Discounts
for ASFS Members
Certain food studies journals are available to registered members at
a discount. For details, scroll to the bottom of this page.
Food,
Culture, and Society
Food,
Culture, and Society is the journal of the Association for the
Study of Food and Society. It has been published since 1996, but it was
formerly known as The Journal for the Study of Food and Society.
The journal focuses on research about topics such as food habits, nutritional
epidemiology, agricultural issues, the social significance of food, and
items relating to famine, feast and hunger.
For information about the journal itself, click here.
To submit materials, contact Journal Editor, Warren
Belasco or visit the website of Berg
(the publisher of Food, Culture, and Society).
Some back issues are available here.
Here's the Table of Contents for the Spring 2004 issue:
From the Editor
Presidential Address: "Entangled in Our Meals: Guilt and
Pleasure in Contemporary Food Discourses," Alice P. Julier
Special Section: "The Food Voice" (Guest Editor: Annie
Hauck-Lawson)
Introduction: Annie Hauck-Lawson
"'Eat Me Up”: Spoken Voice and Food Voice in an Urban Firehouse,"
Jonathan Deutsch
"Tasting Language: The Aesthetic Pleasures of Elizabeth David,"
Alice McLean
" Writing the Wolf Away: Food Meaning and Memories from World War
II," Meryl S. Rosofsky
"Culture and Power in Italian/American Foodways in Tina De Rosa’s
Paper Fish," Jamie May
"Novel Tastes: the Food Voice of Claude McKay’s Banjo,"
Helene Berson
"The Kitchen Voice as Confessional," John E. Finn
"Personals and Recipes," Ame Gilbert
Food Voice in the Classroom: A Collection of Teaching Tools
"About this Collection: Soap Box and the Food Voice," Jonathan
Deutsch
"Participant Observation of a Meal," Alice Baldwin-Jones
"Food Events," Sally Ingraham
"Learning to Listen to the Food Voice: Recipes as Expressions
of Identity and Carriers of Memory," Lucy M. Long
"Thanksgiving," Mimi Martin
"Food Voice In the Kitchen: From Sancocho to Onion Soup Gratinée,"
Renee Marton
“Tasting Memories,” Yolanda Sealey-Ruiz
"Food Voice Annotated Bibliography," Diana Pittet
Reflections on Teaching (Editor: Jonathan Deutsch)
"Food and Pop Culture: Teaching Critical Theory Through Food,"
Fabio Parasecoli
Book Reviews (Editor: Ken Albala)
"Janet Theophano’s Eat My Words: Reading Women’s
Lives Through the Cookbooks They Wrote," reviewed by Jessamyn
Neuhaus
"Andrew Dalby’s Siren Feasts: A History of Food and Gastronomy
in Greece," reviewed by Dylan Zorea
"Alberto Capatti and Massimo Montanari’s Italian Cuisine:
A Cultural History," reviewed by Ken Albala
Here's the Table of Contents for the Fall 2004 issue:
Guidelines for Contributors (same as spring issue)
From the Editor (not included here)
Special Section: Eating and Thinking Globally
"Imagining the Self and the Other: Food and Identity in France
and the United States," Christy Shields-Argelès
"Afro-Antillean Cuisine and Global Tourism," Carla Guerrón-Montero
"Breaking Bread: The Roles of Taste in Colonialism," Damian
M. Mosley
"Empire of The Jungle: The Rise of an Atlantic Refrigerated
Beef Industry, 1880-1920," Jeffrey M. Pilcher
Special Section: Slow Food Reconsidered
"A Recipe for Connectedness: Bridging Production and Consumption
with Slow Food," Julie Labelle
"Globalizing Resistance: Slow Food and New Local Imaginaries,"
Marie Sarita Gaytán
"Slow Food: What, Why, and to Where?" Janet Chrzan
"Slow Food, the French Terroir Strategy, and Culinary Modernism:
An Essay Review," Rachel Laudan
Perspectives on Teaching
"Challenges in the Interdisciplinary Teaching of Food and Foodways,"
Jeremy L. Korr and Christine Broussard
Book Reviews
"Ferran Adrià, Juli Soler, and Albert Adrià, El
Bulli 1998-2002," reviewed by Fabio Paresecoli
"Derek J. Oddy, From Plain Fare to Fusion Food: British Diet From
the 1890s to the 1990s," reviewed by Laura Mason
"Laura Shapiro, Something from the Oven: Reinventing Dinner in
1950s America," reviewed by Jessamyn Neuhaus
"Roy Strong, Feast: A History of Grand Eating," reviewed by
Julia Abramson
"Lisa Heldke, Exotic Appetites: Ruminations of a Food Adventurer,"
reviewed by Alice Julier
Here's the Table of Contents for the Spring 2005 issue:
"Roman Taste," Charles Feldman
"Why the U.S. Can’t Have Its (Layered) Cake and Eat It Too: Global
Cycles, Cake Forms, and the Decline of American Hegemony," Samantha
Kwan
"The Politics of Building Alternative Agro-Food Networks in the Belly
of Agro-Industry," Joan A. Qazi and Theresa L. Selfa
"'The Right Thing to Do': Taking a Closer Look at Quaker Oats," Sutton
Stokes
Perspectives on Teaching
"Seeing Beyond the Package: Teaching About the Food System Through
Food Product Analysis," Jennifer Wilkins
"Food Studies in the Curriculum: A Model for Interdisciplinary Pedagogy,"
Kima Cargill
Book Review
"Ethnic Succession: A Review Essay," Krishnendu Ray
This issue is available, online,
for free -- even to non-members of ASFS.
