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Food, Culture & Society
An International Journal of Multidisciplinary Research
Volume 22, 2019 - Issue 4
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Articles

Swedish fermented herring as a marker of rural identity: the Alfta surströmmingsskiva

Mathias Ephraim NygaardNewman Institute, Uppsala, SwedenCorrespondence[email protected]
ORCID Iconhttp://orcid.org/0000-0003-0689-6875View further author information
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Pages 407-422 | Published online: 13 Jun 2019

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Jonatan Leer & Lene Granzau Juel-Jacobsen. (2022) Food festival experiences from visitors’ perspectives: intellectual, sensory, and social dimensions. Food and Foodways 30:4, pages 287-309.
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Articles from other publishers (4)

Chetan Sharma. (2023) Language of smell: Tracing some cross-cultural insights from past and present. Frontiers in Food Science and Technology 3.
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Ben Belton, Derek S. Johnson, Eric Thrift, Jonah Olsen, Mostafa Ali Reza Hossain & Shakuntala Haraksingh Thilsted. (2022) Dried fish at the intersection of food science, economy, and culture: A global survey. Fish and Fisheries 23:4, pages 941-962.
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Artin Arshamian, Richard C. Gerkin, Nicole Kruspe, Ewelina Wnuk, Simeon Floyd, Carolyn O’Meara, Gabriela Garrido Rodriguez, Johan N. Lundström, Joel D. Mainland & Asifa Majid. (2022) The perception of odor pleasantness is shared across cultures. Current Biology 32:9, pages 2061-2066.e3.
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Håkan Jönsson, Maxime Michaud & Nicklas Neuman. (2021) What Is Commensality? A Critical Discussion of an Expanding Research Field. International Journal of Environmental Research and Public Health 18:12, pages 6235.
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