Deflated Michelin

Receiving a Michelin star was once the ultimate culinary reward for the hard work and dedication that chefs have demonstrated in making their restaurants a success. However, for some of them, the stars seem more of a burden than a blessing. In recent years, several chefs have given up their Michelin status, closed the doors on their restaurants, and begun a new professional life away from haute cuisine. Many have opened up about the reasons leading them to neglect Michelin, the most prominent of them being the pressure involved in maintaining the stars, rather than obtaining them. Yet there are less obvious, but not less important, reasons to explain this behavior. In this article, we argue that chefs’ increasing reluctance to Michelin stardom is reflective of the shifts in today’s culinary profession and industry, triggered both by new attitudes in food consumption and media that increasingly influences ideas about what good food should be, mean, and look like. Drawing on the most prominent scholarly literature, writings by food journalists, and analysis of audiovisual materials, we show how the fine-dining industry is redefining itself outside the traditional systems of valuation and judgment.

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Addressing the Sustainability Paradox: The Analysis of “Good Food” in Everyday Life

Sustainability ◽

10.3390/su12198196 ◽

2020 ◽

Vol 12 (19) ◽

pp. 8196

Author(s):

Andreas Exner ◽

Anke Strüver

Keyword(s):

Food Consumption ◽

Media Coverage ◽

Food Policy ◽

Daily Life ◽

Social Structures ◽

Individual Action ◽

Cultural Meanings ◽

Spatial Practices ◽

Consumption Behavior ◽

Good Food

This paper investigates food consumption in terms of socio-spatial practices as complex patterns of meanings, competencies and materialities that shape daily life. The praxeological approach that we advise might improve food sustainability policies by tackling the current sustainability paradox: persisting unsustainable food consumption despite significant media coverage of food sustainability issues and considerable political attention to this matter. Acknowledging the importance of both individual action and collective conditions in shaping food routines, we argue that the sustainability paradox might be overcome through integrating the analysis of social structures and individual behavior, and consequently addressing the determinants of sustainability in daily life. To this end, we analyze narrative interviews on “good food” regarding cultural meanings, individual competencies, and diverse materialities that govern food consumption, identify common themes and discuss their relevance for food policy. We show that food is part of complex orderings of socio-spatial practices, including embodied knowledge, patterns of commensality and constraints of orchestrating daily life, which cannot be addressed appropriately by targeting individual consumption behavior only.

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Selection Government Food Programs using Analytical Hierarchy Process

International Journal of Recent Technology and Engineering - 2 ◽

10.35940/ijrte.c6525.098319 ◽

2019 ◽

Vol 8 (3) ◽

pp. 8459-8464

Keyword(s):

Food Consumption ◽

Low Income ◽

Provincial Government ◽

A Value ◽

Weight Value ◽

Food Programs ◽

Distribution Process ◽

Food Needs ◽

Hierarchy Process ◽

Good Food

Population growth is phenomenon in every country, it is directly proportional to the level of food consumption. Indonesia is ranked 4th as the country with the largest population. With the management of a good food security system, expected to meet the food needs of the community, both in quality and nutrition. The Jakarta provincial government, in this case makes a cheap food program that is subsidized so that it can be reached mainly by people with low income. but in the distribution process, there is still quite a lot of food that is not appropriate, so it becomes a problem raised by the author. by using the Analytcal Hierarchy Proccess method, the application of the AHP method in categorizing food feasibility is expected to help officers in sorting appropriate food consumption properly, effectively and efficiently. This study indicates the most priority freshness criteria in choosing appropriate food with a weight value of 0.409, in follow naturally with a weight value of 0.264, while the third and fourth criteria that affect the taste with a value of 0.187 and a good product with a weight value of 0.141.

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Organic vs. Local: Comparing individualist and collectivist motivations for “ethical” food consumption

Canadian Food Studies / La Revue canadienne des études sur l alimentation ◽

10.15353/cfs-rcea.v4i1.191 ◽

2017 ◽

Vol 4 (1) ◽

pp. 68-86 ◽

Cited By ~ 2

Author(s):

Shyon Baumann ◽

Athena Engman ◽

Emily Huddart-Kennedy ◽

Josee Johnston

Keyword(s):

Food Consumption ◽

Local Food ◽

Organic Food ◽

Local Economy ◽

Organic Foods ◽

Scholarly Literature ◽

Demographic Groups ◽

Intention To Purchase ◽

Organic Food Consumption

We extend prior research on “ethical” food consumption by examining how motivations can vary across demographic groups and across kinds of ethical foods simultaneously. Based on a survey of food shoppers in Toronto, we find that parents with children under the age of 5 are most likely to report intention to purchase organic foods and to be primarily motivated by health and taste concerns. In contrast, intention to purchase local food is motivated by collectivist concerns – the environment and supporting the local economy – and is associated with educated, white consumers. In addition to highlighting this distinction in motivations for organic vs. local food consumption, we also argue that the predominant “individualist” vs. “collectivist” framing in the scholarly literature should be reformulated to accommodate an intermediate motivation. Organic food consumption is often motivated by a desire to consume for others (children) in ways that are neither straightforwardly individualist nor collectivist, but rather exemplifies a caring motivation that is intermediate between the two.

