Making hamburgers healthy: plant-based meat and the rhetorical (re)constructions of food through science-Reference-Cited by-同舟云学术

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Making hamburgers healthy: plant-based meat and the rhetorical (re)constructions of food through science

Published:2022-01-12 Issue:1 Volume:26 Page:193-208
ISSN:1552-8014
Container-title:Food, Culture & Society
language:en
Short-container-title:Food, Culture & Society

Author:

Mudry Jessica¹,Phillips Ryan J.¹

Affiliation:

1. Ryerson University, Toronto, Canada

Publisher

Informa UK Limited

Subject

Cultural Studies,Social Psychology,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15528014.2021.1992575

Reference52 articles.

1. Burger

2. Associated Press. 2019. “How the New Plant-based Burgers Stack up to Beef.” CBC News, May. Accessed 3 March 2020. https://www.cbc.ca/news/health/meatsplainer-beyond-burgers-1.5125971

3. Besset, C. 2014. “10 Questions: Ethan Brown, CEO, Beyond Meat.” Fortune. Accessed 2 July 2019. https://fortune.com/2014/01/31/10-questions-ethan-brown-ceo-beyond-meat/

4. Beyond Meat. 2019. “Meat the New, Meatier beyond Burger with Marbling that Melts and Tenderizes like Beef!” June 11. Accessed 6 March 2020. https://www.beyondmeat.com/whats-new/meat-the-new-meatier-beyond-burger-with-marbling-that-melts-and-tenderizes-like-beef/

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. What’s in my mince? Reader responses to news coverage about novel plant-based protein foods;Food, Culture & Society;2024-03-05

2. A global perspective on a new paradigm shift in bio-based meat alternatives for healthy diet;Food Research International;2023-07

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