Food, Culture & Society, Volume 25, Issue 2 (2022)

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Food, Culture & Society, Volume 25, Issue 2 (2022)

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Editorial

Editorial
Editor’s note
Megan J. Elias
Page: 181
Published online: 20 Jun 2022
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Free Access

Research Statement

Megan Williams ASFS BIPOC Fellow Project Statement
Page: 182
Published online: 20 Jun 2022
CitationforMegan Williams ASFS BIPOC Fellow Project Statement | Full Text | PDF (112.5 KB) | EPUB
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Research Article

Article
New Orleans’ “restaurant renaissance,” chef humanitarians, and the New Southern food movement
Jeanne Firth & Catarina Passidomo
Pages: 183-200
Published online: 30 Apr 2021
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Article
Blackness and food resilience: black culinary epistemologies, the slow food movement and racial justice
Marilisa C. Navarro
Pages: 201-217
Published online: 31 Mar 2021
AbstractforBlackness and food resilience: black culinary epistemologies, the slow food movement and racial justice | Full Text | References | PDF (337.2 KB) | EPUB
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Article
“We are all consumers”: co-consumption and organic food
Jón Þór Pétursson
Pages: 218-236
Published online: 16 Mar 2021
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Article
Haptic heritage and the paradox of provenance within Singapore’s cottage food businesses
Orlando Woods & John Donaldson
Pages: 237-253
Published online: 12 Mar 2021
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Article
Eating like a man. Food, masculinities and self-care behavior
Vulca Fidolini
Pages: 254-267
Published online: 16 Mar 2021
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Article
Reconfiguring everyday eating: Vegan Challenge discussions in social media
Senja Laakso, Mari Niva, Veikko Eranti & Fanny Aapio
Pages: 268-289
Published online: 30 Apr 2021
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Open Access
Article
“I don’t think that’s like a healthy way to be healthy”: navigating restriction, health, meat, and morality in undergraduate food talk
Julia R. W. Weaver & Henderikus J. Stam
Pages: 290-309
Published online: 06 Apr 2021
Abstractfor“I don’t think that’s like a healthy way to be healthy”: navigating restriction, health, meat, and morality in undergraduate food talk | Full Text | References | PDF (423.6 KB) | EPUB
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Article
Cooking and dining as forms of public art
Andrea Borghini & Andrea Baldini
Pages: 310-327
Published online: 16 Apr 2021
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Open Access
Article
Teaching labor in food studies: challenging consumer-based approaches to social change through student research community partnerships
Hanna Goldberg & Laura-Anne Minkoff-Zern
Pages: 328-344
Published online: 11 Aug 2021
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Book Review

Book Review
Strong, sweet and dry: a guide to vermouth, port, sherry, madeira and marsala
by Becky Sue Epstein, London, Reaktion Books, 2020, 272 pp., ISBN 9781789141528
Ariana Gunderson
Pages: 345-346
Published online: 02 Oct 2020
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Book Review
Bite back: people taking on corporate food and winning
edited by Saru Jayaraman and Kathryn De Master, Oakland, CA, University of California Press, 2020, 323 pp., ISBN 9780520289369
Michael S. Bruner
Pages: 346-347
Published online: 27 Oct 2020
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Book Review
The social significance of dining out: a study of continuity and change
by Alan Warde, Jessican Paddock, and Jennifer Whillans, Manchester, Manchester University Press, 2020, 296 pp., ISBN 978-1-5261-3475-2
Melissa Fuster
Pages: 348-349
Published online: 29 Oct 2020
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Book Review
Fermented landscapes: lively processes of socio-environmental transformation
edited by Colleen C. Myles, Lincoln, Nebraska University Press, 2020, 367 pp., ISBN 978-1-4962-0776-0
Hart N. Feuer
Pages: 349-350
Published online: 29 Oct 2020
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Book Review
Food philosophy: an introduction
by David M. Kaplan, New York, Columbia University Press, 2019, 240 pp., ISBN 9780231167918
Robert T. Valgenti
Pages: 351-352
Published online: 29 Oct 2020
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