Food and Foodways最新文献_第4页

“Humans bring food to their mouths, animals bring their mouths to food”—The morality politics of school-lunch sporks in 1970s Japan “人把食物送到嘴里，动物把食物送到嘴里”——20世纪70年代日本学校午餐叉的道德政治

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Food and Foodways Pub Date : 2023-01-02 DOI: 10.1080/07409710.2023.2162199

Nathan Hopson

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引用次数: 0

"I don't remember any of us … having diabetes or cancer": How historical oppression undermines indigenous foodways, health, and wellness. "我不记得我们中有人......得过糖尿病或癌症"：历史压迫如何破坏土著人的饮食习惯、健康和保健。

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Food and Foodways Pub Date : 2023-01-01 Epub Date: 2023-02-02 DOI: 10.1080/07409710.2023.2172795

Catherine E McKinley, Valarie Blue Bird Jernigan

{"title":"\"I don't remember any of us … having diabetes or cancer\": How historical oppression undermines indigenous foodways, health, and wellness.","authors":"Catherine E McKinley, Valarie Blue Bird Jernigan","doi":"10.1080/07409710.2023.2172795","DOIUrl":"10.1080/07409710.2023.2172795","url":null,"abstract":"<p><p>Past and present structures of settler colonial historical oppression aimed to erase and replace Indigenous peoples have profoundly disrupted U.S. Indigenous foodways. The purpose of this article is to use the Indigenous Framework of Historical Oppression, Resilience, and Transcendence (FHORT) to understand U.S. Indigenous peoples' experiences and perceptions of how (a) foodways have changed within the context of settler colonial historical oppression and (b) these changes have affected wellness and cultures of Indigenous peoples. Critical ethnographic analysis focused on data from 31 interviews with participants from a rural Southeast reservation and a Northwest urban context. Results revealed participants' descriptions of changing foodways situated in a system of historical oppression, with themes including (a) historical oppression and changing values and foodway practices; (b) settler colonial governmental programs interrupting foodways through commodities and rations; and (c) changing foodway practices: from homegrown and homemade to fast food and premade. Participants described the aftermath of settler colonial governmental policies and programs undermined foodways, connectedness, cultural knowledge, family and interpersonal relationships, ceremonies, and outdoor activities-all of which promote health and wellness. To redress historical oppression, including settler colonial governmental policies, decolonized decision-making, foodways, and Indigenous food sovereignty are recommended as approaches to inform policy and programming that affirms Indigenous values and worldviews.</p>","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956020/pdf/nihms-1871151.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10848960","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

“Because I saw my mother cooking”: the sociocultural process of learning and teaching domestic culinary skills of the Western Brazilian Amazonian women “因为我看到我的母亲做饭”:巴西西部亚马逊妇女学习和教授家庭烹饪技能的社会文化过程

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Food and Foodways Pub Date : 2022-10-02 DOI: 10.1080/07409710.2022.2124730

Mayara Sanay da Silva Oliveira, Ramiro Andreas Fernandez Unsain, Priscila de Morais Sato, M. D. Ulian, F. Scagliusi, M. Cardoso

{"title":"“Because I saw my mother cooking”: the sociocultural process of learning and teaching domestic culinary skills of the Western Brazilian Amazonian women","authors":"Mayara Sanay da Silva Oliveira, Ramiro Andreas Fernandez Unsain, Priscila de Morais Sato, M. D. Ulian, F. Scagliusi, M. Cardoso","doi":"10.1080/07409710.2022.2124730","DOIUrl":"https://doi.org/10.1080/07409710.2022.2124730","url":null,"abstract":"Abstract This article describes and discusses the sociocultural process of learning and teaching women’s domestic culinary skills. Drawing on descriptive qualitative research, we conducted an in-depth analysis of semi-structured interviews with 16 cisgender women who cooked at home at least once a day and lived in Cruzeiro do Sul, Acre state, Brazilian Western Amazon. Our results suggest that women develop their domestic cooking skills at different moments. In childhood, the women interviewed were taught by their maternal figures and learned the required culinary skills to prepare “Rainforest Foods,” traditional foods in their original places. In adulthood, female employers taught them the culinary skills needed to prepare “City food,” meals made with ingredients, tools, and cooking methods available in the urban area. Notably, the women interviewed also reported being taught by their husbands to cook foods that met their tastes and eating patterns. In contrast, women teach their sons and daughters culinary skills to develop their food autonomy and promote the egalitarian division of domestic culinary work. These findings are essential to understand the sociocultural process of learning and teaching domestic culinary skills among communities or membership groups who lived in forest or rural areas and migrated to urban centers.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43217049","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}

引用次数: 2

Modern science, moral mothers, and mythical nature: a multimodal analysis of cod liver oil marketing in Sweden, 1920–1930 现代科学、道德母亲和神话性质：1920–1930年瑞典鱼肝油营销的多模式分析

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Food and Foodways Pub Date : 2022-09-21 DOI: 10.1080/07409710.2022.2124725

