 28 (1): 127-43
  • Francisco Javier Aceituno
  • Juan Guillermo Martín
*H6/KE [LATIN-]1045-6635English summary
Understanding the flavour lexicon among the ancient Nahuas2017 Anales de antropología 51 (2): 154-70
  • Elena Mazzetto
H6/KUL [ANALES-]0185-1225English summary
Die 'puls' - Experimentalarchäologische Untersuchungen zu einer antiken römischen Getreidebreizubereitung2017 Mitteilungen der anthropologischen Gesellschaft in Wien 147: 131-54
  • Dominik Hagmann
H6 [ANTHROPOLOGISCHE GESELLSCHAFT IN WIEN. Mitteilungen-]0066-4693in thematic issue 'Ernährung und Esskultur'; English summary
Tieropfer und Fleischgeschmack in der griechischen Archaik - ein Praxistest2017 Mitteilungen der anthropologischen Gesellschaft in Wien 147: 155-67
  • Hannes Lehar
H6 [ANTHROPOLOGISCHE GESELLSCHAFT IN WIEN. Mitteilungen-]0066-4693in thematic issue 'Ernährung und Esskultur'; English summary
Zubereitungsmethoden und Garprozesse in der mittelalterlichen Küche2017 Mitteilungen der anthropologischen Gesellschaft in Wien 147: 187-200
  • Andreas Klumpp
H6 [ANTHROPOLOGISCHE GESELLSCHAFT IN WIEN. Mitteilungen-]0066-4693in thematic issue 'Ernährung und Esskultur'; English summary
Die 'vegane Community' in Wien und Umgebung: Differenzierung und Distanzierung im Veganismus2017 Mitteilungen der anthropologischen Gesellschaft in Wien 147: 235-49
  • Alexandra S. Stieger
H6 [ANTHROPOLOGISCHE GESELLSCHAFT IN WIEN. Mitteilungen-]0066-4693in thematic issue 'Ernährung und Esskultur'; English summary
Drunkenness and gluttony in Jesuit missionary culture. Between beer and mate (XVIth-XVIIIth centuries)2017 Archives de sciences sociales des religions 62 (178): 257-76
  • Claudio Ferlan
H6/KFO [ARCHIVES-]0335-5985English and Spanish summaries
La cocina de los chullpas. Representaciones del pasado e identidades en el presented a partir de la alimentación en los Andes2017 Anales del Museo Nacional de Antropología 19: 64-83
  • Francisco M. Gil García
H6/KVE [ANALES-]1135-1853in thematic issue 'Comer es cultura. Antropología de la alimentación'; English summary
Less palatable, still valuable: taste, crop, agrobiodiversity, and culinary heritage2017 Food Culture and Society 20 (2): 193-200
  • Greg de St. Maurice
  • Theresa L. Miller
H6/KF [FOOD-]1528-9796introduction to special issue
Sago: a disparaged but essential food of the Abelam of Papua New Guinea2017 Food Culture and Society 20 (2): 201-15
  • Richard Scaglion
H6/KF [FOOD-]1528-9796in special issue 'Less palatable, still valuable: taste, crop, agrobiodiversity, and culinary heritage'
Producing heritage: politics, patrimony, and palatability in the reinvention of lowcountry cuisine2017 Food Culture and Society 20 (2): 217-36
  • Bradley M. Jones
H6/KF [FOOD-]1528-9796in special issue 'Less palatable, still valuable: taste, crop, agrobiodiversity, and culinary heritage'
Cooking to be modern but eating to be healthy: the role of Dawa Dawa in contemporary Ghanaian foodways2017 Food Culture and Society 20 (2): 237-56
  • Jessica R. Ham
H6/KF [FOOD-]1528-9796in special issue 'Less palatable, still valuable: taste, crop, agrobiodiversity, and culinary heritage'
"The heirloom tomato is 'in'. Does it matter how it tastes?"2017 Food Culture and Society 20 (2): 257-80
  • Ashely McCarthy
  • Ellen Messer
  • Emily Nink
  • Hugh Joseph
  • Sean B. Cash
H6/KF [FOOD-]1528-9796in special issue 'Less palatable, still valuable: taste, crop, agrobiodiversity, and culinary heritage'
Everything but the taste: Kyoto's Shishigatani squash as culinary heritage2017 Food Culture and Society 20 (2): 281-301
  • Greg de St. Maurice
H6/KF [FOOD-]1528-9796in special issue 'Less palatable, still valuable: taste, crop, agrobiodiversity, and culinary heritage'
Transforming millets: strategies and struggles in changing taste in Madurai2017 Food Culture and Society 20 (2): 303-24
  • Madeline Chera
H6/KF [FOOD-]1528-9796in special issue 'Less palatable, still valuable: taste, crop, agrobiodiversity, and culinary heritage'