Foraging and Biocultural Capital: Toward Nutritional and Intergenerational Resilience in Community Food Systems.

IF 1.5 4区医学 Q4 NUTRITION & DIETETICS

Ecology of Food and Nutrition Pub Date : 2026-01-01 Epub Date: 2026-03-03 DOI:10.1080/03670244.2026.2632633

Anne C Bellows, Sudha Raj, Marguerite Leek, Stewart A W Diemont, Matthew R Potteiger, Arcènia Notilija Vilanculo, Katherine Korba

引用次数: 0

Abstract

Extrapolating from Bourdieu's theory of cultural capital, this paper introduces biocultural capital as capacity and asset to steward land, food, and knowledge in public commons for present and future generations. At the nexus of nutrition, planetary health and cultural well-being, foraging can support community-based biocultural capital in developing local self-determination and dignity with regard to local food sovereignty and nutrition security. A case study in Syracuse, New York, USA, investigates how community partners and interested residents identify strategies to build biocultural capital through community-based foraging knowledge, networks, and practice.

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觅食和生物文化资本：社区粮食系统的营养和代际弹性1。

从布迪厄的文化资本理论出发，本文介绍了生物文化资本作为一种能力和资产，为当代和后代管理公共领域的土地、食物和知识。在营养、地球健康和文化福祉的关系中，觅食可以支持以社区为基础的生物文化资本，在地方粮食主权和营养安全方面发展地方自决和尊严。以美国纽约州锡拉丘兹为例，研究了社区合作伙伴和感兴趣的居民如何通过社区觅食知识、网络和实践来确定建立生物文化资本的策略。

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

Ecology of Food and Nutrition 医学-营养学

CiteScore

3.50

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Ecology of Food and Nutrition is an international journal of food and nutrition in the broadest sense. The journal publishes peer-reviewed articles on all aspects of food and nutrition -- ecological, biological, and cultural. Ecology of Food and Nutrition strives to become a forum for disseminating scholarly information on the holistic and cross-cultural dimensions of the study of food and nutrition. It emphasizes foods and food systems not only in terms of their utilization to satisfy human nutritional needs and health, but also to promote and contest social and cultural identity. The content scope is thus wide -- articles may focus on the relationship between food and nutrition, food taboos and preferences, ecology and political economy of food, the evolution of human nutrition, changes in food habits, food technology and marketing, food and identity, and food sustainability. Additionally, articles focusing on the application of theories and methods to address contemporary food and nutrition problems are encouraged. Questions of the relationship between food/nutrition and culture are as germane to the journal as analyses of the interactions among nutrition and environment, infection and human health.