Вкус Европы. Антропологическое исследование культуры питания: Коллективная монография

2020 ◽  
Author(s):  
М.Ю. Мартынова ◽  
◽  
О.Д. Фаис-Леутская ◽  
Ю. А. Перевозчиков ◽  
А. Е. Загребин ◽  
...  
Keyword(s):  
Eating Habits ◽  
Food Culture ◽  
Related Phenomenon ◽  
Peter The Great ◽  
Large Audience ◽  
Food And Identity ◽  
And Gender ◽  
Academy Of Sciences ◽  
Identity System

В фокусе внимания творческого коллектива, объединившего сотрудников Центра европейских исследований Института этнологии и антропологии им. Н. Н. Миклухо- Маклая РАН, Отдела европеистики Музея антропологии и этнографии им. Петра Великого (Кунсткамера) РАН, а также нескольких приглашенных ученых, находится широкий диапазон проблем, связанных с культурой питания и пищевыми практиками европейцев. Исследование, выполненное с позиций социальной антропологии, построено на полевых материалах авторов, архивных и других источниках. При изучении социокультурной роли европейской пищи акцент делается на следующих вопросах: алиментарные практики и истоки традиции, пища и идентичность, система питания и социальность, кухня и гендер, еда как символ и политический инструмент, вкус в культурах, национальная кухня и аутентичные рецепты, трапеза, этикет и обряд. Книга состоит из пяти разделов, поделенных на 16 глав, отличающихся тематикой исследуемых сюжетов, рассматриваемых на материалах конкретного региона, народа или пищевого феномена. Монография представляет интерес для специалистов и широкого круга читателей. The members of the team, which includes researchers coming from the Center for European Studies of the N. N. Miklukho-Maklai Institute of Ethnology and Anthropology of the Russian Academy of Sciences and the Department of Europe of the Peter the Great Museum of Anthropology and Ethnography (the Kunstkamera) of the RAS, aswell as a number of invited scholars, focused their attention on a broad range of problems related to the Europeans’ food culture and eating habits. The socio-anthropological research is drawing upon the field data collected by the authors, archival and historiographical material, and other kinds of sources. While studying the sociocultural role of food in Europe, special emphasis is given to alimentary practices and sources of the tradition, food and identity, system of nutrition and sociality, cuisine and gender, food as a symbol and a political instrument, taste in cultures, ethnic cuisine and authentic receipts, and meal, etiquette and ritual. The book consists of five parts divided into 16 chapters, each dedicated to its own subject-matter illustrated with examples from a given region, ethnic group, or food-related phenomenon. The monography might be of interest to specialists and also appeal to a large audience.

scholarly journals Slavistics at St. Petersburg and Greifswald Universities (results of cooperation)

2020 ◽  
Vol 17 (4) ◽  
pp. 691-708
Author(s):  
Harry Walter ◽  
◽  
Valerij M. Mokienko ◽  
Keyword(s):  
Gottfried Wilhelm Leibniz ◽  
State University ◽  
Peter The Great ◽  
The Status ◽  
History Of ◽  
The Government ◽  
The University ◽  
Academy Of Sciences ◽  
Slavic Studies

The article offers a review on the history of Slavic studies at St. Petersburg and Greifswald universities from the era of Peter the Great to present day. The role of Professor Lyudmila Verbitskaya is highlighted who always actively supported the activities of the Department of Slavic Philology (for example, she approved the initiative to create a department of Ukrainian studies in the early 2000s). Thanks Verbitskaya, St. Petersburg University was historically recognized as the first university in Russia founded by Peter the Great in 1724, which was proven by archival materials stored in Greifswald. Peter the Great, in the assembly hall of the University of Greifswald in September 1712, at a meeting of the Academic Council received a proposal from the President of the German Academy of Sciences Gottfried Wilhelm Leibniz on the establishment of a university in St. Petersburg with a European status. The status of the first university was officially recognized by a decree of the Government of the Russian Fed- eration in 1999 when the 275th anniversary of the founding of St. Petersburg State University was celebrated. As the Rector of St. Petersburg University, Verbitskaya in 2006 concluded an inter-university agreement with the Rector of the University of Greifswald Professor Jürgen Kohler. Slavic scholars and professors from St. Petersburg and Greifswald Universities collaborate closely. One of the active pedagogical and scientific areas of such cooperation is Slavic studies, which have long combined the efforts of Russian and German philologists.

