Food, Culture & Society, Volume 26, Issue 4 (2023)

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Food, Culture & Society, Volume 26, Issue 4 (2023)

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Food Matters and Materialities: Critical Understandings of Food Cultures

Editorial

Editorial
Editor’s Note 26(4)
Megan J. Elias
Page: 839
Published online: 24 Sep 2023
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Discussion

Discussion
Boston ASFS conference presidential address
Ana Tominc
Pages: 840-842
Published online: 19 Jul 2023
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Other

2022 Association for the Study of Food and Society Awards
Page: 843
Published online: 13 Aug 2023
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Introduction

Introduction
Food matters and materialities: critical understandings of food cultures
Myriam Durocher & Irena Knezevic
Pages: 844-855
Published online: 24 Sep 2023
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Research Article

Article
Ice, Food Matters, Structures: An Edited Interview with Dr Hi’ilei Hobart and Dr Emily Yates-Doerr
Myriam Durocher & Irena Knezevic
Pages: 856-866
Published online: 05 Jan 2023
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Article
Materiality and the politics of seeds in the global expansion of quinoa
Fabiana Li
Pages: 867-885
Published online: 08 Dec 2022
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Open Access
Article
“Millet” as a postcolonial-masculinist sign of difference: tracing the effects of ontological-epistemic erasure on a food grain
Priya Rajalakshmi Chandrasekaran
Pages: 886-904
Published online: 30 May 2023
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Article
“Healthy” food configurations: critical analysis of power relations in context
Myriam Durocher & Irena Knezevic
Pages: 905-926
Published online: 17 Nov 2022
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Article
Urban gardening in Ho Chi Minh City: class, food safety concerns, and the crisis of confidence in farming
Nora Katharina Faltmann
Pages: 927-944
Published online: 06 Nov 2022
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Open Access
Article
Duck & diaspora: eating dialectically in a settler-colonial food system
Koby Song-Nichols & Katie Konstantopoulos
Pages: 945-963
Published online: 22 Jan 2023
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Article
When rock tea meets ANT: an experimental reading
Ran Xiang
Pages: 964-980
Published online: 05 Feb 2023
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Book Review

Book Review
Farming inside invisible worlds: modernist agriculture and its consequences
by Hugh Campbell, London, Bloomsbury Academic, 2021, 216 pp., $147.16, $156.55 CA Hardback, $50.35 CA Paperback, ISBN 978-1-3501-2054-9
Amanda Shankland
Pages: 981-982
Published online: 03 Jul 2023
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Book Review
Eating in theory
by Annemarie Mol, Durham & London, Duke University Press, 2021, 208 pp., $24.95, ISBN 978-1-4780-1141-5
Michael A. Johnson
Pages: 982-983
Published online: 06 Jul 2023
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Book Review
A Rainbow Palate: how chemical dyes changed the West’s Relationship with Food
by Carolyn Cobbold, Chicago, University of Chicago Press, 2020, 288 pp., $40.00 (hardback), ISBN:978-0-226-72705-9
Claire Bunschoten
Pages: 984-985
Published online: 07 Jul 2023
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Book Review
Meat!: a transnational analysis
edited by Sushmita Chatterjee and Banu Subranmaniam, Durham, Duke University Press, 2021, 300 pp., $27.95 (paperback), ISBN: 9781478010951
Anne Patrick
Pages: 985-986
Published online: 06 Aug 2023
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Book Review
Epistenology: wine as experience
by Nicola Perullo, New York, Columbia University Press: Arts and Traditions of the Table: Perspectives on Culinary History, 2020, 195 pp., ISBN 9780231197519
Elizabeth Schiffler
Pages: 987-988
Published online: 16 Dec 2021
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