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TitleDateReferenceAuthorsCall #ISSN
Vegan labor: the intensification of family foodwork at the intersection of dietary and gender norms 2024 Food Culture and Society 27 (2): 458-78
  • Edmée Ballif
H6/KF [FOOD-] 1751-7443
Negotiating authenticity: Berlin's Japanese food producers and the vegan/vegetarian consumer 2023 Food Culture and Society 26 (5): 1056-71
  • Cornelia Reiher
H6/KF [FOOD-] 1751-7443
Vegan restaurants in Israel: health, environmentalism and mainstreaming 2023 Food Culture and Society 26 (5): 996-1013
  • Liora Gvion
H6/KF [FOOD-] 1751-7443
Multispecies childcare: child veganism and the reimagining of health, reproduction, and gender in Switzerland 2023 Medical anthropology 42 (6): 565-78
  • Edmée Ballif
H6/KGT [MEDICAL-] 1545-5882
An aesthetic theory of the subversive sublime of Ital cuisine 2023 Food Culture and Society 26 (1): 24-46
  • Maria Ann Noland
H6/KF [FOOD-] 1751-7443
Making hamburgers healthy: plant-based meat and the rhetorical (re)constructions of food through science 2023 Food Culture and Society 26 (1): 193-208
  • Jessica Mudry
  • Ryan J. Phillips
H6/KF [FOOD-] 1751-7443
Meat in black and white 2023 Food Culture and Society 26 (3): 666-84
  • Shari Daya
H6/KF [FOOD-] 1751-7443
Reconfiguring everyday eating: Vegan Challenge discussions in social media 2022 Food Culture and Society 25 (2): 268-89
  • Fanny Aapio
  • Mari Niva
  • Senja Laakso
  • Veikko Eranti
H6/KF [FOOD-] 1751-7443
Food for the body and soul: veganism, righteous male bodies, and culinary redemption in the Kingdom of Yah 2022 Ethnography 23 (2): 181-203
  • Fran Markowitz
  • Nir Avieli
H6/KF [ETHNOGRAPHY-] 1466-1381
On not eating onions and grains: conspicuous non consumption in the new Vietnamese religion of Caodaism 2022 Food Culture and Society 25 (4): 683-98
  • Janet Alison Hoskins
H6/KF [FOOD-] 1751-7443
Becoming hegemony: the case for the (Italian) animal advocacy and veganwashing operations 2022 Journal of consumer culture 22 (1): 207-26
  • Niccolo Bertuzzi
H6 [JOURNAL-] 1469-5405
“I don’t think that’s like a healthy way to be healthy”: navigating restriction, health, meat, and morality in undergraduate food talk 2022 Food Culture and Society 25 (2): 290-309
  • Henderikus J. Stam
  • Julia R.W. Weaver
H6/KF [FOOD-] 1751-7443
Becoming vegan: a study of career and habitus 2021 Social science information 60 (4): 560-82
  • Claudia Giacoman
  • Isabel Margarita Aguilera Bornand
  • Juan Alfaro
  • Rodrigo Torres
H6/KF [SOCIAL-] 0539-0184
Un monde végane: pour quoi et pour qui? 2020 Etudes rurales 210 (): 8-17
  • Jocelyne Porcher
H6 [ETUDES-] 0014-2182
The axiological origins of contemporary veganism 2020 Etudes rurales 210 (): 18-35
  • Marianne Celka
H6 [ETUDES-] 0014-2182
A commitment in the interest of animals: pleasure, health, and following a vegan diet 2020 Etudes rurales 210 (): 37-57
  • Sébastien Mouret
H6 [ETUDES-] 0014-2182
Vegan diets in question: benefits and risks of a dietary pattern 2020 Etudes rurales 210 (): 58-79
  • Jean-Michel Lecerf
H6 [ETUDES-] 0014-2182
Gary Francione and pets. The dynamics of an aporia 2020 Etudes rurales 210 (): 80-97
  • Jocelyne Porcher
H6 [ETUDES-] 0014-2182
Kosher and vegan. Jewish holidays' new forms of cooking 2020 Anthropology of the Middle East 15 (2): 104-18
  • Sophie Nizard
*H6/KW [ANTHRO-] 1746-0719
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