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Volume 23, Issue 5

Food, Culture & Society

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Food, Culture & Society, Volume 23, Issue 5 (2020)

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Food, Culture & Society, Volume 23, Issue 5 (2020)

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Vol 27, 2024 Vol 26, 2023 Vol 25, 2022 Vol 24, 2021 Volume 23, 2020 Vol 22, 2019 Vol 21, 2018 Vol 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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Editorial

Editor’s note

Megan J. Elias

Pages: 549-550

Published online: 29 Oct 2020

CitationforEditor’s note | Full Text | PDF (155.3 KB) | EPUB

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Free Access

Research Article

Article

Uprooting wine

Rebecca Feinberg

Pages: 551-569

Published online: 12 Oct 2020

AbstractforUprooting wine | Full Text | References | PDF (403.3 KB) | EPUB

644 Views
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Article

Clean eating and Instagram: purity, defilement, and the idealization of food

Michael James Walsh & Stephanie Alice Baker

Pages: 570-588

Published online: 29 Oct 2020

AbstractforClean eating and Instagram: purity, defilement, and the idealization of food | Full Text | References | PDF (405.8 KB) | EPUB

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Article

Ingrained habits: the “kitchen cars” and the transformation of postwar Japanese diet and identity

Nathan Hopson

Pages: 589-607

Published online: 16 Oct 2020

AbstractforIngrained habits: the “kitchen cars” and the transformation of postwar Japanese diet and identity | Full Text | References | PDF (924.4 KB) | EPUB

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Article

Fridge stories and other tales from the kitchen: a methodological toolbox for getting closer to everyday food practices

Sofie Joosse & Matilda Marshall

Pages: 608-626

Published online: 01 Jul 2020

AbstractforFridge stories and other tales from the kitchen: a methodological toolbox for getting closer to everyday food practices | Full Text | References | PDF (1.8 MB) | EPUB

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Open Access

ASFS PEDAGOGY ARTICLE

Article

Scaffolding expertise with all five senses: teaching cuisine critically

Clare A. Sammells & Philippe C. Dubois

Pages: 627-630

Published online: 08 Sep 2020

AbstractforScaffolding expertise with all five senses: teaching cuisine critically | Full Text | PDF (225.1 KB) | EPUB

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Book Review

Afternoon tea: a history

by Julia Skinner, Lanham, Rowman & Littlefield, 2019, 225 pp., ISBN 978-1-4422-7101-2

Julia Fine

Pages: 631-638

Published online: 04 Mar 2020

CitationforAfternoon tea: a history | Full Text | References | PDF (160.8 KB) | EPUB

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Book Review

Biscuits and cookies: a global history

by Anastasia Edwards, London, Reaktion Books, 2019, 136 pp., ISBN: 978-1789140491

Edward Chamberlain

Pages: 632-633

Published online: 29 Jun 2020

CitationforBiscuits and cookies: a global history | Full Text | References | PDF (227.6 KB) | EPUB

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Book Review

Wilted: pathogens, chemicals, and the fragile future of the strawberry industry

by Julie Guthman, Oakland, University of California Press, 2019, 308 pp., ISBN 978-0-5203-0528-1

Justin Schupp

Pages: 634-635

Published online: 04 Mar 2020

CitationforWilted: pathogens, chemicals, and the fragile future of the strawberry industry | Full Text | PDF (184.3 KB) | EPUB

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Book Review

The original Mediterranean cuisine: medieval recipes for today

2nd edition, by Barbara Santich, Sheffield, Equinox, 2018, 160 pp., ISBN 978-1781796405

Jeff Berry

Pages: 635-636

Published online: 04 Mar 2020

CitationforThe original Mediterranean cuisine: medieval recipes for today | Full Text | PDF (228 KB) | EPUB

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Book Review

Food

by Fabio Parasecoli, Cambridge, MA, MIT Press, 2019, 211 pp., ISBN 9780262537315

Charles C. Ludington

Pages: 636-638

Published online: 04 Mar 2020

First Page PreviewforFood | Full Text | PDF (298.7 KB) | EPUB

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Food, Culture & Society (Vol.23, Iss.5, 2020)

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