L. O’Hagan, Göran Eriksson

{"title":"Modern science, moral mothers, and mythical nature: a multimodal analysis of cod liver oil marketing in Sweden, 1920–1930","authors":"L. O’Hagan, Göran Eriksson","doi":"10.1080/07409710.2022.2124725","DOIUrl":"https://doi.org/10.1080/07409710.2022.2124725","url":null,"abstract":"Abstract This paper offers the first case study of the marketing of cod liver oil in Sweden (1920–1930), following the discovery of vitamins A and D. Drawing upon a large dataset of cod liver oil advertisements from the Swedish Newspaper Archive, it uses multimodal critical discourse analysis to investigate how language and other semiotic resources (e.g. image, typography, color) work together to convey the benefits of cod liver oil intake. It identifies three overarching themes—scientific rationality, scientific motherhood, and nature—noting how advertisements were aimed squarely at mothers and struck a balance between vitamins as scientifically formulated products and mythical, natural substances to convince them that cod liver oil was necessary for their children. Exploring how cod liver oil was marketed from a historical perspective shows how nutritional research gained prominence and became of increasing importance for marketing, as well as how food, through science, became incorporated into a consumerist lifestyle. It also provides a way to deconstruct contemporary marketing practices, thereby enabling consumers to rethink products framed as indispensable for their health.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46243457","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}

引用次数: 8

The refrigerator as a problem and solution: Food storage practices as part of sustainable food culture 冰箱是一个问题和解决方案：作为可持续食品文化一部分的食品储存实践

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Food and Foodways Pub Date : 2022-09-19 DOI: 10.1080/07409710.2022.2124726

Matilda Marshall

{"title":"The refrigerator as a problem and solution: Food storage practices as part of sustainable food culture","authors":"Matilda Marshall","doi":"10.1080/07409710.2022.2124726","DOIUrl":"https://doi.org/10.1080/07409710.2022.2124726","url":null,"abstract":"Abstract The aim of this paper is to explore how household food storage practices over time relate to environmental conditions and issues and how this has affected the practices and food culture. Through a bricolage of personal accounts, advertisements, magazine articles and kitchen guidelines, I use Sweden as the empirical example. Departing from the introduction of domestic refrigeration until today, I give particular attention to how different societal actors have framed refrigerated food storage as both solution and problem in relation to issues today linked to environmental sustainability, for example local climate conditions, energy consumption, depletion of the ozone layer and food waste. The paper also shows how people refigure the materiality of past storage to fit into modern-day life. The results, I argue, illustrate how food storage, as a culinary infrastructure, influence daily food practices and thereby understandings of sustainable food. The refrigerator and freezer have had a big impact on food culture. Hence, to encourage more sustainable food practices societal actors need to address and problematize culinary infrastructures and the ideas and values these convey regarding food and sustainability. The paper contributes with a cultural historical approach to how food related practices and infrastructures over time interlinks with different ideas of sustainability.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49090915","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}

引用次数: 1

Food festival experiences from visitors’ perspectives: intellectual, sensory, and social dimensions 从游客的角度体验美食节:智力、感官和社会维度

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Food and Foodways Pub Date : 2022-09-18 DOI: 10.1080/07409710.2022.2124729

J. Leer, Lene Granzau Juel-Jacobsen

引用次数: 0

Ordinary overflow: Food waste and the ethics of the refrigerator 普通溢出：食物浪费与冰箱伦理

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Food and Foodways Pub Date : 2022-07-03 DOI: 10.1080/07409710.2022.2089828

A. Salonen

{"title":"Ordinary overflow: Food waste and the ethics of the refrigerator","authors":"A. Salonen","doi":"10.1080/07409710.2022.2089828","DOIUrl":"https://doi.org/10.1080/07409710.2022.2089828","url":null,"abstract":"Abstract This article analyzes the role of the refrigerator in how food becomes waste in socio-material and ethico-cultural practices. The modern food refrigeration technologies and practices have extended food’s useability time. They have transformed ordinary life by allowing households to store ample amounts of fresh food. However, this study suggests that fridges merit more attention not only in terms of reducing food waste, but in efforts to understand how food waste comes into being. This article draws from an analysis of qualitative interviews with ordinary people in Canada and Finland to show that refrigerators are important agents in the moral narrative of food waste: They provide a concrete space where food becomes waste, a justification for food becoming waste, and a material reference point through which people can talk about wider cultural patterns, moral norms, and ordinary ethical dilemmas tied to food waste. Technical devices such as refrigerators do not alone create or solve the problem of food waste, but they are relevant to the ethics of wasting food. Focusing on the fridge helps to show how human and non-human material worlds are entangled and how an overflowing fridge can structure, illustrate, facilitate, and contribute to human ethical conduct related to food waste in a significant way.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45288249","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}

引用次数: 3

Emily Contois, Diners Dudes & Diet: How Gender and Power Collide in Food Media and Culture (University of North Carolina Press, 2020) 艾米丽·康托伊斯，食客和饮食:性别和权力如何在食品媒体和文化中碰撞(北卡罗来纳大学出版社，2020年)

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Food and Foodways Pub Date : 2022-07-03 DOI: 10.1080/07409710.2022.2094108

R. Cleves

引用次数: 0

Size, color, and freshness: Standards and heritage of native potatoes in Peru 大小，颜色和新鲜度:秘鲁本土土豆的标准和传统

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Food and Foodways Pub Date : 2022-06-27 DOI: 10.1080/07409710.2022.2089826

Jose Luis Fajardo‐Escoffié

引用次数: 2

“Mommy-see, mommy-do”: perceptions of intergenerational “obesity” transmission among lower-income, higher-weight, rural midwestern American women “妈妈看，妈妈做”:对美国中西部低收入、高体重农村妇女代际“肥胖”传播的看法

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Food and Foodways Pub Date : 2022-06-24 DOI: 10.1080/07409710.2022.2089825

A. Bombak, E. Robinson, Katherine Hughes, N. Riediger, L. Thomson

引用次数: 0