Food and Foodways Journal Impact Factor & Information

Publisher: Taylor & Francis (Routledge)

Journal description

Food and Foodways is a refereed, interdisciplinary, and international journal devoted to publishing original scholarly articles on the history and culture of human nourishment. By reflecting on the role food plays in human relations, this unique journal explores the powerful but often subtle ways in which food has shaped, and shapes, our lives socially, economically, politically, mentally, nutritionally, and morally. Because food is a pervasive social phenomenon, it cannot be approached by any one discipline. We encourage articles that engage dialogue, debate, and exchange across disciplines. Food and Foodways publishes work by anthropologists, biologists, economists, ethnobotanists, historians, literary critics, nutritionists, psychologists, sociologists, and others who use food as a lens of analysis. We also seek review essays or short topical pieces that are provocative and problematic in nature.

Current impact factor: 0.00

Impact Factor Rankings

Additional details

5-year impact 0.00
Cited half-life 0.00
Immediacy index 0.00
Eigenfactor 0.00
Article influence 0.00
Website Food and Foodways website
Other titles Food & foodways (Online), Food and foodways
ISSN 0740-9710
OCLC 50516976
Material type Document, Periodical, Internet resource
Document type Internet Resource, Computer File, Journal / Magazine / Newspaper

Publisher details

Taylor & Francis (Routledge)

  • Pre-print
    • Author can archive a pre-print version
  • Post-print
    • Author can archive a post-print version
  • Conditions
    • Some individual journals may have policies prohibiting pre-print archiving
    • On author's personal website or departmental website immediately
    • On institutional repository or subject-based repository after a 18 months embargo
    • Publisher's version/PDF cannot be used
    • On a non-profit server
    • Published source must be acknowledged
    • Must link to publisher version
    • Set statements to accompany deposits (see policy)
    • The publisher will deposit in on behalf of authors to a designated institutional repository including PubMed Central, where a deposit agreement exists with the repository
    • SSH: Social Science and Humanities
    • Publisher last contacted on 25/03/2014
    • This policy is an exception to the default policies of 'Taylor & Francis (Routledge)'
  • Classification
    ​ green

