Acta Ethnographica Hungarica最新文献

{"title":"The Jewish Cemetery as Jewish and Non-Jewish Local Cultural Heritage in a Rural Hungarian Settlement","authors":"Katalin Balogné Tóth","doi":"10.1556/022.2023.00024","DOIUrl":"https://doi.org/10.1556/022.2023.00024","url":null,"abstract":"The starting point for the present study is the thematization of the concept of “Jewish cultural heritage” and, in this context, the outlining of the role and position of cemeteries in Jewish tradition. The case study focuses on the Hungarian village of Apc, which was home to a Jewish community of just over a hundred people before World War II. After the Holocaust, only a few survivors returned to the settlement; some of them emigrated, while others remained in Apc for the rest of their lives. In recent decades, what has become of the cemetery, one of the most important sites for the former Jewish community of Apc? This paper explores the process of the heritagization of the local Jewish cemetery, one of the activities carried out by the Together for Apc Association, a civil society initiative launched two decades ago. In 2003, the dilapidated and abandoned “Israelite cemetery” was the first of the settlement's deteriorating assets to be declared as local cultural heritage. With the involvement of various actors from the local community (volunteers and local entrepreneurs), and in contact with Jewish organizations (the Federation of Hungarian Jewish Communities, the Foundation for Hungarian Jewish Cemeteries), the cemetery was restored over a period of two years and was “inaugurated” in 2006 in the presence of a rabbi, a cantor, a Jewish secular leader, Holocaust survivors and members of the local society. In the fifteen years since then, care has been taken to ensure that the achievements are sustainable and maintained, and the cemetery has been kept open not only for the descendants of the Jewish community but for all interested parties. But the salvaging of the Apc Jewish cemetery is not only an example of the preservation of the built heritage of a single community: while for the village residents it forms part of their local identity, for the Jewish organizations it represents part of their Jewish identity. What happens when two communities stake a claim to the heritagization of the same site? As a shared goal, or “cause,” the “bipolar” process of the heritagization of the Jewish cemetery in Apc has provided an opportunity for dialogue, collective thinking, and problem solving between Jewish and non-Jewish society, even if the various heritagization goals, coming from different directions, have in many cases generated tensions.","PeriodicalId":34949,"journal":{"name":"Acta Ethnographica Hungarica","volume":"71 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140487760","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"How Do Food Service Managers Look at School Catering? A Qualitative Content Analysis of a Roundtable Discussion on School Meals Provision","authors":"Anna Kiss, Laura Pfeiffer, Zsófia Dominek-Hajdu, Sándor Soós, O. Tompa","doi":"10.1556/022.2023.00025","DOIUrl":"https://doi.org/10.1556/022.2023.00025","url":null,"abstract":"Children are a vulnerable group in terms of obesity: nearly 20% of Hungarian kindergarten and school-aged children are overweight or obese. School catering plays a decisive role in shaping children's nutritional behavior. To support the prevention of obesity and to increase the quality of children's diets, legislation passed in 2014 included provisions on school catering. This paper provides a qualitative content analysis of a roundtable discussion on the school catering system that took place at an interdisciplinary conference, with the aim of identifying the most important messages about school meals conveyed by the discussion. During the qualitative analysis of the roundtable discussion, seven main categories emerged: factors supporting the acceptance/implementation of public catering; factors hindering the acceptance/implementation of public catering; everyday problems in the implementation of public catering; the task of caterers and public catering; the transformation of public catering; cooperation among parties with an interest in public catering; and factors helping children to cooperate. The co-occurrence network of subcategories and values can be broken down into one large component and several separate, small components. Thus, it can be concluded that the majority of subthemes and values are grouped into a coherent system. The results point to the key role of school catering in healthy nutrition and nutrition education, and the importance of close cooperation among parties with an interest in school catering to promote the social acceptance of catering and the prevention of childhood obesity.","PeriodicalId":34949,"journal":{"name":"Acta Ethnographica Hungarica","volume":"26 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140490268","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Semiotics of Gastronomy — Meals and Identity","authors":"Á. Kapitány, Gábor Kapitány","doi":"10.1556/022.2023.00027","DOIUrl":"https://doi.org/10.1556/022.2023.00027","url":null,"abstract":"Gastronomy and meals have always played a key role in shaping cultural characteristics, and it is for this very reason that cultural anthropology pays particular attention to these topics. In this paper, we present several analytical dimensions that can be applied to the analysis of food culture, partly from a cultural anthropological perspective and partly from a socio-semiotic perspective. Firstly, we review those aspects of gastro-semiotics that help us to organize foods according to various dichotomies and polarities. We discuss, on the one hand, those aspects that may indicate differences between cultures and subcultures, and on the other those that relate to temporal differences in food