Gendering Food

2012 ◽  
Author(s):  
Carole Counihan
Keyword(s):  
The United States ◽  
Food Culture ◽  
Political Actors ◽  
The Public ◽  
Production Distribution ◽  
Food Activism ◽  
Gender Power ◽  
And Gender ◽  
Life History Methodology

One of the central questions in feminism is whether gender matters. In the case of food activism, gender is also a controversial issue. In particular, one may ask how foodways—the beliefs and behaviors surrounding food production, distribution, and consumption—constrain and empower men and women to become political actors, or how gender power and identity are enacted in food activism. In this article, the author reviews the literature on food and gender and examines how gender can enlighten the study of food activism. She draws on her own ethnographic research on food, culture, and gender in Sardinia and Florence in Italy, and in Pennsylvania and Colorado in the United States. Using a food-centered life history methodology, the author has investigated people's depictions of the role of food in their lives. Her findings show that women use food as a medium to talk about their experiences, their cultures, and their beliefs. Thus, food allows the public to become aware of lives that would otherwise go unnoticed—the lives of ordinary women.

scholarly journals Meat, Masculinity, and Health for the “Typical Aussie Bloke”: A Social Constructivist Analysis of Class, Gender, and Consumption

2019 ◽  
Vol 13 (6) ◽  
pp. 155798831988556
Author(s):  
Julie-Anne Carroll ◽  
Eleanor M. Capel ◽  
Danielle Gallegos
Keyword(s):  
Food Choice ◽  
Fruits And Vegetables ◽  
Eating Habits ◽  
Social Constructivist ◽  
Dietary Intakes ◽  
Structural Barriers ◽  
Structure And Agency ◽  
And Gender ◽  
Social Environmental

Food choice is complex and influenced by a range of social, environmental, structural, and individual factors. Poor diet is one of the major contributors to the burden of disease, in particular for men who habitually have lower intakes of fruits and vegetables and higher intakes of meat. Food choice has been linked to the expression of masculine identities. This research used a Bourdieusian framework to explore the influential drivers of young Australian men’s eating habits based on occupational groupings. Twenty men aged 19–30 years participated in in-depth semistructured interviews. Analysis used a grounded theory, social constructivist approach and identified five themes: performative masculinities and meat; meat cuts across social class; the influence of masculine autonomy on dietary choice; women protecting Australian men’s health; and the role of environmental and structural barriers. These results indicated that habitus remains a useful conceptual framework to explain the results, and cultural capital is reinforced as a phenomenon. Occupation and gender appear to no longer be primary drivers of food choice in this group of men. Rather there is a shift toward an understanding of multiple masculinities and the development of microcultures with interactions between structure and agency. Meat still features in the food world of Australian men, but there are shifts to deprioritize its importance. There needs to be a more nuanced understanding of the importance of autonomy and control as well as the role of women in relation to men’s dietary intakes and how this can be harnessed for positive dietary change.

scholarly journals The development of Russian Medicine in the Petrine era and the role of Dutch doctors in this process

2019 ◽  
Vol 14 (2) ◽  
Author(s):  
Inge F. Hendriks ◽  
James G. Bovill ◽  
Dmitrii A. Zhuravlev ◽  
Ivan V. Gaivoronskii ◽  
Fredrik Boer ◽  
...  
Keyword(s):  
Medical Services ◽  
University Of Leiden ◽  
Imperial Russia ◽  
Peter The Great ◽  
The University ◽  
Academy Of Sciences ◽  
Very High ◽  
Russian Medical ◽  
Scientific Achievements

During the reign of Peter the Great and his successors most significant achievements in the field of public health in Russia took place. In order to train domestic doctors, especially for the army and navy, Peter I organized the training of the best representatives of Russia at the leading medical universities in Europe, and especially at the University of Leiden. He also created the first medical surgical schools in Moscow and St. Petersburg. In the seventeenth and eighteenth centuries, close ties in the field of medicine between Russia and the Netherlands were established. A significant number of doctors, graduates of the Leiden University practiced in Russia and held very high positions in Russian medical services. This contributed to the advancement of advanced European technologies in the provision of medical services and medical education in Russia. Therefore the role of Dutch doctors in the development of Russian medicine in the Petrine era is extremely significant. Under their leadership, the first hospitals and medical schools were established, the first textbooks were developed in Russian and scientific research was conducted. The Academy of Sciences created by Peter the Great was the centre of scientific achievements of Imperial Russia.

Empirical Analysis of Clinical Evaluations on Children Involved in the Child Protection System: The Role of Age and Gender

2000 ◽  
Author(s):  
Erika Felix ◽  
Anjali T. Naik-Polan ◽  
Christine Sloss ◽  
Lashaunda Poindexter ◽  
Karen S. Budd
Keyword(s):  
Empirical Analysis ◽  
Child Protection ◽  
Protection System ◽  
Age And Gender ◽  
Clinical Evaluations ◽  
And Gender

The role of masculine norms and gender role conflict on prospective well-being among men.

