Food, Culture & Society, Volume 25, Issue 4 (2022)

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Food, Culture & Society, Volume 25, Issue 4 (2022)

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Editorial

Editorial
Editor’s note
Megan Elias
Page: 629
Published online: 28 Sep 2022
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Brief Report

Brief Report
Research Statement of Tara Maudrie
Tara Maudrie
Page: 630
Published online: 23 Sep 2022
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Presidential Address

Like a Moth to a candle-lit dinner: food and storytelling
Beth M. Forrest, Cecilia Leong-Salobir, Lisa Heldke & Zeynep Kiliç
Pages: 631-639
Published online: 19 Sep 2022
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Introduction

Introduction
Eating religiously: food and faith in the 21st century
Fran Markowitz & Nir Avieli
Pages: 640-646
Published online: 29 Aug 2022
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Research Article

Article
Cooking up religion: women, culture and culinary power
Susan Sered
Pages: 647-657
Published online: 11 Aug 2021
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Article
Fifty shades of kosher: negotiating kashrut in Palestinian food spaces in Israel
Azri Amram
Pages: 658-669
Published online: 11 Aug 2021
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Article
Food as faith: suffering, salvation and the Paleo diet in Australia
Catie Gressier
Pages: 670-682
Published online: 11 Aug 2021
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Article
On not eating onions and grains: conspicuous non-consumption in the new Vietnamese religion of Caodaism
Janet Alison Hoskins
Pages: 683-698
Published online: 23 Aug 2021
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Article
“Food unites us… not anymore!?” Indonesian pilgrims eating kosher and halal in Jerusalem
Mirjam Lücking
Pages: 699-711
Published online: 13 Aug 2021
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Article
Avoidances and transgressions: agency, religiosity, and moralism in food and politics
Michael Herzfeld
Pages: 712-723
Published online: 18 Aug 2021
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Article
“Here I can like watermelon”: culinary redemption among the African Hebrew Israelites
Nir Avieli & Fran Markowitz
Pages: 724-739
Published online: 11 Aug 2021
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Article
Bringing teachers to the table: the need to teach food in teacher education
Sarah Riggs Stapleton
Pages: 740-760
Published online: 14 Dec 2021
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Book Review

Book Review
Why waste food?
by Andrew F. Smith, London, Reaktion Books, 2020, 192 pp., ISBN: 978-1-78914-344-7
Eileen Liang
Pages: 761-762
Published online: 22 Feb 2021
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Book Review
Beans: a global history
by Natalie Rachel Morris, London UK, Reaktion Books Ltd, 2020, 128 pp., ISBN 978-1-78914-204-4
Dennis Ferster
Pages: 762-763
Published online: 03 Feb 2021
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Book Review
Food values in Europe
edited by Valeria Siniscalchi and Krista Harper, London, Bloomsbury Academic, 2019, 256 pp., ISBN-13: 978-1350084773
Janna Tamargo
Pages: 763-765
Published online: 01 Feb 2021
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Book Review
Pure adulteration: cheating on nature in the age of manufactured food
by Benjamin R. Cohen, Chicago and London, University of Chicago Press, 2019, 320 pp., ISBN 978-0-226-37792-6
J. I. Stone
Pages: 765-766
Published online: 16 Feb 2021
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Book Review
Cooperatives in New Orleans: collective action and urban development
by Anne Gessler, Jackson, University Press of Mississippi, 2020, 296 pp., ISBN 978-1-4968-2757-9
Ivana Mellers
Pages: 767-768
Published online: 16 Feb 2021
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