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TitleDateReferenceAuthorsCall #ISSN
Kazakh pregnancy, childbirth and childcare traditions 2923 Journal of ethnology and folkloristics 17 (2): 100-16
  • Ainur Kydyrgalievna Beisegulova
  • Gulnara Bestibaevna Kozgambaeva
  • Meruyert Karpykovna Yegizbayeva
  • Mukhtarbek Karpykovich Karimov
  • Natalya Yurievna Soikina
 H6/KVT [JOURNAL-] 1736-6518
The (un)sustainable foodscape: an ethnographic study of food practices in Dutch suburbia 2026 Journal of consumer culture 26 (1): 101-23
  • Arwin van Buuren
  • Renate Sigrid Schewald
  • Suzan Christiaanse
  • Wouter Spekkink
 H6 [JOURNAL-] 1469-5405
Urban food cultures. Towards and integrated approach of the urban food system 2026 Food Culture and Society 29 (1): 1-12
  • Frits Heinrich
  • Ilja Van Damme
  • Leen Beyers
  • Yves Segers
 H6/KF [FOOD-] 1751-7443
Re-exploring the rural-urban dichotomy: farm shops in urban settings 2026 Food Culture and Society 29 (1): 13-29
  • Håkan Jönsson
 H6/KF [FOOD-] 1751-7443
To feed a town - the operation of the Maribor food market, 1910-2020 2026 Food Culture and Society 29 (1): 30-45
  • Maja Godina Golija
 H6/KF [FOOD-] 1751-7443
Street food in Brazil: food styles in the daily life of a Brazilian city 2026 Food Culture and Society 29 (1): 46-61
  • Rogéria Campos de Almeida Dutra
 H6/KF [FOOD-] 1751-7443
Street food in Greece through the eyes of foreign visitors 2026 Food Culture and Society 29 (1): 62-79
  • Antonia-Leda Matalas
  • Georgios Lazaridis
 H6/KF [FOOD-] 1751-7443
The alembic and the coffeepot. The brandy house in 18th century Italy 2026 Food Culture and Society 29 (1): 80-95
  • Mario Grassi
 H6/KF [FOOD-] 1751-7443
Pigs, planners, and potato peels: the Soviet scheme to feed pigs with urban food waste as a waste regime under Stalin, Khrushchev, and Brezhnev 2026 Food Culture and Society 29 (1): 113-30
  • Olav S.F. Hofland
 H6/KF [FOOD-] 1751-7443
The role of public catering in Budapest (Hungary) 2026 Food Culture and Society 29 (1): 96-112
  • Anikó Báti
 H6/KF [FOOD-] 1751-7443
Wasting food – meat or fries? Exploring the “why” of food appreciation among young adults in Germany 2026 Food Culture and Society 29 (1): 131-43
  • Beate Scheubrein
  • Maren Ann-Kathrin Jakob
  • Silke Bartsch
 H6/KF [FOOD-] 1751-7443
Rolling out filo and the past: an ethnographic encounter with cooking, memory and identity in rural Greece 2026 Food Culture and Society 29 (1): 185-201
  • Nafsika Papacharalampous
 H6/KF [FOOD-] 1751-7443
“A Ramadan in Lisbon”: methodological approaches and ethnographic impressions from the making of a documentary film 2026 Food Culture and Society 29 (1): 202-19
  • Joana Lucas
 H6/KF [FOOD-] 1751-7443
From green revolution to millet revolution: understanding India’s transition through agri-food policies 2026 Food Culture and Society 29 (1): 220-40
  • Archana Patnaik
  • Ushoshi Bandyopadhyay
 H6/KF [FOOD-] 1751-7443
Between fusion and ceremonialization. An exploration of Latin American and Caribbean migrants’ foodways in cosmopolitan Almere, The Netherlands 2026 Food Culture and Society 29 (1): 260-78
  • Esther J. Veen
  • Gabriele Volpato
  • Sara Adriano
  • Sara Smaal
 H6/KF [FOOD-] 1751-7443
Cuisine and culture-contact: lipid residue analysis reveals lack of aquatic products in pottery from Viking Age England 2026 Antiquity 100 (410): 464-80
  • Alexandre Lucquin
  • Anita Radini
  • Gareth J. Perry
  • Oliver E. Craig
  • Steven P. Ashby
 H6/KE [ANTIQUITY-] 0003-598X
Detecting social differences in diet in medieval towns: isotopic evidence from Cambridge, England, c. AD 940-1538 2026 Antiquity 100 (410): 481-99
