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Annals of Leisure Research Volume 23, 2020 - Issue 5: Imagining the Possibilities – Food as leisure in a fragmented world. Part 2
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Articles

Exploring veganism through serious leisure and liquid modernity

Gracie DaSilvaa Bournemouth University Faculty of Management, Bournemouth, United Kingdom of Great Britain and Northern Ireland
,
Juliette Hecqueta Bournemouth University Faculty of Management, Bournemouth, United Kingdom of Great Britain and Northern IrelandCorrespondence[email protected]
&
Katherine Kingb Bournemouth University, Poole, United Kingdom of Great Britain and Northern IrelandORCID Iconhttps://orcid.org/0000-0002-9679-3142
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Pages 627-644 | Received 26 Mar 2018, Accepted 15 Dec 2018, Published online: 16 Jan 2019

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Read on this site (4)

Liora Gvion. (2023) Vegan restaurants in Israel: health, environmentalism and mainstreaming. Food, Culture & Society 26:5, pages 996-1013.
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Heather Mair. (2023) Wasted: towards a critical research agenda for disposability in leisure. Leisure Studies 42:5, pages 820-828.
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Liora Gvion. (2022) What do vegans know and how do they learn? Veganism as a social text and a form of knowledge. Social Semiotics 0:0, pages 1-17.
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Kubra Asan, Christina Geng-qing Chi & Medet Yolal. (2022) Cohesion in cycling neo-tribes: a netnographic approach. Leisure Studies 41:3, pages 389-404.
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Articles from other publishers (1)

Liora Gvion. (2020) Generation V: Millennial Vegans in Israel. Journal of Contemporary Ethnography 49:5, pages 564-586.
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