Food, Culture, and Society最新文献

{"title":"The contested politics of food banking in the United States","authors":"Joshua Lohnes","doi":"10.1080/15528014.2023.2274701","DOIUrl":"https://doi.org/10.1080/15528014.2023.2274701","url":null,"abstract":"ABSTRACTRising out of the devolution of public services to private actors during the Reagan administration, the food banking economy in the United States is now a multi-billion-dollar industry. The social and political movements that institutionalized charitable food networks are diverse and often contradictory, offering a window into the politics and competing interests of a U.S. food system that has long grappled with glaring contradictions between food waste and hunger. In this paper, I analyze shifting moral economies of hunger relief within a diverse social movement (re)negotiating a set of legal codes and social norms established over the past forty years of hunger relief through charity. I argue that charitable food networks offer a window into the political contest currently unfolding over the future of the U.S. food system. As such, the debates within these spaces are critical to understand the broader politics of food provisioning in the United States.KEYWORDS: Hungercharityfood policyfood justiceemergency foodfood banksactivism AcknowledgmentsI would like to thank anti-hunger and community food security advocates in West Virginia with whom I have worked for the past 10 years and members of the Global Solidarity Alliance for Food Health and Social Justice who have helped me to articulate these thoughts over the past 3. This paper first appeared in a special issue of Politique Américaine and I would like to thank Alice Béja and that editorial team for shaping this paper for a francophone audience. I am also grateful to the two anonymous reviewers of this journal whose comments significantly improved this final version.Disclosure statementNo potential conflict of interest was reported by the author(s).Supplementary materialSupplemental data for this article can be accessed online at https://doi.org/10.1080/15528014.2023.2274701Notes1. Food banks tend to go through recurrent periods of growing pains and instability. These organizations are not always in a position of financial fragility, the past few years in fact have seen a period of capital investments into the expansion of the network. Many of the local partners do remain at risk of shutting their doors due to financial difficulties, labor shortages or other concerns. Some FA food banks remain extremely under resourced in comparison to their network peers, particularly those in large US cities whose financial clout and material imprint on food and logistics networks in their service areas continues to expand.2. Commodity Credit Corporation Charter Act (62 Stat.1070; 15 U.S.C. 714). The CCC continues to be a key instrument in the function of the contemporary food system in the United States, the food banking economy is one of the beneficiaries, but it also serves many other roles in child nutrition programs, and the distribution of international food aid for example.3. Foodchain operated 150 programs across the country that recovered hot, prepared foods from catered events and restauran","PeriodicalId":137084,"journal":{"name":"Food, Culture, and Society","volume":"79 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135036978","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food hospitality and the negotiation of subjectivities through meals in the context of migration: case studies from Belgium","authors":"Alice Clarebout, Elsa Mescoli","doi":"10.1080/15528014.2023.2278852","DOIUrl":"https://doi.org/10.1080/15528014.2023.2278852","url":null,"abstract":"ABSTRACTThis article focuses on the ways in which food enables undocumented migrants to find a place in the context of forced displacement, transit mobility and unstable settlement. The analysis is based on qualitative data collected within the framework of two research projects studying different forms of mobilization involving undocumented migrants in Belgium. In both fieldworks, hospitality dynamics were observed to develop through food. In one case, undocumented migrants hosted by Belgian citizens cooked meals to thank them for their hospitality as well as to eat something they like and to regain some power of action in their everyday life. In the other case, a group of undocumented migrant women living in a collective housing prepared “African food” for Belgian people to create spaces of intercultural encounter, to sensitize to the cause of undocumented people and to gain some money. Relying on the literature on food and hospitality crossed with migration (and gender) issues, and focusing on the relationship between hosts and guests, we aim at highlighting how migrants’ subjectivities and agency are negotiated