Citations (40)
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Ulrikke Wethal, Katherine Ellsworth-Krebs, Arve Hansen, Sejal Changede & Gert Spaargaren. (2022) Reworking boundaries in the home-as-office: boundary traffic during COVID-19 lockdown and the future of working from home. Sustainability: Science, Practice and Policy 18:1, pages 325-343.
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Christian Fuentes & Emma Samsioe. (2021) Devising food consumption: complex households and the socio-material work of meal box schemes. Consumption Markets & Culture 24:5, pages 492-511.
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Hadas Ore. (2018) Ambivalent nostalgia: Jewish-Israeli migrant women “cooking” ways to return home. Food, Culture & Society 21:4, pages 568-584.
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Marlyne Sahakian, Tiphaine Leuzinger & Czarina Saloma. (2017) Uncovering changing prescriptions and practices around organic agriculture in Metro Manila, the Philippines. Agroecology and Sustainable Food Systems 41:5, pages 505-525.
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David Evans. (2011) Blaming the consumer – once again: the social and material contexts of everyday food waste practices in some English households. Critical Public Health 21:4, pages 429-440.
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Articles from other publishers (33)
Toke Haunstrup Christensen, Bente Halkier, Kirsten Gram-Hanssen, Malene Freudendal-Pedersen & Amanda Krog Juvik. (2023) Exploring routinization and reflexivity in change and reproduction of consumption towards lower climate impact. Journal of Consumer Culture.
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Andreia F. Moura & Kaat Philippe. (2023) Where is the father? Challenges and solutions to the inclusion of fathers in child feeding and nutrition research. BMC Public Health 23:1.
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Arve Hansen & Ulrikke Wethal. (2023) ‘It's just pølse’: Convenient meat consumption and reduction in Norway. Appetite, pages 106611.
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Mallory Xinyu Zhan. (2022) Waste in Zero-Waste Households: The Power of Materials and Norms in Everyday Consumption. Worldwide Waste: Journal of Interdisciplinary Studies 5:1.
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Bente Halkier. (2022) Mundane normativity and the everyday handling of contested food consumption. Consumption and Society 1:1, pages 51-66.
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Marie Plessz, Séverine Gojard & Marie Zins. (2022) Changing eating practices after midlife: ageing and food consumption in the French Gazel cohort. Consumption and Society 1:1, pages 67-98.
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Bente Halkier. (2021) Hybridity and change in cooking skills in everyday life: Conceptual contributions from a study of cooking with meal-box schemes. Appetite 165, pages 105311.
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Vishal Parekh & Mikael Klintman. (2021) The practice approach in practice: Lessons for Civil Society Organizations (CSOs) that Work Towards Sustainable Food Consumption in Sweden. Sustainable Production and Consumption 26, pages 480-492.
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Bente Halkier & Lotte Holm. (2021) Linking socioeconomic disadvantage to healthiness of food practices: Can a practice‐theoretical perspective sharpen everyday life analysis?. Sociology of Health & Illness 43:3, pages 750-763.
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Bente Halkier. (2020) Social Interaction as Key to Understanding the Intertwining of Routinized and Culturally Contested Consumption. Cultural Sociology 14:4, pages 399-416.
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Ana Cláudia Mazzonetto, Moira Dean & Giovanna Medeiros Rataichesck Fiates. (2020) Percepções de indivíduos sobre o ato de cozinhar no ambiente doméstico: revisão integrativa de estudos qualitativos. Ciência & Saúde Coletiva 25:11, pages 4559-4571.
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Kaisa Torkkeli, Johanna Mäkelä & Mari Niva. (2018) Elements of practice in the analysis of auto-ethnographical cooking videos. Journal of Consumer Culture 20:4, pages 543-562.
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Ana Cláudia Mazzonetto, Isabelle Schroeder Le Bourlegat, José Luís Guedes dos Santos, Michelle Spence, Moira Dean & Giovanna Medeiros Rataichesck FiatesProfessorProfessor. (2020) Finding my own way in the kitchen from maternal influence and beyond – A grounded theory study based on Brazilian women's life stories. Appetite 150, pages 104677.
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Matt Watson, Alison Browne, David Evans, Mike Foden, Claire Hoolohan & Liz Sharp. (2020) Challenges and opportunities for re-framing resource use policy with practice theories: The change points approach. Global Environmental Change 62, pages 102072.
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Rosa van Kesteren & Adrian Evans. (2020) Cooking without thinking: How understanding cooking as a practice can shed new light on inequalities in healthy eating. Appetite 147, pages 104503.
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Peter Jackson, Helene Brembeck, Jonathan Everts, Maria Fuentes, Bente Halkier, Frej Daniel Hertz, Angela Meah, Valerie Viehoff & Christine WenzlPeter Jackson, Helene Brembeck, Jonathan Everts, Maria Fuentes, Bente Halkier, Frej Daniel Hertz, Angela Meah, Valerie Viehoff & Christine Wenzl. 2018. Reframing Convenience Food. Reframing Convenience Food
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Marie Plessz, Sophie Dubuisson-Quellier, Séverine Gojard & Sandrine Barrey. (2014) How consumption prescriptions affect food practices: Assessing the roles of household resources and life-course events. Journal of Consumer Culture 16:1, pages 101-123.
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Marie Plessz & Séverine Gojard. (2014) Fresh is Best? Social Position, Cooking, and Vegetable Consumption in France. Sociology 49:1, pages 172-190.
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Dean Simmons & Gwen E. Chapman. (2012) The significance of home cooking within families. British Food Journal 114:8, pages 1184-1195.
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