Food design chez Bras

Semiotica ◽  
2016 ◽  
Vol 2016 (211) ◽  
pp. 341-353
Author(s):  
Dario Mangano
Keyword(s):  
Food Consumption ◽  
The World ◽  
Food Design

AbstractIt is not easy to say what food design is. Contemporary design finds in food a playground that gives new incitements but, at the same time, presents relevant challenges. Of course, there are several “objects” involved in food consumption and preparation, but more frequently food design means also working on edible substances and on the communication artifacts that come with them. The question then is: can we think about food as the result of a project? Analyzing the artifacts – from the logo to the dishes – that Michel Bras has constructed and through which he has raised his identity as a chef, in this paper I will advance the thesis that not only a theory of food designing is conceivable but also that it has an indispensable counterpart in semiotics. Only through understanding the mechanisms of intersemiotic translation that Jean Marie Floch indicated in one of his most famous books, can the heteroclite group of artifacts that populate the world of gastronomy be recognized as a coherent – and therefore effective – discourse; a discourse whose aim is to create a tasteful identity.

scholarly journals Health and Sustainability in Public Meals—An Explorative Review

2020 ◽  
Vol 17 (2) ◽  
pp. 621
Author(s):  
Karin Höijer ◽  
Caroline Lindö ◽  
Arwa Mustafa ◽  
Maria Nyberg ◽  
Viktoria Olsson ◽  
...  
Keyword(s):  
Food Consumption ◽  
Food Habits ◽  
Food Production ◽  
Scientific Literature ◽  
Vital Role ◽  
The Other ◽  
Production And Consumption ◽  
Concepts Of Health ◽  
The World ◽  
The One

The world is facing a number of challenges related to food consumption. These are, on the one hand, health effects and, on the other hand, the environmental impact of food production. Radical changes are needed to achieve a sustainable and healthy food production and consumption. Public and institutional meals play a vital role in promoting health and sustainability, since they are responsible for a significant part of food consumption, as well as their “normative influence” on peoples’ food habits. The aim of this paper is to provide an explorative review of the scientific literature, focusing on European research including both concepts of health and sustainability in studies of public meals. Of >3000 papers, 20 were found to satisfy these criteria and were thus included in the review. The results showed that schools and hospitals are the most dominant arenas where both health and sustainability have been addressed. Three different approaches in combining health and sustainability have been found, these are: “Health as embracing sustainability”, “Sustainability as embracing health” and “Health and sustainability as separate concepts”. However, a clear motivation for addressing both health and sustainability is most often missing.

Patterns of Food Consumption in Early Modern Iran

2016 ◽  
Author(s):  
Rudolph Matthee
Keyword(s):  
Early Modern ◽  
Food Consumption ◽  
Historical Perspective ◽  
Fruit And Vegetables ◽  
Seventh Century ◽  
Consumption Patterns ◽  
Regional Variations ◽  
Global Context ◽  
The World ◽  
The 1960S

This article examines patterns of food consumption in early modern Iran from a historical perspective and in a global context. The discussion focuses on the period of the Safavid and the Qajar dynasties, or the early sixteenth to early twentieth centuries. The article first considers Iran’s cultural linkage to the world between the seventh-century Arab invasion and the advent of modern communications in relatively recent times. It then looks at the origins and movement of food in Iran before analyzing the diet of Iranians, especially fresh fruit and vegetables. It also explores regional variations in food consumption patterns in Iran and concludes with an overview of the changes that have occurred in food consumption patterns in the country since the 1960s.

scholarly journals Harmonizing Dietary Datasets Around the World for Global Diet Monitoring: Methods from the Global Dietary Database and the Global Individual Food Consumption Data Tool (OR06-06-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Dimitra Karageorgou ◽  
Laura Lara-Castor ◽  
Catherine Leclercq ◽  
Victoria Padula de Quadros ◽  
Sofia Ioannidou ◽  
...  
Keyword(s):  
Food Consumption ◽  
Dietary Intakes ◽  
Food Groups ◽  
Monitoring Methods ◽  
Food Record ◽  
Individual Level ◽  
Consumption Data ◽  
Food Consumption Data ◽  
The World ◽  
Dietary Data

