Food and Foodways最新文献

{"title":"“You were born into this world an intuitive eater”: Healthism and self-transformative practices on social media","authors":"Magnus Kilger, Fanny Pérez Aronsson","doi":"10.1080/07409710.2024.2298178","DOIUrl":"https://doi.org/10.1080/07409710.2024.2298178","url":null,"abstract":"","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":"11 4","pages":""},"PeriodicalIF":1.0,"publicationDate":"2024-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139445849","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 global rise of “sustainable sushi” practices: Restaurant responses and challenges","authors":"Iori Hamada","doi":"10.1080/07409710.2024.2298176","DOIUrl":"https://doi.org/10.1080/07409710.2024.2298176","url":null,"abstract":"This article probes the pressing query of how sushi restaurants are navigating sustainability challenges and identifies the principal elements aiding their adaptive measures. By employing a multi-d...","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":"114 1","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139057496","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":"Frozen meat and fish, imperialism, and France in the era of World War One","authors":"Julia S. Torrie","doi":"10.1080/07409710.2023.2298180","DOIUrl":"https://doi.org/10.1080/07409710.2023.2298180","url":null,"abstract":"In the history of industrial freezing in France, World War One is often seen as a watershed. Lacking adequate channels of its own to import frozen meat for soldiers, France became dependent on Brit...","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":"40 1","pages":""},"PeriodicalIF":1.0,"publicationDate":"2023-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139035294","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":"Time to treat the climate and nature crisis as one indivisible global health emergency","authors":"Kamran Abbasi, Parveen Ali, Virginia Barbour, Thomas Benfield, Kirsten Bibbins-Domingo, Gregory E. Erhabor, Stephen Hancocks, Richard Horton, Laurie Laybourn-Langton, Robert Mash, Peush Sahni, Wadeia Mohammad Sharief, Paul Yonga, Chris Zielinski","doi":"10.1080/07409710.2023.2276985","DOIUrl":"https://doi.org/10.1080/07409710.2023.2276985","url":null,"abstract":"","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":"29 12","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135974672","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":"“Missing ingredients: Digital commensality and its challenges in fostering psychological well-being”","authors":"Katrien Maldoy, Karolien Poels, Charlotte De Backer","doi":"10.1080/07409710.2023.2261722","DOIUrl":"https://doi.org/10.1080/07409710.2023.2261722","url":null,"abstract":"AbstractCommensality, the act of sharing a meal or drink together, has been widely associated with psychological well-being in traditional in-person settings. However, the COVID-19 pandemic and its necessary physical distancing measures have prompted a shift toward digital commensality, where individuals gathered online to virtually share food and beverages. This study investigates the relationship between digital commensality and psychological well-being, using a cross-national survey employing both quantitative and qualitative methods. The findings reveal that individuals reported experiencing lower levels of happiness after engaging in digital commensality compared to before. Moreover, respondents highlighted several notable characteristics of digital commensality that explain why it is not associated with psychological well-being as in-person commensality is. These include different ways of sharing food and drinks, concerns about eating sounds, increased self-consciousness, place-related issues, and the struggle of digital commensality to provide the social and emotional benefits typically generated by in-person commensality. In conclusion, our study suggests that digital commensality is associated with discomfort and falls short in fostering levels of connection and well-being compared to its in-person counterpart.Keywords: Digital commensalityCOVID-19 pandemicpsychological well-being Disclosure statementThe authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.Data availability statementData is available upon reasonable request.Additional informationFundingThis research received no specific grant from any funding agency.