consumption and those that are rooted in material differences among foods. We then list the dimensions that, in the form of general status symbols, may also play a role in the analysis of food. In the present paper we also discuss our longitudinal study The Symbols of Hungarianness (1997 and 2021/22), conducted on a nationwide representative sample of 1,000 people, in which we asked about foods and drinks that are characteristic in terms of national identity and that are thus also suitable for presenting certain typical features of Hungarian cuisine.","PeriodicalId":34949,"journal":{"name":"Acta Ethnographica Hungarica","volume":"62 49","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140486711","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Impact of the Gastronomic Norms of Contemporary Mass Culture on Public Catering for Children","authors":"János Bali","doi":"10.1556/022.2023.00017","DOIUrl":"https://doi.org/10.1556/022.2023.00017","url":null,"abstract":"Abstract Since the start of the new millennium, there has been a marked turn in nutrition-related ethnographic research in Hungary. Following the reconstruction of the historical and regional processes of change in Hungarian dietary traditions, professional attention has increasingly shifted towards the present day. In this study, I first summarize the most important aspects of contemporary gastronomy and the respective research opportunities, before exploring the question of the relationship between contemporary food culture and public catering for children. The conclusion reached is that public catering for children and the food on offer in school canteens cannot be discussed without an understanding of the changes taking place in contemporary food culture, which in turn cannot be understood without taking into account contemporary social and cultural developments. Until the slowly changing culture of public catering becomes more closely aligned with the rapid changes in eating at home and in restaurants, fewer and fewer children will make use of school canteens, and where they do, they will barely touch the food but prefer to go hungry.","PeriodicalId":34949,"journal":{"name":"Acta Ethnographica Hungarica","volume":"96 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135896008","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Eating in Budapest's Soup Kitchens. Versions and Aversions from the History of Public Catering (1860–1918)","authors":"Anikó Báti, Laura Umbrai","doi":"10.1556/022.2023.00020","DOIUrl":"https://doi.org/10.1556/022.2023.00020","url":null,"abstract":"Abstract The growth in Budapest's population at the end of the 19th century was based on the influx of migrants from the countryside, mostly industrial workers. The examination of the social tensions generated by their arrival provides a good illustration of the changes in social policy, one element of which was the operation of soup kitchens. In the mid-19th century, the main driving force behind the founding of soup kitchens was individual religious charity, although by the end of the century, social solidarity and state involvement also contributed to the relief efforts. The present study examines the development of soup kitchens in Budapest based on the historical sources: official documents, and the contemporary press. Using the ethnographic findings of food culture research, it seeks to explain why official soup kitchens were not popular. From an ethnographic point of view, the process of lifestyle change among workers newly breaking away from peasant life and moving to Budapest and its metropolitan area has been little explored to date, and the same applies to the embourgeoisement of the peasantry. When interpreting the processes that accompany labor migration, parallels can be drawn between the eating habits of the workers' regions of origin, the value systems connected with work and food, and the common meals organized for agricultural workers when working away from home. Through a historical and ethnographic approach, the transitional, evolving features of urban foodways emerge in the context of soup kitchens in parallel with the change in lifestyle.","PeriodicalId":34949,"journal":{"name":"Acta Ethnographica Hungarica","volume":"325 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135536020","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Meal Provision in Schools and in the Street. The Historical Roots of School Catering in Budapest","authors":"Laura Umbrai","doi":"10.1556/022.2023.00016","DOIUrl":"https://doi.org/10.1556/022.2023.00016","url":null,"abstract":"Abstract The introduction of school meals in the 20th century has its roots in several parallel but independent initiatives. The common source of these initiatives was the practice of philanthropy and charity, based on religious upbringing. Public catering for children was first institutionalized in Budapest by a charitable organization, the Children's Society ( Gyermekbarátok Egyesülete ), after which several denominational associations followed suit. In the early 20th century, the City of Budapest itself also took the initiative, setting up its first daycare centers where needy children were not only fed but also participated in educational and recreational activities. Resources for social welfare were eroded during the war, thus foreign aid organizations stepped in to help the children of Budapest immediately after the war, while childcare became the sole responsibility of the public authorities from the 1920s. From then on, the state covered the entire costs of providing meals, similar to the system of soup kitchens established specifically for supplying food to destitute adults.","PeriodicalId":34949,"journal":{"name":"Acta Ethnographica Hungarica","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135718726","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Urban and