scholarly journals Qui vient manger ? Sémiotique alimentaire humaine et autre-qu’humaine

2019 ◽  
Vol 10 (1) ◽  
Author(s):  
Jonathan Hope
Keyword(s):  
Food Studies

Dans la seconde moitié du 20e siècle, une partie importante des recherches en sémiologie et en sémiotique portait essentiellement sur des considérations linguistiques. Les études sur l’alimentation, notamment sous l’impulsion de Barthes et de Lévi-Strauss, ont non seulement permis d’étendre la sémiotique à d’autres activités, capacités, ou objets culturels humains, elles ont également participé à la naissance des food studies comme un champ disciplinaire autonome. Je propose de revisiter ces études et de sortir du cadre anthropocentrique qu’elles opérationnalisent afin de jeter une nouvelle lumière sur la sémiotique alimentaire. Pour ce faire, j’explorerai les effets d’un bon usage de l’anthropomorphisme et ce qu’implique une sensibilité à l’égard des processus de co-construction des humains et de leurs aliments. Une réflexion sur la minorité dans un contexte alimentaire émergera de cet examen.

Food Matters

2017 ◽  
Vol 46 (2) ◽  
pp. 3-8
Author(s):  
Martha Finch
Keyword(s):  
Food Studies ◽  
Religious Group ◽  
Cultural Group ◽  
Central Theme ◽  
Common Food ◽  
Sensory Experiences ◽  
Sensory Effects

Each week in my religion and food course during Spring 2016, a student or I brought foods related to the religious group we were studying into the classroom for all to try. With the first dish they tasted, students asked, “So what makes this food ‘religious’?” This question formed the central theme throughout the semester as we wrestled with what religion is in the context of food and foodways: the network of material aspects (food itself; practices like growing, distributing, cooking, eating; sensory experiences such as taste) and conceptual aspects (ideas, meanings, metaphors, symbols, values such as taste) of food in a particular social/cultural group. The familiar and unfamiliar foods elicited visceral reactions from students. This essay argues that paying closer attention to religion as an independent interpretive category and especially to food itself, as a material agent eliciting powerful sensory effects that precede religious ideas and enable those ideas, provides an alternative to dependence on common food studies’ interpretive categories and on the Protestant-influenced focus on food as abstracted symbol or metaphor of ‘meaning.’

Immunity boosting diet during Covid 19

2020 ◽  
Vol 11 (SPL1) ◽  
pp. 832-838
Author(s):  
Roshna Sukheoji Bhutada ◽  
Renu Rathi ◽  
Devyani Dasar
Keyword(s):  
Immune System ◽  
Food Studies ◽  
Egg Yolk ◽  
The Body ◽  
Leafy Vegetables ◽  
Green Leafy Vegetables ◽  
Custard Apple ◽  
The Right ◽  
Daily Physical Activities ◽  
Physiological Reactions

WHO declared Covid 19 /SARS -COV-2 as a global pandemic.Till date, there is no medicine for COVID-19. If the Infection arises in the body then the defence mechanism activated against infection. A recent study suggests that temporarily augmenting the body's immune system in the early stages of COVID-19 can help patient to avoid severe symptoms as it is rightly said prevention is better than cure. Ayurveda approaches to develop physiological reactions to facilitate immunity. Planning of diet is most important to boost immunity.As per many researches to provide supplementary food which contains Zinc, Vitamin C,Vitamin D and immunity boosting foodsuch as citrus natural products, custard apple, apple, papaya is among the Fruits. Vegetables include broccoli, onion, garlic and green leafy vegetables. Nuts, ginger, turmeric, pepper, egg yolk, shellfish, mushroom. The need of the hour is a quick boost to immune system to keep it fit, fighting. One should get the right amount of nutrients from the diet, supplementation regimen to boost immune system.In this review, there are few common supplements and super food studies have been included. It might be a torch bearer as sample menu and their alternatives are given for a normal adult. Needy may change contemplated according to age, sex, body mass index and daily physical activities.

Food and translation on the table: exploring the relationships between food studies and translation studies in Canada

2015 ◽  
Vol 21 (3) ◽  
pp. 257-270 ◽  
Author(s):  
Renée Desjardins ◽  
Nathalie Cooke ◽  
Marc Charron
Keyword(s):  
Food Studies ◽  
Translation Studies

scholarly journals Food, Bodies, and the “Stuff” of (Not) Eating in Anorexia

2016 ◽  
Vol 16 (3) ◽  
pp. 56-65 ◽  
Author(s):  
Anna Lavis
Keyword(s):  
Eating Disorders ◽  
Anorexia Nervosa ◽  
Dynamic Process ◽  
Lived Experiences ◽  
Food Studies ◽  
Form Part

