Anthropological Index Online
Download:
Choose the format and email address to send your results.
|
Format
|
|
|
Text encoding
|
|
|
Address
|
|
|
|
|
Advanced search results
Adjust search
| Title | Date | Reference | Authors | Call # | ISSN | ||
|---|---|---|---|---|---|---|---|
| Kazakh pregnancy, childbirth and childcare traditions | 2923 | Journal of ethnology and folkloristics 17 (2): 100-16 | H6/KVT [JOURNAL-] | 1736-6518 | |||
| Valorization of food products in a knowledge-based economy: analysis of the PDO “Sierra Mágina” olive oil cooperatives | 2025 | Food Culture and Society 28 (1): 1-19 | H6/KF [FOOD-] | 1751-7443 | |||
| What’s in my mince? Reader responses to news coverage about novel plant-based protein foods | 2025 | Food Culture and Society 28 (1): 41-59 | H6/KF [FOOD-] | 1751-7443 | |||
| Beef or Beet Wellington? Chefs, meat reduction, and hindering and supportive forms of craftsmanship | 2025 | Food Culture and Society 28 (1): 60-83 | H6/KF [FOOD-] | 1751-7443 | |||
| ‘If there is right food, there is no need for medicine:’ millets, modernity and meaning in Karnataka, India | 2025 | Food Culture and Society 28 (1): 168-83 | H6/KF [FOOD-] | 1751-7443 | |||
| Multicultural commodification in New York City's culinary field: resistance among Mexican Indigenous chefs | 2025 | Food Culture and Society 28 (1): 252-66 | H6/KF [FOOD-] | 1751-7443 | |||
| Food solidarities for and with migrants: mobilizations under pressure in public spaces in the Bordeaux area | 2025 | Food Culture and Society 28 (1): 267-86 | H6/KF [FOOD-] | 1751-7443 | |||
| Foodways and culinary identity in Iranian-American memoirs | 2025 | Food Culture and Society 28 (1): 287-305 | H6/KF [FOOD-] | 1751-7443 | |||
| It’s more than just food: the role of food among Chinese international students’ acculturation experiences in the UK and USA | 2025 | Food Culture and Society 28 (1): 306-24 | H6/KF [FOOD-] | 1751-7443 | |||
| The rise and demise of Ashkenazi cuisine in Israel/Palestine: the marginalization of the foodways of a hegemonic ethnicity | 2025 | History and anthropology 36 (1): 122-42 | H6 [HISTORY-] | 1477-2612 | |||
| Easter customs and traditions of western Podillya | 2025 | Revista de etnografie şi folclor (NS) (1-2): 139-61 | H6/KVQ [REVISTA-] | 0034-8198 | |||
| Of missions and marshes: stable isotope analysis of mission-era Guale oyster harvesting on St. Catherines Island, Georgia | 2025 | Journal of island and coastal archaeology 20 (1): 131-51 | H6/KE [ISLAND-] | 1556-4894 | |||
| Towards a Chthulucenic agriculture for buen vivir. The role of insurgent food production models in the face of the limits of the agro-industrial project | 2025 | Runa: archivo para la ciencias del hombre 46 (1): 67-84 | 0325-1217 | ||||
| Public procurement of regional food from family farming in municipalities of the eastern Amazon | 2025 | Mundo Amazonico 16 (1): 1-26 | 2145-5082 | ||||
| ‘Let the ladies know’: queer women’s perceptions of how gender and sexual orientation shape their eating and weight concerns | 2024 | Culture, health & sexuality 26 (1): 108-25 | H6/KGT [CULTURE-] | 1464-5351 | |||
| Self-reliance and pig husbandry in Los Angeles Chinatown (1880-1933): new evidence from dental calculus analysis and historical records | 2024 | American antiquity 89 (1): 2-18 | *H6/KE [AMERICAN-] | 0002-7316 | |||
| Special issue introduction: culinary tourism across time and space | 2024 | Food Culture and Society 27 (1): 1-3 | H6/KF [FOOD-] | 1751-7443 | |||
| Tracing terroir(s): the role of maps, guidebooks, and regional products in constructing the French gastronomic imaginary | 2024 | Food Culture and Society 27 (1): 4-25 | H6/KF [FOOD-] | 1751-7443 | |||
| Encountering tartiflette: Reblochon cheese, winter sports, and the invention of tradition | 2024 | Food Culture and Society 27 (1): 26-47 | H6/KF [FOOD-] | 1751-7443 | |||
| Culinary tourism and contradictions of cultural sustainability: industrial agriculture food products as tradition in the American Midwest | 2024 | Food Culture and Society 27 (1): 48-68 | H6/KF [FOOD-] | 1751-7443 | |||
| Food, national identity and tourism in Greenland | 2024 | Food Culture and Society 27 (1): 69-93 | H6/KF [FOOD-] | 1751-7443 | |||
| Feeding a tourism boom: changing food practices and systems of provision in Hoi An, Vietnam | 2024 | Food Culture and Society 27 (1): 94-112 | H6/KF [FOOD-] | 1751-7443 | |||
| “An incredible voyage through Portugal” – the promotion of rural provenance foods by urban specialty shops | 2024 | Food Culture and Society 27 (1): 113-34 | H6/KF [FOOD-] | 1751-7443 | |||
| Feeding on fancies with recipe books during the period of China’s great famine (1958–1961) | 2024 | Food Culture and Society 27 (1): 135-51 | H6/KF [FOOD-] | 1751-7443 | |||