  • Alice K. Rose
  • Craig Cessford
  • John Robb
  • Mary Price
  • Sarah A. Inskip
  • Tamsin C. O'Connell
 H6/KE [ANTIQUITY-] 0003-598X
On the qualia of sensory food heritage in Singapore 2026 Food Culture and Society 29 (2): 281-98
  • Kelvin E.Y. Low
 H6/KF [FOOD-] 1751-7443
Food as source of ethnic pride: online food narratives, nostalgia and hybridity among former Soviet immigrants in Israel 2026 Food Culture and Society 29 (2): 299-317
  • Anna Prashizky
 H6/KF [FOOD-] 1751-7443
Healthy communication strategy: social media and food literacy in Nigeria 2026 Food Culture and Society 29 (2): 318-40
  • Ambrose Oloveze
  • Ivory Eme Okorie
  • Ogbonnaya Ukeh Oteh
 H6/KF [FOOD-] 1751-7443
"Somewhat forgotten": understanding the role of school meal staff in building inclusive school meal communities 2026 Food Culture and Society 29 (2): 377-96
  • Cecilia Olsson
  • Maria Waling
  • Mikaela Nyroos
  • Susanna G. Sandberg
 H6/KF [FOOD-] 1751-7443
Foodscapes: making sense of urban food provisioning practices 2026 Food Culture and Society 29 (2): 397-421
  • Kata Fodor
  • Mikko Jalas
 H6/KF [FOOD-] 1751-7443
Multiple inequalities in every meal: theorizing the intersectional erasure of food producers both past andpresent 2026 Food Culture and Society 29 (2): 422-52
  • Andrew Warnes
  • Dana N. Bardolph
  • Di Hu
  • Jordi A. Rivera Prince
  • Katherine L. Chiou
  • Kylie E. Quave
  • Michael P. Fedoroff
  • Peggy Brunache
  • Psyche Williams-Forson
 H6/KF [FOOD-] 1751-7443
“Beyond toxic toxicity”: using social representations theory to examine lay explanations of food toxicity, risk and quality 2026 Food Culture and Society 29 (2): 476-99
  • Nikos Kalampalikis
  • Stathis Arapostathis
  • Vasiliki Karantzavelou
 H6/KF [FOOD-] 1751-7443
The missing state in solving world hunger: state proposals to addressing world hunger at the 2015 World Expo 2026 Food Culture and Society 29 (2): 500-19
  • Alana Haynes Stein
  • Nadia Smiecinska
 H6/KF [FOOD-] 1751-7443
Developing a recipe for success: commentary on Seaman et al. (2021) “Eating invasives: chefs as an avenue to control through consumption” 2026 Food Culture and Society 29 (2): 541-53
  • Amanda DeVleeschower
  • Andrew M. Deines
  • Jason Goldberg
  • Matthew A. Barnes
  • Susan R. Pasko
 H6/KF [FOOD-] 1751-7443
Teaching food memoir: can sensory stories create meaningful writing experiences amidst AI? 2026 Food Culture and Society 29 (2): 569-77
  • Emily J.H. Contois
 H6/KF [FOOD-] 1751-7443
Grief-free recipes of Aşure: the (dis)inclusion of Alevis in Turkey’s Muharrem commemoration 2026 Journal of folklore research 63 (1): 135-66
  • Ezgi Benli-Garcia
 H6/KF [INDIANA-] 0737-7037
Made in Ecuador: consuming national imaginaries of nature and culture 2026 Human organization 85 (2): 191-202
  • Consuelo Fernández-Salvador
  • Franklin Velasco
  • Michael D. Hill
 H6/KF [APPLIED-] 0018-7259
Nutrition security under constraint: food shopping, cooking, and structural barriers among Mexican immigrants in the Bronx, NYC 2026 Food Culture and Society 29 (3): 620-49
  • Alyshia Gálvez
  • Ivonne Quiroz
  • Karen R. Flórez
  • Kathryn P. Derose
  • María Hernández
  • Tsehay F. Gebreyes
 H6/KF [FOOD-] 1751-7443
The spirit of the law: a call for Jewish vegan values 2026 Food Culture and Society 29 (3): 667-85
  • Jessica B. Greenbaum
 H6/KF [FOOD-] 1751-7443
The good, the bad, and the unsustainable: evaluations of red meat alternatives in Italy 2026 Food Culture and Society 29 (3): 686-704
  • Dick Houtman
  • Maddalena Simeon
 H6/KF [FOOD-] 1751-7443
