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Food,
Culture, and Society
Food, Culture, and Society is the journal of the Association
for the Study of Food and Society. It has been published since 1996, but
before 2004 it was known as The Journal for the Study of Food and
Society.
Here are the Tables of Contents from some recent issues:
FCS Volume 11:1
Contents
From the Editor
Creating Home: Food, Ethnicity and Gender among Italians in Belgium
since 1946.
Leen Beyers
'From Wharfie Haunt to Foodie Haven': Modernity and Law in the Transformation
of the Australian Working-Class Pub
Diane Kirkby
Society of the Appetite: Celebrity Chefs Deliver Consumers
Signe Hansen
If It Ain’t Alberta, It Ain’t Beef: local food, regional
identity, (inter)national politics
Gwendolyn Blue
The Myth of the Green Fairy: Distilling the Scientific Truth about Absinthe
Kima Cargill
Exploring the Ethical Limitations and Potential of Aesthetic Experiences
of Food and Eating in Vegetarian Cookbooks
Robyn Smith
Book Reviews
Leslie A. Duram. Good Growing: Why Organic Farming Works.
Reviewed by Robin O’Sullivan
John Keay. The Spice Route: A History. Reviewed by Neil L.
Coletta
Georgina Holt and Matthew Reed, eds. Sociological Perspectives of
Organic Agriculture: From Pioneer to Policy. Reviewed by Fiona
Louden
David Kamp, The United States of Arugula: How We Became a Gourmet
Nation. Reviewed by Sabrina Small
Michelle de La Pradelle, Market Day in Provence, translated
by Amy Jacobs. Reviewed by Carol Price Spurling
Doris Friedensohn, Eating As I Go: Scenes from America and Abroad.
Reviewed by Janice D. Schultz
John Van Willigen and Anne Van Willigen. Food and Everyday Life:
On
Kentucky Family Farms 1920-1950. Reviewed by Marcus Aldredge
Contributors
FCS 11:2 (2008) Special Issue: Food Journeys:
Culinary Travels in Time and Space
Contents
Introduction
Daisy Tam and Nicola Frost
Caviar and Toast
Alasdair Pettinger
The Hawaiian Luau: Food as Tradition, Transgression, Transformation
and Travel
Kaori O’Connor
‘Strange People But They Sure Can Cook!’ An Indonesian Women’s
Group in Sydney
Nicola Frost
The Dangers of Foreign Bodies: Contamination of Travelers in and out
of Nepal.
Sharon Hepburn
Slow Journeys: What Does It Mean To Go Slow?
Daisy Tam
The Performance of the Meal in Seventeenth Century French Travel Accounts
to New France: from Hospitality to Hybridity
Catherine Briand
Book Reviews
Oscar Caballero, Text and Pretext in Textures: elBulli, Soler &
Adrià in context. Reviewed by Signe Hansen
Laura Shapiro, Julia Child. Reviewed by Dana Polan
Daniel Imhoff and Jo Ann Baumgartner, eds. Farming and the Fate
of Wild Nature: Essays in Conservation-Based Agriculture. Reviewed
by Emily Wakild
Colin Spencer. British Food: An Extraordinary Thousand Years of
History. Reviewed by Merry White.
Contributors
FCS Volume 11:3 (2008) Special Issue
on Canadian Food Studies
Contents
Introduction: “A Double-double and a Maple-Glazed Doughnut”
Elaine Power and Mustafa Koc, guest editors
Invited Commentaries: Issues in Canadian Food Studies
Josee Johnston, editor
Struggles for the ‘Up and Coming’: Challenges Facing New
Food Scholars and Food Scholarship
Josee Johnston
Healthy New Foods, Healthy Population? Regulation, Marketing, and a
Critical Gap in Food Studies
Valerie Tarasuk
A Global Outlook on Food Studies
Jennifer Clapp
The Cuisine of the Tundra: Towards a Canadian Food Culture at Expo 67
Rhona Richman Kenneally
Tracing Social Change Among the Labrador Inuit and Inuit-Métis:
What Does the Nutrition Literature Tell Us?
Maura Hanrahan
‘A Poor Man’s Meal’: Molasses in Atlantic Canada
Diane Tye
Consuming Food and Constructing Identities among Arabic and South Asian
Immigrant Women
Helen Vallianatos and Kim Raine
Mandarin Peelings and Lola’s Tinola: Exploring Subjectivity and
Belonging through Cultural Food Narratives
Jacqui Gingras and Lara Tiro
Book Reviews
John, Fourth Marquis of Bute, Moorish Recipes. Reviewed by
Anne Meneley
Korsmeyer, Carolyn (ed.) The Taste Culture Reader: Experiencing
Food and Drink,. Reviewed by Diana Ambrozas
Sarah R. Labensky and Alan M. House with Steven Labensky and Priscilla
Martel,
On Cooking: A Textbook of Culinary Fundamentals, Fourth Edition.
Reviewed by Annette M. Tomei.
Andrew F. Smith, Encyclopedia of Junk Food and Fast Food. Reviewed
by Leslie A. Duram.
Contributors
One back issue is currently available here. It is Volume 6, Number 1
of The Journal for the Study of Food and Society, in PDF format.
Front Inside Cover (11 k)
Table of Contents (69 k)
Journal Officers (85 k)
Instructions to Authors (71
k)
"The Geography of Food" -- Derek
Shanahan, Millersville University (93 k)
"Fragments for a New Urban Culinary Geography"
-- David Bell, Staffordshire University (144 k)
"Protecting and Connecting: Separation, Connection,
and the U.S. Dairy Economy 1840-2002" -- Daniel R. Block, Chicago
State University (128 k)
"U.S.-Based Community Food Security:
Influences, Practice, Debate" -- Anne C. Bellows and Michael
W. Hamm, Rutgers University (183 k)
"Chile Peppers and Identity Construction
in Pueblo, Colorado" -- Terrence W. Haverluk, United States
Air Force Academy (1.43MB)
"'Strong Men and Women Are Not Products
of Improper Food': Domestic Science and the History of Eating and Identity"
-- Charlotte Biltekoff, Brown University (first page only,
56 k)
"To Serve the 'Other': Chinese-American Immigrants
in the Restaurant Business" -- Netta Davis, Boston University
(1.43 MB)
"Food and Health in the BahaĠi Faith"
-- Paul Fieldhouse, University of Manitoba (115 k)
"Something's Kosher Here!: Foodways
Among Jewish Brooklyn College Nutrition Students" --
Annie Hauck-Lawson, Brooklyn College (105 k)
"Review of Jakle's and Sculle's Fast Food:
Roadside Restaurants in the Automobile Age" -- John Morrison
McLarnon III, Millersville University (81 k)
Conference Abstracts (295 k)
Additional back issues will be added as they become available.
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