Food Commodification
Food Commodification is the process by which food, as a cultural and sustenance-related artifact, is transformed into a marketable commodity within media representations, thereby emphasizing its economic value and exchangeability over its nutritional, social, or symbolic significance.
22
Publications
1.9K
Citations
33
Authors
25
Institutions
Publications per year
2017–2026
9
Parents
22
Jayson L. Lusk, Brian C. Briggeman · American Journal of Agricultural Economics · 2008 · 618 citations
Jeff Pratt · Critique of Anthropology · 2007 · 143 citations
1–5 of 22
33
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1–5 of 33
25
University of Antwerp
Antwerp, Belgium
1 h-index
2 publications
26 citations

Stockholm University
Stockholm, Sweden
1 h-index
1 publications
18 citations

Chinese Academy of Social Sciences
Beijing, China
1 h-index
1 publications
251 citations

Massey University
Palmerston North, New Zealand
1 h-index
2 publications
22 citations
Centre de sociologie de l'innovation
Paris, France
1 h-index
1 publications
12 citations

University of Auckland
Auckland, New Zealand
1 h-index
1 publications
11 citations

University of Oslo
Oslo, Norway
1 h-index
2 publications
24 citations

Oklahoma State University
Stillwater, United States
1 h-index
2 publications
1.2K citations
1–8 of 25
3 publications · 217 citations
3
h-index
2 publications · 24 citations
2
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2 publications · 220 citations
2
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1 publications · 65 citations
1
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1 publications · 25 citations
1
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1–5