Search results: Sage Journals

Restricted accessResearch articleFirst published 2026

“What’s Authentic to Me,Doesn’t Mean It’s Authentic to You”: Relational Authenticity Work in the American Culinary Field

Eli R Wilson, Ellen T Meiser

Cultural Sociology

Restricted accessResearch articleFirst published November, 2017

Delineating Cultural Boundaries and Debunking the Myth of the “Classless” Kitchen

Jennifer Puentes

Humanity & Society

Open accessResearch articleFirst published 2019

Enhancing Effect of 100.414-kHz Electromagnetic Field Produced by Defender’s Pulse Generator on the ChIFN γ-Like Molecule Inducing Capacity of Lens culinaris Agglutinin and 10% PBS Washouts of Different Holocene Minerals

Bratko Filipič, Klemen Rihar, Dunja Exel Gregorič [...]

Technology in Cancer Research & Treatment

Restricted accessResearch articleFirst published June, 2013

Thinking about Food and Sex

Vanina Leschziner, Adam Isaiah Green

Sociological Theory

Free accessResearch articleFirst published February, 2024

Culinary movements and higher education collaborating for sustainable development

Sophie Marie Cappelen, Jesper Strandgaard Pedersen

Industry and Higher Education

Restricted accessResearch articleFirst published October, 2008

The Art of Creating Culinary Innovations

Marc Stierand, Paul Lynch

Tourism and Hospitality Research

Restricted accessResearch articleFirst published March, 2017

Food,music and politics: The interweaving of culinary taste patterns,‘highbrow’ musical taste and conservative attitudes in Finland

Semi Purhonen, Riie Heikkilä

Social Science Information

Free accessResearch articleFirst published March, 2020

Culinary Medicine and Nature: Foods That Work Together

John La Puma

American Journal of Lifestyle Medicine

Restricted accessResearch articleFirst published October, 2017

Evidence-based creativity: Working between art and science in the field of fine dining

Chad Borkenhagen

Social Studies of Science

Open accessEditorialFirst published February, 2026

Applying Community-Engaged Pedagogy to Culinary Medicine: Why and How Community Nutrition Enriches Culinary Medicine Curricula

Ariela Zebede, Lev Krasnovsky, Jarrett Stein [...]

American Journal of Lifestyle Medicine

Restricted accessResearch articleFirst published 2026

“What’s Authentic to Me,Doesn’t Mean It’s Authentic to You”: Relational Authenticity Work in the American Culinary Field

Eli R Wilson, Ellen T Meiser

Cultural Sociology

Restricted accessResearch articleFirst published November, 2017

Delineating Cultural Boundaries and Debunking the Myth of the “Classless” Kitchen

Jennifer Puentes

Humanity & Society

Open accessResearch articleFirst published 2019

Enhancing Effect of 100.414-kHz Electromagnetic Field Produced by Defender’s Pulse Generator on the ChIFN γ-Like Molecule Inducing Capacity of Lens culinaris Agglutinin and 10% PBS Washouts of Different Holocene Minerals

Bratko Filipič, Klemen Rihar, Dunja Exel Gregorič [...]

Technology in Cancer Research & Treatment

Restricted accessResearch articleFirst published June, 2013

Thinking about Food and Sex

Vanina Leschziner, Adam Isaiah Green

Sociological Theory

Free accessResearch articleFirst published February, 2024

Culinary movements and higher education collaborating for sustainable development

Sophie Marie Cappelen, Jesper Strandgaard Pedersen

Industry and Higher Education

Restricted accessResearch articleFirst published October, 2008

The Art of Creating Culinary Innovations

Marc Stierand, Paul Lynch

Tourism and Hospitality Research

Restricted accessResearch articleFirst published March, 2017

Food,music and politics: The interweaving of culinary taste patterns,‘highbrow’ musical taste and conservative attitudes in Finland

Semi Purhonen, Riie Heikkilä

Social Science Information

Free accessResearch articleFirst published March, 2020

Culinary Medicine and Nature: Foods That Work Together

John La Puma

American Journal of Lifestyle Medicine

Restricted accessResearch articleFirst published October, 2017

Evidence-based creativity: Working between art and science in the field of fine dining

Chad Borkenhagen

Social Studies of Science

Open accessEditorialFirst published February, 2026

Applying Community-Engaged Pedagogy to Culinary Medicine: Why and How Community Nutrition Enriches Culinary Medicine Curricula

Ariela Zebede, Lev Krasnovsky, Jarrett Stein [...]

American Journal of Lifestyle Medicine