Food, Culture & Society, Volume 23, Issue 3 (2020)

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Food, Culture & Society, Volume 23, Issue 3 (2020)

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Editorials

Editorial
Editor’s note
Megan Elias
Pages: 275-276
Published online: 04 May 2020
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Articles

Article
Cultivating activism through terroir: an anthropology of sustainable winemakers in Umbria, Italy
Elisa Ascione, Jared Belsky, Mackenzie Nelsen & Manuel Barbato
Pages: 277-295
Published online: 09 Apr 2020
AbstractforCultivating activism through terroir: an anthropology of sustainable winemakers in Umbria, Italy | Full Text | References | PDF (1.2 MB) | EPUB
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Article
Exclusive craft beer events: liminoid spaces of performative craft consumption
J. Ikäheimo
Pages: 296-314
Published online: 16 Apr 2020
AbstractforExclusive craft beer events: liminoid spaces of performative craft consumption | Full Text | References | PDF (2.2 MB) | EPUB
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Article
Culturalization and urban horticulture in two World Heritage cities
Daniel Keech & Marc Redepenning
Pages: 315-333
Published online: 14 Apr 2020
AbstractforCulturalization and urban horticulture in two World Heritage cities | Full Text | References | PDF (1.7 MB) | EPUB
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Article
The bitter and the sweet: a cultural comparison of non-alcoholic beverage consumption in Japan and Australia
Rebecca Suter, Caroline Miller, Timothy Gill & John Coveney
Pages: 334-346
Published online: 07 Nov 2019
AbstractforThe bitter and the sweet: a cultural comparison of non-alcoholic beverage consumption in Japan and Australia | Full Text | References | PDF (993.1 KB) | EPUB
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Article
Social media as taste re-mediators: emerging patterns of food taste on TripAdvisor
Maria Giovanna Onorati & Paolo Giardullo
Pages: 347-365
Published online: 30 Jan 2020
AbstractforSocial media as taste re-mediators: emerging patterns of food taste on TripAdvisor | Full Text | References | PDF (1.5 MB) | EPUB
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Article
The better the farm, the better the food: institutional diet, agricultural practices, and nutrition in U.S. almshouses
Megan Birk
Pages: 366-381
Published online: 16 Apr 2020
AbstractforThe better the farm, the better the food: institutional diet, agricultural practices, and nutrition in U.S. almshouses | Full Text | References | PDF (1 MB) | EPUB
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Article
Food and the Mississippi Civil Rights Movement: re-reading the 1962-1963 Greenwood Food Blockade
Bobby J. Smith II
Pages: 382-398
Published online: 09 Apr 2020
AbstractforFood and the Mississippi Civil Rights Movement: re-reading the 1962-1963 Greenwood Food Blockade | Full Text | References | PDF (1.1 MB) | EPUB
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Article
A gastronomic anti-seminar: Marco Ferreri’s La grande abbuffata and the philosophy of food
Stefano Bigliardi
Pages: 399-415
Published online: 07 Apr 2020
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Article
The perceived masculinity of meat: development and testing of a measure across social class and gender
Jacob B. Lax & Angela G. Mertig
Pages: 416-426
Published online: 16 Apr 2020
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Article
Culturally informed approaches to food product development
Jonathan Deutsch
Pages: 427-433
Published online: 04 May 2020
AbstractforCulturally informed approaches to food product development | Full Text | References | PDF (613.8 KB) | EPUB
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Article
Serving up food studies online: teaching about “food from somewhere” from nowhere
Charles Z. Levkoe, Irena Knezevic, Donna Appavoo, Andrea Moraes & Steffanie Scott
Pages: 434-453
Published online: 04 May 2020
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Book Reviews

Book Review
The discursive construction of class and lifestyle: celebrity chef cookbooks in post-socialist Slovenia
by Ana Tominc, Amsterdam and Philadelphia, John Benjamin Publishing Company, 2017, 177 pp., ISBN 978-90-272-0666-4
Kevin Geddes
Pages: 454-455
Published online: 22 Jan 2020
CitationforThe discursive construction of class and lifestyle: celebrity chef cookbooks in post-socialist Slovenia | Full Text | References | PDF (202.2 KB) | EPUB
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Book Review
A rich and tantalizing brew: a history of how coffee connected the world, by Jeanette M. Fregulia, Fayetteville, University of Arkansas, 2019, 193 pp., ISBN 978-1682260876. Uncommon grounds: the history of coffee and how it transformed our world, by Mark Pendergrast, New York, Basic Books, 2019, 480 pp., ISBN 978-1541699380.
Erica J. Peters
Pages: 455-457
Published online: 27 Jan 2020
First Page PreviewforA rich and tantalizing brew: a history of how coffee connected the world, by Jeanette M. Fregulia, Fayetteville, University of Arkansas, 2019, 193 pp., ISBN 978-1682260876. Uncommon grounds: the history of coffee and how it transformed our world, by Mark Pendergrast, New York, Basic Books, 2019, 480 pp., ISBN 978-1541699380. | Full Text | PDF (330.7 KB) | EPUB
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Book Review
Unsavory Truth: How Food Companies Skew the Science of What We Eat, by Marion Nestle A Pinch of Culinary Science: Boiling an Egg Inside Out and Other Kitchen Tales, by And Hopia and Erik Fooladi
Anna Nguyen
Pages: 457-460
Published online: 04 Mar 2020
First Page PreviewforUnsavory Truth: How Food Companies Skew the Science of What We Eat, by Marion Nestle A Pinch of Culinary Science: Boiling an Egg Inside Out and Other Kitchen Tales, by And Hopia and Erik Fooladi | Full Text | References | PDF (402.3 KB) | EPUB
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