Here's the Table of Contents for the Fall 2005 issue:
"'how unripe we are:' The Intellectual Construction of American Foodways,"
James E. McWilliams
"In the Absence of Food: A Case of Rhythmic Loss and Spoiled Identity
for Patients with PEG Feeding Tubes," Ashby Walker
"'Beef. It's What's for Dinner': Vegetarians, Meat-Eaters, and the Negotiation
of Familial Relationships," LuAnne K. Roth
"Food, Feelings, and Film: Women's Power in Like Water for Chocolate,"
Carole Counihan
"Home to McDonald's: Upholding the Family Dinner by the Help of McDonald's,"
Helene Brembeck
"Commentary: The Pleasure of Diversity in Slow Food's Ethics of Taste,"
Kelly Donati
Perspectives on Teaching
"Literary Approaches to Food Studies: Eating the Other," Kyla Wazana
Tompkins
Book Reviews
Jessamyn Neuhaus, Manly Meals and Mom's Home Cooking: Cookbooks
and Gender in Modern America
Reviewed by Alice McLean.
Theodore C. Bestor, Tsukiji: The Fish Market at the Center of
the World
Reviewed by Michael Ashkenazi.
Margaret McWilliams, Foods: Experimental Perspectives, Fifth
Edition, and Experimental Foods: Laboratory Manual, Sixth
Edition
Reviewed by Jeffrey Miller.
Julie Guthman, Agrarian Dreams: The Paradox of Organic Farming
in California
Reviewed by Janet Chrzan.
A.W. Logue, The Psychology of Eating and Drinking, Third
Edition
Reviewed by Kima Cargill.
Here's the Table of Contents for the Spring
06 issue:
From the Editor
Articles
Serving or Helping Yourself at the Table
Richard Wilk
Buying, Not Cooking: Ready-to-Eat Food in American Urban Working-class
Neighborhoods, 1880-1930
Katherine Leonard Turner
Dietary Intake Changes Related to Seasonal Hunger and Economic Class
in the United States at the Beginning of the 20th Century
Nancy Duran
Quantifying an American Eater: Early USDA Food Guidance, and a Language
of Numbers
Jessica Mudry
Foodwork in Newly Married Couples: Making Family Meals
Caron F. Bove and Jeffery Sobal
Food as Entry and Entrée in the Humanities
Introduction
Lucy Long
Dinner and a Movie: Analyzing Food and Film
Cynthia Baron
Book Reviews
Priscilla Parkhurst Ferguson, Accounting for Taste: The Triumph
of French Cuisine.
Reviewed by Erica Peters
Adam Smyth, ed., A Pleasing Sinne: Drink and Conviviality in 17th-Century
England.
Reviewed by A. Lynn Martin
Hanka Sawka and Hanna Maria Sawka, At Hanka’s Table.
Reviewed by Helene Sinnreich
Carole Counihan, Around the Tuscan Table: Food, Family, and Gender
in Twentieth-Century Florence.
Reviewed by Maura Hametz.
Krishnendu Ray, The Migrant’s Table. Meals and Memories
in Bengali-American Households.
Reviewed by Colleen Taylor Sen
Here's the Table of Contents for the Summer
2006 issue:
From the Editor
Articles
From Kim Chee to Moon Cakes: Feeding Asian Adoptees’ Imaginings
of Culture and Self
Kathleen Ja Sook Bergquist
Eating Death: Vegetarians, Meat and Violence
Malcolm Hamilton
Grandmas to Gourmets: The Revolution of 1963
Michael Symons
Food as Entry and Entree in the Humanities
The Unexamined Meal is Not Worth Eating: Or, Why and How Philosophers
(Might/Could/Do) Study Food
Lisa Heldke
Perspectives on Teaching
Cassia – Cinnamomum: Teaching Food, Nutrition and Culture Through
the Context of a Prolific Spice
Charles Feldman and Kathleen Bauer
Research Notes
Information Sources for Food Studies Research
Nancy Duran and Karen Macdonald
Book Reviews
Michiel Korthals, Before Dinner: Philosophy and Ethics of Food
Reviewed by Lisa Heldke
Karen Flynn, Culture and Survival in an African City
Reviewed by Fran Osseo-Asare
Martino of Como, The Art of Cooking: The First Modern Cookery
Book
Reviewed by Beth Marie Forrest
Maestro Martino, Libro de Arte Coquinaria
Reviewed by Ken Albala
Dianne Jacob, Will Write for Food: The Complete Guide to Writing
Cookbooks, Restaurant Reviews, Articles, Memoir, Fiction and More
Reviewed by Gary Allen
Linda Murray Berzok, American Indian Food and Devon Abbott Mihesuah,
Recovering Our Ancestors’ Gardens: Indigenous Recipes and Guide
to Diet and Fitness
Reviewed by W. R. Swagerty
Here's the Table of Contents for the Fall 2006
issue:
Special Issue: Children and Food
Guest Editors: A. Lynn Martin and Roger White
Introduction:
“Pandora’s Lunchbox.” On Aesthetic Education, Children,
and Food.
