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TitleDateReferenceAuthorsCall #ISSN
Eating on the go in Italy: between cibo di strada and street food2021 Food Culture and Society 24 (1): 112-26
  • Fabio Parasecoli
H6/KF [FOOD-]1751-7443in special issue 'Mobilizing the streets: the role of food vendors in urban life'
Localizing taste: using metaphors to understand loctural consumptionscapes2021 Food Culture and Society 24 (3): 431-45
  • John R. Clammer
  • Renu Emile
  • Russell W. Belk
H6/KF [FOOD-]1751-7443
Insects as past and future food in entomophobic Europe2021 Food Culture and Society 24 (5): 624-38
  • Åsa Berggren
  • Ingvar Svanberg
H6/KF [FOOD-]1751-7443
Becoming vegan: a study of career and habitus2021 Social science information 60 (4): 560-82
  • Claudia Giacoman
  • Isabel Margarita Aguilera Bornand
  • Juan Alfaro
  • Rodrigo Torres
H6/KF [SOCIAL-]0539-0184French summary
Teawords: experiments with quality in Indian tea production2021 American anthropologist 123 (1): 96-107
  • Sarah Besky
*H6 [AMERICAN-]0002-7294Spanish summariy
Cultural diversity effect of corn flour on usage: ethnic variation of corn flour in Kartepe sample2020 Journal of folklore and literature (101): 55-71
  • Ersin Uğurkan
  • Ömür Alyakut
1300-7491English summary
“Things like tinned burgers and tinned macaroni, I ate as a kid - I would not look at it twice!” Understanding changing eating practices across the lifecourse2020 Food Culture and Society 23 (1): 66-85
  • David Watts
  • John S. McKenzie
H6/KF [FOOD-]1751-7443
Country chicken and multiple knowledges: Foucauldian resistance in young Tamil women’s cultural critique of globalized food2020 Food Culture and Society 23 (2): 209-28
  • Madeline Chera
H6/KF [FOOD-]1528-9796in special issue 'Transecting healthy and sustainable food in the Asia-Pacific'
The bitter and the sweet: a cultural comparison of non-alcoholic beverage consumption in Japan and Australia2020 Food Culture and Society 23 (3): 334-46
  • Caroline Miller
  • John Coveney
  • Rebecca Suter
  • Timothy Gill
H6/KF [FOOD-]1528-9796
The perceived masculinity of meat: development and testing of a measure across social class and gender2020 Food Culture and Society 23 (3): 416-26
  • Angela G. Mertig
  • Jacob B. Lax
H6/KF [FOOD-]1528-9796
The taste of waste: reclaiming and sharing rotten food among squatters in London2020 Food Culture and Society 23 (4): 489-505
  • Giovanna Capponi
H6/KF [FOOD-]1528-9796in special issue 'From nature to culture? Lévi-Strauss’ legacy and the study of contemporary foodways'
Did Tlingit ancestors eat sea otters? Addressing intellectual property and cultural heritage through zooarchaeology2020 American antiquity 85 (2): 202-21
  • Madonna L. Moss
*H6/KE [AMERICAN-]0002-7316Spanish summary
Perros indígenas en el noreste argentino2020 Latin American antiquity 31 (4): 853-70
  • Juan Carlos Castro
  • Lucio González Venanzi
  • Mariano Bonomo
  • Silvia Cornero
*H6/KE [LATIN-]1045-6635English summary
The Native American adoption of chilies during the 18th century in Arizona2020 Kiva 87 (2): 168-89
  • Deil Lundin
  • J. Homer Thiel
  • Michael W. Diehl
  • Robert B. Ciaccio
*H6/KE [KIVA-]2051-6177Spanish summary
The evolution of the Mediterraneisation of diet in Romanian adolescents2020 Annuaire roumain d'anthropologie 57: 81-92
  • Cristiana Glavce
  • Dana Popescu-Spineni
  • Iusein Ervin
H6/HB [ANNUAIRE-]0039-3886
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'
Changing authenticity of heritage food: a case study of fermented mackerel sushi in coastal southern Fukui2019 Bulletin of the National Museum of Ethnology (Osaka) 44 (2): 291-322
