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TitleDateReferenceAuthorsCall #ISSN
The future of pastoralism. Challenges and resilience 2024 Martor: revue d'anthropologie du Musée du Paysan Roumain (29): 204-5
  • George Cățean
 H6/KVQ [MARTOR-] 2734-8350
From Gruyères to Gatchina: the meaning of cheese in Tsarist Russia 2023 Food Culture and Society 26 (3): 527-44
  • Alison K. Smith
 H6/KF [FOOD-] 1751-7443
Du thé, des fromages et des cochons. Les lieux de "qualité" en anthropologie de l'alimentation 2022 L'Homme (241): 139-56
  • Simon Gérard
 H6 [HOMME-] 0439-4216
Stirring up Skyr: from live cultures to cultural heritage 2022 Journal of American folklore 135 (535): 49-74
  • Jón Þór Pétursson
  • Valdimar Tr. Hafstein
 H6/KF [JOURNAL-] 0021-8751
Tolmin frika: from an exclusively work dish to a symbol of everything that is Tolmin 2021 Etnolog (New Series) 31 (): 159-76
  • Barbara Ivančič Kutin
 H6/KVP [ETNOLOG-] 0354-0316
Preserving the microbial commons. Intersections of ancient DNA, cheese making, and bioprospecting 2021 Current anthropology (Supplement) 62 (24): S349-60
  • Matthäus Rest
 H6 [CURRENT-] 0011-3204
Protecting perishable values. Timescapes of moving fermented foods across oceans and international borders 2021 Current anthropology (Supplement) 62 (24): S333-42
  • Heather Paxson
 H6 [CURRENT-] 0011-3204
Microbial antagonism in the Trentino Alps. Negotiating spacetimes nad ownership through the production of raw milk cheese in alpine high mountain summer pastures 2021 Current anthropology (Supplement) 62 (24): S323-32
  • Roberta Raffaetà
 H6 [CURRENT-] 0011-3204
“I am part of a class of producers who lost the know-how of the past and began to tread the path of technology”: peasant trajectories in the manufacture of artisan cheeses in Minas Gerais 2020 Antipoda (40): 153-73
  • Leonardo Vilaça Dupin
 H6/KUL [REVISTA-] 0124-485X
Ethno-geographic contributions to the study of shepherding in Bilbor Commune 2019 Revista de etnografie şi folclor (NS) (1-2): 123-54
  • Adrian Niţă
  • George Bogdan Tofan
 H6/KVQ [REVISTA-] 0034-8198
A cooperative model for tasting: Comté cheese and the jury terroir 2019 Food Culture and Society 22 (2): 168-85
  • Christy Shields Argelès
 H6/KF [FOOD-] 1528-9796
L'affinage du roquefort ou la valorisation par la conservation: vers un affinage actif 2018 Techniques et culture (69): 43-55
  • Katia Fersing
 *H6 [TECHNIQUES-] 0248-6016
Conservation et production de la valeur du Fiore Sardo. Producteurs, commerçants et activistes dans la régulation de la typicité d'un fromage italien 2018 Techniques et culture (69): 57-73
  • Franco Zecchin
  • Valeria Siniscalchi
 *H6 [TECHNIQUES-] 0248-6016
Cheese and truffles - the food as a heritage 2018 Bulgarska etnologiia 44 (4): 438-51
  • Vikhra Barova
 H6/KVR [BULGARSKA-] 1310-5213
Selbstversorgung in der Region von Benešov in den 1950er und 1960er Jahren 2017 Folia ethnographica 51 (1): 21-33
  • Markéta Beňovská
 H6/KVL [ETHNOGRAPHICA-] 0862-1209
Périls et promesses de l'abondance microbienne: natures nouvelles et écosystèmes modèles, du fromage artisanal aux mers extraterrestres 2017 Techniques et culture (68): 248-85
