A Sociology of Food and Nutrition: The Social Appetite. Second edition

2005 ◽  
Vol 62 (2-3) ◽  
pp. 115-116
Author(s):  
Sue Amanatidis
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.


2015 ◽  
Vol 28 (1) ◽  
pp. 89-98 ◽  
Author(s):  
Ligia Amparo-Santos ◽  
Micheli Dantas Soares

This paper discusses theoretical and methodological challenges in the production of knowledge located in the interface between the Social Sciences and the Sciences of Food and Nutrition, mediated by Health Sciences. We recognize that the discussion on the intersections between these scientific fields arises from the need to expand the understanding of the phenomena surrounding the field of Food and Nutrition from other theoretical frameworks beyond the biomedical paradigm. The discussion will guide a reflection on the following issues: a) how to establish Brazilian academic-scientific output at the interface between the Nutritional Sciences and Social Sciences, mediated by Health Sciences; b) considering that there is a 'field' of the socio-anthropology of food developed historically within the Social Sciences and Humanities, which distinguishes the production of knowledge in the field of health; c) the main theoretical and methodological challenges of academic-scientific output today. We also discuss challenges related to the practical consequences of this output, considering the interventionist legacy in the field of health. Lastly, we highlight that such reflections also face another important challenge, namely the urgent need to reinvent ways of thinking and doing science which, articulated with demands inherent to a new field shaped by the search for production of knowledge and practices, is more important to issues raised by health care.


2009 ◽  
Vol 22 (2) ◽  
pp. 87-88 ◽  
Author(s):  
U. Gustafsson ◽  
A. Draper

Author(s):  
Dilayehu Desta Gebreyohannes

The present study aims to recognize the commensality phenomena and the role of empathy in emerging ethical food consumption behavior at a social level.  The study applied qualitative research using an ethnographic method to construct situational and emotional factors of commensality as food consumption behavior in the social meal context. Finding demonstrates that social context influence eating behavior of individual through empathy. It explores a segmented social practice concerning a different viewpoint of food consumption and preference. It is a more theoretical contribution to the sociology of food as a social practice. Additionally, we define responsive eating behavior in conjunction with belief matching.


Author(s):  
A. V. Noskova

The article analyzes some scientific approaches to nutrition research and current nutrition practices for students of two Moscow Universities. The author notes that the necessity for scientific studying of food has been understood at the end of the XIX - the beginning of the XX centuries. In the article the social context of three directions of researches of a nutrition problem is analyzed: natural-scientific, ethnographic and sociological. The answer to a question why the healthy nutrition for modern society is an actual problem is given. It is shown that modern social transformations have changed sociocultural regulation of nutrition consumption. The variety of scientific approaches to food is revealed: a food as a factor of physical health, a food as an ethnocultural tradition, a food as a social habit and marker of the social status of the individual. The special emphasis is made on the European sociology of food. In the last thirty years in this area, some special sociological theories were formed: sociology of nutrition, sociology of food, sociology of menu, etc. Consumer abundance in modern western society changed a view of sociologists on essence and functions of food. New social factors give now more pressure on the nutrition practices. Based on food diaries and essays of 60 Moscow students, the author's project shows and analyzes the current nutrition practices of youth. The analysis of some peculiarities in the youth choice of food is made. The influence of social/dietary/religious norms on food behavior of students is shown. Value of "healthy food" in youth interpretation is shown. In the end of the article, the author notes the dialectics of freedom / social pressure for nutrition practices of modern youth.


2013 ◽  
Vol 26 (3) ◽  
pp. 291-300 ◽  
Author(s):  
Alicinez Guerra Albuquerque ◽  
Cleide Maria Pontes ◽  
Mônica Maria Osório

OBJECTIVE: The purpose of this qualitative study was to reveal the expertise of educators and dieticians on food and nutrition education in the school environment. METHODS: This study used a qualitative approach developed jointly by the Department of Education of the state of Pernambuco, Brazil, and a school in that state. The participants were seven teaching technicians, eight teachers, and thirteen dieticians. The information was collected by interview and submitted to thematic content analysis. RESULTS: Six themes emerged from the participants' statements: food and nutrition education as a guideline for eating correctly; the purpose of food and nutrition education as an instrument for promoting healthy eating habits; the school as a promoter and empowering environment for food and nutrition education; food and nutrition education as a pedagogical practice focused on the reality of students' eating habits; school agents' assignments and partnerships for food and nutrition education; lack of knowledge in the practice of food and nutrition education. CONCLUSION: The participants' knowledge on food and nutrition education is dichotomous, at times permeated by biological aspects, at other times by the social context. Although there are gaps in the knowledge of the subject, educators and dieticians consider themselves partners for the provision of food and nutrition education in school.


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