From restriction to Openness: Reproduction and innovation in vegan eating practices

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-05-07 DOI:10.1016/j.ijgfs.2025.101198

Isabel M. Aguilera Bornand , Carlo Nuñez Concha , Claudia Giacoman

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引用次数: 0

Abstract

This article aims to describe how young vegans in Chile manage dietary openness to balance reproduction and innovation in their eating practices. Based on biographical interviews and video diaries conducted in Santiago, Chile, we argue that veganism is based on both restriction and openness, and in two set of practices: a) culinary reproduction practices involving the emulation of flavors, textures, and visual characteristics through food substitution and the veganization of traditional dishes; and b) innovation practices oriented toward the negotiation of culinary authenticity and cultural syncretism. This study contributes to the empirical understanding of veganism as an openness-oriented practice related to other lifestyles such as foodism and cosmoposlitanism, proposes the concept of cuisine as an analytical tool, and challenges the notion that an orientation toward innovation is merely a matter of choice, reframing it as the outcome of a tension between obligation and agency.

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从限制到开放：素食实践的再生产与创新

这篇文章的目的是描述年轻的素食者在智利如何管理饮食开放，以平衡生殖和创新的饮食习惯。根据在智利圣地亚哥进行的传记采访和视频日记，我们认为素食主义是基于限制和开放的，并以两种实践为基础：a)烹饪复制实践，包括通过食物替代和传统菜肴的素食化来模仿味道、质地和视觉特征；b)以烹饪真实性和文化融合协商为导向的创新实践。本研究有助于从经验上理解素食主义是一种与食物主义和世界主义等其他生活方式相关的以开放为导向的实践，提出了烹饪的概念作为一种分析工具，并挑战了创新取向仅仅是选择问题的观念，将其重新定义为义务和代理之间紧张关系的结果。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.