Food, Culture & Society, Volume 21, Issue 4 (2018)

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Food, Culture & Society, Volume 21, Issue 4 (2018)

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Editorials

Editorial
Editor’s note
Amy Bentley
Pages: 425-426
Published online: 03 Sep 2018
CitationforEditor’s note | Full Text | PDF (181.1 KB)
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Free Access

Articles

Article
Frybread wars: biopolitics and the consequences of selective United States healthcare practices for American Indians
Courtney Lewis
Pages: 427-448
Published online: 13 Aug 2018
AbstractforFrybread wars: biopolitics and the consequences of selective United States healthcare practices for American Indians | Full Text | References | PDF (1.8 MB)
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Article
Selling the “Inca superfood”: nutritional primitivism in superfoods books and maca marketing
Jessica Loyer & Christine Knight
Pages: 449-467
Published online: 13 Aug 2018
AbstractforSelling the “Inca superfood”: nutritional primitivism in superfoods books and maca marketing | Full Text | References | PDF (1.6 MB)
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Article
From duty to pleasure in the cookbooks of communist Bulgaria: attitudes to food in the culinary literature for domestic cooking released by the state-run publishers between 1949 and 1989
Albena Shkodrova
Pages: 468-487
Published online: 25 Jun 2018
AbstractforFrom duty to pleasure in the cookbooks of communist Bulgaria: attitudes to food in the culinary literature for domestic cooking released by the state-run publishers between 1949 and 1989 | Full Text | References | PDF (2 MB)
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Article
Tradition and novelty: food representations in Irish Women’s magazines 1922–73
Marzena Keating & Máirtín Mac Con Iomaire
Pages: 488-504
Published online: 25 Jun 2018
AbstractforTradition and novelty: food representations in Irish Women’s magazines 1922–73 | Full Text | References | PDF (1.2 MB)
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Article
Moderation, refined luxury, or extravagance? Fattened animals and ancient Roman norms and values
Kim Beerden
Pages: 505-520
Published online: 25 Jun 2018
AbstractforModeration, refined luxury, or extravagance? Fattened animals and ancient Roman norms and values | Full Text | References | PDF (1.1 MB)
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Open Access
Article
Margarine, mystery and modernity: margarine and class in literary texts (1880–1945)
Ellen Turner
Pages: 521-538
Published online: 25 Jun 2018
AbstractforMargarine, mystery and modernity: margarine and class in literary texts (1880–1945) | Full Text | References | PDF (1.3 MB)
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Open Access
Article
“If you want to get married, you have to collect virdura”: the vanishing custom of gathering and cooking wild food plants on Vulcano, Aeolian Islands, Sicily
Francesco Cucinotta & Andrea Pieroni
Pages: 539-567
Published online: 13 Aug 2018
Abstractfor“If you want to get married, you have to collect virdura”: the vanishing custom of gathering and cooking wild food plants on Vulcano, Aeolian Islands, Sicily | Full Text | References | PDF (2.3 MB)
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Article
Ambivalent nostalgia: Jewish-Israeli migrant women “cooking” ways to return home
Hadas Ore
Pages: 568-584
Published online: 25 Jun 2018
AbstractforAmbivalent nostalgia: Jewish-Israeli migrant women “cooking” ways to return home | Full Text | References | PDF (1.1 MB)
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Book Reviews

Book Review
Good apples: behind every bite
Anelyse M. Weiler
Pages: 585-593
Published online: 26 Jun 2018
CitationforGood apples: behind every bite | Full Text | PDF (200.6 KB)
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Book Review
Bitter and sweet: food, meaning, and modernity in rural China. California studies in food and culture 63
Dr. Willa Zhen
Pages: 586-588
Published online: 26 Jun 2018
CitationforBitter and sweet: food, meaning, and modernity in rural China. California studies in food and culture 63 | Full Text | PDF (294.2 KB)
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Book Review
Eating nature in modern Germany: food, agriculture and environment, c. 1870 to 2000
Elizabeth Neswald
Pages: 588-590
Published online: 26 Jun 2018
First Page PreviewforEating nature in modern Germany: food, agriculture and environment, c. 1870 to 2000 | Full Text | PDF (285.8 KB)
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Book Review
Treasure trove of benefits and variety at the table: a fourteenth-century Egyptian cookbook, English translation, with an introduction and glossary
Elizabeth Eltze
Pages: 590-592
Published online: 27 Jun 2018
CitationforTreasure trove of benefits and variety at the table: a fourteenth-century Egyptian cookbook, English translation, with an introduction and glossary | Full Text | PDF (246.9 KB)
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Book Review
Knowing where it comes from: labeling traditional foods to compete in a global market
Daniel Shattuck
Pages: 592-593
Published online: 26 Jun 2018
CitationforKnowing where it comes from: labeling traditional foods to compete in a global market | Full Text | PDF (200.2 KB)
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