The diverse materialities that form part of lived experiences of mental ill-health and its treatment have been largely overlooked in research. Arguing that such a focus is key to enhancing understandings of eating disorders, this article engages with food-centered practices in anorexia nervosa. Against the background of work that has recognized the desire to maintain their illness among some individuals, the article suggests that holding onto anorexia is a dynamic process enacted through eating as well as by avoiding food. Individuals’ negotiations of ingesting and digesting elucidate the blurred intersections between eating and not eating, edible and inedible. They reveal that what is experienced as eating may not look like eating and vice versa. As contingent forms of eating thereby emerge and dissolve through anorexia-focused practices, vectors of ingestion and assimilation come to be remapped and eating delineated as an act that may take place across corporeal surfaces and among multiple bodies. While such an engagement with materialities offers key insights into anorexia, it also contributes to a wider theorizing of the act of eating within food studies literature; the article asks what eating is, as well as what forms it takes. This problematizes taken-for-granted relationships among eating, bodies, and food. Their dislocations demonstrate eating to produce and reconfigure, as well as displace or break down, materialities.

scholarly journals Food pedagogy for transformative social change

2021 ◽  
Vol 8 (3) ◽  
Author(s):  
Chelsea Klinke ◽  
Gertrude Korkor Samar
Keyword(s):  
Food Systems ◽  
Large Scale ◽  
Food Studies ◽  
Ways Of Knowing ◽  
Relationship Building ◽  
Small Scale ◽  
Transformative Change ◽  
Urban Farming ◽  
Transformative Engagement ◽  
Small Scale Farmers

The contemporary global agrarian regime has altered the patterns of food production, circulation, and consumption. Its efforts towards food security vis-á-vis capitalist modes of mechanized cultivation have produced large-scale climatic and socioeconomic ramifications, including the dispossession of small-scale farmers from their lands and positions in market value-chains. In an effort to improve the dynamics of contemporary agro-food systems, food practitioners and scholars are engaging in critical analyses of land-grabbing, the feminization of agriculture, extractive-led development, and more. However, we argue that there is a gap between Food Studies scholarship and community-based transformative engagement. To support social justice frameworks, our paper calls for an academic paradigm shift wherein learner-centered experiential classrooms bridge academic-public divides and enhance student learning. Through a case-study of urban farming in Calgary, we also explore topics in place-based learning and participatory approaches that acknowledge and integrate Indigenous ways of knowing, doing, being, and connecting. Our paper provides strategies for supporting local food systems through activist scholarship, capacity building of leadership and technical skills in advanced urban farming, and intercultural relationship building. We conclude by evaluating the success of our approach, presenting potential benefits and challenges, and providing recommendations for best practices in food scholarship to support transformative change.

scholarly journals Wayne Roberts: Food systems thinker, public intellectual, “actionist”

2021 ◽  
Vol 8 (3) ◽  
Author(s):  
Patricia Ballamingie ◽  
Charles Levkoe
Keyword(s):  
Oral History ◽  
Food Systems ◽  
Systems Approach ◽  
Food Studies ◽  
Public Intellectual ◽  
The Gift ◽  
Oral History Interviews

Wayne Roberts (1944–2021) was a food systems thinker, public intellectual, and “actionist.” This text was developed from a series of oral history interviews conducted between December 2020 and January 2021. It touches upon several of the key themes Wayne addressed during the interviews: adopting a food systems approach; employing the power of ideas; identifying solutions and being propositional; acknowledging progress for political credit; enhancing impact through media, old and new; working strategically to “seed” then “tip”; playing ball to influence government; and, forming alliances with academics and other champions. In addition, we provide selected links to additional resources from Wayne himself. In this article, which inaugurates the Interviews section of Canadian Food Studies/La Revue canadienne des études sur l’alimentation, we aim to do justice to the gift of Wayne’s experiences and knowledge by sharing a selection and synthesis of his words.

scholarly journals Feminist Pedagogy and the South African Curriculum: The case of Women and Food Security

2020 ◽  
Vol 3 (1) ◽  
pp. 1-14
Author(s):  
Teresa Dirsuweit
Keyword(s):  
Food Security ◽  
Gender Equality ◽  
South African ◽  
Food Studies ◽  
Feminist Pedagogy ◽  
Policy Statement ◽  
The South ◽  
Shock Absorbers ◽  
Working Class Women ◽  
Positive Representations

There is a food security crisis in South Africa and black working-class women are the shock absorbers of this crisis. It follows that where food studies are included in the South African curriculum, the relationship between women and food security should be understood and critiqued by learners. Improvements in gender equality have also been identified as one of the primary drivers of improvements in food security. In this paper, the South African curriculum is analysed in terms of food studies, gender studies and the promotion of gender equality. Using the lens of feminist pedagogy, a set of qualitative indicators were developed to assess the content and praxis of the curriculum. While there is content which deals with gender and with food, these are presented separately. In the Geography and Agriculture curricula, there is a marked lack of focus on gender concerns. This article concludes that the curriculum could be reoriented to include an awareness and critique of the nexus of women and food and that more positive representations of women as active and powerful agents are needed in the South African Curriculum Assessment Policy Statement (CAPS).

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