Food and Foodways

Publisher: Taylor & Francis

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.

  • Impact factor
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  • 5-year impact
    0.00
  • Cited half-life
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  • Immediacy index
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  • Eigenfactor
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  • Article influence
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  • 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

  • Pre-print
    • Author can archive a pre-print version
  • Post-print
    • Author cannot archive a post-print version
  • Restrictions
    • 12 month embargo for STM, Behavioural Science and Public Health Journals
    • 18 month embargo for SSH journals
  • Conditions
    • Some individual journals may have policies prohibiting pre-print archiving
    • Pre-print on authors own website, Institutional or Subject Repository
    • Post-print on authors own website, Institutional or Subject Repository
    • 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)
    • Publisher will deposit to PMC on behalf of NIH authors.
    • STM: Science, Technology and Medicine
    • SSH: Social Science and Humanities
    • 'Taylor & Francis (Psychology Press)' is an imprint of 'Taylor & Francis'
  • Classification
    ​ yellow

Publications in this journal

  • [show abstract] [hide abstract]
    ABSTRACT: This study presents an assessment of local definitions and perceptions concerning healthy eating through a study in four resource-poor border communities in El Salvador. The study included focus groups, key-informant interviews, and observations of the food environment. Local definitions of healthy eating elicited through focus groups were compared to the national Salvadoran dietary guidelines recommendations. The comparison revealed several areas of overlap (including the importance of dietary variety, fruits, and vegetables, among others) and omissions (mention of limiting sweets/candy, salt, sugar, and alcohol). Focus group participants expressed concerns over the origin of their foods and whether food contained harmful chemicals. These conversations also revealed the contradictions between nutrition knowledge and preferences for foods classified as unhealthy. This article concludes with a discussion about barriers to healthy eating identified in the focus groups and through the food environment assessment.
    Food and Foodways 01/2013; 21(4):288-314.
  • Food and Foodways 01/2013; 21:132-152.
  • [show abstract] [hide abstract]
    ABSTRACT: This article explores the domestic consumption practices of five Goan Catholic Brahmin families throughout their long migration experience in the twentieth century. It discusses the potentialities of an analysis anchored in ordinary domestic material culture and consumption in general, and in food in particular, for the discus- sion of their specific trajectories in Goa, Mozambique and Portugal. I argue that food preparation and consumption, along with other everyday practices, played a significant role in structuring relations with the context of origin. This central role consists of establishing a coherent link between present and past, as well as between the various locations inhabited, whilst displaying a distinctive habitus profoundly marked by colonialism and migration.
    Food and Foodways 12/2012;
  • Food and Foodways 01/2012; 20(2):172-174.
  • [show abstract] [hide abstract]
    ABSTRACT: Between 1979 and 1981, journalist Kathryn Tucker Windham conducted approximately 30 interviews of the residents of Gee's Bend—an African American community isolated in the “Black Belt” region of Alabama. The interviews provide a rare first-hand account of the lives of African Americans in Alabama between 1910 and 1981 as they discuss, among other things, food traditions. Remembered by nearly every interviewee is a catastrophic incident during which the family of a deceased white merchant, who had been lending Gee's Benders agricultural supplies, collected (with force) all of their agricultural property. Lacking any means to support themselves, residents were required to eat what they had hidden away, share their food with each other, and find comfort in the familiar foods that had become a part of the community's cuisine. The incident left a lasting community-wide association between food, ownership, and freedom, conveyed in the interviews through a collective narrative. The narrative reinforces the idea that Gee's Bend food traditions developed out of a long history of adversity with whites, food sharing and frugality, and reliance on God. The Gee's Bend interviews provide a local example of the evolution of American soul food.
    Food and Foodways 01/2012; 20(1):53-75.
  • Food and Foodways 01/2012; 20(1):1-7.
  • Food and Foodways 01/2012; Volume 20, Issue 1(1).
  • [show abstract] [hide abstract]
