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TitleDateReferenceAuthorsCall #ISSN
Beef or Beet Wellington? Chefs, meat reduction, and hindering and supportive forms of craftsmanship 2025 Food Culture and Society 28 (1): 60-83
  • Hilje M. van der Horst
  • Rosan van de Nobelen
  • Yolie J.E. Michielsen
 H6/KF [FOOD-] 1751-7443
Reflecting on nation image and perceptions of nation brand: Scottish-themed pubs, bars and restaurants outside of Scotland 2024 Journal of consumer culture 24 (1): 175-92
  • Amy Clarke
 H6 [JOURNAL-] 1469-5405
Social varieties of eating out: evidence from Santiago and Paris 2024 Food Culture and Society 27 (3): 775-91
  • Anne Lhuissier
  • Claudia Giacoman
  • Coline Ferrant
  • Ignacio Bórquez
 H6/KF [FOOD-] 1751-7443
Making of Vietnamese food in Seoul: forms of capital and the intra-diversity in framing taste and menu 2024 Food Culture and Society 27 (3): 810-27
  • Jurak Kim
  • Kwon Heo
  • Thi My Hang Bui
 H6/KF [FOOD-] 1751-7443
Utopia lost? The cultural incorporation of the subcultural kitchen 2024 Journal of folklore research 61 (1): 85-115
  • Justin Bergh
 H6/KF [INDIANA-] 0737-7037
Delivering meanings: the “appification” of formal restaurants in Brazil amid the coronavirus pandemic 2024 Food Culture and Society 27 (4): 1091-106
  • Camila Assunção Crumo
 H6/KF [FOOD-] 1751-7443
Paving over taquerias to put up condos: constructing urban imaginaries of migrant foodscapes via digital food narratives 2024 Food Culture and Society 27 (4): 1126-45
  • Colleen Hammelman
  • Consuelo Carr Salas
  • Sara Tornabene
 H6/KF [FOOD-] 1751-7443
The shoemaker’s son always goes barefoot: the daily feeding of professional female cooks 2024 Anuário antropológico (Rio) 49 (2): 1-24
  • Daniela Alves Minuzzo
  • Fabiana Bom Kraemer
 H6 [ANUARIO-] 2357-738X
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
The career of Chef Zarela Martinez and a changing Mexican foodscape in New York City, 1981–2011 2023 Food Culture and Society 26 (2): 241-64
  • Lori A. Flores
 H6/KF [FOOD-] 1751-7443
“From how to eat a taco, to how to eat a mole”: migratory experience and Mexican cuisine in Montreal’s ethnic restaurants 2023 Revista colombiana de antropología 59 (1): 32-56
  • Iliana Vázquez Zúñiga
 H6/KUL [REVISTA-] 0486-6525
Vegan restaurants in Israel: health, environmentalism and mainstreaming 2023 Food Culture and Society 26 (5): 996-1013
  • Liora Gvion
 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
New Orleans’ “restaurant renaissance,” chef humanitarians, and the New Southern food movement 2022 Food Culture and Society 25 (2): 183-200
  • Catarina Passidomo
  • Jeanne Firth
 H6/KF [FOOD-] 1751-7443
Teaching labor in food studies: challenging consumer-based approaches to social change through student research community partnerships 2022 Food Culture and Society 25 (2): 328-44
  • Hanna Goldberg
  • Laura-Anne Minkoff-Zern
 H6/KF [FOOD-] 1751-7443
Eating alone, or commensality redefined? Solo dining and the aesthetization of eating (out) 2022 Journal of consumer culture 22 (2): 359-77
  • Pekka Mustonen
  • Sami Koponen
 H6 [JOURNAL-] 1469-5405
