FOOD CULTURE AS A METHOD OF STUDYING SOCIAL AND CULTURAL TRANSFORMATIONS

Servis plus ◽  
2016 ◽  
Vol 10 (3) ◽  
pp. 62-67
Author(s):  
Нарине Вигель ◽  
Narine Vigel
Keyword(s):  
Ethnic Group ◽  
Fast Food ◽  
Food Production ◽  
Food Culture ◽  
Rural Culture ◽  
High Tech ◽  
Global Culture ◽  
Cultural Transformations ◽  
Scientific Technical ◽  
Main Components

The article is devoted to research and analysis of modernity using food culture as a method of studying social and cultural transformations, which implies the culture of cooking, consumption, and food production and which is the most bright and sensitive represent of social and cultural transformations taking place in society. In the study there are three main components of food culture: traditional food culture, which is the most conservative and conveys a special “spirit” of the ethnic group or nation; food with the elements of mix, innovation, improvisation, imitation; and finally, a network of high-tech types of food of a global culture and fast-food outlets (McDonald’s, KFC, etc.). The author discusses the change in culture from tradition, where food is a symbol of the ethnic group, people or nation to innovations up to a global monoculture of the universal and unified fast-food. The consumption of alternative food sold in hypermarkets and supermarkets, the use of achievements of scientific-technical progress, love of comfort brought elements of «being like at home»; it erases the distinction not only between urban and rural culture or between states, but the whole world becomes a single space of global social cultural environment, where modern life style dictates and requires to eat fast food.

The Commodity World in Wales

2006 ◽  
Author(s):  
Kevin Morgan ◽  
Terry Marsden ◽  
Jonathan Murdoch
Keyword(s):  
Food Consumption ◽  
Food Chain ◽  
Fast Food ◽  
Food Production ◽  
Low Cost ◽  
Early Period ◽  
Food Culture ◽  
Cultural Legacy ◽  
History Of ◽  
The Uk

As the first industrial nation, the UK was one of the earliest countries to experience the industrialization of agriculture, a process that led to an unprecedented increase in productivity, with more and more food produced by fewer and fewer people. Early exposure to intensive food production clearly left an abiding cultural legacy; to this day, one of the proudest boasts of the British food industry is that it renders cheap food to the consuming public at ever lower prices. This production ethos was both cause and consequence of a mainstream consumption culture which sets a high premium on price and treats food more as fuel than as pleasure. In his thousandyear history of British food, Spencer (2002) caught this aesthetic perfectly when he suggested that the British ‘were unexcited by the food they ate, but they knew that they had to get on and eat the wretched stuff’. In its attachment to cheap, processed food, the UK is far closer to the US, the quintessential fast-food nation, than to Italy, France, or Spain, countries where there continues to be a strong cultural appetite for fresh, local, and seasonal food. Although Britain’s cheap-food culture has complex and manifold causes, its origins lie in the early period of industrialization, especially in the system of colonial preferences from the Commonwealth countries, which created a low-cost template for locally produced food. In other words, the global–local interplay that did so much to shape economy and society in Britain also influenced the economics of food production and the culture of food consumption. To a greater extent than in other European countries, the supermarkets have become the key players in shaping food consumption patterns in the UK. As in California, retailer power is now the key to understanding the enormous asymmetries of power that punctuate the British agri-food chain from farm to fork. One reason why supermarkets seem to wield so much more power in the UK than their analogues in other countries is that there is less countervailing power at the production end of the UK food chain.

scholarly journals Student's meals during the working day

2021 ◽  
Vol 83 (2) ◽  
pp. 67-71
Author(s):  
V. A. Pitkin ◽  
L. A. Holodnaya
Keyword(s):  
Fast Food ◽  
Healthy Lifestyle ◽  
Economic Security ◽  
Food Culture ◽  
Full Time ◽  
Important Place ◽  
Working Day ◽  
Main Components ◽  
Poor Nutrition ◽  
The City

One of the main components of a healthy lifestyle is proper nutrition. Most of the population has a disregard for their health. Lack of time, incompetence in matters of food culture, the rhythm of today's life-all this has led to promiscuity in the choice of products. Students are experiencing an increase in the use of fast food products containing a significant amount of various modified components, so poor nutrition is becoming one of the main causes of many diseases. You can prevent diseases if you lead a healthy lifestyle and, first of all, organize proper nutrition. You can prevent diseases if you lead a healthy lifestyle and, first of all, organize proper nutrition. The student must be healthy, physically strong, well-rounded and hardy. Of all the environmental factors that affect its physical and neuropsychiatric development, nutrition occupies an important place. The article analyzes the nutrition of students in the working day mode, studying at universities in the city of Krasnodar. In the course of the study, an anonymous survey was conducted on the basis of the 3rd year of the specialty Economic Security, in which there were 84 students aged 19-20 years. . All students study full-time. According to the study, it was found that students do not follow the diet, and they also revealed a predominance of carbohydrate-fat food consumption.