Abstract Objectives To systematically identify, compile, and harmonize national and sub-national individual-level dietary data around the world using a common food classification and description system (FCDS); promote collaboration with data owners worldwide; and publicly disseminate methods and datasets to the global nutrition community. Methods The Global Dietary Database (GDD) and the FAO/WHO Global Individual Food consumption data Tool (FAO/WHO GIFT) initiative, in collaboration with the European Food Safety Authority (EFSA), developed a framework to standardize the characterization of 24-hour recall and food record survey data at their finest level, using FoodEx2 (Figure). FoodEx2 is a comprehensive FCDS developed by EFSA, adapted for international high-quality food characterization and methodologically superior to prior international FCDS. Single food items are characterized through a classification system (hierarchical nested food groups) and 32 description elements (facets), such as cooking process. Standardized criteria, procedures, and templates were developed to: (1) identify and (2) prioritize eligible surveys for FoodEx2 mapping; (3) efficiently contact data owners and obtain approval for public dissemination; (4) allocate financial assistance as appropriate; (5) obtain survey information and assess survey and diet tool quality; (6) train data owners on dataset preparation and FoodEx2 mapping; (7) collect harmonized microdata, including structure, sociodemographics, diet metrics, units of measure, and food characterization; and (8) publicly disseminate methods and datasets via the GDD and FAO/WHO GIFT platforms. Results A total of 151 surveys have been identified as high priority. Harmonization has been completed for 24 European surveys by EFSA, which will be incorporated in the GDD and FAO/WHO GIFT platforms upon approval of data owners; 8 surveys by FAO/WHO GIFT; and is ongoing for another 4. Thus far, the data owners of 53 surveys from 41 countries, including Brazil, India, and Iran, confirmed interest in joining; all surveys either used none or a local FCDS. Conclusions These new methods developed will provide the most comprehensive and standardized databases of dietary intakes worldwide. Such global dietary data harmonization is imperative for global diet monitoring and informed priority setting. Funding Sources Gates Foundation. Supporting Tables, Images and/or Graphs

scholarly journals Organic food consumption by athletes in Lithuania

Open Medicine ◽  
2015 ◽  
Vol 10 (1) ◽  
Author(s):  
Marius Baranauskas ◽  
Rimantas Stukas ◽  
Linas Tubelis ◽  
Kęstutis Žagminas ◽  
Genė Šurkienė ◽  
...  
Keyword(s):  
Food Consumption ◽  
High Performance ◽  
Positive Impact ◽  
Organic Food ◽  
Physically Active ◽  
The World ◽  
Sports Team ◽  
Food Market ◽  
Survey Results ◽  
Organic Food Consumption

AbstractBackground: With environmental pollution increasing, interest in organic farming and organic foodstuffs has been growing all over the world. Data on organic food consumption by Lithuanian athletes is not yet available. This lack of data determined the aim of this study: to identify the particulars of organic foodstuff consumption among athletes. Methods: In September–November 2012, we polled 158 of the best-performing athletes of the Olympic sports team through direct interviews. An approved questionnaire was used to identify the specifics of organic foodstuff consumption among athletes. Results: The survey results showed that 97% of athletes consume organic foodstuffs, and 80% of athletes highlighted the positive impact of organic food on health. Nevertheless, a slim majority of athletes (51.7%) consume organic foodstuffs seldomly, 2–3 times per week. The range of organic foodstuffs consumed depends on the gender of athletes, and the consumption of some products depends on monthly incomes. Conclusions: Survey results confirm the need for the production and expansion of the variety of organic foodstuffs. In the course of the development of the organic food market, it should be beneficial for manufacturers to target high-performance athletes and physically active people.

scholarly journals Fulfilling the self through food in wellness blogs: Governing the healthy subject

2021 ◽  
pp. 136754942110557
Author(s):  
Kaisa Tiusanen
Keyword(s):  
Healthy Subject ◽  
Food Consumption ◽  
Well Being ◽  
The Self ◽  
Self Control ◽  
Personal Journey ◽  
Technologies Of The Self ◽  
The World ◽  
The Right ◽  
The Ideal