Can a farm-to-table restaurant bring about change in the food system?: A case study Chez Panisse 2022 Food Culture and Society 25 (5): 997-1018
  • Catherine Brinkley
  • Sasha Pesci
 H6/KF [FOOD-] 1751-7443
Staging and performing tradition in Kosova restaurants 2022 Journal of ethnology and folkloristics 16 (1): 55-75
  • Arsim Canolli
 H6/KVT [JOURNAL-] 1736-6518
Lifestyles in millennials. Study in two gastronomic areas of Cali (Colombia) 2022 Boletín de antropología (Antioquia) 37 (63): 186-208
  • Carolina Daza Escobar
  • Diego Hernán Varón Rojas
 H6/KUL [BOLETIN-] 0120-2510
On refrigerators and rage: secrecy and pacification in the Florida restaurant industry 2022 Journal of contemporary ethnography 51 (5): 726-45
  • Savannah Mandel
 H6/KY [JOURNAL-] 0891-2416
Who owns a cuisine? The grassroots politics of Japanese food in Europe 2021 Asian anthropology 20 (1): 12-29
  • Chuanfei Wang
  • James Farrer
 H6/KW [ASIAN-] 1683-478X
The advantage of transnational coethnic networks. Korean Chinese entrepreneurship in innovating and globalizing the Xinjiang-style-barbecue-lamb-skewer-business 2021 Journal of Chinese overseas 17 (2): 318-39
  • Changzoo Song
  • Haiying Li
 H6/KW [JOURNAL-] 1793-0391
Profitable kitchens, charitable kitchens. Everyday forms of persistence in a social restaurant 2021 Tsantsa 26 (): 139-52
  • Yann Cerf
 H6/KF [TSANTSA-] 2673-5377
How Irish food criticism reflected and helped shape a changing nation, 1988-2008 2021 Folk life 59 (2): 182-201
  • Claire O'Mahony
  • Diarmuid Cawley
 H6/KVC [FOLK-] 0008-3496
'Good food' in an Instagram age: rethinking hierarchies of culture, criticism and taste 2021 European journal of cultural studies 24 (6): 1340-59
  • Zeena Feldman
 H6/KF [EUROPEAN-] 1367-5494
The rise and fall of Brick Lane's 'Curry Capital' 2021 Anthropology today 37 (5): 3-9
  • Seán Carey
 H6 [ANTHROPOLOGY-] 0268-540X
New Nordic upmarket bistros and the practical configurations of artful dining 2020 Food Culture and Society 23 (1): 30-45
  • Mari Niva
  • Sami Koponen
 H6/KF [FOOD-] 1751-7443
Social media as taste re-mediators: emerging patterns of food taste on TripAdvisor 2020 Food Culture and Society 23 (3): 347-65
  • Maria Giovanna Onorati
  • Paolo Giardullo
 H6/KF [FOOD-] 1528-9796
Performative Chineseness and culinary tourism in Chinese restaurants in Newfoundland 2020 Folklore 131 (3): 268-91
  • Mu Li
 H6/KF [FOLKLORE-] 1469-8315
Evaluating Route 66 properties: three case studies 2020 Kiva 86 (2): 194-202
  • Joshua S. Edward
 *H6/KE [KIVA-] 2051-6177
Between the sacred and secular: the role of Chinese popular deities in creating thirdspaces in Chinese restaurants of Santiago de Chile 2020 Material religion 16 (2): 162-86
  • Carol Chan
  • Ríos María Elvira
 H6/KFO [MATERIAL-] 1743-2200
Beyond beefsteak and onions: engaging the foodscape at the 1876 Centennial Exposition 2020 Food Culture and Society 24 (2): 187-201
  • Stephen Nepa
 H6/KGT [CULTURE-] 1751-7443
“Nothing corresponding to it in China”: Asian food at London’s International Health Exhibition, 1884 2020 Food Culture and Society 24 (2): 202-26
  • Ross G. Forman
 H6/KGT [CULTURE-] 1751-7443
Tourism practices and experience value creation: the case of a themed attraction restaurant 2020 Tourist studies 20 (3): 271-97