through food practices in different hospitality situations involving undocumented migrants and local people.KEYWORDS: Foodhospitalitymigrationsubjectivityagency Disclosure statementNo potential conflict of interest was reported by the author(s).Ethics disclaimerAll participants in this research have been informed of its aims and content and have been assured that the information shared will remain anonymous. Consultation with the university ethics department was not mandatory for the research concerned by the data reported in this article.Notes1. Throughout our article, we will use the category of “undocumented migrants” to name individuals whose (absence of) formal residence status is the result of “socio-political processes of illegalization” and of “a legal production of migrant illegality” (de Genova Citation2002, 429). More specifically in our case studies, as we will see in more detail later, these are people who failed in obtaining their residence permit, or who did not apply for it because they were “in transit” in Belgium to reach another destination.2. Details will follow.3. We understand subjectivity as the “[…] manifold ways in which individuals understand themselves in relation to others and experience their lives,” and agency as the practices exercised to define and realize subjectivity, also countering “certain limits imposed by the culture in which an individual lives, including power relations, social institutions and hegemonic discourses” (Lupton Citation1996, 13).4. See https://www.lesoir.be/art/996994/article/actualite/regions/bruxelles/2015-09-23/parc-maximilien-un-enjeu-politique-nationale, accessed on 25/6/2022.5. The related data have been collected under the framework of the master’s thesis of one of the authors (Clarebout Citation2020). The research activities for this study lasted 15 months, from April 2019 t","PeriodicalId":137084,"journal":{"name":"Food, Culture, and Society","volume":"7 6","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135037985","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Time to treat the climate and nature crisis as one indivisible global health emergency","authors":"Kamran Abbasi, Parveen Ali, Virginia Barbour, Thomas Benfield, Kirsten Bibbins-Domingo, Gregory E. Erhabor, Stephen Hancocks, Richard Horton, Laurie Laybourn-Langton, Robert Mash, Peush Sahni, Wadeia Mohammad Sharief, Paul Yonga, Chris Zielinski","doi":"10.1080/15528014.2023.2276981","DOIUrl":"https://doi.org/10.1080/15528014.2023.2276981","url":null,"abstract":"","PeriodicalId":137084,"journal":{"name":"Food, Culture, and Society","volume":"740 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135871145","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food resignification practices among refugees at the margins of Rome","authors":"Giovanna Palutan, Donatella Schmidt","doi":"10.1080/15528014.2023.2250134","DOIUrl":"https://doi.org/10.1080/15528014.2023.2250134","url":null,"abstract":"ABSTRACTThe aim of our article is to explore the meaning of food for refugees and volunteers settled in emergency contexts in the city of Rome. We will look at ways in which refugees rephrase their experience with food in its symbolic dimensions expressed in norms, classifications, tastes while living in a context of accidental communities and uncertainty. In this study, we will rely on the observation of food practices of refugees and on the collection of narratives – also through the technique of photo elicitation – of privileged witnesses in urban encampments. Referring to seminal works on the cultural symbolic aspect of food (Mintz 1996; Montanari 2006; Rocillo-Aquino et al. 2021) and to ways of food preparation and consumption in unfamiliar cultural settings , our study will contribute to a better understanding of food systems in the dynamic milieu of forced migration, especially referring to emergency settings and other crisis situations (like the pandemic period). Ethnographic data lead us to consider the following questions: which features characterize food in such contexts of uncertainty? Which practices connected to food are performed and what do the narratives of refugees and volunteers tell us about the sense of food experienced? In brief, how is food re-signified in these emergency contexts?KEYWORDS: Food resignification practicesrefugeesurban encampments Disclosure statementNo potential conflict of interest was reported by the author(s).Notes1. This essay is the result of collegial work, and collegial writing process. However, Palutan is mainly responsible for the following sections: Migrants, Refugees and Food Systems. A theoretical rationale; The tiles of an incomplete mosaic. Methodological notes; Re-invented Food; Healing Food. Schmidt is mainly responsible for the following sections: Introduction, The ethnographic research. From emergency