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135738905","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":"Vegetarianism without vegetarians: Caste ideology and the politics of food in India","authors":"Aseem Hasnain, Abhilasha Srivastava","doi":"10.1080/07409710.2023.2261721","DOIUrl":"https://doi.org/10.1080/07409710.2023.2261721","url":null,"abstract":"AbstractClimate change debates have helped frame vegetarianism as a conscientious choice across the globe and also projected India as a shining example of vegetarianism. Before this Euro-American vegetarians had long romanticized India as an ideal vegetarian society, and have assumed it to be based on progressive ethics. This article challenges such assumptions and complicates the Euro-American association of vegetarian dietary preferences with the ethical concerns of virtue, animal welfare, and sustainability. We contend that neither is India a vegetarian society nor is mainstream vegetarianism in contemporary India based on progressive ethics. We use in-depth interviews and extensive news reports to show that vegetarianism in India is a majoritarian political ideology associated with caste-based discrimination and violence, making it inimical to notions of non-violence, equality, and freedom. Majoritarian vegetarianism in contemporary India aims to conserve the caste system and its attendant inequalities. This study traces the ideological and repressive state apparatuses through which the fantasy and norms of vegetarianism are propped up in contemporary India. We argue that an uncritical acceptance of mainstream vegetarianism in contemporary India as a benevolent cultural preference whitewashes its discriminatory and violent nature, helps the caste system persist, and can undermine the well-being and nutritional outcomes of a majority of the Indian population especially those from non-elite social groups that have historically been omnivorous.Keywords: Climate Changevegetarianismideologycastemeatplant-basedalthusserstate apparatus AcknowledgmentsWe would like to thank our respondents who gifted us their invaluable time and shared their experiences, observations, beliefs, and perspectives about food and eating. We are thankful to Bridgewater State University, MA for partially supporting this research through a summer grant. Our colleagues Dr. Walter Carrol at Bridgewater State, and Dr. Justin Myers at Fresno State generously read earlier versions of the manuscript and gave us very productive feedback that helped us fully develop the manuscript. The anonymous reviewers and Dr. Counihan at Food and Foodways have our gratitude for engaging deeply with our work and for mounting several intellectual challenges that helped sharpen our thinking.Disclosure statementNo potential conflict of interest was reported by the author(s).Notes1 We use “upper” and “lower” caste expressly to communicate how certain caste groups are perceived and labeled popularly. We unequivocally reject the origin myths and status claims of these labels.2 https://scroll.in/article/731585/not-just-madhya-pradesh-denying-eggs-to-malnourished-children-is-common-in-bjp-run-states3 We discontinued asking respondents about their income and actual place of work after sensing hesitation in the first few interviews, and limited our question to their self-identified class backgrounds in lat","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135425648","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 family dinner in a period of culinary transformations: A case study from Israel","authors":"Yasmin Einav Aharoni, Dafna Hirsch","doi":"10.1080/07409710.2023.2261719","DOIUrl":"https://doi.org/10.1080/07409710.2023.2261719","url":null,"abstract":"AbstractDinner patterns have been changing in Israel in recent decades. While the evening meal is still commonly associated with a specific model comprised of bread, cheese, eggs, and fresh vegetables, the culinary reality is more diverse. In this study, we examine the fate of this “national” model in a period of culinary transformations, based on interviews with upper-middle-class mothers of young children and on an online survey. While the association of dinner with the “classic” model is still prevalent, in practice its dominance has declined, giving way to new dinner models—primarily the “cooked dinner,” which requires more investment of time and effort. At the same time, the “classic dinner” is still one of the dominant dinner models. We argue, that the current status of the “classic dinner” results from the tension between the growing social and nutritional importance of dinner and its functioning as a token of the mothers’ love and care on the one hand, and life circumstances that leave little time for preparing dinner, on the other hand. This model, which is no longer considered sufficient as a family dinner, nevertheless constitutes a socially legitimate option for a “good enough dinner.”Keywords: Family dinnerIsraeli foodwaysworking mothersmeal patternsfood habitscommensalitycooked meal. AcknowledgmentsThis article is based on the first author’s Master’s thesis written in the framework of the Unit for Culture Research at Tel Aviv University, under the supervision of Dafna Hirsch and Rakefet Sela-Sheffy. We thank Rakefet for her insights on an earlier version of this article. We also thank the members of the inter-university Food Studies Research Group and the anonymous reviewers of Food and Foodways for their helpful comments.Disclosure statementNo potential conflict of interest was reported by the author(s).Notes1 Our sample is too small to allow generalizations concerning the relationship between ethnicity and dinner patterns. At least among our interviewees we did not detect any difference along ethnic lines and the ethnic issue seldom came out in the interviews.