Introducing the Sociology of Food and Eating

2020 ◽  
Vol 52 (8) ◽  
pp. 821
Author(s):  
Bret Luick
Keyword(s):  
1999 ◽  
Vol 4 (3) ◽  
pp. 262-274 ◽  
Author(s):  
Anne Murcott

This article sketches a sociology in the making that arises out of the case of GM food in Britain in 1999. It is presented with a view to moving, collaboratively, towards its further study. A ‘considered sociology’ is not original. It requires treating as an integral and enduring part of the field of investigation the historical and social characterisation of that same field. An evaluation of the sociology of food indicates that field's limitations for the examination of GM food, with one key exception. The article moves on to propose the need for (a) an as yet underinvestigated field of the industrialisation of food together with the role of science and technology within it, and (b) an examination of the industrialised (social) scientific production of ‘the consumer’. These may then serve as a basis for examining the manner in which public coverage of GM food could be characterised not as a matter of science but of a PR and is now publicly construed as a debate, ‘pro’ and ‘anti’.


Author(s):  
Serge-Olivier Rondeau

The Sociology of Food and Agriculture (SAA) permet de voir l’étendue du champ de la SAA, saisir son évolution, cerner ses objets, se familiariser avec les approches méthodologiques et les enjeux qui la traverse.


1970 ◽  
Vol 1 (1) ◽  
pp. 61-85 ◽  
Author(s):  
Sylvia Sherwood
Keyword(s):  

1993 ◽  
Vol 22 (6) ◽  
pp. 871 ◽  
Author(s):  
Marjorie L. DeVault ◽  
Stephen Mennell ◽  
Anne Murcott ◽  
Anneke H. van Otterloo
Keyword(s):  

2017 ◽  
Vol 7 (1) ◽  
pp. 57-68
Author(s):  
Bogdan Bucur

AbstractThis article examines the dietary habits of the predominantly rural (and also urban) population from Romania, in the nineteenth and twentieth centuries. In order to access valid data regarding the diet of the local population, we used the analysis of social documents: journals and memoirs of foreign travelers transiting the Romanian Principalities (Wallachia and Moldavia) throughout the nineteenth century, respectively the monographic research of the Sociological School of Bucharest published mainly in the magazine called Sociologie Românească (1936-1942). At various points in time, we employed comparisons between the diet of the people from urban and rural environments, or between the food regimens of adults and children, correlations between the dietary habits and health status of the population, and between the dietary habits from Romania and those from other European and South American countries. A reading of the current article reveals certain a continuity, for hundreds of years, concerning the deficient dietary regimen of the Romanian peasant, who relied heavily on mămăligă, eaten together with several dairy products. Another conclusion is that, in the rural environment, food scarcity was not economically conditioned: even in the relatively prosperous households that were supplied with all the necessary aliments, women prepared plain, tasteless dishes, because they did not know how to cook. And finally, from a theoretical perspective, in this article we aim to address the rural roots of Romanian historiography and sociology of food (which we shall attempt to examine against similar scientific approaches from Western Europe).


2017 ◽  
Vol 41 (4) ◽  
pp. 419-426 ◽  
Author(s):  
Kaitland M. Byrd ◽  
W. Carson Byrd

In this introduction to the special issue on “Foodways and Inequality: Toward a Sociology of Food Culture and Movements,” we describe our path to the sociological study inequality through food, and how the articles included in this special issue fit this framework. The overarching goal of this issue is to present a multifaceted approach to studying food from more cultural and structural perspectives. In particular, the authors take varied approaches to understanding how inequalities shape individual’s experiences with food while also offering possible solutions through a more humanist sociological project around food and foodways. The articles and reviews included in this special issue offer much needed sociological insights into current social problems centering on food such as hunger and exploitation.


1984 ◽  
Vol 6 (1) ◽  
pp. 109-109
Author(s):  
Diane Seymour
Keyword(s):  

2008 ◽  
Vol 19 (3) ◽  
pp. 49-68 ◽  
Author(s):  
Bente Halkier ◽  
Iben Jensen

Artiklen introducerer de nyeste internationale forsøg på at syntetisere teoretiske elementer fra blandt andre Bourdieu, Butler og Giddens til praksisteori. Praksisteori er en særlig form for kulturteori, hvor det sociale placeres i performative processer. Forfatternes position fremhæver, at praksisteori bør ses som en særlig analytisk optik, kaldet et praksisteoretisk perspektiv. Derfor kan perspektivet tilpasses analytisk til specifikke empiriske forskningsfelter med hver deres viden, begreber og diskussioner. Et sådant praksisteoretisk perspektiv ser derfor også sociale praksisser som multirelationelle konfigurationer. Artiklen fremhæver tre områder, hvor et praksisteoretisk perspektiv i særlig grad bidrager til sociologiske epistemologiske diskussioner, nemlig i relation til krop, agency og normativitet. Ud fra forfatternes to forskellige sociologiske forskningsfelter (mad-sociologi og interkulturel kommunikation) viser og diskuterer artiklen de konkrete analytiske og metodiske fordele ved at anvende et praksisteoretisk perspektiv. Af disse kan nævnes, at man kan lave hverdagslivsanalyse uden at privilegere fænomenologi; man kan arbejde socialkonstruktivistisk uden at privilegere diskurs; man kan nytænke agency begrebet som empirisk kategori; og man kan tænke magt som konventionalitet. ENGELSK ABSTRACT: Bente Halkier & Iben Jensen: The Social as Performativity. A Practice-theoretical Perspective on Analysis and Method The article introduces recent international attempts to synthesize theoretical elements from among others Bourdieu, Butler and Giddens into a practice theory. Practice theory is a particular type of cultural theory in which the social is placed in performative processes. The authors argue that practice theory should be seen as a particular analytical approach, called a practice theoretical perspective. This perspective can be adapted analytically to specific empirical research fields, each representing its own assemblages of knowledge, concepts and discussions. Hence, such a practice theoretical perspective sees social practices as multi-relational configurations. The article emphasizes three areas, in which a practice theoretical perspective contributes to epistemological sociological discussions; the areas of the body, agency and normativity. The article demonstrates and discusses the concrete analytical and methodological advantages of using a practice theoretical perspective in relation to two different sociological research fields: sociology of food and intercultural communication. Some of these advantages are that it is possible to do everyday life analysis without privileging phenomenology; it is possible to work social constructivist without privileging discourse; it is possible to rethink the concept of agency; and power can be thought of as conventionality. Key words: Practice theory, cultural theory, performativity, epistemology, qualitative methods.


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