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Volume 3, Issue 1

Food, Culture & Society

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Food, Culture & Society, Volume 3, Issue 1 (1999)

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Journal for the Study of Food and Society, Volume 3, Issue 1 (1999)

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Article

DIETARY CONSUMPTION: One World with Many Cultures becomes One Culture in Our World: An Asian Example

Jacqueline M. Newman Ph.D., RD, CNS, CFS, FADA, FACN

Pages: 3-6

Published online: 27 Apr 2015

First Page PreviewforDIETARY CONSUMPTION: One World with Many Cultures becomes One Culture in Our World: An Asian Example | PDF (305.4 KB)

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Article

Memories Kitchen and My Memories

Bianca Steiner Brown

Pages: 7-11

Published online: 27 Apr 2015

First Page PreviewforMemories Kitchen and My Memories | PDF (1.1 MB)

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A Comparison of Connotative Meanings of Food Concepts Expressed by a Sample of Korean-born Adult Immigrants and non-Korean Residents in a Midwestern Metropolitan Area

Hea-Ran L. Ashraf Ph.D, Linda I. Friede-Tamez Ph.D. & Elena M. Sliepcevich D.P.E.

Pages: 12-19

Published online: 27 Apr 2015

AbstractforA Comparison of Connotative Meanings of Food Concepts Expressed by a Sample of Korean-born Adult Immigrants and non-Korean Residents in a Midwestern Metropolitan Area | References | PDF (530.4 KB)

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Article

Purity, Economy, and Social Welfare in the Progressive Era Pure Milk Movement

Daniel Block Ph.D.

Pages: 20-27

Published online: 27 Apr 2015

AbstractforPurity, Economy, and Social Welfare in the Progressive Era Pure Milk Movement | References | PDF (661.6 KB)

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Article

The Importance of Nutrition Re-defining Ideal Womanhood in the 20th Century

Rima D. Apple Ph.D.

Pages: 28-36

Published online: 27 Apr 2015

AbstractforThe Importance of Nutrition Re-defining Ideal Womanhood in the 20th Century | PDF (750.1 KB)

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Article

Soul Food as Cultural Creation

William C. Whit

Pages: 37-47

Published online: 27 Apr 2015

AbstractforSoul Food as Cultural Creation | References | PDF (769.7 KB)

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Article

An Introduction to Pierre Bourdieu's Key Theoretical Concepts

Elaine M. Power M.Sc., RD

Pages: 48-52

Published online: 27 Apr 2015

AbstractforAn Introduction to Pierre Bourdieu's Key Theoretical Concepts | References | PDF (423.3 KB)

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Article

The Taste of American Place; A reader on regional and ethnic foods edited by Barbara G. Shortridge and James R. Shortridge (New York: Rowman & Littlefield Publishers, Inc., 1998, pb).

Jo Marie Powers

Pages: 53-54

Published online: 27 Apr 2015

CitationforThe Taste of American Place; A reader on regional and ethnic foods edited by Barbara G. Shortridge and James R. Shortridge (New York: Rowman & Littlefield Publishers, Inc., 1998, pb). | PDF (120.7 KB)

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Article

“United Tastes of America” with Dorinda Hafner

Bill Whit

Pages: 55-60

Published online: 27 Apr 2015

First Page Previewfor“United Tastes of America” with Dorinda Hafner | PDF (412.9 KB)

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