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135386528","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":"Immigrant entrepreneurs’ culinary, symbolic, and commercial hybridization of Brazilian food in France","authors":"Marie Sigrist, Maxime Michaud","doi":"10.1080/07409710.2023.2261723","DOIUrl":"https://doi.org/10.1080/07409710.2023.2261723","url":null,"abstract":"In the context of immigration, immigrants’ foodways in their country of origin meet those practiced in the host country, causing transformations in food practices. This research focuses on the hybridization practices carried out by Brazilian immigrants who develop small businesses in the food sector in Lyon, France. Motivated by their cooking skills, the income, and the desire to offer their country’s cuisine, they start up their own food-related small businesses. To benefit from a large clientele, they combine Brazilian products and dishes with the French culinary model, as much as they combine the entrepreneurial formalism in France with the jeito brasileiro (“Brazilian way”) of doing business. Their practices allow us to understand the forms in which hybridization operates and its consequences.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135864214","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":"White Trash Cooking: ‘exploding’ the cookbook","authors":"J. Floyd","doi":"10.1080/07409710.2023.2228032","DOIUrl":"https://doi.org/10.1080/07409710.2023.2228032","url":null,"abstract":"Abstract Ernest Mickler’s White Trash Cooking, with its focus on a disparaged population, its addition of a collection of documentary photographs alongside the recipes, and the camp hilarity of its authorial voice, has long been judged to transgress, shatter or even explode the generic conventions of the cookbook. Mickler’s book clearly does satirize the seriousness of cookbooks’ attention to polite norms, lifestyle aspirations and good housekeeping. Its satire is combined (albeit rather awkwardly) with a range of high cultural references deriving from Mickler’s interests and experiences as well as the work of the Jargon Press on the material Mickler had collected. However, the history of Mickler’s composition of White Trash Cooking draws attention to different, unacknowledged dimensions of the cookbook genre, and in particular to the methodology through which it constructs community. Mickler’s book recalls the sub-genre of community cookbook, but both his definition of ‘white trash’ and the relationship between such a community and the contents are sketchy and uncertain. Mickler asserts that his book presents a cuisine new to the cookbook, but with small justification. This essay examines White Trash Cooking’s composition and its context to re-read Mickler’s work, and uses comparison between White Trash Cooking and other cookbooks of its day to think afresh about the cookbook genre.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":"31 1","pages":"182 - 199"},"PeriodicalIF":1.0,"publicationDate":"2023-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47357927","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 cookbook as a responsive form","authors":"Laurel Forster","doi":"10.1080/07409710.2023.2230664","DOIUrl":"https://doi.org/10.1080/07409710.2023.2230664","url":null,"abstract":"Abstract The purpose of this special edition of Food and Foodways is to examine the cookbook in a fresh light. Previous criticism of cookbooks has concentrated on how the cookbook reflects history, culture and social patterns of behavior. Cookbook criticism has revealed important food histories, unearthed significant cultural phenomena, and demonstrated new ways of understanding social connections and behaviors. This has ranged from recording courtly cuisines to the output of celebrity television chefs, and from the manuals of domestic science movements to individual, personal attachments to cookbooks. The essays in this special edition, however, consider the cookbook as a responsive form, as texts which galvanize or intervene or even resist cultural contexts. Each of the articles considers how a cookbook or small group of closely-related genre cookbooks has answered a set of circumstances. More than holding a mirror to society and culture, these cookbooks are shown to be culturally responsive too.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":"31 1","pages":"242 - 250"},"PeriodicalIF":1.0,"publicationDate":"2023-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45569067","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}