Shen, J. Q., House, J., de Vries, J. R., and Poortvliet, M. (2025). “More than bees and flowers”: Understanding public perceptions of biodiversity in the context of food production and consumption.
Agriculture and Human Values
Publications
Peer-Reviewed Articles
Praasterink, F., Beers, P., Hassink, J., House, J., & van der Horst, H. (2025). Assessing ongoing sustainability transitions: The state of food system transition in the Netherlands.
NJAS: Impact in Agricultural and Life Sciences 97 (1) : 2534486
House, J., Davis, N., Dermody, B. J., van der Horst, H., Praasterink, F., & Wertheim-Heck, S. (2024). The politics of transdisciplinary research on societal transitions.
Futures 164 : 103499
House, J., Brons, A., Wertheim-Heck, S., and van der Horst, H. (2024). What is culturally appropriate food consumption? A systematic literature review exploring six conceptual themes and their implications for sustainable food system transformation.
Agriculture and Human Values 41 : 863-882
House, J. (2019). Modes of eating and phased routinisation: Insect-based food practices in the Netherlands.
Sociology 53 (3) : 451-467
House, J. (2019). Insects are not ‘the new sushi’: Theories of practice and the acceptance of novel foods.
Social & Cultural Geography 20 (9) : 1285-1306
House, J. (2018). Insects as food in the Netherlands: Production networks and the geographies of edibility.
Geoforum 94 : 82-93
House, J. (2018). Sushi in the United States, 1945-1970.
Food and Foodways 26 (1) : 40-62
House, J. (2016). Consumer acceptance of insect-based foods in the Netherlands: Academic and commercial implications.
Appetite 107 : 47-58
Payne, C. L. R., Dobermann, D., Forkes, A., House, J., Josephs, J., McBride, A., Müller, A., Quilliam, R. S., and Soares, S. (2016). Insects as food and feed: European perspectives on recent research and future priorities.
Journal of Insects as Food and Feed 2 (4) : 269-276
House, J., and Dimmock, G. (2015). Research into practice: evaluation of Skills Hub content and implications for library staff development in the creation of video OERs.
Enhancing the Learner Experience in Higher Education 7 (1) : 29-45
Book Chapters
House, J., Wahlen, S., and Mahr, B. (in press). Food, diets and sustainable lifestyles.
In M. Cohen, M. Bengtsson, R. Lambino, S. Lorek, and S. McGreevy (Eds
.), Handbook of Research on Sustainable Lifestyles. Edward Elgar:
van der Horst, H. M., Michielsen, Y.J.E., and House, J. (2023). No protein transition without societal acceptance: Two reasons why the protein transition has not accelerated yet.
In S. Pyett, W. Jenkins, B. van Mierlo, L. Trindade, D. Welch and H. van Zanten (Eds
.), Our Future Proteins: A Diversity of Perspectives. VU University Press: pp. 501-507
House, J. (2018). Are insects animals? The ethical position of insects in Dutch vegetarian diets.
In A. Linzey and C. Linzey (Ed
.), Ethical Vegetarianism and Veganism. Routledge: pp. 201-212
Tan, H. S. G., and House, J. (2018). Consumer acceptance of insects as food: Integrating psychological and socio-cultural perspectives.
In A. Halloran, N. Roos, R. Flore and P. Vantomme (Eds
.), Edible Insects in Sustainable Food Systems. Springer: pp. 375-386
Book Reviews
House, J.
(2015). [Review of the book The Insect Cookbook: Food for a Sustainable Planet, by A. van Huis, H. van Gurp, and M. Dicke].
Gastronomica 15 (3),
85-86