In the world of wellness, food and eating are fundamentally important to one’s subjectivity: the self in this sphere is created and maintained through food consumption along a plant-based, ‘wholesome’ and healthy personal journey to well-being. This article focuses on the analysis of wellness food blogs run by women, aiming to map out the technologies of the self through which the ‘ideal wellness subject’ is created. The analysis examines technologies of subjectivity as they aspire towards (1) balance, (2) healing and (3) narrativization of the self. The article suggests that the subjectivities related to wellness culture draw from postfeminist and healthist ideologies and are based on a neoliberal discourse of individuality and self-control. The sociocultural indifference of wellness culture and its prerogative to police the self through culturally hegemonic pursuits based on (the right kind of) consumption makes the language of wellness a prominent neoliberal discourse.

scholarly journals Nutrition Problems in the Kyrgyz Republic and the Ways of Their Solution

2019 ◽  
Author(s):  
Bermet Djurupova ◽  
Jusup Pirimbaev ◽  
Gulmira Samatova
Keyword(s):  
Food Security ◽  
Food Consumption ◽  
Nutritional Value ◽  
Statistical Data ◽  
Absolute Number ◽  
World Population ◽  
Kyrgyz Republic ◽  
Mathematical Methods ◽  
The World ◽  
Food Consumed

The article is devoted to the assessment of food consumption in the region. The aim of the study is to develop the main directions of improving the food security of Kyrgyzstan in the future. It is revealed that the absolute number of the world population suffering from malnutrition, according to modern estimates, increased from about 804 million in 2016 to almost 821 million in 2017. This trend serves as a clear warning that, if not intensified efforts, the task of the SDGs to eliminate hunger by 2030 will not be achieved The research toolkit includes mathematical methods for processing statistical data, an assessment of the energy and nutritional value of food consumed by the population. The scientific novelty of the study is to identify the factors that limit food consumption and the assessment of the nutritional value of the products used. The research results can be applied to further scientific developments in the direction of providing the market with various types of products.

scholarly journals An Analysis on the Influencing Factors of the World Food Price

2019 ◽  
Vol 5 (2) ◽  
pp. 35
Author(s):  
Fang Min
Keyword(s):  
Exchange Rate ◽  
Influencing Factors ◽  
Food Consumption ◽  
Food Production ◽  
Agricultural Productivity ◽  
Food Prices ◽  
Food Price ◽  
World Food ◽  
The World ◽  
The Exchange Rate

The paper analyzes influencing factors of the world food price by using the data from 1964 to 2013. There is cointegration relationship between the world food price, world agricultural productivity, world food production, food consumption, food inventory, world oil prices, and the exchange rate of dollar. The world agricultural productivity, world food production and the exchange rate of dollar have significantly negative effect on the world food price. The world food consumption has significantly positive impact on the word food price. The impact of the world food stock and the world crude oil price on world food prices is not statistically significant. The elasticity of world food production on the world food price is less than the elasticity of world food consumption. To improve the agricultural productivity, increase food production is the key measure to stabilize the world food prices.

scholarly journals Emotional Design,The Revolution of Food

2017 ◽  
Vol 6 (8) ◽  
pp. 34
Author(s):  
Xu Rongrong ◽  
Xu Shiyi
Keyword(s):  
Food Waste ◽  
Sustainable Design ◽  
Visual Design ◽  
Emotional Design ◽  
Human Beings ◽  
Emotional Interaction ◽  
The World ◽  
Food Design ◽  
Design Article ◽  
The Revolution

<p>The essence of design is to make the world better, the same to food design. Through the definition and the popular trend of food design, article focuses on the people’s emotional interaction with food visual design and sustainable design of food. When the "food" which is basic activities of human beings combine with art, it shows different design charm, at the same time, also called on people to reduce food waste.</p>

Progress That Is Real

2021 ◽  
pp. 51-54
Author(s):  
Samuel Cohn
Keyword(s):  
Economic Growth ◽  
Economic Development ◽  
Food Consumption ◽  
Bottom Line ◽  
The Poor ◽  
Standards Of Living ◽  
The World

This chapter highlights the reduction of poverty. Over the course of history, the world has become rich. Indeed, it is quite clear that from 1820 on we have seen an extraordinary explosion of economic growth and standards of living that has benefited every region of the world. The bottom line shows that world standards of living were thirteen times higher in 2000 than they were in 1820. Food consumption has also gone up substantially from 1965/1966 to 2015. As such, economic development appears to have at least reduced starvation and malnutrition of the poor nations of the world. However, do these favorable trends translate into better health?

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