Food, Culture and Society: An International Journal of Multidisciplinary Research logo

Food, Culture and Society: An International Journal of Multidisciplinary Research is an international, peer-reviewed publication dedicated to exploring the complex relationships among food, culture, and society from numerous disciplines in the humanities, social sciences, and sciences, as well as in the world of food beyond the academic.

It brings to bear the highest standards of research and scholarship on all aspects of food studies and encourages vigorous debate on a wide range of topics, such as: cross-cultural perspectives on eating behaviors; gender and the food system; recipes, cookbooks, and menu as texts; philosophical and religious perspectives on food and the body; social construction of culinary practices, beliefs, and traditions; politics of the family meal; dietary transitions; psychological, cultural, and social determinants of taste; methodological issues in the food studies; malnutrition, hunger, and food security; commodity chain and foodshed analysis; food in fiction, film, and art; comparative food history; social and cultural dimensions of food technologies; political economy of the global food system; food studies pedagogy.

Food, Culture and Society: An International Journal of Multidisciplinary Research was previously published as Journal for the Study of Food and Society.

Publisher: Bloomsbury Journals (formerly Berg Journals)

Related content
Volume 7, Number 1, Spring 2004

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Guidelines for Contributors

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From the Editor

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From the Editor
pp. 11-12(2)
Author: Belasco, Warren

Articles

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Introduction

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Introduction
pp. 24-25(2)
Author: Hauck-Lawson, Annie

Articles

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Writing the Wolf Away

Food Meaning & Memories from World War II

pp. 47-58(12)
Author: Rosofsky, Meryl S.

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Novel Tastes

The Foodvoice of Claude McKay's Banjo

pp. 71-84(14)
Author: Berson, Helene

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The Kitchen Voice as Confessional
pp. 85-100(16)
Author: Finn, John E.

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Personals & Recipes
pp. 101-105(5)
Author: Gilbert, Ame

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About this Collection

Soap Box and the Food Voice

pp. 108-110(3)
Author: Deutsch, Jonathan

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Participant Observation of a Meal
pp. 111-114(4)
Author: Baldwin-Jones, Alice

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Food Events
pp. 115-117(3)
Author: Ingraham, Sally

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“Tasting Memories”
pp. 131-133(3)
Author: Sealey-Ruiz, Yolanda

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Food Voice

Annotated Bibliography

pp. 135-145(11)
Author: Pittet, Diana

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Food and Pop Culture

Teaching Critical Theory Through Food

pp. 147-157(11)
Author: Parasecoli, Fabio

Book Reviews

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Italian Cuisine: A Cultural History
pp. 165-167(3)
Author: Albala, Ken

Authors

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Authors
pp. 172-175(4)

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