Food, Culture & Society, Volume 23, Issue 1 (2020)

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Food, Culture & Society, Volume 23, Issue 1 (2020)

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Editorials

Editorial
Editor’s note
Megan J. Elias
Pages: 1-2
Published online: 06 Dec 2019
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Free Access

ASFS Presidential Address

Damned dinner: eating in the wilderness of hell
Beth M. Forrest
Pages: 3-10
Published online: 18 Dec 2019
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Articles

Article
Pure, white and deadly: sugar addiction and the cultivation of urgency
Karen Throsby
Pages: 11-29
Published online: 12 Nov 2019
AbstractforPure, white and deadly: sugar addiction and the cultivation of urgency | Full Text | References | PDF (1.5 MB) | EPUB
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Article
New Nordic upmarket bistros and the practical configurations of artful dining
Sami Koponen & Mari Niva
Pages: 30-45
Published online: 02 Oct 2019
AbstractforNew Nordic upmarket bistros and the practical configurations of artful dining | Full Text | References | PDF (1.2 MB) | EPUB
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Article
Learning to eat the “right” way: examining nutrition socialization from the perspective of immigrants and refugees
Mari Kate Mycek, Annie Hardison-Moody, J. Dara Bloom, Sarah Bowen & Sinikka Elliott
Pages: 46-65
Published online: 20 Dec 2019
AbstractforLearning to eat the “right” way: examining nutrition socialization from the perspective of immigrants and refugees | Full Text | References | PDF (1.3 MB) | EPUB
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Article
“Things like tinned burgers and tinned macaroni, I ate as a kid - I would not look at it twice!” Understanding changing eating practices across the lifecourse
John S. McKenzie & David Watts
Pages: 66-85
Published online: 07 Nov 2019
Abstractfor“Things like tinned burgers and tinned macaroni, I ate as a kid - I would not look at it twice!” Understanding changing eating practices across the lifecourse | Full Text | References | PDF (1.3 MB) | EPUB
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Article
Sustainable Consumption graduate course: a project-based approach to learning
Miriam Seidel
Pages: 86-92
Published online: 07 Nov 2019
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Book Reviews

Book Review
T-bone whacks and caviar snacks: cooking with two Texans in Siberia and the Russian Far East
by Sharon Hudgins (with recipes by the author and Tom Hudgins), Denton, TX: University of North Texas Press, 2018, 448 pp, ISBN 978-1574417142
Jeff Birkenstein
Pages: 93-94
Published online: 13 Nov 2019
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Book Review
Feeding the other: whiteness, privilege, and neoliberal stigma in food pantries
by Rebecca de Souza, Cambridge, MA: MIT Press, 2019, 312 pp., ISBN 9780262536769
Jacquelyn N. Heuer
Pages: 94-95
Published online: 13 Nov 2019
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Book Review
A feast for the eyes: edible art from apples to zucchini
by Carolyn Tillie, London: Reaktion Books, 2019, 144 pp (hardcover), ISBN-10: 1789140633, ISBN-13: 978-1789140637
Jessica Kehinde Ngo
Pages: 96-97
Published online: 12 Nov 2019
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Book Review
The emergence of national food: the dynamics of food and nationalism
edited by Atsuko Ichijo, Venetia Johannes, and Ronald Ranta, London: Bloomsbury Academic, 2019, 207 pp, ISBN 978-1-350-07413-2
Rod Thomson
Pages: 97-98
Published online: 12 Nov 2019
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Book Review
Taste, politics, and identities in Mexican food
edited by Steffan Igor Ayora Díaz, London; New York: Bloomsbury Academic, 2019, 240 pp, ISBN 978-1350066670
Divana Olivas
Pages: 98-100
Published online: 19 Nov 2019
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