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The art of \u2018making do with whatever is at hand\u2019, in innovative and creative ways, to give new functions to everyday items has recently been reimagined and applied to the field of food. It has been used to explore the practice of informal food networks in resource poor environments; investigate how small food businesses come up with new and innovative recipes ideas; and study the way Michelin\u2010starred chefs responded to the COVID\u201019 pandemic through philanthropic activities. Our aim is to use bricolage as a lens through which to answer questions about whether more autonomy over food might contribute to overall health and wellbeing in prisons. Drawing on in\u2010depth empirical data from qualitative interviews with 20 men in Scottish prisons, we explore how bricolage is used to escape the monotony of prison\u2010issued meals and the tedium of the prison regime; counter threats to self and identity; create and maintain social relationships through joint enterprise and commensality; and create culinary experiences that afford a sense of control and normality in an environment synonymous with \u2018spoiled identity\u2019 (Goffman, 1961, <jats:italic>Asylums: Essays on the social situation of mental patients and other inmates<\/jats:italic>, Penguin.).<\/jats:p>","DOI":"10.1111\/1467-9566.13698","type":"journal-article","created":{"date-parts":[[2023,8,9]],"date-time":"2023-08-09T08:21:50Z","timestamp":1691569310000},"page":"183-199","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Bricolage as an expression of self and of cultural and familial foodways among people living in prison\u2014<i>\u2018You make what you can with anything you can get\u2019<\/i>"],"prefix":"10.1111","volume":"46","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2445-3672","authenticated-orcid":false,"given":"Clair","family":"Woods\u2010Brown","sequence":"first","affiliation":[{"name":"Institute of Social Marketing and Health University of Stirling  Stirling Scotland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kate","family":"Hunt","sequence":"additional","affiliation":[{"name":"Institute of Social Marketing and Health University of Stirling  Stirling Scotland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Helen","family":"Sweeting","sequence":"additional","affiliation":[{"name":"Social and Public Health Sciences Unit University of Glasgow  Glasgow UK"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2023,8,9]]},"reference":[{"key":"e_1_2_11_2_1","volume-title":"Taking food public: Redefining foodways in a changing world","author":"Allen P.","year":"2012"},{"key":"e_1_2_11_3_1","volume-title":"The meanings around food in Scottish prisons and the potential of prison foodways as a tool in health promotion","author":"ANON","year":"2021"},{"key":"e_1_2_11_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/s2214\u2010109x(18)30539\u20104"},{"key":"e_1_2_11_5_1","doi-asserted-by":"publisher","DOI":"10.1108\/josm\u201005\u20102020\u20100142"},{"key":"e_1_2_11_6_1","doi-asserted-by":"publisher","DOI":"10.1177\/1757975915614182"},{"key":"e_1_2_11_7_1","doi-asserted-by":"publisher","DOI":"10.1093\/heapro\/day037"},{"key":"e_1_2_11_8_1","volume-title":"28th Australian and New Zealand academy of management (ANZAM) conference","author":"Beckett R. 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