Rural Attitudes toward School Food","authors":"Katalin Juhász","doi":"10.1556/022.2023.00014","DOIUrl":"https://doi.org/10.1556/022.2023.00014","url":null,"abstract":"Abstract In the social sciences, it is a classic practice to contrast the development of the countryside and the city as two endpoints of a chain. However, since the beginning of the 21st century, the validity of the rural-urban dichotomy has been increasingly questioned, and we are now talking about two interconnected and complementary systems instead. In examining contemporary school meals, we ourselves observed this close and varied pattern of intertwining between the city and the countryside. Therefore, we believe it is useful to identify rural and urban features in contemporary public catering practices, and to outline mixed models that can be placed between the two endpoints in space and time. All of this can be edifying because urbanized foodways, following current food health and gastronomic trends, sustainability, climate and environmental protection requirements, as well as social considerations, return from time to time to the old village farming practices and foodways in various ways, and utilize knowledge related to traditional farming. Illustrated with specific examples, the study outlines three types of school catering models, from the oldest practice called “rural” to the “urban” (urbanized) type. A comparison of these types of public catering practices reveals the problems observed in today’s public catering.","PeriodicalId":34949,"journal":{"name":"Acta Ethnographica Hungarica","volume":"102 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136060475","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Social Embeddedness of School-Holiday Meals for Children Based on Discourses of Need and Deservingness","authors":"Ildikó Husz","doi":"10.1556/022.2023.00018","DOIUrl":"https://doi.org/10.1556/022.2023.00018","url":null,"abstract":"Abstract The study examines the provision of school-holiday meals for children and shows how it is embedded in society. Proper nutrition is very important for children's physical and cognitive development. However, international research shows that children's social and cultural background has a significant impact on their nutrition. To reduce these disparities and ensure that all children have a healthy diet, effective government intervention is necessary. In Hungary, school canteens and free meals during school holidays for children in need serve this purpose. The latter service is of great importance for the children of families affected by food poverty. Yet, statistics show that some of these children are unable to use this service. This study examines the period before 2016 and highlights the social embeddedness of the service and its consequences on the provision. Whether child food poverty is perceived as a social issue and a common cause generating community intervention largely depends on the local actor's correct perception of the issue, the local appraisal of need, and the consideration of parents' “deservingness.” The study also makes some suggestions about areas where further interventions should focus to improve the nutrition of children affected by food poverty.","PeriodicalId":34949,"journal":{"name":"Acta Ethnographica Hungarica","volume":"58 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136061585","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The “School Meals Market” in Hungary — Typical Characteristics of Demand and Supply","authors":"Katalin Kelemen","doi":"10.1556/022.2023.00015","DOIUrl":"https://doi.org/10.1556/022.2023.00015","url":null,"abstract":"Abstract The present study examines the Hungarian practice of public catering for children from an economic perspective, bearing in mind that the production and consumption of food is, at the same time, an economic activity. Taking this approach, we focus on which institutions contribute to or hinder efficiency, by which we mean the efforts of economic agents to generate maximum welfare from the available (meager) resources. For social reasons, the supply of public catering for children is a statutory obligation on the part of local authorities, where efficiency must be combined with social considerations. The study reviews the rationing mechanism of school meals catering as a public service, looking first at the main factors determining the level of demand for public catering for children, and then at the main factors that influence supply.","PeriodicalId":34949,"journal":{"name":"Acta Ethnographica Hungarica","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136060492","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Role of Dietitian and Catering Manager in Public Catering and Opportunities for Training in Hungary","authors":"Éva Csajbókné Csobod, Katalin Tátrai-Németh","doi":"10.1556/022.2023.00021","DOIUrl":"https://doi.org/10.1556/022.2023.00021","url":null,"abstract":"Abstract Prescribed and supported by the state, public catering in Hungary fulfils a common social need; its aim is to meet the nutritional requirements of consumers in terms of both quantity and quality. Public catering is legally regulated and is also important from the perspective of health policy. As the smallest unit of common catering, family meals differ from public catering in several respects. One fundamental difference is that public catering rests on scientific foundations: it is planned, organized, and controlled by a qualified manager. This manager may be a trained dietitian or a catering manager, according to the National Qualifications Register. The training for these two roles is interlinked and goes back more than a century.","PeriodicalId":34949,"journal":{"name":"Acta Ethnographica Hungarica","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136060975","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}