Publications in this journal

  • [Show abstract] [Hide abstract]
    ABSTRACT: Ethnically coded as Maghrebi and experienced as a familiar comfort food, couscous consistently ranks as a favorite dish of the French. Following a short history of this migrating dish, I discuss representations of couscous as ethnic body in popular culture and analyze how couscous scenes shape tastes of homes both within and across six films about the Maghrebi diaspora in France produced from 1999 to 2007 whose plots span roughly five decades from 1961 to 2006. Surprisingly rare, these scenes complement the spotty historical archive on immigrants’ foodways and dramatize the immigrants’ assimilation into consumer society, from consumed others into consuming citizens, as couscous takes on a number of meanings. I argue that films depicting the Maghrebi diaspora resort timidly to couscous because they face constraints to retain ethnic credibility and show characters in an appealing manner, without serving them up on a platter or alienating majority viewers. Ultimately, my analysis shows that although food creates a sense of place, home, and continuity, cinematic couscous provides a sensory prism that embodies intimate stories of displacement and provides the means to foster new cosmopolitan affiliations through cultural and gustatory reconfigurations of home.
    Food and Foodways 04/2015; 23(1-2). DOI:10.1080/07409710.2015.1012007
  • [Show abstract] [Hide abstract]
    ABSTRACT: This article focuses on promotional incentives to embed new technologies—represented in this case by the refrigerator—and modern kitchen design in mid-twentieth-century Irish homes to consider how taste might have stimulated the trajectory through which these incursions of modernity ultimately became normalized in the Irish domestic foodscape. Strategies that called upon taste both as a gustatory experience and as a quality associated with some sanctioned manifestation of architecture and design were employed and became interdependent in these projects. Three examples derived from Irish popular culture—a full-scale model kitchen created for exhibition purposes, an advertisement that appeared in a weekly magazine, and a selection of cookbooks—are examined to investigate how the introduction of refrigerators in the domestic foodscape might have affected changes in taste and foodways. The rationale for studying tastes of home in this way is to underscore the efficacy of thinking about both direct as well as more remote stimuli for changes in food habits and practices, some of which are to be found outside predictable production, distribution and consumption systems.
    Food and Foodways 04/2015; 23(1-2). DOI:10.1080/07409710.2015.1011998
  • [Show abstract] [Hide abstract]
    ABSTRACT: Food and taste play an essential role in sentiments of belonging and exclusion, and in turn, these sentiments are central to defining one's home as a material or an imagined place. Taste refers to a gustatory sense that makes humans capable of differentiating flavors on the one hand and describes cultural preferences and eating patterns on the other. As a social construction, home can refer to a physical place imbued with domestic notions of privacy and family or be conceived of as a broader geographical place in terms of locality, region, or nation. Both taste and home emerge as subjective and relative concepts. This special issue analyzes their multidimensional and dynamic meanings and their interrelationship. The main question it addresses is how place contributes to tastes of homes. The five articles that make up this Food and Foodways issue explore this question based on a vast array of sources and within five European countries during the twentieth century, when the internationalization and industrialization of the food chain increasingly provoked feelings of displacement. This introductory article reviews the research already conducted on the notions of taste, home, and place, and introduces the individual contributions as well as the broader themes they develop.
    23.1-2 (2015) 1-141 04/2015; Food & Foodways, special issue.
  • [Show abstract] [Hide abstract]
    ABSTRACT: This article addresses the popularity of yoghurt, which came into vogue in France, Great Britain, Spain, Germany, and the Netherlands during the 1910s and 1920s, and the assumption that Bulgaria is its homeland. It traces the appropriation of yoghurt in new cultural and culinary contexts of Western Europe, where it was rather unknown. The case of Bulgarian yoghurt authentication and commodification provides an example of the transnational migration of food considered as a cultural construct but also as a specific taste and technology, across political, cultural, and culinary boundaries. The fact that Bulgaria was considered yoghurt's homeland is an example of the tangible relations between place of authenticity, food, and distinguished taste. In order to trace these processes of authentication, commodification, and appropriation of food, I have mobilized various types of sources: international and national medical, dairy, health, and trade-related journals; advertisements; and travelogues of European travelers in Balkan lands and the Ottoman Empire.
    Food and Foodways 04/2015; 23(1-2). DOI:10.1080/07409710.2015.1011985
  • [Show abstract] [Hide abstract]
    ABSTRACT: Advertisements provide a link between the symbolical, ideal, practical and informative notions of domesticity and technology and shed light on the material culture of the home and domesticity. In this article, I focus on the home as a material place where technological and consumerist trends develop, how these trends were linked to meanings of domesticity, and how they affected gendered identities, practices, labor, and ultimately tastes of home. I argue that in the normalization of the refrigerator, the promotion of a technology-based domestic life was not uniform in its meanings, entitlements, or strategies. First, the consumer was confronted not with uniformity but with a multitude of meanings, arguments and promises that came with the refrigerator. Second, gender roles and identities were less varied. Third, the hard sell–soft sell dichotomy did not prevail, and emotional or hedonistic appeals were often combined with directly spelled-out advantages. The refrigerator advertisements studied here appeared in a Belgian women's magazine between 1955 and 1965 and constructed family life and tastes of home around elevated standards of comfort, care, aesthetics, and choice, more so than around a scientific rationalization of household work and organization.
    Food and Foodways 04/2015; 23(1-2). DOI:10.1080/07409710.2015.1011994
  • [Show abstract] [Hide abstract]