  • Heather Paxson
  • Stefan Holmreich
 *H6 [TECHNIQUES-] 0248-6016
Dairying in the mountain pastures in the Julian Alps: heritages, utopias and realities 2016 Studia Ethnological Croatica 28 (): 91-111
  • Špela Ledinek Lozej
 H6 [STUDIA-] 1330-3627
Sjenica cheese as immaterial cultural heritage. An anthropological approach to the issue 2016 Ethno-anthropological problems journal 11 (4): 989-1004
  • Ivan Đorđević
  • Ljiljana Gavrilović
 H6/KVP [ETNOANTROPOLOSKI PROBLEMI Casopis -] 0353-1589
"Suitable" forage resources. Public debate and local cheeses in the Cevennes and the Vercors 2015 Techniques et culture 63 (1): 110-29
  • Carole Cazoule
  • Martine Napoléone
  • Philippe Fleury
 *H6 [TECHNIQUES-] 0248-6016
Proteomics evidence for kefir dairy in early bronze age China 2014 Journal of archaeological science 45 (): 178-86
  • Andrea Knaust
  • Anna Shevchenko
  • Idelisi Abuduresule
  • Wenying Li
  • Yimin Yang
 H6/KE [JOURNAL-] 0305-4403
Käsig, rühig, löchrig. Käsefondue zwischen Nationalgericht, Mythos und Event 2014 Schweizerisches Archiv für Volkskunde 110 (1): 88-106
  • Ueli Gyr
 H6/KVI [SCHWEIZERISCHES-] 0036-794X
Grazing and dairying in the mountain pasteurs of Triglav National Park: cultural heritage and current questions 2013 Traditiones: acta Instituti Ethnographiae Slovenorum 42 (2): 49-68
  • Špela Ledinek Lozej
 H6/KVP [TRADITIONES-] 0352-0447
Rennet cheese - "king of the counter”: production, expansion supported by the demand of sertanejos' migrants 2013 Habitus: revista do Instituto Goiano de Pre-Historia e Antropologia 11 (2): 143-58
  • Sônia de Souza Mendonça Menezes
Artisans, homeland and cheese imaginaries. The qualification of fine cheeses as terroir products in Quebec 2013 Anthropologie et sociétés 37 (2): 213-31
  • Manon Boulianne
 H6/KX [SOCIETE-] 0702-8997
Cheese, commons and commerce: on the politics and practices of branding regional foods 2013 Ethnologia europaea 43 (2): 62-77
  • Sarah May
 H6 [ETHNOLOGIA-] 0425-4597
Naming cheese 2012 Food Culture and Society 15 (1): 7-41
  • Cristina Grasseni
  • Elia Petridou
  • Harry G. West
  • Heather Paxson
  • Joby Williams
 H6/KF [FOOD-] 1528-9796
Contemporary appropriations of culinary tradition in Slovenia 2012 Traditiones: acta Instituti Ethnographiae Slovenorum 41 (2): 91-104
  • Maja Godina Golija
 H6/KVP [TRADITIONES-] 0352-0447
Heritage - contemporary uses of culture beyond the everyday? Challenging ethnography and cultural analysis 2012 Traditiones: acta Instituti Ethnographiae Slovenorum 41 (2): 29-40
  • Bernhard Tschofen
 H6/KVP [TRADITIONES-] 0352-0447
Traditional culture of the Mediterranean - study and presentation 2012 Etnološka istraživanja 17 (): 65-105, 297-300
  • Sani Sardelić
 H6/KVP [ETNOLOSKA-] 0351-4323
Ceramic colanders, covers and funnels from the Stradonice oppidum 2012 Archeologické rozhledy 64 (2): 333-46
  • Jarmila Valentová
  • Radka Šumberová
 H6/KE [ARCHEOLOGICKE-] 0323-1267
Ship food of the 16-18th centuries and gastronomic preferences of pirates 2011 Etnograficheskoe obozrenie 1 (): 48-66
