Food and Foodways, Volume 32, Issue 3 (2024)

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Food and Foodways, Volume 32, Issue 3 (2024)

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Volume 32, 2024 Vol 31, 2023 Vol 30, 2022 Vol 29, 2021 Vol 28, 2020 Vol 27, 2019 Vol 26, 2018 Vol 25, 2017 Vol 24, 2016 Vol 23, 2015 Vol 22, 2014 Vol 21, 2013 Vol 20, 2012 Vol 19, 2011 Vol 18, 2010 Vol 17, 2009 Vol 16, 2008 Vol 15, 2007 Vol 14, 2006 Vol 13, 2005 Vol 12, 2004 Vol 11, 2003 Vol 10, 2002 Vol 9, 2000-2001 Vol 8, 1999-2000 Vol 7, 1997 Vol 6, 1994-1996 Vol 5, 1991-1994 Vol 4, 1990-1991 Vol 3, 1988-1989 Vol 2, 1987 Vol 1, 1985-1987
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Research Articles

Article
Of community and kołduny: Food, identity, inclusion, and exclusion among Polish Tatars
Kelsey Weber-Lawson
Pages: 193-212
Published online: 07 Jul 2024
AbstractforOf community and kołduny: Food, identity, inclusion, and exclusion among Polish Tatars | Full Text | References | PDF (1.1 MB) | EPUB
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Article
A taste of freedom: in-cell group cooking and culinary redemption in an Israeli prison
Hila Avieli, Nir Avieli, Rami Adut & Nadav Davidovitch
Pages: 213-233
Published online: 20 Jun 2024
AbstractforA taste of freedom: in-cell group cooking and culinary redemption in an Israeli prison | Full Text | References | PDF (1.1 MB) | EPUB
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Article
Dinner under the camel thorn trees: The safari tourist’s travel back in time
Igor Cusack
Pages: 234-254
Published online: 01 Jul 2024
AbstractforDinner under the camel thorn trees: The safari tourist’s travel back in time | Full Text | References | PDF (1.1 MB) | EPUB
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Article
North-Atlantic gastrotourism on the move: constructing the Faroe Islands as a food destination
Francesc Fusté-Forné & Carina Ren
Pages: 255-277
Published online: 19 Jun 2024
AbstractforNorth-Atlantic gastrotourism on the move: constructing the Faroe Islands as a food destination | Full Text | References | PDF (9 MB) | EPUB
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Explore the most recently published articles

Of community and kołduny: Food, identity, inclusion, and exclusion among Polish Tatars
Kelsey Weber-Lawson
Article | Published online: 7 Jul 2024
Open Access
Dinner under the camel thorn trees: The safari tourist’s travel back in time
Igor Cusack
Article | Published online: 1 Jul 2024
A taste of freedom: in-cell group cooking and culinary redemption in an Israeli prison
Hila Avieli et al.
Article | Published online: 20 Jun 2024
North-Atlantic gastrotourism on the move: constructing the Faroe Islands as a food destination
Francesc Fusté-Forné et al.
Article | Published online: 19 Jun 2024