food to domesticated food; Bread and Injera; Spices; Safe Food; Food in a Zero-waste Circuit; Concluding Remarks.2. In our article we adopt the term refugees to include all migrants forced to leave their countries – migrants in-transit, asylum seekers, holders of the refugee status or of the subsidiary protection and environmental migrants – to seek freedom and a future elsewhere.3. Baobab activists are a heterogeneous group of people in terms of occupation, age, education, and nationality who share a strong civic commitment. Other subjects – such as associations, parishes, restaurants and bakery owners as well as private citizens – have joined the Baobab spirit and its bottom-up model of hospitality (see Schmidt and Palutan Citation2021).4. In this paper we will make specific mention to other context of our research explored in other venues.5. Works worthy of mention include the following essays: Dharod et al., that look at Somali refugees in a US resettlement program (Dharod et al. Citation2011); Trapp analyses the food changes of sub-Saharan African refugees in a US nutrition program in ter","PeriodicalId":137084,"journal":{"name":"Food, Culture, and Society","volume":"32 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136133844","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The magic is in the mix: a uses and gratifications approach to the cross-media use of food-related media content","authors":"Isabelle Cuykx, Paulien Decorte, Lauranna Teunissen, Heidi Vandebosch, Hilde Van den Bulck, Sara Pabian, Kathleen Van Royen, Charlotte De Backer","doi":"10.1080/15528014.2023.2263705","DOIUrl":"https://doi.org/10.1080/15528014.2023.2263705","url":null,"abstract":"ABSTRACTFood media content has recently grown tremendously in quantity and types. To understand food media’s popularity and the role they play for their audience members, this paper applies a uses and gratifications (U&G) approach to study the recipients’ motives for using or encountering various food media. Where do they come across media messages about food? Do they consciously or unconsciously seek or use them, and why? How do they perceive the outcomes of using food media? Twelve focus group interviews were conducted combined with a photovoice task. Results indicate that many of the encounters with food media were accidental in nature. In total, seven gratifications for using food media were confirmed: education, entertainment, social utility, identity-building, passing the time, motivations for healthier eating, and making grocery choices. Affordance-driven gratifications were ease-of-use of a medium, accessibility of -, trust in -, and emotional connection to the medium. This study forms a basis for further audience-centered research on food content so that both scholars and content creators can better understand how food media content can meet recipients’ needs and how it can be employed in communication strategies regarding, for example, conveying nutritional information or providing entertainment.KEYWORDS: Food media contentuses and gratificationscross-mediafocus groupsphotovoicegenderagesocio-economic status AcknowledgmentsWe would like to thank M.Sc. Astrid Van Oosterwyck, Drs. Jules Vrinten, Drs. Viktor Proesmans, Prof. Dr. Karolien Poels, Prof. Dr. Tim Smits for their valuable contribution to this paper. We acknowledge Flanders Innovation & Entrepreneurship/Flanders’ FOOD (HBC.2018.0397) for their support.Disclosure statementNo potential conflict of interest was reported by the authors.Data availability statementConsidering the encouragement of open science practices, the data used in the research are available and can be obtained by emailing isabelle.cuykx@uantwerpen.beEthics approval statementEthics to conduct the research were obtained from the institution’s ethics review board/committee, the Ethics Committee for Social Sciences and Humanities at the University of Antwerp (Ref No: SHW_19_45).Additional informationFundingThe work was supported by the Agentschap Innoveren en Ondernemen [HBC.2018.0397]; Flanders’ FOOD [HBC.2018.0397]; Fonds Wetenschappelijk Onderzoek [G047518N].","PeriodicalId":137084,"journal":{"name":"Food, Culture, and Society","volume":"63 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134973752","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"“The uniqueness of one apple versus another.” Exploring producer perspectives of hard cider in the Northeast and Mid-Atlantic United States","authors":"Martha D. Calvert, Clinton L. Neill, Amanda C. Stewart, Elizabeth A. B. Chang, Susan R. Whitehead, Jacob Lahne","doi":"10.1080/15528014.2023.2270769","DOIUrl":"https://doi.org/10.1080/15528014.2023.2270769","url":null,"abstract":"","PeriodicalId":137084,"journal":{"name":"Food, Culture, and Society","volume":"37 