    ABSTRACT: This article explores how representations of food contribute to the construction of home as an imagined place and shows that different representations result in multiple meanings of home. As food and the lack thereof constituted urgent issues in post-World War II Italy, directly impacting the welfare of individuals and communities, it is not surprising that Italian Neorealist films frequently featured representations of food production, preparation, and consumption. Food-related images not only contributed to the overall realistic effect but were also meant as a form of participation in the heated cultural and political debates about what both the private homes of Italians and their shared national home would be after 20 years of Fascist regime. By highlighting the food scarcity suffered by the working class and the relative abundance enjoyed by limited segments of the population, Neorealist filmmakers blurred the boundaries between the private and the public, bridging the social tensions in the civic domain with the domestic sphere.
    Food and Foodways 04/2015; 23(1-2). DOI:10.1080/07409710.2015.1011991
  • Food and Foodways 01/2015; 23(1-2):1-13.
  • Food and Foodways 10/2014; 22(4). DOI:10.1080/07409710.2014.976120
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    ABSTRACT: This article provides an ethnography and analysis of the revival of the tradition of indigenous water buffalo cheese and milk product consumption in Shunde, Guangdong. Contrary to the widely held belief that dairy products are not part of the traditional Chinese diet, water buffalo cheese and milk products have been part of the food systems of Guangdong for centuries. But in the past 30 years, these indigenous milk products have been reinvented as a kind of culinary heritage, supplemented by new forms and practices. The popularity of water buffalo milk products in Shunde today has come about as a result of marketing by various agents, including cheese makers, milk merchants, chefs and the government in post-Mao China. Furthermore, the culture of milk consumption in Shunde today has been shaped by both the forces of post-reform economic development, international cultural institutions, the changing perceptions of members of different social classes, and modernity. The reinvented tradition of milk products provides people of different social classes with new ways of consuming milk products and of conducting social interactions.
    Food and Foodways 10/2014; 22(4). DOI:10.1080/07409710.2014.973797
  • Food and Foodways 10/2014; 22(4). DOI:10.1080/07409710.2014.964607
  • [Show abstract] [Hide abstract]
    ABSTRACT: In 2012 Arian Foster, a running back for the Houston Texans of the National Football League (NFL), announced via Twitter that he is “officially a vegan now” (Foster, July 6, 2012). Foster's announcement precipitated a torrent of attention by many who worriedly debated the impact that his new diet may have on his on-field performance. In this article, we unravel the threads that have woven together a picture of who Foster is and what his decision to go vegan means. We argue that a close look at the media response reveals deeply held beliefs about masculinity, race, class, and place and the ways in which food serves in the constitution of subjectivity in the context of pro-football in Texas. We conduct a contextual discourse analysis of the popular and sports media coverage of Foster's diet using an intersectional framework to elaborate how normative masculinity is further nuanced by the meanings attributed to race, place, sexuality, sport, aggression, violence, health, and productivity.
    Food and Foodways 10/2014; 22(4). DOI:10.1080/07409710.2014.964605
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    ABSTRACT: This article examines fathers’ reported contributions to foodwork in Latter-day Saint families, where male-breadwinner and female-homemaker roles are culturally privileged. Data from 75 fathers suggests aspects of Mormon masculinity lead to more involvement with foodwork than might be expected in this cultural context. Fathers assumed the “helper” role of church doctrine but favored tasks like grocery shopping and taking families out to eat that mapped onto providing for the family, a key priesthood responsibility. Rather than reconfiguring “women's work” to render it more masculine (Deustch; Gvion; Mechling), fathers involved in foodwork traditionally coded as feminine, like home cooking, related it to caring as expressed in their priesthood roles as stewards of the family, another aspect of Mormon manhood. The ambiguity of the “helper” role and priesthood responsibility for success of the family allowed for flexibility in gender roles and promoted participation in foodwork by Latter-day Saint fathers.
    Food and Foodways 10/2014; 22(4). DOI:10.1080/07409710.2014.964588
  • [Show abstract] [Hide abstract]
    ABSTRACT: Concerns about the relationship between diet, weight, and health find widespread expression in the media and are accompanied by significant individual anxiety and responsibilization. However, these pertain especially to mothers, who undertake the bulk of domestic labor involved in managing their families’ health and wellbeing. This article employs the concept of anxiety as social practice to explore the process whereby mothers are made accountable for their families’ dietary decisions. Drawing on data from an Australian study that explored the impact of discourses of childhood obesity prevention on mothers, the article argues that mothers’ engagements with this value-laden discourse are complex and ambiguous, involving varying degrees of self-ascribed responsibility and blame for children's weight and diets. We conclude by drawing attention to the value of viewing food anxiety as social practice, in highlighting issues that are largely invisible in both official discourses and scholarly accounts of childhood obesity prevention.
    Food and Foodways 07/2014; 22(3). DOI:10.1080/07409710.2014.935671
  • Food and Foodways 07/2014; 22(3). DOI:10.1080/07409710.2013.874270
  • Food and Foodways 07/2014; 22(3). DOI:10.1080/07409710.2014.885346
  • Food and Foodways 07/2014; 22(3). DOI:10.1080/07409710.2014.931690
  • Food and Foodways 07/2014; 22(3). DOI:10.1080/07409710.2014.931684
  • [Show abstract] [Hide abstract]
    ABSTRACT: Procuring, preparing, and consuming foods are symbolic processes learned and reified within cultural boundaries. While many cultures have established tradition or taste as rules to guide food activities, contemporary Americans are mainly guided by a fascination with health and risk (Pollan, The Omnivore's Dilemma). As reflections of and contributors to public understandings of food and risk, cookbooks can be rich sites for scholarly investigation (Driver; Nestle and McIntosh). In the current study, we explore the representation of tradition, taste, and science in the introductory materials of the Joy of Cooking. While discussions of science were more common than those of taste or tradition, science did not replace the presence of taste and tradition. The presence of science, taste, and tradition varied over time, suggesting that, though they remain criteria for eaters, their importance is constantly negotiated.
    Food and Foodways 07/2014; 22(3). DOI:10.1080/07409710.2014.935669
  • Food and Foodways 07/2014; 22(3). DOI:10.1080/07409710.2014.931691