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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
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
Building shared identities through food: a qualitative analysis of social representations of typical food during early adolescence 2026 Food Culture and Society 29 (1): 144-63
  • Laura Migliorini
  • Martina Arcadu
 H6/KF [FOOD-] 1751-7443
‘Double-boiled soup for my kids?’: Love labour and care ethics in Chinese mothers’ foodcare 2026 Food Culture and Society 29 (1): 241-59
  • Jinghui Huang
  • Thomas Kwan-Choi Tse
 H6/KF [FOOD-] 1751-7443
Eating ashure on ashura: gastro-politics and intra-Muslim relations in contemporary Turkey 2026 Material religion 22 (1): 29-58
  • Stefan Williamson Fa
 H6/KFO [MATERIAL-] 1743-2200
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
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
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
Masculine-coded ideals of consuming vegan food. An analysis of Swedish male students' negotiations of plant-based school meals 2026 Food Culture and Society 29 (4): 1032-57
  • Nicklas Lundgren
  • Sara Frödén
 H6/KF [FOOD-] 1751-7443
"Almost but not quite": embodiment and materiality in encounters with meat substitutes 2026 Food Culture and Society 29 (4): 1058-83
  • Johannes Volden
 H6/KF [FOOD-] 1751-7443
Searching for the "politics of the possible" in flexitarianism 2025 Food Culture and Society 28 (1): 20-40
  • Carol Morris
  • Lauren-Rose Harper
  • Sarah Kelsey
 H6/KF [FOOD-] 1751-7443
The diasporic meatscapes of the Tamil community in Toronto: how immigrants reconfigure food environments and infrastructures to secure a taste of home 2025 Food Culture and Society 28 (1): 208-29
  • Michaël Bruckert
 H6/KF [FOOD-] 1751-7443
Why do experts and amateurs diverge in their tastings? A pragmatic analysis of perception 2025 Theory, culture and society 42 (1): 89-106
  • Geneviève Teil
 H6 [THEORY-] 0263-2764
"Chicken continues to take valuable space on the Brazilian dinner table" - explaining the Brazilian urban chicken boom of the 1990s 2025 Iberoamericana 25 (88): 63-82
  • Melina Teubner
 H6/KUL [IBEROAMERICANA-] 1577-3388
Reconstructing past lifeways of Indigenous individuals in pre-colonial Bonaire, through multi-isotope analysis 2025 Journal of island and coastal archaeology 20 (2): 346-70
  • Eleni Seferidou
  • Jason E. Laffoon
  • Sebastiaan Knippenberg
 H6/KE [ISLAND-] 1556-4894
Exploring transgender transition and food socialization 2025 Food Culture and Society 28 (3): 670-84
  • Juliane Yildiz
  • Stefan Wahlen
  • Tobias Diewald
 H6/KF [FOOD-] 1751-7443
Wining and dining out: on understanding restaurant wine lists 2025 Food Culture and Society 28 (4): 933-52
  • Denton Marks
  • Florine Livat
  • Hervé Remaud
 H6/KF [FOOD-] 1751-7443
Faith and food in rural Malawi: an investigation into the sociocultural determinants of household food security 2025 Food Culture and Society 28 (4): 1055-83
  • Dorothy Tembo
  • Laston Petro Manja
  • Miriam Kalanda Joshua
 H6/KF [FOOD-] 1751-7443
Hippophagy in medieval Hungary: a quantitative analysis 2025 Antiquity 99 (407): 1389-406
  • Erika Gál
  • László Bartosiewicz
 H6/KE [ANTIQUITY-] 0003-598X
Traditional dishes and culinary improvisations: elite gastronomy in the Maya area 2025 Ancient Mesoamerica 36 (3): 437-60
  • Esteban Moisés Herrera-Parra
  • Melanie Pugliese
  • Shanti Morell-Hart
 *H6/KE [ANCIENT-] 0956-5361
Legitimating taste in cultural fields: generational classifications and symbolic struggles in representations of 'natural' wine 2024 Journal of consumer culture 24 (1): 120-37
  • Elias le Grand
 H6 [JOURNAL-] 1469-5405
The lab, land, and longing: discursive constructions of Australian identities in 'future' food consumption 2024 Journal of consumer culture 24 (1): 193-210
  • Amy Errmann
  • Denise M. Conroy
  • Jennifer Young
 H6 [JOURNAL-] 1469-5405
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
  • Christel Lane
  • M. Pilar Opazo
 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
  • Eila Kauppinen
  • Päivi Palojoki
 H6/KF [FOOD-] 1751-7443
“For us women, flavor is king”: gender, saf sap and flavorwork in urban Senegal 2024 Food Culture and Society 27 (4): 1171-86
  • Branwyn Poleykett
 H6/KF [FOOD-] 1751-7443
Joaquín les gusta: on gut-level love for a lamb of the house 2024 Ethnos 89 (4): 723-40
  • Annemarie Mol
  • Rebeca Ibáñez Martín
 H6 [ETHNOS-] 1469-588X
Food, culture and health: an anthropological perspective 2024 Anthropology today 40 (6): 15-18
  • Davide Venier
  • Marco Capocasa
 H6 [ANTHROPOLOGY-] 0268-540X
