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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

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

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

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

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

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

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

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

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

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

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

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