People and challenges of globalization

Servis plus ◽  
2016 ◽  
Vol 10 (4) ◽  
pp. 84-88
Author(s):  
Нарине Вигель ◽  
Narine Vigel
Keyword(s):  
Consumer Choice ◽  
World View ◽  
Local Area ◽  
Shopping Behavior ◽  
Food Culture ◽  
Modern World ◽  
Global Culture ◽  
Cultural Encounters ◽  
Cultural Symbols ◽  
Cultural Transformations

The author analyzes the processes of culture globalization, in which standardization and unification con- trary to the traditional identity. The standardization of culture is prevailing; it is the influence of the media and diffusion of new consumption ways. Mass cultures wider introduce a new form of high cultures, that is, technological or scientific ones, which promote harmonization and standardization. The content of the mate- rial culture is more uniform than in the past, many newest practices are in widespread use on large areas. As a result of the globalization the high cultural concentration and mobility increasingly provoke cross-cultural encounters. In the field of intangible components in the current cultural situation, there is cultural clash of traditionalism and globalization, while in the sphere of material components of the culture the contemporary person is becoming more and more follower of the products of globalization. Food culture as a method of studying social and cultural transformations indicates that nowadays there is cultural diffusion and the Islamization of a global culture. Studies of food consumption show that there is a strong link between religion and consumer choice of food. The motivation and behaviour of each person is different because they are based on cultural characteristics, which is most evident in consumer shopping behavior. In modern consumer culture the symbols often appear in the form of logos and trademarks. Often, they choose for logos the modification of the widely known traditional cultural symbols which are based on recognizable cultural meanings and which, at the same time, design modern world-view, creating modern myths based on traditional. The most popular trademark of modernity is the Apple logo or “Bitten apple.” A modern interpretation of this symbol is based on the fact that traditionalism is strong, but the active person is always out of the local area. As a result the person feels lonely due to the weakening of traditional ties and looks for replace lost forms of identity.

scholarly journals Psychological features of perception of their group in temporal perspective in moldovan youth

2021 ◽  
Author(s):  
Irina Caunenco ◽  
Keyword(s):  
Young People ◽  
Empirical Study ◽  
University Students ◽  
Ethnic Group ◽  
Time Perspective ◽  
Great Variability ◽  
Temporal Perspective ◽  
The Past ◽  
Cultural Transformations ◽  
Psychological Features

The article analyzes the results of an empirical study of Moldovan youth on the perception of their group in the past, present and future. The sample consisted of 200 respondents, Moldovans, university students in Chisinau. The basis for dividing the group of Moldovan youth into “optimists” and “pessimists” was their attitude to the future of their ethnic group. An empirical study of the characteristics of the perception of their group in the time perspective among young people of Moldovans revealed a great variability from “optimists”, who accounted for 43%, to “pessimists”, – 29%, which, according to researchers, is a reflection of the socio-cultural transformations taking place in Moldovan society.

scholarly journals Living through Transition: The Poetic Tradition of the Jbala between Orality and Literacy at a Time of Major Cultural Transformations

2021 ◽  
pp. 1434-54
Author(s):  
Sarali Gintsburg
Keyword(s):  
Ethnic Group ◽  
Oral Tradition ◽  
Textual Analysis ◽  
National Level ◽  
Arabic Language ◽  
Poetic Tradition ◽  
Standard Arabic ◽  
Cultural Transformations ◽  
Identity Changes ◽  
Arabic Speaking

In my paper I analyze transformations happening in the oral tradition of the Jbala, an Arabic speaking ethnic group inhabiting the western and central part of the Rif mountains of northern Morocco. My analysis centers on the work of two modern poets, who although they see themselves belonging to the oral tradition, compose their poetry in writing. Their poetry is, therefore, characterized by use of two different, and, to some degree, opposite modes of language – the oral and the written. This is especially interesting in the context of the Arabic language, where, officially, only Standard Arabic exists in two modes – oral and written, while its dialectal varieties are seen as exclusively oral forms of communication and ‘vulgar’ poetry. The textual analysis will be substantiated by information received directly from both poets. To complement this analysis I examine this tradition through the lens of major cultural and identity changes occurring in local Moroccan genres and traditions at the national level and argue that the oral tradition of the Jbala is converging with the more popular and prestigious tradition of the malhun.