Food “taste” on Yelp: displays of cultural omnivorousness and authenticity in dining choices and online reviews 2023 Food Culture and Society 26 (1): 3-23
  • Chao Yu
  • Drew Margolin
 H6/KF [FOOD-] 1751-7443
Understanding fusion Korean food: considerations of identity, creation and acceptance in Auckland, Aotearoa New Zealand 2023 Food Culture and Society 26 (2): 424-38
  • Joanne-Yeeun Chun
  • Lindsay Neill
 H6/KF [FOOD-] 1751-7443
Between salubridade and saudade. Food habits of Brazilians living in Italy 2023 Food Culture and Society 26 (2): 459-78
  • Katia Cilene Tabai
  • Tiziana Banini
 H6/KF [FOOD-] 1751-7443
Soothing the taste buds and the soul? An exploratory analysis of consumption of comfort foods in international travel 2023 Food Culture and Society 26 (2): 479-500
  • Alastair M. Morrison
  • Janet Chang
  • Sean Hsin-Hung Lin
  • Sharon Chen
 H6/KF [FOOD-] 1751-7443
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
Archaeological west sites indicate salal berries and acorns were staple foods on the central Northwest Coast 2023 Journal of northwest anthropology 57 (1): 84-113
  • Dale R. Croes
 H6/KUB [NORTHWEST-] 1538-2834
Introduction to the supplementary issue 'Progress in African food culture research' 2023 African study monographs supplementary issue 61 (): 1-5
  • Takeshi Fujimoto
  • Yasuaki Sato
  • Yuichiro Fujioka
 H6/KY [AFRICAN-] 0286-9667
Increase in teff consumption in northern Ethiopia between the 16th and 18th centuries and the birth of injera 2023 African study monographs supplementary issue 61 (): 7-40
  • Hiroki Ishikawa
 H6/KY [AFRICAN-] 0286-9667
Cultivating in the indigenous way, eating in the national way: changing food and identity among the Malo, southwestern Ethiopia 2023 African study monographs supplementary issue 61 (): 41-63
  • Takeshi Fujimoto
 H6/KY [AFRICAN-] 0286-9667
Subsistence rice cultivation and the formation of a diverse rice-eating culture in the rural villages of shifting cultivators in southern Tanzania 2023 African study monographs supplementary issue 61 (): 65-91
  • Sota Harako
 H6/KY [AFRICAN-] 0286-9667
Diffusion of cassava detoxification in Africa: a reconsideration of its biocultural history 2023 African study monographs supplementary issue 61 (): 93-138
  • Takako Ankei
 H6/KY [AFRICAN-] 0286-9667
Cassava commercialization and reactions in producing areas: a case study in rural eastern Cameroon 2023 African study monographs supplementary issue 61 (): 139-64
  • Akiyo Shioya
 H6/KY [AFRICAN-] 0286-9667
The production and adaptability of carbonized briquettes from banana peels in the banana-staple society in Kampala, Uganda 2023 African study monographs supplementary issue 61 (): 165-86
  • Shizuka Asada
 H6/KY [AFRICAN-] 0286-9667
Classification of daily food sets in an agro-pastoral society in north-central Namibia: a comparison of cluster analysis and two-way indicator species analysis 2023 African study monographs supplementary issue 61 (): 187-203
  • Yuichiro Fujioka
 H6/KY [AFRICAN-] 0286-9667
Mobile trust regimes: modes of attachment in an age of banal omnivorousness 2023 Journal of consumer culture 23 (3): 597-616
  • Jennifer Smith Maguire
  • Michaela DeSoucey
  • Richard E. Ocejo
 H6 [JOURNAL-] 1469-5405
It’s not just meat, mate! The importance of gender differences in meat consumption 2023 Food Culture and Society 26 (5): 1193-214
  • Alexander Dhoest
  • Amber Peeters
  • Charlotte De Backer
  • Gaëlle Ouvrein
 H6/KF [FOOD-] 1751-7443
Considering the role of integration experiences in shaping immigrants' post-migration food choices and eating practices 2023 Canadian review of sociology and anthropology 60 (4): 741-62
  • Eugena Kwon
 H6/KUB [CANADIAN-] 1755-6171
Food consumption, social class and taste in contemporary Portugal 2023 Journal of consumer culture 23 (4): 903-25
  • Vasco Ramos
 H6 [JOURNAL-] 1469-5405
Die tibetische Küche und Momo als Kulturgut in der Diaspora 2023 Schweizerisches Archiv für Volkskunde (2): 73-91
  • Ute Wallenböck
 H6/KVI [SCHWEIZERISCHES-] 0036-794X
'God jul og mye flesk!' Da julebordet ble moderne 2023 Tidsskrift for kulturforskning 22 (2): 23-45
  • Unni Tandberg
 H6/KVT [TIDSSKRIFT-] 1502-7473
The Mediterranean diet: a response 2023 Etnološka tribina 46 (53): 52-5
  • Ken Albala
 H6/KVT [ETNOLOSKA-] 0351-1944
Mediterranean diet: from traditional food to sustainable policies (reply to comments) 2023 Etnološka tribina 46 (53): 68-72
  • Jelena Ivanišević
 H6/KVT [ETNOLOSKA-] 0351-1944
The use and treatment of freshwater mussels in the Northeastern European lowlands and the Eastern Baltics 2023 Lietuvos archeologija 49 (): 25-39
  • Bianka Nessel
 H6/KE [LIETUVOS-] 0207-8694
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