Food, Culture & Society, Volume 23, Issue 4 (2020)

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Food, Culture & Society, Volume 23, Issue 4 (2020)

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From nature to culture? Lévi-Strauss’ legacy and the study of contemporary foodways

Research Article

Article
Editor’s note
Megan Elias
Pages: 461-462
Published online: 09 Jul 2020
CitationforEditor’s note | Full Text | PDF (149.8 KB) | EPUB
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ASFS 2019 Awards

Association for the Study of Food and Society 2019 awards
Pages: 463-464
Published online: 09 Jul 2020
CitationforAssociation for the Study of Food and Society 2019 awards | Full Text | PDF (174 KB) | EPUB
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Research Article

Article
Special issue introduction: From nature to culture? Lévi-Strauss’ legacy and the study of contemporary foodways
Katharina Graf & Elsa Mescoli
Pages: 465-471
Published online: 09 Jul 2020
AbstractforSpecial issue introduction: From nature to culture? Lévi-Strauss’ legacy and the study of contemporary foodways | Full Text | References | PDF (261.6 KB) | EPUB
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Free Access
Article
Being one while being many – social and culinary parts and wholes in Western Kenya
Mario Schmidt
Pages: 472-488
Published online: 09 Jul 2020
AbstractforBeing one while being many – social and culinary parts and wholes in Western Kenya | Full Text | References | PDF (5.8 MB) | EPUB
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Article
The taste of waste: reclaiming and sharing rotten food among squatters in London
Giovanna Capponi
Pages: 489-505
Published online: 09 Jul 2020
AbstractforThe taste of waste: reclaiming and sharing rotten food among squatters in London | Full Text | References | PDF (344.7 KB) | EPUB
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Article
From culture to nature? The raw food diet and the ideal of natural eating
Solenn Thircuir
Pages: 506-522
Published online: 09 Jul 2020
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Article
Outdoor taste education: Danish perspectives on potentials and challenges for taste education in school gardens and outdoor education
Morten Kromann Nielsen, Pernille Malberg Dyg & Karen Wistoft
Pages: 523-541
Published online: 09 Jul 2020
AbstractforOutdoor taste education: Danish perspectives on potentials and challenges for taste education in school gardens and outdoor education | Full Text | References | PDF (400.7 KB) | EPUB
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Book Review

Book Review
GMOs decoded: a skeptic’s view of genetically modified foods
by Sheldon Krimsky, Cambridge, MA, The MIT Press, 2019, 216 pp., ISBN 9780262039192
Brynne Campbell
Pages: 542-543
Published online: 04 Mar 2020
CitationforGMOs decoded: a skeptic’s view of genetically modified foods | Full Text | References | PDF (261.3 KB) | EPUB
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Book Review
Global Jewish foodways: a history
edited by Hasia R. Diner and Simone Cinotto, Lincoln, University of Nebraska Press, 2018, 354 pp., ISBN 978-1496202284
Helena Nichols
Pages: 543-544
Published online: 04 Mar 2020
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Book Review
Black Food Geographies: Race, Self-Reliance, and Food Access in Washington, DC
by Ashanté M. Reese, Chapel Hill, University of North Carolina Press, 2019, 184 pp., ISBN 978-1-4696-5150-7
Alyshia Gálvez
Pages: 545-546
Published online: 04 Mar 2020
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Book Review
Consuming Identity: The Role of Food in Redefining the South / Inventing Authenticity: How Cookbook Writers Redefine Southern Identity
by Ashli Quesinberry Stokes and Wendy Atkins-Sayre, Jackson, University of Mississippi Press, 2016, 242 pp., ISBN 978-1-4968-2020-4 / by Carrie Helms Tippen, Fayetteville, University of Arkansas Press, 2018 (Food and Foodways Series), 212 pp., ISBN 978-1-68226-065-4
Lucy M. Long
Pages: 546-548
Published online: 04 Mar 2020
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