Roger Haden
“Without Food Everything Is Less Than Nothing.” The Food
Narrative and National Identity in Possum Magic and The Magic Pudding.
Carolyn Daniel
Dietary Experiences and Food Acceptance Patterns From Infancy through
Early Childhood: Encouraging Variety Seeking Behaviour
Yolanda Martins
Child Obesity in South Australia: Some Initial Findings
Graeme Hugo and Julie Lienert
Understandings About Food Among 6-11 year olds in South Wales
Kate Stewart, Paul Gill, Elizabeth Treasure, Barbara Chadwick
Food for Future Citizens – School Meal Culture in Sweden
Eva Gullberg
“Kiddies’ Delight”: Children and Community Cookbooks
in Australia, 1900-2000
Sarah Black
Food as Entry and Entrée in the Humanities
Senryu
Robert H. Deluty
Book Reviews
James E. McWilliams, A Revolution in Eating: How the Quest for
Food Shaped America
Reviewed by Linda Murray Berzok
John Soluri. Banana Cultures: Agriculture, Consumption, and Environmental
Change in Honduras and the United States
Reviewed by Jeffrey Charles
M. Bijlefeld and S.K. Zoumbaris, Encyclopedia of Diet Fads
Reviewed by Paul Fieldhouse
Arlene Voski Avakian (editor), Through the Kitchen Window; Women
Explore the
Intimate Meanings of Food and Cooking
Reviewed by Jan Whitaker
Hervé This, Molecular Gastronomy: Exploring the Science
of Flavor
Reviewed by Anne E. McBride
Here's the Table of Contents for the Spring
2007 issue:
From the Editor
Espresso: A Shot of Masculinity
Julie Kjendal Reitz
SPAM and Fast Food “Glocalization” in the Philippines
Ty Matejowsky
Feeding the Body and Nourishing the Soul: Natural Foods in Postsocialist
Russia
Melissa L. Caldwell
Balucki Market: A Study of a Food Space
Helene J. Sinnreich
Everyday Exotic: Transnational Spaces, Identity and Contemporary Foodways
in Bangalore City
Tulasi Srinivas
The Mysterious Disappearance of Maize: Food Compulsion and Food Choice
in Colonial New South Wales
Nancy Cushing
Car-Centred Diets, Social Stratification and Cultural Mobility: Directions
for Food System Research
Jane Dixon, Sarah Hinde, Cathy Banwell, and Heather McIntyre
Book Reviews
Anne L. Bower, editor. Reel Food: Essays on Food and Film.
Reviewed by Suzie Ferrie
Denise Gigante, Taste: A Literary History.
Reviewed by Robert Appelbaum
The Table of Contents of the Summer 2007 issue of the journal
is available as a PDF here.
The Table of Contents of the Fall 2007 issue of the journal is available
as a PDF here.
ASFS
Discounts to Other Publications
Gastronomica
Aiming to unite the diverse segments of the food world, this extraordinary
publication provides a forum for voices from all corners of epicurism.
Inside you'll find a wonderfully eclectic mix of articles and features
from contributors with a passion for food and a deep interest in understanding
its place in our lives. No other publication appeals to such a diverse
audience of academics, culinary professionals, students, and general readers
interested in food and all of its meanings.
Issued quarterly, Gastronomica
draws together a rich variety of academic investigations, accessible features,
and gorgeous imagery - all focused on food as an important source of knowledge.
Its explorations of food as a serious art and as a vibrant, sensual experience
provide a vital resource for anyone interested in the intersection of
food, culture, and society.
ASFS members are entitled to a discount of 25% on subscriptions.Choose
your rate option, and then write the code ASFSMD in the space below. That
will give 25% off.
Food
&Foodways
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.
For members of ASFS to subscribe to Food and Foodways for the greatly
reduced subscription price of $33 per year, they can simply call our toll
free customer service number, 1-800-354-1420, Ext. 216, or email our customer
service department.
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