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From ritual loss of life to loss of living rituals: on judicialization of slaughter and denial of animal death 从丧失生命的仪式到丧失生命的仪式:论屠宰的司法化和对动物死亡的否认
IF 1 4区 社会学
Food Culture & Society Pub Date : 2022-06-14 DOI: 10.1080/15528014.2022.2083883
Kristian Bjørkdahl, K. Syse
{"title":"From ritual loss of life to loss of living rituals: on judicialization of slaughter and denial of animal death","authors":"Kristian Bjørkdahl, K. Syse","doi":"10.1080/15528014.2022.2083883","DOIUrl":"https://doi.org/10.1080/15528014.2022.2083883","url":null,"abstract":"ABSTRACT The increasingly industrial character of meat production has entailed significant changes to the relations we have to the animals we eat. In this article we first describe some of the practices and rituals that characterized slaughter in Norway up to the first decades of the 20th century. In this period, Norwegians drew on rituals to make the killing of an animal meaningful and acceptable. Then, by exploring the original impetus toward “humane slaughter” in the early to mid-20th century, we show how ritual transformations of animals into meat gave way to laws and regulations to justify animal killing. Finally, we provide a contemporary example of how far this “judicialization” of animal killing has come, and argue that this process has enabled the widespread denial of the animal origin of meat.","PeriodicalId":46299,"journal":{"name":"Food Culture & Society","volume":"3 1","pages":"759 - 774"},"PeriodicalIF":1.0,"publicationDate":"2022-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90764123","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"社会学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
Religion versus social relationships: how Chinese Muslims deal with Halal taboos in social eating 宗教与社会关系:中国穆斯林如何处理社交饮食中的清真禁忌
IF 1 4区 社会学
Food Culture & Society Pub Date : 2022-04-17 DOI: 10.1080/15528014.2022.2063615
Ethan Ding, Cheng-Hui Wei, Chengliang Liu
{"title":"Religion versus social relationships: how Chinese Muslims deal with Halal taboos in social eating","authors":"Ethan Ding, Cheng-Hui Wei, Chengliang Liu","doi":"10.1080/15528014.2022.2063615","DOIUrl":"https://doi.org/10.1080/15528014.2022.2063615","url":null,"abstract":"ABSTRACT The halal concept is an essential religious belief of Muslims but brings difficulty to cross-cultural social eating. Dealing with the incompatibilities is a problem that Muslims in multicultural societies must face. Based on fieldwork involving social gatherings of Chinese Hui Muslim students and employing a relational perspective, the research showed that food is given multifaceted symbolic meanings both by Islam and by Chinese guanxi culture, which in turn changes network structures and interactional rules for Muslims. Social actors are supposed to maintain the conviviality of social eating, thereby establishing or maintaining potential relationships with others; however, the food eaten at these gatherings might be suspicious or even prohibited religiously for some. Therefore, these Muslim students strategically surrendered to the consumption of specific foods. These findings demonstrate how guanxi’s maintenance mechanisms and unequal relational positions affect Muslim minorities’ reflexivity toward their religious choices in daily interaction.","PeriodicalId":46299,"journal":{"name":"Food Culture & Society","volume":"17 1","pages":"725 - 741"},"PeriodicalIF":1.0,"publicationDate":"2022-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89895598","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"社会学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Cultural sustainability: a hidden curriculum in Swedish home economics? 文化可持续性:瑞典家政学的隐性课程?
