Contamination, Convenience, and a Changing Food Culture

Author(s):  
Elizabeth Hoover

Prior to the discovery of contamination in the river, Akwesasne relied on fishing and farming to sustain food needs and the local economy. The fourth chapter focuses on changes in food culture in Akwesasne and the direct and collateral ways that people connect this, and the ensuing health complications, to the environmental contamination and other factors

2014 ◽  
Vol 116 (3) ◽  
pp. 419-430 ◽  
Author(s):  
Irma Tikkanen

Purpose – This paper aims to describe the transformation towards consuming local and organic food (LOF) in the catering of a rural town. Product development cooperation, procurement, consumption, and prices are illustrated. Achieved local, social and environmental benefits are depicted. Design/methodology/approach – Theoretical framework includes the EU's strategy for corporate social responsibility concerning public procurement. Recent research on LOF and its procurement are summarized. The sources for empirical data included web pages depicting the case town and an interviewee, namely the food service manager. Findings – The results indicated that in 2011 local food products amounted to 46 per cent, whereas organic food products accounted for 14 per cent of the food procurement in the case town school's catering. The percentage of local food products in the whole town's catering amounted to 13. Benefits for the local community included money supporting the local economy, which thus facilitated the producers developing their businesses. However, higher prices were paid. Social benefits entailed that LOF contains the least amount of additives possible and LOF also advocates local food culture. Environmental benefits included, e.g. the following aspects: protecting the natural environment; decreasing packaging and bio waste; and diminished consuming water and energy. Practical implications – Increasing consumption of LOF required the following actions: integrating LOF into the town's strategy; allocating extra resources; training catering personnel; developing products with producers; and organising local procurement procedures. Originality/value – The results offer ideas for small municipalities how to increase the consumption of LOF gradually, and thus achieve benefits for the local community. The results may interest also those selling-in to that market sector.


2013 ◽  
Author(s):  
Νικόλαος Κωνσταντινίδης

This thesis titled “Tobacco in the Xanthi region (1950-1974). A contemporary folkloristic point of view” refers to the Tobacco variety known worldwide as Basma, which used to be produced in the area of the Thracian town of Xanthi. The paper consists of a preface, an introduction, six chapters, conclusions, a summary in English, source references, as well as an appendix of tables, maps, documents and plates. In the first chapter, historic facts of Xanthi and Thrace are related to tobacco events, while oral narrations and local particularities are combined with historic evidence, in order to reveal the daily life of each era. In the second chapter, the natural and social environment of the Xanthi region is presented, in an attempt to search the influences of the Basma Tobacco in humanmade structures of rural and urban space. In the third chapter, a thorough analysis of local society and social formations shows that Basma Tobacco ruled over almost all aspects of social life. In the fourth chapter, Basma Tobacco is presented as a plant and as a product, showing that there exists around it a wide social network, the famous “Tobacco World”, as it is named in Greek; meanwhile folkloristic phenomena are traced down and interpreted according to their connection to Basma Tobacco. In the fifth chapter, an in-depth statistic research shows that tobacco was one of the main products in the national and local economy, which boosted trade exports and inflows in foreign currency. In the sixth chapter, tobacco in general appears as a goal of government politics, as an object of law, as a means in fiscal planning, as well as an important part in local election procedures. In brief, Basma Tobacco in the Xanthi area has been proved to be a complex social and folkloristic phenomenon, which takes part in almost all aspects of social life, while being blended within the social web in a way so as to interact mutually.


TEME ◽  
2019 ◽  
pp. 439
Author(s):  
Nikola Vuksanović ◽  
Dragan Tešanović ◽  
Dunja Demirović ◽  
Bojana Kalenjuk

Nowadays, urban centres are being faced with the problem of an increasing number of competitive destinations offering similar tourist experience. Accordingly, this paper aims to determine the extent to which consumption of local food, local beverage and experience of food culture contributes to the explanation of assessment of destination in urban centres. The paper is based on empirical research carried out amongst 804 foreign tourists who visited city centres of Belgrade and Novi Sad (Serbia) in 2017.The obtained results were examined via hierarchical regressive analysis. The findings demonstrate that the consumption of local food, local beverage and the experience of food culture in each of these assumptions represent a significant contribution. Analysis of the findings revealed that the development of tourism product has multiple contributions in a tourist destination and possibilities for the development of local economy. It is concluded in the paper that local food, local beverage, and food culture are important elements of the tourism product.


2017 ◽  
pp. 98-134 ◽  
Author(s):  
J. Tirole

In the fourth chapter of the book “The economy of the common good”, the nature of economics as a science and research practices in their theoretical and empirical aspects are discussed. The author considers the processes of modeling, empirical verification of models and evaluation of research quality. In addition, the features of economic cognition and the role of mathematics in economic research are analyzed, including the example of relevant research in game theory and information theory.


2017 ◽  
Vol 4 (2) ◽  
pp. 227-245
Author(s):  
Cahit Kahraman ◽  
İlhan Güneş ◽  
Nanae Kahraman

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.


2016 ◽  
Vol 4 (2) ◽  
pp. 159-162
Author(s):  
Evinc Dogan ◽  
Efe Sevin

Corvo, Paolo (2015). Food Culture, Consumption and Society. Basingstoke: Palgrave Macmillan (ISBN: 9781137398161)Dogan, Evinc (2016). Image of Istanbul: Impact of ECOC 2010 on the City Image, London: Transnational Press London (ISBN: 978-1-910781-22-7)


The university is considered one of the engines of growth in a local economy or its market area, since its direct contributions consist of 1) employment of faculty and staff, 2) services to students, and supply chain links vendors, all of which define the University’s Market area. Indirect contributions consist of those agents associated with the university in terms of community and civic events. Each of these activities represent economic benefits to their host communities and can be classified as the economic impact a university has on its local economy and whose spatial market area includes each of the above agents. In addition are the critical links to the University, which can be considered part of its Demand and Supply chain. This paper contributes to the field of Public/Private Impact Analysis, which is used to substantiate the social and economic benefits of cooperating for economic resources. We use Census data on Output of Goods and Services, Labor Income on Salaries, Wages and Benefits, Indirect State and Local Taxes, Property Tax Revenue, Population, and Inter-Industry to measure economic impact (Implan, 2016).


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