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135217359","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Paving over taquerias to put up condos: constructing urban imaginaries of migrant foodscapes via digital food narratives","authors":"Colleen Hammelman, Consuelo Carr Salas, Sara Tornabene","doi":"10.1080/15528014.2023.2263703","DOIUrl":"https://doi.org/10.1080/15528014.2023.2263703","url":null,"abstract":"ABSTRACTIn this paper, we explore the social construction of place through a close analysis of the language used in online reviews to describe migrant-owned or -serving restaurants and their neighborhoods in Charlotte, NC. Through analysis of more than 2,000 online reviews of 16 restaurants across multiple platforms, we found that online restaurant reviews are key sites in which discourse about particular social groups and spaces is brought forth. In particular, through racialized narratives that rely on descriptions of lack, depictions of danger, and stereotypes, urban imaginaries are constructed that enable remaking Latin American neighborhoods. We further argue that reproducing such urban imaginaries serves to devalue migrant neighborhoods through presenting them as places that do not match modern city aspirations. This paper contributes to literature in food studies, urban geography, and rhetoric by examining the ways that digital food grammars pave the way for remaking migrant neighborhoods in emerging migrant gateway cities.KEYWORDS: Digital food grammarsmigrant neighborhoodssocial construction of placerhetoricCharlotte AcknowledgementThe authors would like to express their thanks to Jeffrey Pilcher for providing helpful feedback as this article developed. We also appreciate receiving constructive feedback from two anonymous reviewers and the editor.Disclosure statementNo potential conflict of interest was reported by the author(s).Notes1. Our use of the term discourse is inspired by Johnston and Baumann’s (Citation2015) explanation of discourse as “an institutionalized system of knowledge … that organizes populations, and shapes the parameters of what thoughts are popular and even possible” (p. 37).2. We rely on understandings of cosmopolitan as the valuing of a shared global humanity, expressed through carrying out global dispositions at a local level and seeking unfamiliar cultural encounters (DeVerteuil, Yun, and Choi Citation2019; Ley Citation2004; Valentine Citation2008). One way that such cosmopolitanisms are made visible is the everyday cultural consumption decisions of those with enough resources to use, for example, food habits as a means of distinction. Cappeliez and Johnston (Citation2013) point out that cosmopolitan eaters are not a homogenous group, but that often cosmopolitan foods are understood as new, authentic, and/or exotic (see also Johnston and Baumann Citation2010).3. Lipsitz (Citation2007, 12) explains that “the lived experience of race has a spatial dimension, and the lived experience of space has a racial dimension.” In other words, different races are segregated in particular spaces while the racial makeup of neighborhoods has historically determined what resources residents have access to (mortgages, grocery stores, education, etc). For him, these material effects are linked to racialized spatial imaginaries in which Whiteness is associated with privilege and structured neighborhood advantages, while Blackness is","PeriodicalId":137084,"journal":{"name":"Food, Culture, and Society","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135366379","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Feeding a tourism boom: changing food practices and systems of provision in Hoi An, Vietnam","authors":"Arve Hansen, Outi Pitkänen, Binh Nguyen","doi":"10.1080/15528014.2023.2263986","DOIUrl":"https://doi.org/10.1080/15528014.2023.2263986","url":null,"abstract":"While food studies have increasingly gone beyond the “Western” experience in food globalization processes, research on food and tourism has often prioritized the (Western) tourist’s gaze. In the literature on food and tourism in Asia, little attention has been given to the experiences of host populations. Responding to this lacuna in the literature, this paper analyses how a tourism boom is fed and how tourism-driven “foodway encounters” shape food practices and systems of provision. Focusing on the major tourism transformations seen in the UNESCO World Heritage Site of Hoi An, Vietnam, over the past decades, we study how hosts approach tourists’ demand for both comfort food from home and new food experiences that are simultaneously “authentic” and safe. We analyze how both Vietnamese and foreign hosts seek to understand, influence and adapt to the culinary preferences of visitors, and how they develop the necessary skills to do so. Furthermore, since feeding tourists often requires a wide range of food traditionally unavailable