    ABSTRACT: This article uses the notion of frugality as an analytical category for the food habits and lifestyles of French rural working-class families in the second half of the nineteenth century. Based on the analysis of family monographs by Le Play and his collaborators, this article demonstrates that the frugality of these families’ daily diet is less a reflection of their poverty than an active factor in their savings behavior aimed at preserving their income and securing the family's future. Their efforts to increase their savings had a precise goal—to enable them to leave their industrial employment to become farmers, and more generally, to leave their working-class condition to live an agricultural life. To that end, families economized on their meals by widely resorting to consuming home-grown produce and making their own food—for provisions, they tried to bypass market networks, or poached, and scrupulously avoided the expense of eating out. Using the notion of frugality, this article demonstrates that food provides a key to interpreting the differentiation of lifestyles and consumption within the rural working class.
    Food and Foodways 01/2012; 20(1):31-52.
  • [show abstract] [hide abstract]
    ABSTRACT: This article examines the significance of the natural/unnatural food dichotomy in recent low-carbohydrate diet discourse, drawing on two bestselling low-carbohydrate manuals—Dr. Atkins’ New Diet Revolution and The South Beach Diet. Low-carbohydrate diet books extend the moral associations of natural and unnatural food evident in American diet reform discourse from the nineteenth century, the key difference being the specific foods deemed natural, healthy, and virtuous. An analysis of low-carbohydrate discourse illustrates the flexibility of the descriptor “natural,” effectively being used as a proxy for acceptability across widely differing dietary plans. Atkins relies on a Rousseauian concept of nature, in which anything natural (including natural pleasure) is inherently healthy and good. By contrast, South Beach deploys a Calvinist rhetoric of austerity and self-denial. Although Atkins, in particular, criticizes the modern Western food system, hinting at its damaging effects on the environment, ultimately both manuals are concerned primarily with individual health.
    Food and Foodways 01/2012; 20(2):102-122.
  • [show abstract] [hide abstract]
    ABSTRACT: When world leaders sit together over a meal, much more can be communicated than their conversation. Typically, the event itself is more important than the food on their plates. A diplomatic meal can have the ceremonial splendor and protocol of a state dinner or the quiet power of a working lunch—but the symbolism embedded in both has potential to impact geopolitical issues. All commensality signals information to the individuals at table, including messages of status and symbolic kinship. The symbolism inherent in any shared meal has the ability not only to create relationships but to define them as well. As ubiquitous tools in the art of statecraft, diplomatic meals give participants and planners the opportunity to predict, identify, and fully understand the subtle messages such occasions create. A solid understanding of the semiotics of diplomatic gastronomy will allow researchers to decode and analyze state dinners and other diplomatically significant meals. This article explores the complex nature of semiotics associated with diplomatic gastronomy by examining four dining events hosted by American president John F. Kennedy.
    Food and Foodways 01/2012; 20(2):146-166.
  • [show abstract] [hide abstract]
    ABSTRACT: Climate change-related food issues are key problems affecting the world today and into the future. This paper investigates how climate change is harming and is expected to harm food sources on land and in the sea, and how food production itself, especially industrialized agriculture and meat production, contributes to climate change. This article uses human rights discourse to frame the unequal contributions to and harms from climate change among developed and developing nations, and how these affect and are affected by involuntary and voluntary food frugality and dietary choices.
    Food and Foodways 01/2012; 20(1):76-92.
  • [show abstract] [hide abstract]
    ABSTRACT: This reflective essay focuses on the experiences of my foodie family and son, who, from the age of eighteen months, chose to eat a very selective diet. Specifically, the article explores the ways in which the desire to share what we enjoy with our children can conflict the parental responsibility of supporting children nutritionally and emotionally through the minefield of control that is the family table. I review child-feeding manuals as well as the literature on picky eaters and super tasters, and recount my experience with nutritionists and medical doctors. In discussing my personal situation and how what a child eats does and does not matter, I expose family tensions and expectations relating to child-feeding.
    Food and Foodways 01/2012; 20(2):93-101.
  • Food and Foodways 01/2012; 20(2):167-169.
  • [show abstract] [hide abstract]