IF 1 4区 社会学
Food Culture & Society Pub Date : 2022-04-15 DOI: 10.1080/15528014.2022.2062957
Ingela Bohm
{"title":"Cultural sustainability: a hidden curriculum in Swedish home economics?","authors":"Ingela Bohm","doi":"10.1080/15528014.2022.2062957","DOIUrl":"https://doi.org/10.1080/15528014.2022.2062957","url":null,"abstract":"ABSTRACT The school subject home economics (HE) provides education on food, meals, and sustainability. Drawing on observations and interviews with eight Swedish HE teachers during 2018, this paper conceptualizes HE as an ambiguous perceived space between the conceived space of state-controlled learning goals and the lived space of a traditional Swedish, feminine, middle-class home. The subject’s focus on cooking and housework lowered its status and marginalized it from the rest of the school. It seemed in constant threat of neglect and dissipation, which together with the chaotic nature of student cooking gave rise to a need for order and control. This extended to norms surrounding food, cooking, and eating that blurred the line between knowledge content and value judgments. Based on these findings, I suggest that HE is permeated not only by the social, ecological, and economic sustainability perspectives of the syllabus but also a fourth – cultural sustainability – which is not explicitly defined but rather underpins the subject in the form of a hidden curriculum.","PeriodicalId":46299,"journal":{"name":"Food Culture & Society","volume":"92 1","pages":"742 - 758"},"PeriodicalIF":1.0,"publicationDate":"2022-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84966984","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"社会学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 5
Dancing in the dark: how food governance can support resilience in Portland, Oregon 在黑暗中跳舞:食品管理如何支持俄勒冈州波特兰市的恢复力
IF 1 4区 社会学
Food Culture & Society Pub Date : 2022-03-16 DOI: 10.1080/15528014.2022.2045161
N. Borrelli, A. Mela, Sebastian Felipe Burgos Guerrero
{"title":"Dancing in the dark: how food governance can support resilience in Portland, Oregon","authors":"N. Borrelli, A. Mela, Sebastian Felipe Burgos Guerrero","doi":"10.1080/15528014.2022.2045161","DOIUrl":"https://doi.org/10.1080/15528014.2022.2045161","url":null,"abstract":"ABSTRACT According to various scholars, resilience (i.e., the capacity to adapt and evolve in unpredictable situations) implementation becomes most effective when it involves several civic institutions, agencies, and individual citizens working together toward common goals within a common strategy. Such networks can work together and weather unexpected crises as the current COVID-19 pandemic. Key aspects of this process are the development of a more integrated and holistic approach, meanwhile, the metropolitan resilience requires more collaboration across urban and rural boundaries. Food governance can help to promote resilience: since food system governance manifests the need to implement an integrated approach. Moreover, food system governance stimulates redefinition of the territorial scale and of the criteria for assessing resilience on such a scale. This paper provides a critical analysis of the above issues. Having experimented with food policies, integrated approaches, and redefinition of urban-rural relationships for several years, Portland proves to be a good vantage point for observing mechanisms relating to these issues.","PeriodicalId":46299,"journal":{"name":"Food Culture & Society","volume":"1 1","pages":"685 - 708"},"PeriodicalIF":1.0,"publicationDate":"2022-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83243901","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"社会学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Megan Williams ASFS BIPOC Fellow Project Statement Megan Williams ASFS BIPOC研究员项目声明
IF 1 4区 社会学
Food Culture & Society Pub Date : 2022-03-15 DOI: 10.1080/15528014.2022.2054214
M. Williams, Asfs Bipoc, Gloria Naylor’s, Linden Hills
{"title":"Megan Williams ASFS BIPOC Fellow Project Statement","authors":"M. Williams, Asfs Bipoc, Gloria Naylor’s, Linden Hills","doi":"10.1080/15528014.2022.2054214","DOIUrl":"https://doi.org/10.1080/15528014.2022.2054214","url":null,"abstract":"My dissertation is a Black feminist telling of a soul food history that considers how Black women writers employ soul food imagery to equally assert their characters’ Blackness and sexual agency in post-Black Arts texts. These include Toni Morrison’s Tar Baby (1981) and Jazz (1992), Ntozake Shange’s Sassafrass, Cypress & Indigo (1982) and From Okra to Greens (1984), as well as Gloria Naylor’s Linden Hills (1985) and Bailey’s Café (1992). These novelists tell complex stories of Black women’s grappling with respectability, trauma, and erotic and sexual agency. In each novel, these Black women share a common reliance upon soul food that is often underexamined in critical scholarship. I argue that soul food is essential to how Black women cope with the duality of pleasure and pain by helping them assert liberated senses-of-self amidst sexism and its attendant emotional and physical violence. I also conceptualize this coping as a vibrational reprieve. FOOD, CULTURE & SOCIETY 2022, VOL. 25, NO. 2, 182 https://doi.org/10.1080/15528014.2022.2054214","PeriodicalId":46299,"journal":{"name":"Food Culture & Society","volume":"91 1","pages":"182 - 182"},"PeriodicalIF":1.0,"publicationDate":"2022-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86878686","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"社会学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Zen Buddhist Nuns Go Global: Temple Food in South Korea 禅宗尼姑走向世界:韩国的寺庙食品