or uncommon in Hoi An, we analyze how hosts acquire the ingredients necessary for changing food practices and how systems of provision both shape and take shape through the process of catering to the particularities of touristy foodways.","PeriodicalId":137084,"journal":{"name":"Food, Culture, and Society","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135411656","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The political dimension of food in Spain. A taxonomy of civic and political actions","authors":"Amparo Novo, Carmen Lozano-Cabedo","doi":"10.1080/15528014.2023.2263704","DOIUrl":"https://doi.org/10.1080/15528014.2023.2263704","url":null,"abstract":"ABSTRACTFood has become a privileged space for analyzing different forms of citizen participation. This paper reviews typologies of political participation to determine which of them is more useful to classify the strategies of food-based engagement. We propose a taxonomy of civic and political food actions, with particular reference to Spain, integrating traditional and modern actions as well as and collective, online and offline dimensions. We applied a mixed methodology, based on primary sources – a survey of 1,0005 people and 22 in-depth interviews with different profiles of food activists- and secondary sources. The proposed taxonomy of food political participation is useful to map different forms of (non-) participation, latent participation and political participation in food issues that are currently being developed. This classification, by including civic and latent forms of involvement, can serve to guide future empirical studies about food participation that consider not only formal participation, but also factors as: showing propensity to search for information about food issues from an ethical, political, or environmental perspective; identifying with an ideology that promotes ethical, politically and socially responsible food decisions; or developing a political food lifestyle.KEYWORDS: Foodpolitical participationsocial movementscollective actionSpain Disclosure statementNo potential conflict of interest was reported by the author(s).Notes1. https://www.foodretail.es/retailers/consum-sistema-donacion-virtual-alimentos_0_1467153277.html, (visited on 06/24/2021).2. https://partidosain.es/propuestas-electorales-para-las-elecciones-europeas-2019-hambre/ (visited on 10/08/2021.3. This Union was called Farm Workers’ Union (Sindicato de Obreros del Campo -SOC-) until 2005, when it was renamed the Andalusian Workers’ Union.Additional informationFundingThis work was funded by the Ministry of Economy and Competitiveness (Spain). Project: “Political Food Consumption: Citizens, Activists and Institutions (CSO2016-76293 R)”. This research was carried out in the Sociology of Food Research Group at the University of Oviedo (Spain).","PeriodicalId":137084,"journal":{"name":"Food, Culture, and Society","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135759110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Urban foodways and social sustainability: neighborhood restaurants as social infrastructure","authors":"James Farrer","doi":"10.1080/15528014.2023.2262191","DOIUrl":"https://doi.org/10.1080/15528014.2023.2262191","url":null,"abstract":"ABSTRACTThe concept of social sustainability presents many questions for food studies, both about how communities sustain foodways, and how foodways sustain communities. Based on an ethnographic study of restaurants in a single Tokyo neighborhood, this research focuses on how commercial restaurant scenes in a busy area of Tokyo serve as social infrastructure, supporting community life. First, they are an economic resource for employers, workers, and customers, an accessible, though risky, point of entry into business ownership for disadvantaged or resource-poor people. Secondly, eateries are a resource for social organization and networking, that is, spaces in which varieties of social capital can be created and deployed. Thirdly, neighborhood eateries are infrastructure for political mobilization both in the formal organization of local merchant associations but also for informal and oppositional social movements. Overall, the research shows how urban neighborhood restaurant scenes may serve as a “place framing” device through which a community defines and spatially locates what is worthwhile in community life. (8497 words)KEYWORDS: social sustainabilityfoodwaysrestaurantsJapanTokyourban studies Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThe work was supported by the Japan Society for the Promotion of Science [16K04099]; Japan Society for the Promotion of Science [22K01909].","PeriodicalId":137084,"journal":{"name":"Food, Culture, and Society","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134976033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}