| Evaluation of a Collaborative Online International Learning (COIL): a food product analysis and development project | 2024 | Food Culture and Society 27 (1): 152-73 | H6/KF [FOOD-] | 1751-7443 | |||
| A brief genealogy of the thrifty food plan | 2024 | Food Culture and Society 27 (1): 174-201 | H6/KF [FOOD-] | 1751-7443 | |||
| Is a vegetable garden essential? Toronto gardens as culinary infrastructure | 2024 | Food Culture and Society 27 (1): 221-41 | H6/KF [FOOD-] | 1751-7443 | |||
| Working the rational and the mystical into “superfoods”: a Benjaminian approach | 2024 | Food Culture and Society 27 (1): 266-83 | H6/KF [FOOD-] | 1751-7443 | |||
| Introduction: infrastructuring value | 2024 | Ethnos 89 (2): 195-218 | H6 [ETHNOS-] | 1469-588X | |||
| Valuing organics: labels, people and the materiality of information infrastructure in China | 2024 | Ethnos 89 (2): 269-88 | H6 [ETHNOS-] | 1469-588X | |||
| Infrastructuring ‘red gold’: agronomists, cold chains, and the involution of Serbia’s raspberry country | 2024 | Ethnos 89 (2): 289-311 | H6 [ETHNOS-] | 1469-588X | |||
| Food strategies and gender privilege in the 21st century Rufiji (Tanzania). An economic ethnography approach | 2024 | Cahiers d'études africaines (253): 149-75 | H6/KY [CAHIERS-] | ||||
| Health in the motivational process of organic product consumption: a socio-psycho hermeneutical approach | 2024 | Journal of consumer culture 24 (1): 45-63 | H6 [JOURNAL-] | 1469-5405 | |||
| Eating the money: diabetes and the embodiment of consumer culture | 2024 | Journal of consumer culture 24 (1): 138-54 | H6 [JOURNAL-] | 1469-5405 | |||
| Exploring routinization and reflexivity in change and reproduction of consumption toward lower climate impact | 2024 | Journal of consumer culture 24 (1): 211-29 | H6 [JOURNAL-] | 1469-5405 | |||
| The “awkwardnesses” of aid and exchange. Food cooperative practices in austerity Britain | 2024 | Focaal (98): 86-99 | H6/KF [FOCAAL-] | 0920-1297 | |||
| Provisioning urbanism: a comparative urban-rural zooarchaeology of ancient Southwest Asia | 2024 | Antiquity 98 (398): 363-79 | H6/KE [ANTIQUITY-] | 0003-598X | |||
| Special issue introduction: representation of diasporic food cultures | 2024 | Food Culture and Society 27 (2): 293-6 | H6/KF [FOOD-] | 1751-7443 | |||
| “How authentic is your curry”? Performing curry and diasporic identity in Naben Ruthnum’s Curry: Eating, Reading, and Race | 2024 | Food Culture and Society 27 (2): 297-309 | H6/KF [FOOD-] | 1751-7443 | |||
| Climate diaspora and future food cultures in Snowpiercer (2013) and The Road (2009) | 2024 | Food Culture and Society 27 (2): 310-25 | H6/KF [FOOD-] | 1751-7443 | |||
| 'Samin Nosrat’s Salt, Fat, Acid, Heat: cooking on TV gets a decolonial makeover’ | 2024 | Food Culture and Society 27 (2): 326-41 | H6/KF [FOOD-] | 1751-7443 | |||
| Food and meals among homeless migrant families in Sweden – including photo documentation by their children | 2024 | Food Culture and Society 27 (2): 342-62 | H6/KF [FOOD-] | 1751-7443 | |||
| What’s cooking? The normalization of meat in YouTube recipe videos consumed by South Asian British Muslims | 2024 | Food Culture and Society 27 (2): 363-81 | H6/KF [FOOD-] | 1751-7443 | |||
| Sugar-sweetened food, intergenerationality, and food moralities in urban Chinese families | 2024 | Food Culture and Society 27 (2): 423-39 | H6/KF [FOOD-] | 1751-7443 | |||
| Vegan labor: the intensification of family foodwork at the intersection of dietary and gender norms | 2024 | Food Culture and Society 27 (2): 458-78 | H6/KF [FOOD-] | 1751-7443 | |||
| Constructing global tastes: a comparison of two cultural intermediaries in the field of high-end cuisine | 2024 | Food Culture and Society 27 (2): 479-505 | H6/KF [FOOD-] | 1751-7443 | |||
| Sovereign at heart: photovoice, food mapping and giving back in Alberni-Clayoquot | 2024 | Food Culture and Society 27 (2): 506-36 | H6/KF [FOOD-] | 1751-7443 | |||
| Peeling back the artichoke leaves: symbolism and origin stories in Jewish-Roman cuisine | 2024 | Food Culture and Society 27 (2): 537-54 | H6/KF [FOOD-] | 1751-7443 | |||
| Striving for a holistic approach: exploring food education through Finnish youth centers | 2024 | Food Culture and Society 27 (2): 555-72 | H6/KF [FOOD-] | 1751-7443 | |||
| Useful but overused? The “plate model” as a food educational tool in home economics | 2024 | Food Culture and Society 27 (2): 573-91 | H6/KF [FOOD-] | 1751-7443 |
Anthropological Index Online
Copyright © 2014 Royal Anthropological Institute. All Rights Reserved. Based on a design by JoomlArt.com.
AIO application v1.2.1 by
Équit, 2022.
AIO application v1.2.1 by
Équit, 2022.