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1. The diasporic meatscapes of the Tamil community in Toronto: how immigrants reconfigure food environments and infrastructures to secure a taste of home NSTL国家科技图书文献中心

Bruckert, Michael -  《Food, Culture & Society》 - 2025,28(1) - 208~229 - 共22页

摘要:Although scholars have studied how people |  navigate their foodscapes, little research has addressed |  together the way immigrants experience and shape their |  food environments. This article explores how the |  members of the Sri Lankan Tamil diaspora eat and
关键词: Meat |  food environments |  foodscapes |  food infrastructures |  Toronto |  Tamils |  migration

2. "It is pure criollo maize": seeds, chemicals, and crop classifications in San Miguel del Valle, Oaxaca, Mexico NSTL国家科技图书文献中心

Woodmansee, Adele -  《Food, Culture & Society》 - 2025,28(1) - 149~167 - 共19页

摘要:Although substantial literature has discussed |  the centrality of traditional maize agriculture to |  food security and culture in Mexico, little attention |  has been paid to how small-scale Mexican farmers |  classify their seeds and foods. This article draws on ten
关键词: Maize |  Small-scale agriculture |  Mexico |  Zapotec |  Local Food

3. In a pickle: the pedagogical potentiality of fermentation NSTL国家科技图书文献中心

Stern, Mark -  《Food,Culture & Society》 - 2025,28(2) - 448~468 - 共21页

摘要:Many people associate fermentation with |  provisions like kimchi, kombucha, sourdough, beer, wine | , and sauerkraut. These sundries, many staples in |  various cultural gastronomies, have long been known to |  encourage various health benefits including gut probiotics
关键词: Fermentation |  community |  delis |  microbes |  public pedagogy

4. Beef or Beet Wellington? Chefs, meat reduction, and hindering and supportive forms of craftsmanship NSTL国家科技图书文献中心

Michielsen, Yolie J.... |  van der Horst, Hilje...... -  《Food, Culture & Society》 - 2025,28(1) - 60~83 - 共24页

摘要:One of the most effective ways to mitigate |  climate change is to shift to more plant-based |  consumption practices. In this context, hands-on |  professionals in the food sector such as chefs are often seen |  as change-makers. Yet, most restaurants in
关键词: Chefs |  craftsmanship |  practice theory |  embodiment |  meat consumption |  plant-based |  protein transition |  restaurants |  culinary culture |  Sennett

5. The kitchen rediscovered: the effects of the lockdown on domestic food consumption and dietary patterns in early pandemic Italy NSTL国家科技图书文献中心

Onorati, Maria Giova... |  Corvo, Paolo... -  《Food, Culture & Society》 - 2025,28(1) - 230~251 - 共22页

摘要:Italy was among the first countries worldwide |  and the first in Europe to implement a complete |  lockdown to curb the spread of the coronavirus. This two | -month lockdown significantly disrupted daily routines | , leading to the reorganization of space, time, and
关键词: COVID-19 pandemic |  lockdown |  food consumption |  domestic food practices |  dietary patterns |  generations |  genders

6. The unruly possibilities of fermentive economies: preserving food diversity and sovereignty in contemporary Bulgaria NSTL国家科技图书文献中心

Foltz, Lindsey -  《Food,Culture & Society》 - 2025,28(2) - 388~411 - 共24页

摘要:Home-based food production and preservation in |  Bulgaria are widespread practices and deeply |  interconnected with informal economies. These practices and |  diverse economies generally do not fit the timeline of |  "progress" as envisioned by former socialist state party
关键词: Fermentation |  food sovereignty |  food self-provisioning |  Eastern Europe |  informal economies |  post socialism |  European Union |  Bulgaria |  foodways

7. Multicultural commodification in New York City's culinary field: resistance among Mexican Indigenous chefs NSTL国家科技图书文献中心

Jimenez, Axel G. Eli... -  《Food, Culture & Society》 - 2025,28(1) - 252~266 - 共15页

摘要:This article is situated in the intersections |  of Indigenous, migration, and food studies. The |  article is guided by the questions: How have New York |  City (NYC) media used Mexican Indigeneity to promote |  multicultural commodification? How do self-ascribed Mexican
关键词: Indigeneity |  multicultural commodification |  Mexican cuisine |  migration |  resistance

8. What's in my mince? Reader responses to news coverage about novel plant-based protein foods NSTL国家科技图书文献中心

Phillipov, Michelle |  Buddle, Emily A.... -  《Food, Culture & Society》 - 2025,28(1) - 41~59 - 共19页

摘要:Plant-based protein products have recently |  become more prominent on Australian supermarket shelves | . However, despite rapidly increasing interest in meat | -free or reduced-meat diets, limited research has |  explored responses toward these foods. Our research
关键词: Plant-based protein |  meat |  news |  media framing |  Facebook comments |  food values |  Australia

9. Feeding grandchildren: competing priorities and blurred relational boundaries NSTL国家科技图书文献中心

Webster, Michelle |  Cappellini, Benedett...... -  《Food, Culture & Society》 - 2025,28(1) - 131~148 - 共18页

摘要:With grandparents providing increasing amounts |  of childcare, through the lens of food, this paper |  explores how the provision of regular childcare may be |  blurring the boundaries of the grandmother role. Drawing |  on semi-structured, photo elicitation interviews
关键词: Grandparents |  grandmothers |  grandchildren |  children |  relationships |  intensive feeding |  culinary capital

10. Making kin with more-than-human heritage: entangled care ethics in sourdough breadmaking NSTL国家科技图书文献中心

Pinter, Margareta H. -  《Food,Culture & Society》 - 2025,28(2) - 413~429 - 共17页

摘要:This paper examines the concept of care and |  its complicated relationship with the field of |  heritage, especially when transposed to encompass a more | -than-human world. Using the practice of contemporary |  sourdough breadmaking during COVID-19 as a starting point
关键词: More-than-human heritage |  fermentation politics |  ethics of care |  sourdough |  COVID-19
检索条件出处:Food, Culture & Society
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