    ABSTRACT: In this article, issues of children, food, and health are discussed with the help of the concept of a “health puzzle,” which is defined as the many pieces of family life that need to be put together to reach the goal of a healthy family lifestyle. The data derives from a qualitative study, where parents and children in twelve Swedish families were interviewed at three occasions. The aim was to find out how the healthy life of the family is defined, created, and sustained. The healthy family showed to be composed of different practices and drew on values of bodily, emotional, and social well-being. The dilemmas mentioned concerned how to serve “proper food” and have “proper meals,” and making this fit into a tight time schedule. Solutions to the dilemmas were, for example, to prioritize spending time together; to promote healthy eating by having a weekly menu or a fruit bowl available; and to mark the contrast between weekdays and weekends with the help of “Cosy Friday,” “Saturday Sweets,” and an elaborate weekend dinner. Depending on the family economy, working hours, and the number of children's leisure activities, the solutions were mainly dictated by either money or time.
    Food and Foodways 01/2012; 20(2):123-145.
  • [show abstract] [hide abstract]
    ABSTRACT: Government-led food reforms are increasingly prevalent and they are often seen as a welcome corrective to the neoliberalization of the agrofood system. Yet Japanese government's food reform initiatives demonstrates that government food reform does not necessarily increase oversight and regulation or address fundamental problems of the food system. Although the official goals of reform are food safety and public health, the Japanese government juxtaposes food reform with notions of the “traditional family” and women's domestic roles as well as with the nationalistic idealization of “Japanese food” and national branding. The strategy of responsibilization, where the government constructs the food problem as an individual problem rooted in insufficient awareness and irresponsible behaviors is salient. Government food reform needs active monitoring by citizens to resist such pressure to construct food reform as a matter of moral and personal betterment.
    Food and Foodways 07/2011; 19(3):201-227.
  • [show abstract] [hide abstract]
    ABSTRACT: The rhetoric of “food security” has dominated mainstream approaches to global food insecurity while alternative approaches have received less attention. For decades, the World Food Prize has honored work in the tradition of “food security.” More recently, the Food Sovereignty Prize has brought attention to alternative approaches, namely the “food sovereignty” approach. This article explores how the inaugural awarding of the Food Sovereignty Prize represents an attempt to bring broader visibility to and to gain recognition of these approaches by policymakers.
    Food and Foodways 07/2011; 19(3):169-180.
  • [show abstract] [hide abstract]
    ABSTRACT: Vegetarianism is a dynamic and fluid lifestyle that can be described as unique for each person who practices. Vegetarianism traditionally falls outside of the accepted eating patterns in Western nations; furthermore, the meat-free lifestyle can be classified as a form of positive deviance. Semistructured interviews were conducted with self-described vegetarians regarding eating patterns and motivations within the initial adoption of the lifestyle. Vegetarian vocabularies of motive were categorized according to established deviance theory referred to as accounts. This newly practicing, or developmental, stage of vegetarianism was more likely to fall on the less strict side of the vegetarian continuum for eating patterns and the motives had a propensity to be monothematic.
    Food and Foodways 01/2011; 19(4):314-333.
  • [show abstract] [hide abstract]
    ABSTRACT: This article examines the origins of the natural-wine movement in Germany—the first of its kind in Europe—by exploring the crucial technological and social developments which prompted the use of derided “artificial” winemaking techniques. The forgotten social reformer Ludwig Gall, once known to as the “savoir of the small vintner,” helped to relieve the unreliable dependency of winegrowers on nature by perfecting a deacidification technique which allowed for pleasant wines in any vintage. While Gall's technique became an important part of the road out of impoverishment for many winegrowers in the Mosel River Valley, it had the additional effect of challenging the static nature of the wine trade and the monopolies and economic efficiencies of large landowners. By outlining the initial uses of Gall's technique and the opposition to it, this article reveals the formative debates in the ongoing controversy over the definition of natural wine. In turn, the concepts of “artificial” and “natural” are shown to be grounded more in the social and political spheres of the nineteenth-century German wine trade and less in matters of consumer choice or concerns over the environment.
    Food and Foodways 01/2011; 19(4):294-313.

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