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

Publisher: Bloomsbury Journals (formerly Berg Journals)

Related content
Volume 17, Number 1, March 2014

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From the Editor

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From the Editors
pp. 5-6(2)
Author: Heldke, Lisa


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A Vernacular Food Tradition and National Identity in New Zealand
pp. 49-64(16)
Authors: Bell, Claudia; Neill, Lindsay

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Locality Management through Cultural Diversity: The Case of the Majella National Park, Italy
pp. 143-160(18)
Authors: Sjölander-Lindqvist, Annelie; Cinque, Serena

Book Reviews

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The Life of Cheese: Crafting Food and Value in America
pp. 164-167(4)
Author: Mincyte, Diana

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Rice Talks: Food & Community in a Vietnamese Town
pp. 169-171(3)
Author: Insolera, Noura

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Reimaging Marginalized Foods. Global Processes, Local Places
pp. 171-174(4)
Author: Zycherman, Ariela

Guide to Submissions

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Guide to Submissions
pp. 175-176(2)

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