scholarly journals Acculturation and Rediscovery in Japanese Food Culture

2021 ◽  
Author(s):  
Fumi Michihata ◽  
Chieko Nakabasami
Keyword(s):  
Food Culture ◽  
Traditional Food ◽  
Japanese People ◽  
Self Sufficiency ◽  
Meiji Era ◽  
Eating Out ◽  
At Home

Since the Meiji era (from 1868), in Japan, the excess acculturation towards foreign cultures cannot be stopped. Japan is a surprising food acculturation country. Recently Japan recorded the worst self- sufficiency rate, and the diet has been placing disproportionate weight on meat. Japanese people see its diet as unhealthy and try to find a way to coexist for both their traditional food culture and international one. In Italy, many families still keep eating together at home, but in Japan, families are often eating out. Now Japanese people should rediscover the value of home-made dishes.

scholarly journals Memories of traditional food culture in the kampong setting in Singapore

2018 ◽  
Vol 5 (2) ◽  
pp. 133-139 ◽  
Author(s):  
De Xuan Xiong ◽  
Iain A. Brownlee
Keyword(s):  
Food Culture ◽  
Traditional Food

scholarly journals Ground Beef: Implications for the Southeastern U.S. Beef Industry

1979 ◽  
Vol 11 (2) ◽  
pp. 21-26
Author(s):  
J. Richard Conner ◽  
Robert W. Rogers
Keyword(s):  
United States ◽  
Fast Food ◽  
Ground Beef ◽  
The United States ◽  
Beef Industry ◽  
Increasing Trend ◽  
Fast Food Restaurants ◽  
Eating Out ◽  
At Home

Currently the United States consumes an estimated 39 to 45 percent of its beef in the “ground” form [3, 7, 8]. As recently as 1972 the estimated percentage of beef consumed as ground was only 33 [3] and some industry leaders have estimated the proportion by 1985 to be from 50 to 65 percent [5, 8, 11, 12]. This increasing trend in the percentage of beef consumed in the ground form is often attributed to several factors including (1) an increase in the percentage of wives working away from home which results in more “eating out” and less home preparation of “traditional” meat dishes for those meals consumed at home, and (2) the continuing growth of the fast-food restaurants and their popular “hamburger” meals [5, 8, 11, 12].

Finding Examples at Home: Cato, Curius Dentatus, and the Origins of Roman Literary Exemplarity

2015 ◽  
Vol 34 (2) ◽  
pp. 296-321 ◽  
Author(s):  
Molly Pasco-Pranger
Keyword(s):  
Cultural Models ◽  
Early History ◽  
Self Sufficiency ◽  
History Of ◽  
Temporal And Spatial ◽  
At Home

This article explores the early history of Roman exemplary literature through the case study of the elder Cato’s account of his imitation of the parsimony and self-sufficiency of M’. Curius Dentatus. I reconstruct from Cicero, Plutarch, and other sources a Catonian prose text that unified the exemplary narrative of Curius’ refusal of a bribe from Samnite emissaries with an evocative location at the hearth of a humble Sabine farmstead, an approving “audience” in Cato himself, and a model for the replication of Curius’ virtue. The narrative itself served as the monumentum for the exemplum, and its details are often evoked in place of the exemplary deed itself. I argue that this narrative is both a very early instance of exemplary literature and a self-conscious reflection on the power of literature to transcend temporal and spatial limitations and to extend cultural models for the familial replication of elite virtues to a broader audience.

Translating ‘Nation’

FORUM ◽  
2019 ◽  
Vol 17 (1) ◽  
pp. 39-61
Author(s):  
Mutsuko Tsuboi ◽  
Mino Saito
Keyword(s):  
Japanese Society ◽  
Japanese Text ◽  
Historical Background ◽  
Late Nineteenth Century ◽  
Japanese People ◽  
Territorial Expansion ◽  
Content Type ◽  
Translation Practice ◽  
Alternative Translation ◽  
Meiji Era

Abstract This article focuses on the Japanese words kokumin and minzoku, both of which are used to translate ‘nation’ into Japanese, and explores the dynamic aspects of translation practice in the process of Japan’s modernization in the mid-Meiji era (1868–1912). The kanji (Chinese characters) compounds kokumin (國民) and minzoku (民族) were both coined during the late nineteenth century during the introduction of Western concepts into Japanese society. Kokumin first appeared as a translation word at the predawn of Japan’s modernization period and, by the mid-Meiji era, when the alternative translation minzoku emerged, kokumin was relatively widespread. This paper analyzes texts written by leading intellectuals and journalists in Japan at the time and attempts to contextualize them within their sociocultural and historical background. The analysis indicates that the rise of nationalism around the mid-Meiji era, Japan’s achievement in establishing a modern state and its involvement in territorial expansion in East Asia beginning with the Sino-Japanese war (1894–1895), as well as its simultaneous struggle to unify the Japanese people as kokumin, were crucial aspects in determining the use of the alternative translation, minzoku.

scholarly journals Prosumer Behavior Related to Running a Household in Rural Areas of the Masovian Voivodeship in Poland