  • Flemming Sørensen
  • Jens Friis Jensen
  • Jon Sundbo
  • Lars Fuglsang
 H6/KD [TOURIST-] 1468-7976
Coffee shops: lifestyle mobilities and the rise of new trendy restaurants in Paris (France) 2020 Anthropologie et sociétés 44 (2): 127-45
  • Eve Bantman-Masum
 H6 [ANTHROPOLOGIE-] 0702-8997
Ethnic entrepreneurship among the Russian community in Bulgaria 2020 Bulgarska etnologiia 46 (2): 155-75
  • Tania Matanova
  • Vladimir Penchev
 H6/KVR [BULGARSKA-] 1310-5213
The liminal gaze: Chinese restaurant workers gazing upon Chinese tourists dining in London's Chinatown 2019 Tourist studies 19 (1): 89-109
  • Omar Moufakkir
 H6/KD [TOURIST-] 1468-7976
Asakusa-Tsugaru-jamisen: musical place making and conceptual blending in twenty-first century Tokyo 2019 Asian music 50 (2): 58-89
  • Megan E. Hill
 *H6/KFYV [ASIAN-] 0044-9202
Wenzhou restaurants in Paris's Chinatowns. A case study of Chinese ethnicity within and beyond the linguistic landscape 2019 Journal of Chinese overseas 15 (2): 202-33
  • Caroline Lipovsky
  • Wei Wang
 H6/KW [JOURNAL-] 1793-0391
New Nordic men: cooking, masculinity and nordicness in René Redzepi’s Noma and Claus Meyer’s Almanak 2019 Food Culture and Society 22 (3): 316-33
  • Jonathan Leer
 H6/KF [FOOD-] 1528-9796
Eating and drinking in global Brooklyn 2019 Food Culture and Society 22 (4): 387-406
  • Fabio Parasecoli
  • Mateusz Halawa
 H6/KGT [CULTURE-] 1751-7443
Eating and drinking in global Brooklyn 2019 Food Culture and Society 22 (4): 387-406
  • Fabio Parasecoli
  • Mateusz Halawa
 H6/KF [FOOD-] 1751-7443
A place of Romanian tradition 2019 Anuarul Institutului de Etnografie şi Folclor ‘Constantin Brăiloiu’ (Serie Nouă) 30 (): 27-33
  • Hulubaş Adina
  • Ioana Repciuc
 H6/KVQ [ANUARUL-] 1220-5230
Eating out and in between: observations from the pop-up restaurant scene in Estonia 2018 Folklore (Tartu) 71 (): 11-36
  • Anu Kannike
  • Ester Bardone
 H6/KVT [FOLKLORE-] 1406-0957
Translation of menus: labor of Sisyphos, squaring the circle or marrying water and fire? 2018 Folklore (Tartu) 71 (): 155-78
  • Władisław Chłopicky
 H6/KVT [FOLKLORE-] 1406-0957
Stuck behind kitchen doors? Assessing the work prospects of latter-generation Latino workers in a Los Angeles restaurant 2018 Ethnic and racial studies 41 (1-2): 210-28
  • Eli R. Wilson
 H6/KD [ETHNIC-] 0141-9870
Ethnic food, exoticism and otherness in Chile. The case of the restaurant "Peumayén Ancestral Food" 2018 Chungará 50 (4): 673-80
  • Isabel M. Aguilera Bornand
 H6/KUL [CHUNGARA-] 0716-1182
The show of a refined commensality. New forms of festivity in Sofia and transformation of the usages of public space 2018 Bulgarska etnologiia 44 (4): 452-67
  • Velislava Petrova
 H6/KVR [BULGARSKA-] 1310-5213
Eating in the city 2018 Food Culture and Society 21 (1): 2-8
  • Elaine Lynn-Ee Ho
  • Kelvin E.Y. Low
 H6/KF [FOOD-] 1528-9796
African student migrants in China: negotiating the global geographies of power through gastronomic practices and culture 2018 Food Culture and Society 21 (1): 9-24
  • Elaine Lynn-Ee Ho
 H6/KF [FOOD-] 1528-9796
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