On COVID-19: Food and/as Mutualism

Abstract

Research Article| August 01 2020 On COVID-19: Food and/as Mutualism Rachel Vaughn Rachel Vaughn Rachel Vaughn is Lecturer in the UCLA Institute for Society and Genetics, and 2016–2019 visiting fellow and oral historian in the Center for Study of Women. She is the author of multiple articles addressing food precarity, waste, and sanitation technologies, and is co-editor of Edible Feminisms (special issue of Food, Culture & Society, 2019). Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2020) 20 (3): 108–110. https://doi.org/10.1525/gfc.2020.20.3.108 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn MailTo Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Rachel Vaughn; On COVID-19: Food and/as Mutualism. Gastronomica 1 August 2020; 20 (3): 108–110. doi: https://doi.org/10.1525/gfc.2020.20.3.108 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search This content is only available via PDF. © 2020 by the Regents of the University of California. All rights reserved. Please direct all requests for permission to photocopy or reproduce article content through the University of California Press's Reprints and Permissions web page, https://www.ucpress.edu/journals/reprints-permissions.2020The Regents of the University of California Article PDF first page preview Close Modal You do not currently have access to this content.