scholarly journals Development of a Software Product for the Automation of Hazard Analysis and Critical Control Points in Food Production

2020 ◽  
Vol 50 (1) ◽  
pp. 167-175 ◽  
Author(s):  
Natalya Trofimova ◽  
Evgenia Ermolaeva ◽  
Ivan Trofimov
Keyword(s):  
Food Production ◽  
Information Technologies ◽  
Safety Management ◽  
Hazard Analysis ◽  
Management Systems ◽  
High Tech ◽  
Processing Plant ◽  
Control Points ◽  
Critical Control Points ◽  
Software Product

Introduction. The introduction of modern management methods in food enterprises is a response to the challenges of time and an institutionalized requirement. Statistical methods and information technologies can improve control in food safety management systems. Their combination provides maximum opportunities for leading food industry organizations. Study objects and methods. The research featured the market of ready-made high-tech solutions in process automation and existing management systems, including those based on the principles of Hazard Analysis and Critical Control Points (HACCP). The study revealed a need for a software product for HACCP in food production. Results and discussion. The paper describes a case of a meat processing plant and how the management controls the HACCP. The authors developed a universal software product that allows operators to enter information about violations and downtimes into the system. Using this product, team leaders and department heads can easily identify and eliminate the causes of hazards while controlling technological processes and receiving timely reports. Conclusion. The software was tested in a production workshop to identify the time specialists need respond to comments and solve problems. The obtained data showed a decrease in loss of time resources by 6.77% for operators and 2.4% for line managers. The highly adaptable program can be used by specialists who work with management systems for food enterprises of Kuzbass. The IBM PC-compatible software product (2.2 MB) makes it possible to work in various Microsoft Windows operating systems and use Microsoft SQL Server 2012 to store data. The computer program was successfully registered with the Federal Service for Intellectual Property (State Registration Certificate No. 2018665743 of 12/10/2018).

A Relational Based-View of Intellectual Capital in High-Tech Firms

2010 ◽  
pp. 179-191
Author(s):  
G. Martín De Castro ◽  
P. López Sáez ◽  
J.E. Navas López ◽  
M. Delgado-Verde
Keyword(s):  
Intellectual Capital ◽  
Strategic Alliances ◽  
Superior Performance ◽  
High Tech ◽  
Knowledge Stocks ◽  
Sustained Competitive Advantage ◽  
Strategic Resources ◽  
High Technology Firms ◽  
Range Theory ◽  
Main Components

The Resource-Based View (RBV) has tried to test the role of strategic resources on sustained competitive advantage and superior performance. Although this theory has found several flaws in order to reach its objective effectively (Priem & Butler, 2001), recent proposals have suggested that these problems can be overcome (Peteraf & Barney, 2003). This solution requires paying a greater attention to the analysis of knowledge stocks, developing a mid-range theory: the Intellectual Capital-Based View (Reed, Lubatkin & Srinivasan, 2006). This mid-range and pracmatic theory allows the hypotheses development and empirical testing in a more effective way that the RBV. There is a certain degree of general agreement about the presence of human capital and organizational capital as the main components of intellectual capital, as well as about the fact that the configuration of knowledge stocks will vary from one industry and firm to another one. Taking these assumptions as a starting point, this paper explores the configuration of intellectual capital that can be empirically found on a sample of high-technology firms. Our findings highlight the importance of relational capital, which must be divided into business and alliance capital, so the strategic alliances play a relevance role in the type of firms that have been included in our research.

scholarly journals High-Tech Urban Agriculture in Amsterdam: An Actor Network Analysis

2020 ◽  
Vol 12 (10) ◽  
pp. 3955 ◽  
Author(s):  
Mohsen H. Farhangi ◽  
Margherita E. Turvani ◽  
Arnold van der Valk ◽  
Gerrit J. Carsjens
Keyword(s):  
Urban Planning ◽  
Urban Agriculture ◽  
Food Production ◽  
New Technologies ◽  
Technology Development ◽  
Theoretical Framework ◽  
Alternative Food ◽  
High Tech ◽  
Planning Processes ◽  
Production Practices