  • Dmitriĭ Nikolaevich Kopelev
 H6/KVY [ETNOGRAFICHESKOE-] 0869-5415
Locating value in artisan cheese: reverse engineering terroir for new-world landscapes 2010 American anthropologist 112 (3): 444-57
  • Heather Paxson
 *H6 [AMERICAN-] 0002-7294
Serbian dishes on the Slovenian table 2010 Traditiones: acta Instituti Ethnographiae Slovenorum 39 (1): 111-22
  • Dragana Radojičić
 H6/KVP [TRADITIONES-] 0352-0447
When the mountain serves the city: the production of cheese and wool in eighteenth-century Bresciano (Italian Alps) 2009 Nomadic peoples (NS) 13 (2): 160-70
  • Luca Mocarelli
 H6/KF [NOMADIC-] 0822-7942
Hutsul baryan'chyky cheese figures 2009 Rocznik Muzeum Etnograficznego w Krakowie 15 (): 217-26
  • Małgorzata Oleszkiewicz
 H6/KVM [ROCZNIK-] ONLY ISBN
Strategie e processi di costruzione di un prodotto tipico. Il caso della Fontina della Valle d'Aosta 2006 Annali di San Michele 19 (): 201-34
  • Stefano Allovio
 *H6/KVG [SM ANNALI-] 1120-5687
Risorse silvo-pastorali, conflitto sociale e sistema alimentare. Il ruolo della capra nelle comunità alpine della Lombardia e delle aree limitrofe in età moderna e contemporanea 2006 Annali di San Michele 19 (): 235-340
  • Michele Corti
 *H6/KVG [SM ANNALI-] 1120-5687
Paesaggi e formaggi. Un'assonanza non casuale nella Valnerina umbra 2006 Annali di San Michele 19 (): 341-54
  • Cristina Papa
 *H6/KVG [SM ANNALI-] 1120-5687
Traditional food and typology: farmers/stockbreeders 2006 Bulgarska etnologiia 32 (2): 161-73
  • Mariia Markova
 H6/KVR [BULGARSKA-] 1310-5213
In the land of the feta cheese: the negotiation of Greek identity in the European context 2005 Ethnologie française 35 (2): 255-65
  • Elia Petridou
 H6/KVD [ETHNOLOGIE-] 0046-2616
Transhumance in the Krkonoše Mountains from the archaeological perspective 2005 Památky archeologické 96 (): 165-204
  • Olga Harmanová
 H6/KE [PAMATKY-] 0031-0506
Folk diet in the Liptov region 2003 Národopisný zborník 14 (): 115-29, 242-3
  • Iveta Zuskinová
 H6/KVL [NARODOPISNY-]
Testimonies of past life on the Krstenica Dairy Mountain 2002 Traditiones: acta Instituti Ethnographiae Slovenorum 31 (1): 69-90
  • Spela Ledinek Lozej
 H6/KVP [TRADITIONES-] 0352-0447
From an 'indigestible meal' to a national symbol 2001 Etnologické rozpravy 1 (): 8-27
  • Rastislava Stoličná
 H6/KVL [ETNOLOGICKE-] 1335-5074
Rural manufacturing in the Rouergue from antiquity to the present: the examples of pottery and cheese 2001 Comparative studies in society and history 43 (2): 225-45
  • Dick Whittaker
  • Jack Goody
 0010-4175
Diet in Turiec 2000 Zborník slovenského národného Múzea: etnografia 94 (41): 26-41
  • Zora Mintalová
 H6/KVL [SLOVENSKE-] 0139-5475
A [refined] agricultural product as a cultural object: Beaufort cheese in the northern Alps 1999 Terrain 33 (): 81-92, 158-9
  • Muriel Faure
Investigation on quality of long-life ewe's ricotta 1998 Rivista di antropologia 76 (): 383-6
  • Francesca Palmas
  • Giovanna F. Pirina
  • M. Elisabetta Fadda
  • Maura Deplano
  • Sofia Cosentino
 H6 [SOCIETA-] 0085-5723
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