Food, Culture & Society, Volume 24, Issue 3 (2021)

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Food, Culture & Society, Volume 24, Issue 3 (2021)

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Editorial

Editorial
Editor’s note
Megan J. Elias
Pages: 343-344
Published online: 14 Jun 2021
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Free Access

Research Article

Article
Half the battle is fought in the kitchen: convalescence and cookery in 1920s and 1930s Britain
Phil Lyon & Ethel Kautto
Pages: 345-367
Published online: 12 Mar 2021
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Open Access
Article
Engagements in situationally appropriate home cooking
Kaisa Torkkeli, Kristiina Janhonen & Johanna Mäkelä
Pages: 368-389
Published online: 02 Mar 2021
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Open Access
Article
Beyond bully beef: soldiers, food and transcultural interactions in World War I
Heather Merle Benbow, Kate Darian-Smith & Véronique Duché-Gavet
Pages: 390-405
Published online: 25 May 2021
AbstractforBeyond bully beef: soldiers, food and transcultural interactions in World War I | Full Text | References | PDF (345.3 KB) | EPUB
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Article
Verace Glocal Pizza. Localized globalism and globalized localism in the Neapolitan artisan pizza
Marialuisa Stazio
Pages: 406-430
Published online: 23 Mar 2021
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Article
Localizing taste: using metaphors to understand loctural consumptionscapes
Renu Emile, Russell W. Belk & John R. Clammer
Pages: 431-445
Published online: 12 Mar 2021
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Article
Feeding “the commons”: rethinking food rights through indigenous ontologies
Giovanna Micarelli
Pages: 446-463
Published online: 12 Mar 2021
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Article
Who is “deserving” of aid? Subject-formation in Istanbul’s food banks
Candan Turkkan
Pages: 464-480
Published online: 16 Mar 2021
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Pedagogy Article

Article
“A new understanding and appreciation for the marvel of growing things”: exploring the college farm’s contribution to transformative learning
Amanda S. Green
Pages: 481-498
Published online: 06 Apr 2021
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Book Review

Book Review
Food in Cuba: the pursuit of a decent meal
by Hanna Garth, Stanford, Stanford University Press, 2020, 214 pp., ISBN: 978-1-5036-0462-9
Luis Alexis Rodríguez-Cruz
Pages: 499-500
Published online: 01 Jun 2020
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Book Review
Fair trade rebels: coffee production & struggles for autonomy in Chiapas
by Lindsay Naylor, Minneapolis, University of Minnesota Press, 2019, 262 pp., ISBN 978-1-5179-0578-1
Melissa C. Gouge
Pages: 500-501
Published online: 11 Jun 2020
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Book Review
Nourishing the nation: food as national identity in Catalonia
by Venetia Johannes, New York, Berghahn Books, 2020, 264 pp., ISBN 978-1-78920-437-7
Matthew J. Wild
Pages: 502-503
Published online: 12 Jun 2020
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Book Review
Global meat: social and environmental consequences of the expanding meat industry
edited by Bill Winders and Elizabeth Ransom, Cambridge and London, MIT Press, 2019, 264 pp., ISBN 978-0-262-53773-5
Rachel A. Ankeny
Pages: 503-505
Published online: 12 Jun 2020
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Book Review
Tasting qualities: the past and future of tea
by Sarah Besky, Oakland, CA, University of California Press, 2020, 256 pp., ISBN: 9780520972704
Joan Pan
Pages: 505-506
Published online: 29 Jun 2020
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