The agriculture and horticulture sector in the Netherlands is one of the most productive in the world. Although the sector is one of the most advanced and intense agricultural production systems worldwide, it faces challenges, such as climate change and environmental and social unsustainability of industrial production. To overcome these challenges, alternative food production initiatives have emerged, especially in large cities such as Amsterdam. Some initiatives involve producing food in the urban environment, supported by new technologies and practices, so-called high-tech urban agriculture (HTUA). These initiatives make cultivation of plants inside and on top of buildings possible and increase green spaces in urban areas. The emerging agricultural technologies are creating new business environments that are shape d by technology developers (e.g., suppliers of horticultural light emitting diodes (LED) and control environment systems) and developers of alternative food production practices (e.g., HTUA start-ups). However, research shows that the uptake of these technological innovations in urban planning processes is problematic. Therefore, this research analyzes the barriers that local government planners and HTUA developers are facing in the embedding of HTUA in urban planning processes, using the city of Amsterdam as a case study. This study draws on actor-network theory (ANT) to analyze the interactions between planners, technologies, technology developers and developers of alternative food production practices. Several concepts of ANT are integrated into a multi-level perspective on sustainability transitions (MLP) to create a new theoretical framework that can explain how interactions between technologies and planning actors transform the incumbent social–technical regime. The configuration of interactions between social and material entities in technology development and adoption processes in Amsterdam is analyzed through the lens of this theoretical framework. The data in this study were gathered by tracing actors and their connections by using ethnographic research methods. In the course of the integration of new technologies into urban planning practices, gaps between technologies, technology developers, and planning actors have been identified. The results of this study show a lacking connection between planning actors and technology developers, although planning actors do interact with developers of alternative food production practices. These interactions are influenced by agency of artefacts such as visualizations of the future projects. The paper concludes that for the utilization of emerging technologies for sustainability transition of cities, the existing gap between technology developers and planning actors needs to be bridged through the integration of technology development visions in urban agendas and planning processes.

scholarly journals Digitalization of the economy as a pedagogical problem

2021 ◽  
Vol 27 (4) ◽  
pp. 99-106
Author(s):  
N. B. Strekalova ◽  
O. I. Podulybina
Keyword(s):  
Professional Training ◽  
Business Models ◽  
Scientific Literature ◽  
Digital Technologies ◽  
Digital Economy ◽  
High Tech ◽  
It Infrastructure ◽  
New Business ◽  
Main Components ◽  
New Business Models

The article provides an overview of trends in the digital economy that affect the professional training of a modern specialist. The essence of the concept of digitalization and its main components are determined, the author's interpretation of this concept is given. Particular attention is paid to the signs of a digital economy: the presence of a high-tech IT infrastructure, processing of big data based on modern digital technologies, the creation of digital solutions (products, platforms), the design of new business models. A theoretical analysis of scientific literature was carried out and a list of competencies that a specialist in the digital economy should possess was identified. To confirm the results obtained, an analysis of the opinions of employers was carried out, on the basis of which the most significant competencies and professional qualities of a specialist in the digital economy were identified. Based on the results of the analysis of employers' requirements for modern specialists, the tasks of vocational education for the training of a specialist in the digital economy were identified.

scholarly journals MANAGEMENT SYSTEM OF INNOVATION AND INVESTMENT DEVELOPMENT OF THE FOOD INDUSTRY

2019 ◽  
pp. 98-103
Author(s):  
Oleg Leonidovych Mischenko ◽  
Keyword(s):  
Management System ◽  
Food Industry ◽  
Food Culture ◽  
Important Condition ◽  
Economic Problems ◽  
Management Of Innovation ◽  
Structure Of Population ◽  
Main Components ◽  
Implementation Of Innovations ◽  
Further Development

Urgency of the research. The article examines the issues of practical problems related to improving the management of innovation and investment development of the food industry in the modern social development.Target setting. Increasing attention to the sectoral structuring of Ukraine's industry, the importance of timely implementation of innovations in the food industry requires finding ways to intensify its innovation and investment development. Actual scientific researches and issues analysis. Problems of sectoral features of innovation and investment development are reflected in the works of such authors as N. Bondarenko, O. Velychko, V. Gubin, S. Ilyashenko, A. Nikiforov, V. Trofimova, L. Fedulova and others as N. Bondarenko, O. Velychko, V. Gubina, S. Ilyashenko, A. Nikiforov, V. Trofimova, L. Fedulova and others. Uninvestigated parts of general matters defining. Remain insufficiently disclosed and requires further study of the formation of the management system of innovation and investment processes in general and the food industry in particular. The research objective. The purpose of the study is to develop a scientific vision of a modern management system for innovation and investment development of the food industry. The statement of basic materials. The importance of the development of the food industry is ensured by its investment attractiveness due to the existence of constant demand for products. At the same time, innovative opportunities are insufficiently used in the conditions of increasing requirements for food quality, moral aging of assets, new trends in food culture, changes in the structure of population consumption due to socio-economic problems of the national economy. However, it is a combination of tools for managing the development of the food industry that can ensure its innovative renewal. Conclusions. It is proved that the formation of the management system of innovation and investment development of the food industry, the main components of this system is an important condition for further development of the food industry.

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