IF 1 4区 社会学
Food Culture & Society Pub Date : 2022-03-08 DOI: 10.1080/15528014.2022.2047567
Hyaeweol Choi
{"title":"Zen Buddhist Nuns Go Global: Temple Food in South Korea","authors":"Hyaeweol Choi","doi":"10.1080/15528014.2022.2047567","DOIUrl":"https://doi.org/10.1080/15528014.2022.2047567","url":null,"abstract":"ABSTRACT This article examines the recent popularization of Buddhist temple food in contemporary South Korea. It specifically probes the circumstances that have led to nuns taking on the leadership role in excavating, preserving, reinterpreting and popularizing temple food. Nuns have proactively responded to a myriad of contemporary challenges, such as food insecurity, public health, the loss of shared community and the ecological crisis, and seized the new opportunities to open up a noble space of their own by investing new value into temple food as a means to achieve enlightenment and an ethical life. The article introduces some of the leading “master chefs of temple food,” a formal designation awarded to Buddhist nuns and monks who have made exceptional contributions to the development of temple food. It also illustrates how the popularization of temple food has intersected significantly with the general promotion of Korean cuisine (hansik) as authentic cultural heritage in the age of globalization, which has tended to result in the growing commercialization of temple food.","PeriodicalId":46299,"journal":{"name":"Food Culture & Society","volume":"1 1","pages":"709 - 724"},"PeriodicalIF":1.0,"publicationDate":"2022-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90216907","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"社会学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
From culinary modernism to culinary cosmopolitanism: the changing topography of Beijing’s transnational foodscape 从烹饪现代主义到烹饪世界主义:北京跨国美食景观的变化
IF 1 4区 社会学
Food Culture & Society Pub Date : 2022-03-06 DOI: 10.1080/15528014.2022.2046990
Chenjia Xu
{"title":"From culinary modernism to culinary cosmopolitanism: the changing topography of Beijing’s transnational foodscape","authors":"Chenjia Xu","doi":"10.1080/15528014.2022.2046990","DOIUrl":"https://doi.org/10.1080/15528014.2022.2046990","url":null,"abstract":"ABSTRACT In the early 1990s, foreign foods were reintroduced into the everyday life of ordinary people in Beijing. As the city ascends to the top on the global hierarchy of urban places, its transnational food practices have evolved drastically. Proposing “co-bricolage” as a useful framework to rethink transnational culture, this article examines the changing modality of trans-local foodways in Beijing from the 1990s to the 2010s, and identifies a transition from culinary modernism to culinary cosmopolitanism. Whereas in the 1990s the foreign-local relations were perceived through a structural contrast between modernity and lack thereof, cosmopolitanism of the 2010s is underpinned by an eclectic disposition that considers the global and the local to be affinal and combinatory. The discussion demonstrates the potential of “co-bricolage” to historicize the global-local processes move beyond the dialectical model for understanding trans-local connections and dynamics.","PeriodicalId":46299,"journal":{"name":"Food Culture & Society","volume":"24 1","pages":"775 - 792"},"PeriodicalIF":1.0,"publicationDate":"2022-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82852398","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"社会学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
The relational and dynamic nature of biocultural diversity. Foods and gastronomic knowledge in multi-ethnic migrants’ settlements in Naivasha, Kenya 生物文化多样性的关系性和动态性。肯尼亚奈瓦沙多民族移民聚居地的食物和美食知识
IF 1 4区 社会学
Food Culture & Society Pub Date : 2022-02-27 DOI: 10.1080/15528014.2022.2037331
G. Volpato, Rachele Ellena