2019 ◽  
Vol 20 (1) ◽  
pp. 142-147 ◽  
Author(s):  
Aylin Kaya ◽  
Derek K. Iwamoto ◽  
Jennifer Brady ◽  
Lauren Clinton ◽  
Margaux Grivel
Keyword(s):  
Gender Role ◽  
Role Conflict ◽  
Gender Role Conflict ◽  
Well Being ◽  
Masculine Norms ◽  
And Gender

1989 göçü sonrası Bulgaristan göçmenlerinin yemek kültüründeki değişim

2017 ◽  
Vol 4 (2) ◽  
pp. 227-245
Author(s):  
Cahit Kahraman ◽  
İlhan Güneş ◽  
Nanae Kahraman
Keyword(s):  
Eating Habits ◽  
Supply And Demand ◽  
Food Culture ◽  
Rapid Progress ◽  
Canned Food ◽  
Product Range ◽  
The World ◽  
Before And After ◽  
Day By Day ◽  
Made In

1989 göçü öncesi, dünyada eşzamanlı olarak gittikçe gelişen ve zenginleşen mutfak kültürü, Bulgaristan Türklerini de etkilemiştir. Pazardaki çeşitlilik arttıkça, yemek alışkanlıkları da değişime uğramıştır. Büyük göçten sadece 30-40 sene evvel kısıtlı imkânlar ile sınırlı sayıda yemek çeşidi üretilirken, alım gücünün artmasıyla yemek kültüründe de hızlı gelişmeler olmuştur. Artan ürün çeşitliliği yemeklere de yansımış, farklı lezzetler mutfaklara girmiştir. Göçmen yemekleri denilince hamur işleri, börek ve pideler akla gelir. Ayrıca, göçmenlerin çok zengin turşu, komposto ve konserve kültürüne sahip oldukları da bilinir. Bu çalışma, 1989 öncesi Bulgaristan’ın farklı bölgelerinde yaşayan Türklerin yemek alışkanlıklarına ışık tutmakla birlikte, göç sonrasında göçmen mutfak kültüründe bir değişiklik oluşup oluşmadığını konu almaktadır. Bu amaçla, 1989 yılında Türkiye’ye göç etmiş 50 kişiye 8 sorudan oluşan anket düzenlenmiştir. Bu verilerden yola çıkarak oluşan bulgular derlenmiş ve yeni tespitler yapılmıştır. Ayrıca, Türkiye’nin farklı bölgelerine yerleşen göçmenler, kendi göçmen pazarlarını kurmuşlardır. Bulgaristan’dan getirilen ürünlerin bu pazarlarda satılması böyle bir arz talebin hala devam ettiğine işaret etmektedir.ABSTRACT IN ENGLISHThe Diversity in Cuisine Culture of the Immigrants from Bulgaria After 1989 MigrationThe Cuisine culture that has been developing and getting rich day by day contemporaneously in the world before 1989 migration has also had an impact on Bulgarian Turks. By the increase in diversity in the market, eating habits have changed. While producing a limited number of food types with limited opportunities just some 30 or 40 years before the ‘Big Migration’, there has been a rapid progress in food culture by the help of the increase in purchase power. Enhancing product range has been reflected in food, and different tastes have entered the cuisines. When we say immigrant, the first things that come to our mind are pastry, flan and pitta bread. Moreover, it is also known that immigrants have a very rich cuisine culture of pickle, stewed fruit, and canned food. This study aims both to disclose the eating habits of Turks living in different regions of Bulgaria before 1989 and to determine whether there has been a difference in immigrant cuisine culture before and after the migration. For this purpose, a questionnaire consisting of 8 questions has been administered to 50 people who migrated to Turkey in 1989. The results gathered from these data have been compiled and new determinations have been made. In addition, immigrants that settled in different regions of Turkey have set their own immigrant markets. The fact that the products brought from Bulgaria are being sold in these markets shows that this kind of supply and demand still continues.

GEOPHYSICS OF ENTANGLED STATES OF THE COVID-19 PANDEMIC AND QUANTUM TELEPORTATION OF SARS COV-2 IN THE PLANET'S BIOGEOSPHERE

2020 ◽  
Author(s):  
Vladimir Gavrilov ◽  
Tatyana Antipova ◽  
Yan Vlasov ◽  
Sergey Ardatov ◽  
Anastasia Ardatova
Keyword(s):  
Entangled States ◽  
Classical Communication ◽  
Special Services ◽  
External Relations ◽  
Useful Signal ◽  
Experimental Process ◽  
The Russian Federation ◽  
Academy Of Sciences ◽  
Principle Of Complementarity

In their previous works , leading their history since 1988, the authors of this article have repeatedly conceptually shown and experimentally verified the results of research on the teleportation of information between macro objects. Early author's works were performed during the existence of the Russian Federation – as a country called the Union of Soviet Socialist Republics (USSR). Some of which were marked "Top Secret" - links further down the text. Since they were performed under the supervision of the relevant special services and further "Department of external relations of the Russian Academy of Sciences". The authors used numerous examples to demonstrate the possibility of teleportation of information in macro-systems, including ecosystem, biogeocenotic levels, and then tissue and organism levels. Successful experimental verifications occurred only in cases when all the principles and rules laid down in the theory of quantum information, applied to biological objects, were correctly combined. Namely, the preparation of cascades of entangled States was performed both on the mental and somatic levels. In full accordance with the principle of complementarity and taking into account the fact that the observer and the observed are actively connected by the sum of similarities. In addition, the role of the classical communication channel in this process was performed by carrier electromagnetic fields modulated by a useful signal. This signal represented a cast of the simulated experimental process. An example of a real COVID-19 pandemic is the verification of author's works in nature on a biogeocenotic scale. And certainly with anthropogenic – so to speak-participation.

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