  • Shingo Hamada
H6 [OSAKA-]0385-180Xin thematic section 'Local food in postindustrial Japan'; with introduction by A Nobayashi, 279-89; English summary
Historical trends of whale meat trade in postwar Japan: from substitutive industrial food to traditional post-industrial food2019 Bulletin of the National Museum of Ethnology (Osaka) 44 (2): 323-46
  • Fumitaka Wakamatsu
H6 [OSAKA-]0385-180Xin thematic section 'Local food in postindustrial Japan'; with introduction by A Nobayashi, 279-89; English summary
Growth and tension in local food systems in the United States and Japan2019 Bulletin of the National Museum of Ethnology (Osaka) 44 (2): 347-77
  • Alexander Ho
  • Ethan D. Schoolman
H6 [OSAKA-]0385-180Xin thematic section 'Local food in postindustrial Japan'; with introduction by A Nobayashi, 279-89; English summary
Umami perception and establishment in contemporary Japan2019 Bulletin of the National Museum of Ethnology (Osaka) 44 (2): 379-405
  • Yoshimi Osawa
H6 [OSAKA-]0385-180Xin thematic section 'Local food in postindustrial Japan'; with introduction by A Nobayashi, 279-89; English summary
Preference of sweetness and food culture in Taiwan society: historical ecology of production and consumption of sugar2019 Bulletin of the National Museum of Ethnology (Osaka) 44 (2): 407-37
  • Atsushi Nobayashi
H6 [OSAKA-]0385-180Xin thematic section 'Local food in postindustrial Japan'; with introduction by A Nobayashi, 279-89; English summary
Consuming the nation: food and national identity in Catalonia2019 Journal of the Anthropological Society of Oxford (NS) 11 (1): 1-24
  • Venetia Johannes
H6/KF [OXFORD-]2040-1876
Talking pleasures, writing dialects. Outlining research on Shmecka2019 Ethnos 84 (5): 772-88
  • Anna Mann
  • Annemarie Mol
H6 [ETHNOS-]0014-1844
Narrating terroir: the place-making of wine in China’s southwest2019 Food Culture and Society 22 (3): 280-98
  • Xiangchun Zheng
H6/KF [FOOD-]1528-9796
Swedish fermented herring as a marker of rural identity: the Alfta surströmmingsskiva2019 Food Culture and Society 22 (4): 407-22
  • Mathias Ephrahim Nygaard
H6/KGT [CULTURE-]1751-7443
Tasty waste: industrial fermentation and the creative destruction of MSG2019 Food Culture and Society 22 (5): 548-65
  • Sarah E. Tracy
H6/KF [FOOD-]1751-7443in special issue 'Edible feminisms: on commodities, wastes, and (un)intended consequences'
Bad to chew: a commentary on the taste of texture2019 Food Culture and Society 22 (5): 566-75
  • Joel Dickau
H6/KF [FOOD-]1751-7443in special issue 'Edible feminisms: on commodities, wastes, and (un)intended consequences'
Swedish fermented herring as a marker of rural identity: the Alfta surströmmingsskiva2019 Food Culture and Society 22 (4): 407-22
  • Mathias Ephrahim Nygaard
H6/KF [FOOD-]1751-7443
Insects as food in Laos and Thailand. A case of 'westernisation'?2019 Asian journal of social science 47 (2): 204-23
  • Andrew Müller
H6/KW [ASIAN-]1568-4849
Analysis and interpretation of the Van Curler faunal assemblage2019 The bulletin: journal of the New York State Archaeological Association (133): 1-16
  • Marie-Lorraine Pipes
H6/KE [BULLETIN-]1046-2368
Ethnological notes about the Romanian food system2019 Anuarul Institutului de Etnografie şi Folclor ‘Constantin Brăiloiu’ (Serie Nouă) 30: 9-26
  • Laura Ioana Toader
H6/KVQ [ANUARUL-]1220-5230in issue 'Bridge over time: the 70th anniversary of the "Constantin Brăiloiu" Institute of Ethnography and Folklore'; English summary
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
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