Class-based Food Taboos

Class-Based Food Taboos is a sociocultural phenomenon in which dietary restrictions are differentiated according to social class, distinguishing itself from other food taboos by being specifically grounded in hierarchical economic and status distinctions that regulate food access, consumption practices, and symbolic meanings across class lines.

12

Publications

467

Citations

19

Authors

17

Institutions

Publications per year

2017–2026

1

Authors

19

  1. GE
    Gwen E. Chapman

    University of British Columbia, Canada

    1 publications · 51 citations

    1

    h-index

  2. AR
    Alexandra Rodney

    University of Toronto, Canada

    1 publications · 51 citations

    1

    h-index

  3. EA
    Emma‐Jayne Abbots

    University of Wales Trinity Saint David, United Kingdom

    1 publications · 74 citations

    1

    h-index

  4. MZ
    Michael Zalkin

    University of Notre Dame, United States

    1 publications · 14 citations

    1

    h-index

  5. PV
    Peter Varley

    Western Norway University of Applied Sciences, Norway

    1 publications · 73 citations

    1

    h-index

1–5 of 19

Venues

  1. The Sociological Review

    1 publications · 20 citations

    1

    h-index

  2. Ecology of Food and Nutrition

    1 publications · 34 citations

    1

    h-index

  3. Tourism Management

    1 publications · 73 citations

    1

    h-index

  4. Sociology

    1 publications · 51 citations

    1

    h-index

  5. Paedagogica Historica

    1 publications · 18 citations

    1

    h-index

1–5