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

Authors

33

  1. DC
    Daniel Cozzolino

    Australian Wine Research Institute, Australia

    1 publications · 21 citations

    1

    h-index

  2. JL
    Jean-Marc Louvin

    Middlebury College, United States

    1 publications · 13 citations

    1

    h-index

  3. DL
    David Lind

    University of Missouri, United States

    1 publications · 120 citations

    1

    h-index

  4. FV
    Filomeno V. Aguilar

    Ateneo de Manila University, Philippines

    1 publications · 12 citations

    1

    h-index

  5. MD
    Molly D. Anderson

    Middlebury College, United States

    1 publications · 13 citations

    1

    h-index

1–5 of 33

Venues

  1. Agriculture and Human Values

    3 publications · 217 citations

    3

    h-index

  2. Journal of Cultural Economy

    2 publications · 24 citations

    2

    h-index

  3. Sociologia Ruralis

    2 publications · 220 citations

    2

    h-index

  4. Cultural Anthropology

    1 publications · 65 citations

    1

    h-index

  5. Environmental Politics

    1 publications · 25 citations

    1

    h-index

1–5