| On the engagement with social theory in food studies: cultural symbols and social practices |
10 |
| Bottling gender: accomplishing gender through craft beer consumption |
7 |
| Moveable feasts: reflections on Shanghai's street food |
4 |
| I can't get past the fact that it is printed: consumer attitudes to 3D printed food |
4 |
| If you want to get married, you have to collect virdura: the vanishing custom of gathering and cooking wild food plants on Vulcano, Aeolian Islands, Sicily |
4 |
| Fare sharing: interrogating the nexus of ICT, urban food sharing, and sustainability |
4 |
| Hiding in plain sight: experiences of food insecurity and rationing in New Zealand |
3 |
| Feeding the extended family: gender, generation, and socioeconomic disadvantage in food provision to children |
3 |
| Vegans of color: managing visible and invisible stigmas |
2 |
| Eating in the city |
2 |
| African student migrants in China: negotiating the global geographies of power through gastronomic practices and culture |
2 |
| A culinary hub in the global city: diasporic Asian foodscapes across Scarborough, Canada |
2 |
| Street-food, class, and memories of masculinity: an exploratory essay in three acts |
2 |
| Adapting the Coping Strategies Index to measure food insecurity in the rural district of iLembe, South Africa |
2 |
| Wish you were here? The prevalence of farmers markets in food deserts: an examination of the United States |
2 |
| Thinking with La Cocina: fats in Spanish kitchens and dietary recommendations |
2 |
| Selling the Inca superfood: nutritional primitivism in superfoods books and maca marketing |
2 |
| Frybread wars: biopolitics and the consequences of selective United States healthcare practices for American Indians |
2 |
| Contesting the meat-animal link and the visibility of animals killed for food: a focus group study in Finland |
2 |
| Sensory labor: considering the work of taste in the food system |
2 |
| A cooperative model of tasting: Comte cheese and the jury terroir |
2 |
| A body set between hot and cold: everyday sensory labor and attunement in an Indian village |
1 |
| The chef and the flavorist: reflections on the value of sensory expertise |
1 |
| Tasting Ceylon Tea: aesthetic judgment beyond good taste |
1 |
| Challenges of building alternatives: the experience of a consumer food co-operative in Istanbul |
1 |
| The contradictions of a superfood consumerism in a postfeminist, neoliberal world |
1 |
| The political dimension of consumption work, or political consumption as work: how French households do gatekeeping on the food market |
1 |
| Taking humor seriously in contemporary food research |
1 |
| Don't pack a pest: parts, wholes, and the porosity of food borders |
1 |
| A metabolic history of manufacturing waste: food commodities and their outsides |
1 |
| (Dis)comfort food: connecting food, social media, and first-year college undergraduates |
1 |
| Scale and affect in the local food movement |
1 |
| From the risk society to risk practice: organic food, embodiment and modernity in Sicily |
1 |
| Visualizing mole poblano as heritage process in Mexico City's Cafe de Tacuba |
1 |
| The mythologization of protein: a Multimodal Critical Discourse Analysis of snacks packaging |
1 |
| Between careful and crazy: the emotion work of feeding the family in an industrialized food system |
1 |
| ASFS presidential address 2018: Towards an epistemology of pleasure and a post-liberal politics of joy |
1 |
| Wild greens knowledge and consumption: a qualitative exploration of human agency in the Southern Arizona food system |
1 |
| France and the fattened American: animality, consumption and the logic of gavage |
1 |
| Iconic dishes, culture and identity: The Christmas pudding and its hundred years' journey in the USA, Australia, New Zealand and India |
0 |
| The weakness of sweetness: masculinity and confectionary in Japan |
0 |
| Cooking up the gastro-citizen through school meal programs in France and Japan |
0 |
| A seething mass of rottenness: regulating food and the landscape of modern New York |
0 |
| Cookbook confidential: global appetites, culinary fantasies, and Thai food |
0 |
| The dark side of the nightscape: the growth of izakaya chains and the changing landscapes of evening eateries in Japanese cities |
0 |
| Everybody was boodle fighting: military histories, culinary tourism, and diasporic dining |
0 |
| Importing the night market: urban regeneration and the Asian food aesthetic in London |
0 |
| The world on a ship: producing cosmopolitan dining on mass-market cruises |
0 |
| Construction of a scattered field - the differentiation of organic farming in Austrian TV advertisement campaigns |
0 |
| Swedish fermented herring as a marker of rural identity: the Alfta surstrommingsskiva |
0 |