{"title":"The relational and dynamic nature of biocultural diversity. Foods and gastronomic knowledge in multi-ethnic migrants’ settlements in Naivasha, Kenya","authors":"G. Volpato, Rachele Ellena","doi":"10.1080/15528014.2022.2037331","DOIUrl":"https://doi.org/10.1080/15528014.2022.2037331","url":null,"abstract":"ABSTRACT In this study, we discuss the relational and dynamic nature of biocultural diversity in urban and multi-ethnic settlements inhabited by migrants working in flower and horticultural farms in Naivasha, Kenya. Migrants cope with vulnerable livelihoods and low wages by devising several strategies for food procurement, among which food transfers and exchange play a key role. Through semi-structured and retrospective interviews with migrant workers, we investigated the diversity of foods generated by transfers from migrants’ rural areas of origin to Naivasha and by further exchange of these foods and associated knowledge among fellow workers in the settlements where they live. As the foods traveling to Naivasha reflect the biological, ethnic, and gastronomic diversity of all Kenya, as much as migrant workers do, we argue that biocultural diversity converges to the informal settlements, which become sites where foods overcome ethnic boundaries, food meanings are reconfigured, and gastronomic syncretism and innovation occur.","PeriodicalId":46299,"journal":{"name":"Food Culture & Society","volume":"13 1","pages":"643 - 665"},"PeriodicalIF":1.0,"publicationDate":"2022-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78366288","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"社会学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
Meat in black and white 黑白相间的肉
IF 1 4区 社会学
Food Culture & Society Pub Date : 2022-02-22 DOI: 10.1080/15528014.2022.2039873
Shari Daya
{"title":"Meat in black and white","authors":"Shari Daya","doi":"10.1080/15528014.2022.2039873","DOIUrl":"https://doi.org/10.1080/15528014.2022.2039873","url":null,"abstract":"ABSTRACT Food and identity have much to do with each other. In the African context, however, food is studied through developmentalist lenses far more than through cultural ones. Therefore, we know little about the ways in which food and contemporary, particularly urban, African identities shape each other. I explore this relationship through an analysis of personal food narratives gathered as part of a four-year research project exploring food memories, values and practices in three South African cities. Meat appears frequently in these narratives, and this paper focuses on this powerful food, sandwiching data analysis between short biographical reflections that personalize the paper’s intellectual arguments. Using the metaphor of “spillage” as a tool, I show how personal narratives about meat raise questions about identity formation, sometimes surprisingly. These stories about how meat matters, help to deepen understanding of how racial identities take shape in this context. While this is important in itself, these narratives point to the entanglements between race and larger questions: about planetary health, inter-species relationships, morality and humanitude. The contribution of this paper to Food Studies is the demonstration that broader ethical questions about food, specifically meat, cannot be separated from (carefully contextualized) imaginaries and materialities of cultural identity.","PeriodicalId":46299,"journal":{"name":"Food Culture & Society","volume":"25 1","pages":"666 - 684"},"PeriodicalIF":1.0,"publicationDate":"2022-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87270105","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"社会学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
The meatpacking industry’s corporate exceptionalism: racialized logics of food chain worker disposability during the COVID-19 crisis 肉类加工业的企业例外主义:COVID-19危机期间食品链工人一次性的种族化逻辑
IF 1 4区 社会学
Food Culture & Society Pub Date : 2022-02-02 DOI: 10.1080/15528014.2021.2022916
Sarah E. Dempsey, Heather M. Zoller, Kathleen P. Hunt
{"title":"The meatpacking industry’s corporate exceptionalism: racialized logics of food chain worker disposability during the COVID-19 crisis","authors":"Sarah E. Dempsey, Heather M. Zoller, Kathleen P. Hunt","doi":"10.1080/15528014.2021.2022916","DOIUrl":"https://doi.org/10.1080/15528014.2021.2022916","url":null,"abstract":"ABSTRACT Building on theories of biopower and necropolitics, we detail how the meatpacking industry expanded corporate exceptionalism amidst the U.S. COVID-19 pandemic. Our analysis argues that the industry utilized three strategies to assert exceptionalism and secure increased production and profitability despite significant risks for meatpacking workers. First, the industry constructed COVID-19 as an urgent threat to the nation’s meat supply, casting themselves as a critical economic linchpin. Second, the industry aligned themselves with heroic portrayals of meatpacking workers, deflecting criticism of their handling of the crisis. Third, the industry promoted images of themselves as competent stewards, meriting unfettered autonomy to manage workers’ health risks. Detailing these strategies sheds light on how corporate exceptionalism functions within late capitalist food systems to further racialized logics of worker disposability.","PeriodicalId":46299,"journal":{"name":"Food Culture & Society","volume":"10 1","pages":"571 - 590"},"PeriodicalIF":1.0,"publicationDate":"2022-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81971863","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"社会学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
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