Introduction
Food Cultures and Spaces
Bibliographic Data
| ID | 2631091 |
|---|---|
| Authors | Gilles Fumey, Peter Jackson (0000-0002-6002-8166), Peter D Jackson (0000-0001-5108-9381, University of Sheffield), Pierre Raffard |
| Year | 2016 |
| Volume | 11 |
| Publication date | 2016-01-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Anthropology of food (JOURNAL) |
| Journal identifiers | ISSN: 1609-9168 • E-ISSN: 1609-9168 |
| Publisher | OpenEdition (PUBLISHER) |
| DOI | 10.4000/aof.8048 |
| OpenAlex | W2546721368 |
| Language | EN |
| Citations received | 2 |
Food culture” has become a key notion in the European social sciences since the beginning of the 2000s. While anthropologists and sociologists consider food as a “total social fact” (Mauss), historians have broadened the term by connecting it to an accumulation of layers and ruptures in history and geographers have insisted that food is a system of identity distinction based on distances and interconnections. Although these approaches have enabled the field of food studies to be structured
Aesthetics · Agriculture · Art · Biology · Field (mathematics · Food culture · Food security · Food studies · Food systems · Identity (music · Political science · Social science · Sociology · Anthropology · Culinary Culture and Tourism · Law · Ecology
| Unique citing works | 2 |
|---|---|
| Citations per year | 0,22 |
| Citation span | 2017 - 2017 (1) |
| Citation velocity | historical |
| Highly cited | No |
| Citation types | Neutral: 2 |