“People don’t feel good if they can’t feed you:” the role of commensality and kinship making in plant-based dietary transformations from the perspective of vegans 2026 Food Culture and Society 29 (3): 705-23
  • Auður Viðarsdóttir
 H6/KF [FOOD-] 1751-7443
Principles of care: Indigenous land stewards' motivations in protecting land and food systems in British Columbia 2026 Food Culture and Society 29 (3): 724-43
  • S.K. Lin
  • T. Robin
 H6/KF [FOOD-] 1751-7443
Çiğköfte and Lahmacun in the history of emotions: the construction of emotional communities by taste and smell in Turkey 2026 Food Culture and Society 29 (3): 744-65
  • Ilkai Kanik
 H6/KF [FOOD-] 1751-7443
“We want to be a bridge. It’s not just about eating”: food entrepreneurship among migrant communities in Istanbul 2026 Food Culture and Society 29 (3): 786-808
  • Hande Aral Uluk
 H6/KF [FOOD-] 1751-7443
“Mougwa is just like dunggwa more or less”: language and cultural co-construction in Cantonese Chinese American intergenerational soup making talk 2026 Food Culture and Society 29 (3): 809-26
  • Eileen C.-C. Fung
  • Evelyn Y. Ho
  • Genevieve Leung
 H6/KF [FOOD-] 1751-7443
The Michelin guide enters China: strategies, practices and hazards 2026 Food Culture and Society 29 (3): 827-52
  • Christel Lane
 H6/KF [FOOD-] 1751-7443
Navigating political-economic dimensions of authenticity: through the cases of Chinese ethnic food, chefs, and restaurants in Germany 2026 Food Culture and Society 29 (3): 853-78
  • Qian Zhu
  • Xiaoying Jin
 H6/KF [FOOD-] 1751-7443
Japanese gastronomic imagination through rakugo performance 2026 Food Culture and Society 29 (3): 879-87
  • M.W. Shores
 H6/KF [FOOD-] 1751-7443
Racial justice in food studies: a conversation with practitioners 2025 2026 Food Culture and Society 29 (3): 898-907
  • Azri Amram
  • Bula Wayessa
  • Lois Stevens
  • Rebeca Cunill
  • Willa Zhen
 H6/KF [FOOD-] 1751-7443
Somatic agency and the sensory construction of familiarity among Ecuadorian migrants in the Netherlands 2026 Ethnic and racial studies 49 (7): 1312-28
  • Alejandro Miranda-Nieto
  • Erika Gubrium
 H6/KD [ETHNIC-] 1466-4356
Feeling connected across borders: haptic experiences of food and drink preparation among Palestinian women in Britain 2026 Ethnic and racial studies 49 (7): 1329-45
  • Lucy Barkley
 H6/KD [ETHNIC-] 1466-4356
Kinesthetic community: sensing movement within the Palestinian Chilean foodscape 2026 Ethnic and racial studies 49 (7): 1473-90
  • Nicholas Bascuñan-Wiley
 H6/KD [ETHNIC-] 1466-4356
Gastronomy and creativity in Mérida, Yucatán. The touristification of the colonial historic center 2026 Disparidades: revista de antropologia 81 (1): 1-18
  • F. Xavier Medina
  • Miguel Lisbona Guillén
 H6/KVE [REVISTA-] 2659-6881
Regenerative agriculture: reclaiming food sovereignty through Indigenous wisdom 2026 Cultural Survival quarterly 50 (2): 10-11
  • Editors
 H6/KD [CULTURAL-] 0740-3291
Language contact and cultural meaning in Evenki dairy terminology 2026 Sibirica: journal of Siberian studies 25 (1): 1-28
  • Marcia Alejandra Castro Sepúlveda
 H6/KW [SIBIRICA-] 1361-7362
Theorizing the rise of Internet food cults 2026 Food Culture and Society 29 (4): 917-38
  • Alexei Anisin
 H6/KF [FOOD-] 1751-7443
Personification and amplification of inequality: Mexico City's gastronomic scene through Instagram foodies 2026 Food Culture and Society 29 (4): 939-58
  • Guillermo Echauri
 H6/KF [FOOD-] 1751-7443
What do we eat when we celebrate masculinity and femininity in contemporary Russia? A netnographic approach 2026 Food Culture and Society 29 (4): 959-79
  • Vincent Exiga
 H6/KF [FOOD-] 1751-7443
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