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Foodborne Diseases

10.32545/encyclopedia202007.0008.v2 ◽

2020 ◽

Author(s):

Renata Zandonadi ◽

Adenilma Farias ◽

Rita de Cássia Akutsu ◽

Raquel Braz Assunção Botelho ◽

Wilma Araújo ◽

...

Keyword(s):

Public Health ◽

Developing Countries ◽

Food Consumption ◽

Broad Spectrum ◽

Food Preparation ◽

Foodborne Diseases ◽

The World ◽

Basic Sanitation ◽

Critical Public Health ◽

Good Food

Foodborne diseases (FBDs) comprise a broad spectrum of illnesses that result from the ingestion of contaminated foodstuffs or water. FBDs can occur at any stage, from production to food consumption, and contamination may be the result of environmental contamination, such as pollution of water, soil, or air [1]. FBDs represent one of the most critical public health problems in the world, especially in developing countries that present serious shortcomings in infrastructure and basic sanitation [2–5]. With the knowledge to prevent FBDs, and the concerns about the increase in FBD cases arising in households, it is essential to evaluate homes’ good food preparation practices.

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Systems of Oppression in Geriatric Clinical Service Delivery

Perspectives of the ASHA Special Interest Groups ◽

10.1044/2020_persp-20-00215 ◽

2021 ◽

pp. 1-3

Author(s):

Diane L. Kendall

Keyword(s):

Higher Education ◽

Service Delivery ◽

Clinical Setting ◽

Service Providers ◽

Hard Work ◽

Clinical Service ◽

Meaningful Change ◽

Important Work ◽

Speech Language Pathologists ◽

Medical Institutions

Purpose The purpose of this article was to extend the concepts of systems of oppression in higher education to the clinical setting where communication and swallowing services are delivered to geriatric persons, and to begin a conversation as to how clinicians can disrupt oppression in their workplace. Conclusions As clinical service providers to geriatric persons, it is imperative to understand systems of oppression to affect meaningful change. As trained speech-language pathologists and audiologists, we hold power and privilege in the medical institutions in which we work and are therefore obligated to do the hard work. Suggestions offered in this article are only the start of this important work.

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Influence of Maternal Education on Food Consumption and Energy and Nutrient Intake in a Group of Pre-School Children from Madrid

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831.73.6.439 ◽

2003 ◽

Vol 73 (6) ◽

pp. 439-445 ◽

Cited By ~ 9

Author(s):

Navia ◽

Ortega ◽

Requejo ◽

Perea ◽

López-Sobaler ◽

...

Keyword(s):

Food Consumption ◽

School Children ◽

Food Habits ◽

Nutrient Intake ◽

Maternal Education ◽

Statistical Significance ◽

Dietary Adequacy ◽

Consumption Energy ◽

Maternal Educational Level ◽

Energy And Nutrient Intake

A study was conducted on the influence of maternal education level on food consumption, energy and nutrient intake, and dietary adequacy in 110 pre-school children from Madrid, Spain. With increasing maternal education, children consumed more sugar (p < 0.05), fruit (p < 0.05), and fish (p < 0.05). Snacking was more frequent with decreasing maternal education (p < 0.05). Though statistical significance was not reached, the consumption of pre-cooked foods was greater among children of mothers educated to a higher level, a phenomenon probably related to the work situation of these women. With respect to dietary composition, no significant differences were found between groups for macronutrient, fiber and energy intakes, except for energy supplied by polyunsaturated fatty acids (PUFA), which was greater in the children of less educated women (p < 0.01). This is probably due to their greater consumption of sunflower seed oil. The diets of children belonging to well-educated mothers came closer to meeting the recommended intakes for folate, vitamin C, and iodine. It would seem that maternal educational level influences the food habits of children. Mothers with less education may require special advice in this area.

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Men’s Hunger, Food Consumption, and Preferences for Female Body Types

Social Psychology ◽

10.1027/1864-9335/a000210 ◽

2014 ◽

Vol 45 (6) ◽

pp. 495-497 ◽

Cited By ~ 2

Author(s):

Nicolas Guéguen

Keyword(s):

Food Consumption ◽

Female Body ◽

The Body ◽

Slender Body ◽

Mediation Effect ◽

Point Scale ◽

Body Type ◽

Experimental Conditions

Nelson and Morrison (2005 , study 3) reported that men who feel hungry preferred heavier women. The present study replicates these results by using real photographs of women and examines the mediation effect of hunger scores. Men were solicited while entering or leaving a restaurant and asked to report their hunger on a 10-point scale. Afterwards, they were presented with three photographs of a woman in a bikini: One with a slim body type, one with a slender body type, and one with a slightly chubby body. The participants were asked to indicate their preference. Results showed that the participants entering the restaurant preferred the chubby body type more while satiated men preferred the thinner or slender body types. It was also found that the relation between experimental conditions and the choices of the body type was mediated by men’s hunger scores.

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