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Volume 20, Issue 2

Food, Culture & Society

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Food, Culture & Society, Volume 20, Issue 2 (2017)

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Food, Culture & Society, Volume 20, Issue 2 (2017)

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Vol 27, 2024 Vol 26, 2023 Vol 25, 2022 Vol 24, 2021 Vol 23, 2020 Vol 22, 2019 Vol 21, 2018 Volume 20, 2017 Vol 19, 2016 Vol 18, 2015 Vol 17, 2014 Vol 16, 2013 Vol 15, 2012 Vol 14, 2011 Vol 13, 2010 Vol 12, 2009 Vol 11, 2008 Vol 10, 2007 Vol 9, 2006 Vol 8, 2005 Vol 7, 2004 Vol 6, 2002-2003 Vol 5, 2001 Vol 4, 2000 Vol 3, 1999 Vol 2, 1998 Vol 1, 1996

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Less Palatable, Still Valuable: Taste, Crop Agrobiodiversity, and Culinary Heritage

Articles

Article

Less Palatable, Still Valuable: Taste, Crop Agrobiodiversity, and Culinary Heritage

Greg de St. Maurice & Theresa L. Miller

Pages: 193-200

Published online: 27 Apr 2017

AbstractforLess Palatable, Still Valuable: Taste, Crop Agrobiodiversity, and Culinary Heritage | Full Text | References | PDF (199.4 KB)

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Article

Sago: A Disparaged but Essential Food of the Abelam of Papua New Guinea

Richard Scaglion

Pages: 201-215

Published online: 27 Apr 2017

AbstractforSago: A Disparaged but Essential Food of the Abelam of Papua New Guinea | Full Text | References | PDF (567.9 KB)

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Article

Producing Heritage: Politics, Patrimony, and Palatability in the Reinvention of Lowcountry Cuisine

Bradley M. Jones

Pages: 217-236

Published online: 27 Apr 2017

AbstractforProducing Heritage: Politics, Patrimony, and Palatability in the Reinvention of Lowcountry Cuisine | Full Text | References | PDF (320 KB)

526 Views
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Article

Cooking to be Modern but Eating to be Healthy: The Role of Dawa-Dawa in Contemporary Ghanaian Foodways

Jessica R. Ham

Pages: 237-256

Published online: 27 Apr 2017

AbstractforCooking to be Modern but Eating to be Healthy: The Role of Dawa-Dawa in Contemporary Ghanaian Foodways | Full Text | References | PDF (763.8 KB)

759 Views
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Article

“The Heirloom Tomato is ‘In’. Does It Matter How It Tastes?”

Hugh Joseph, Emily Nink, Ashley McCarthy, Ellen Messer & Sean B. Cash

Pages: 257-280

Published online: 27 Apr 2017

Abstractfor“The Heirloom Tomato is ‘In’. Does It Matter How It Tastes?” | Full Text | References | PDF (664.5 KB)

607 Views
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Article

Everything but the Taste: Kyoto’s Shishigatani Squash as Culinary Heritage

Greg de St. Maurice

Pages: 281-301

Published online: 27 Apr 2017

AbstractforEverything but the Taste: Kyoto’s Shishigatani Squash as Culinary Heritage | Full Text | References | PDF (636.6 KB)

486 Views
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Article

Transforming Millets: Strategies and Struggles in Changing Taste in Madurai

Madeline Chera

Pages: 303-324

Published online: 27 Apr 2017

AbstractforTransforming Millets: Strategies and Struggles in Changing Taste in Madurai | Full Text | References | PDF (721 KB)

377 Views
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Article

Valuing the Bad and the Ugly: Tasting Agrobiodiversity Among the Indigenous Canela

Theresa L. Miller

Pages: 325-346

Published online: 27 Apr 2017

AbstractforValuing the Bad and the Ugly: Tasting Agrobiodiversity Among the Indigenous Canela | Full Text | References | PDF (730.2 KB)

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Article

Concluding Thoughts and Marginal Provocations

Richard Wilk

Pages: 347-354

Published online: 27 Apr 2017

AbstractforConcluding Thoughts and Marginal Provocations | Full Text | References | PDF (205.4 KB)

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Book Reviews

Book Review

Appetite for Innovation: Creativity and Change at elBulli

Jennifer M. Dillon

Pages: 355-356

Published online: 27 Apr 2017

CitationforAppetite for Innovation: Creativity and Change at elBulli | Full Text | PDF (75.9 KB)

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Book Review

Eating the Ocean

Shingo Hamada

Pages: 356-358

Published online: 27 Apr 2017

First Page PreviewforEating the Ocean | Full Text | References | PDF (79.7 KB)

149 Views
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Book Review

American Foodie: Taste, Art, and the Cultural Revolution

Alison Pearlman

Pages: 358-360

Published online: 27 Apr 2017

First Page PreviewforAmerican Foodie: Taste, Art, and the Cultural Revolution | Full Text | References | PDF (79.4 KB)

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Book Review

Food and Femininity

Christie Sillo

Pages: 360-362

Published online: 27 Apr 2017

First Page PreviewforFood and Femininity | Full Text | PDF (77 KB)

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Food, Culture & Society (Vol.20, Iss.2, 2017)

Less Palatable, Still Valuable: Taste, Crop Agrobiodiversity, and Culinary Heritage

Less Palatable, Still Valuable: Taste, Crop Agrobiodiversity, and Culinary Heritage

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