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 2, Fall 2004

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Guidelines for Contributors

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From the Editor

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From the Editor
pp. 9-10(2)
Author: Belasco, Warren

Articles

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Afro-Antillean Cuisine and Global Tourism
pp. 29-47(19)
Author: Guerrón-Montero, Carla

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Breaking Bread

The Roles of Taste in Colonialism

pp. 49-62(14)
Author: Mosley, Damian M.

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Globalizing Resistance

Slow Food and New Local Imaginaries

pp. 97-116(20)
Author: Gaytán, Marie Sarita

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Slow Food: What, Why, and to Where?
pp. 117-132(16)
Author: Chrzan, Janet

Essay Review

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Articles

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Challenges in the Interdisciplinary Teaching of Food and Foodways
pp. 147-159(13)
Authors: Korr, Jeremy L.; Broussard, Christine

Book Reviews

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El Bulli 1998-2002
pp. 160-162(3)
Author: Parasecoli, Fabio

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Something from the Oven: Reinventing Dinner in 1950s America
pp. 165-168(4)
Author: Neuhaus, Jessamyn

Book Review

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Feast: A History of Grand Eating
pp. 168-171(4)
Author: Abramson, Julia

Book Reviews

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Exotic Appetites: Ruminations of a Food Adventurer
pp. 171-174(4)
Author: Julier, Alice

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Book Reviews
pp. 175-176(2)

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