Exploring Chengdu’s Tea Culture

Wang Xiangyue

Yuttapong Tonpradoo

How Do We Eat in a Pandemic?

Carolin Küppers

Exploring Happiness through the Lens of Positive Psychology

Anupama D.Thampi

Priya M.G

Food Studies: An Interdisciplinary Journal, Volume 14, Issue 1

Culinary FEVER (Food Emissions Visualization Education Resource)

Carla Ramsdell

Lila Barrera

“Is It Worth It”

B.J. Fletcher

Meal Preparation and Cooking Group Participation in Mental Health

Alison Garcia

Christine Privott

Effects of Storage at Room Temperature on the Food Components of Three Cocoyam Species (Colocasia esculenta, Xanthosoma atrovirens, and X. sagittifolium)

Matthew Ogwu

Moses Edwin Osawaru

Mary Osareniye Owie

Barriers to Sales in Local Food Markets

Jacob N. Brimlow

Stephanie Bianco

Noelle Ferdon Brimlow

Stephen Doyle

Naomi Stamper

Using Authenticity, Exoticism, and Creativity to Express Deliciousness and Valorize Food

Weranuj Ariyasriwatana

Local Alternatives to Local Problems

Daniel Callo-Concha

Omarsherif Mohamed

Habtamu Seyoum Aragaw

The Informational Turn in Food Safety Regulation

Victoria Mukuni

Food Studies: An Interdisciplinary Journal, Volume 13, Issue 2

Introduction to the Special Issue

Karen Wistoft

Lars Qvortrup

Religious Taste

Karen Wistoft