Energies ◽  
2021 ◽  
Vol 14 (23) ◽  
pp. 7986
Author(s):  
Paulina Trębska ◽  
Agnieszka Biernat-Jarka ◽  
Marcin Wysokiński ◽  
Arkadiusz Gromada ◽  
Magdalena Golonko
Keyword(s):  
Rural Areas ◽  
Principal Component ◽  
Descriptive Statistics ◽  
Primary Sources ◽  
Related Services ◽  
Goods And Services ◽  
Self Sufficiency ◽  
Professional Self ◽  
The Subject ◽  
At Home

The subject of research is a phenomenon of prosumption, i.e., the intertwining of consumption and production processes, until the differences between them are blurred. When consumers produce goods and services for their use, they become prosumers. The article aimed to assess consumer behavior in terms of various forms of prosumer activity on the market of household-related services. The types of prosumer activity of rural households and their size were determined during the analyses. The article uses primary sources from a survey conducted among residents of rural areas of the Masovian Voivodeship in Poland in 2017. Statistical, descriptive, and comparative methods were used. The research shows that consumers are very active in the field of prosumption, rationally running their households. The study used principal component analysis (PCA) and selected descriptive statistics. The research results showed that the services performed can be grouped into three categories, i.e., the index of basic living self-sufficiency of households, the index of renovation and repair self-sufficiency, and the index of professional self-sufficiency of farms. Consumers usually prepare meals at home and clean, iron, and wash clothes, thus reducing the costs of running a household. It is also popular to carry out repairs oneself or to carry out repairs of equipment at home.

scholarly journals Eating out is different from eating at home among individuals who occasionally eat out. A cross-sectional study among middle-aged adults from eleven European countries

2015 ◽  
Vol 113 (12) ◽  
pp. 1951-1964 ◽  
Author(s):  
Androniki Naska ◽  
Michail Katsoulis ◽  
Philippos Orfanos ◽  
Carl Lachat ◽  
Kurt Gedrich ◽  
...  
Keyword(s):  
Energy Intake ◽  
European Countries ◽  
Alcoholic Beverages ◽  
Small Contribution ◽  
Bakery Products ◽  
Dietary Intakes ◽  
Cross Sectional ◽  
Obesity Epidemic ◽  
Eating Out ◽  
At Home

Eating out has been linked to the current obesity epidemic, but the evaluation of the extent to which out of home (OH) dietary intakes are different from those at home (AH) is limited. Data collected among 8849 men and 14 277 women aged 35–64 years from the general population of eleven European countries through 24-h dietary recalls or food diaries were analysed to: (1) compare food consumption OH to those AH; (2) describe the characteristics of substantial OH eaters, defined as those who consumed 25 % or more of their total daily energy intake at OH locations. Logistic regression models were fit to identify personal characteristics associated with eating out. In both sexes, beverages, sugar, desserts, sweet and savoury bakery products were consumed more OH than AH. In some countries, men reported higher intakes of fish OH than AH. Overall, substantial OH eating was more common among men, the younger and the more educated participants, but was weakly associated with total energy intake. The substantial OH eaters reported similar dietary intakes OH and AH. Individuals who were not identified as substantial OH eaters reported consuming proportionally higher quantities of sweet and savoury bakery products, soft drinks, juices and other non-alcoholic beverages OH than AH. The OH intakes were different from the AH ones, only among individuals who reported a relatively small contribution of OH eating to their daily intakes and this may partly explain the inconsistent findings relating eating out to the current obesity epidemic.

Eating Sustainably: Protein Consumption at Home, at Restaurants, and While Traveling

2020 ◽  
Vol 4 (4) ◽  
pp. 193-208
Author(s):  
Chantell Lapan ◽  
Jerusha Greenwood ◽  
Carol Kline
Keyword(s):  
Meat Products ◽  
Environmental Issues ◽  
Meat Production ◽  
Environmentally Conscious ◽  
Animal Products ◽  
Significant Relationships ◽  
Making A Difference ◽  
Perceived Consumer Effectiveness ◽  
Eating Out ◽  
At Home

Proenvironment consumer behavior is generally greater among individuals who perceive their choices as making a difference (e.g., consumers who believe their purchase of sustainably raised meat products creates a stronger market for those products and decreases the demand for nonsustainably raised meat products). However, little is known about how consumers change or maintain their behaviors while at home, eating out, or traveling. This article explores factors driving individuals to purchase sustainably raised animal products, specifically looking at how respondent characteristics, knowledge of social and environmental issues, and perceived consumer effectiveness (PCE) relate to patterns of meat consumption while traveling. Survey participation was solicited from Animal Welfare Approved (AWA) electronic and social media outlets, as well as during food-related events. Significant relationships were found between PCE and the consumption of meat products, as well as knowledge of social and environmental issues. Specifically, significant relationships existed between consistent purchasing behaviors, most PCE items, and the frequency with which preferred attributes are sought while eating out and traveling. When at home and while traveling, consumers who perceive their behaviors as making a difference are more willing to seek out meat products that match their preferred "green" attributes. Retail establishments and organizations tasked with marketing travel destinations should look to find methods of promoting their green activities, particularly regarding sustainable meat production, to environmentally conscious consumers who are consistent in their purchasing decisions at home and while traveling.

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