Flavored tears, soylent, and ecological commensality
Author:
Affiliation:
1. Institute of Literary Studies, University of Silesia in Katowice, Katowice, Poland
Publisher
Informa UK Limited
Subject
Cultural Studies,Social Psychology,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/15528014.2023.2300106
Reference44 articles.
1. Andersen, B. 2015. “Commensality Between the Young.” In Commensality: From Everyday Food to Feast, edited by S. Kerner, C. Chou, and M. Warmind, 43–50. London: Bloomsbury Academic.
2. Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications
3. Berry, W. 1990. What are People For?: Essays. San Francisco: North Point Press.
4. The Center for Genomic Gastronomy. 2016. To Flavour Our Tears . Accessed October 21 2021. https://genomicgastronomy.com/wp-content/uploads/2020/01/TFOT-Booklet.pdf.
5. The Center for Genomic Gastronomy. n.d. Accessed November 16 2021. https://genomicgastronomy.com/work/2016-2/to-flavour-our-tears/.
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