Food

Devouring the social appetite

by John Germov

Lauren Williams and John Germov
Australian Humanities Review
Issue 51, November 2011

A binding Food Treaty: a post-MDG proposal worth exploring

by Jose Luis Vivero

Comments, ideas on how to move it and suggestions to rise its profile for Rio+20 and the post-MDG talks are more than welcome.

Hunger is needlessly killing millions of our fellow humans, including 2.6 million young children every year. It... more Hunger is needlessly killing millions of our fellow humans, including 2.6 million young children every year. It condemns many others to life-long exposure to illness and social exclusion. This OPEX Memo argues that a binding Food Treaty would create an appropriate framework to end hunger, and other forms of malnutrition that cause premature death, no later than 2025. Those governments that are genuinely determined to end hunger - the coalition of the willing - could commit themselves to mutually-agreed binding goals, monitorable objectives and predictable funding within the Treaty framework. The paper presents objectives, provisions and a possible route map for the process. This path wouldshall involve civil society participation and include a Global Anti-Hunger Campaign during the negotiation process and beyond, so as to build a strong constituency of public support for hunger eradication.

On Cooking and Eating by Ivy Helman

by Feminism and Religion

Originally published on the Feminism and Religion project

In patriarchal heterosexist societies women do most if not all of the cooking for their families.  Women are also... more In patriarchal heterosexist societies women do most if not all of the cooking for their families.  Women are also usually assigned the tasks of cleaning, raising children, tending the family garden, gathering water and anything else that is considered part and parcel of caring for the family.  These feminine tasks are often devalued compared to the activities men spend their time doing.  I wholeheartedly support the reevaluation of the significance of these tasks and the movement toward shared responsibility for family life among heterosexual couples, however that is not what I want to discuss today.

The Contradictions and Paradoxes of Slow Food: Environmental Change, Sustainability and the Conservation of Taste

by C. Michael Hall

Hall, C.M. 2012, The contradictions and paradoxes of slow food: Environmental change, sustainability and the conservation of taste, pp.53-68 in Slow Tourism: Experiences and Mobilities, eds. S. Fullagar, K. Markwell & E. Wilson, Channel View, Bristol.

Copy here is a draft of the chapter. The direct URL for the book is: more Copy here is a draft of the chapter. The direct URL for the book is: http://www.channelviewpublications.com/display.asp?isb=9781845412807.

Buying Local Food: Shopping Practices, Place, and Consumption Networks in Defining Food as “Local”

by Megan Blake

Cooking on Their Own: Cuisines of Manly Men

by Richard Wilk

Published as
Wilk, Richard and Persephone Hintlian 2005  “Cooking on Their Own: Cuisines of Manly Men.” Food and Foodways 13(1-2):  159-169.

This research note compares the food consumption of two different groups of working men, the Buccaneers of the... more This research note compares the food consumption of two different groups of working men, the Buccaneers of the Caribbean in the 17th century, and the miners of the 1849 gold rush in California. Both groups depended on similar
monotonous diets of preserved rations for their daily fare, and they had similar practices of binge drinking and luxury dining when opportunities arose. We speculate on ways that masculinity was constructed around particular kinds of
food consumption.

Women, Portuguese culture and Diaspora: Women from Goa in New Zealand and cultural adaptation

by Ruth DeSouza

DeSouza, R. (2007). Women, Portuguese culture and Diaspora: Women from Goa in New Zealand and cultural adaptation. Campus Social. (3/4 )103-118.

New Zealand is a nation of Migrants. Immigrants have played a significant role in the country’s economic growth and... more New Zealand is a nation of Migrants. Immigrants have played a significant role in the country’s economic growth and cultural development. With a population of four million people, New Zealand’s population is becoming increasingly culturally diverse. Almost one in five New Zealanders were born overseas, rising to one in three in its largest city, Auckland. Asians are the fastest growing ethnic group, increasing by around 140% since 1996. Indians account for 1.2% of the population (Statistics New Zealand, 2002). The Goan community in New Zealand is relatively small and its size is not formally recorded, however, anecdotally it appears to have grown to over 200 families in the Auckland area, with most arriving after 1996.
For women who migrate, loneliness and isolation have been identified as the most ‘glaring’ experience and this is intensified by the loss of extended family networks when they migrate to a country where nuclear families are the norm (Leckie, 1995). The creation of new networks and maintenance of prior networks in new ways is crucial to the successful settlement and integration into a new country.
This paper reports on how Goan, Indian women in Auckland, New Zealand used specific strategies to manage the adjustment to living in a new country. The findings reveal that participants used a variety of skills to settle in New Zealand such as cultivating a “can do” attitude, obtaining support and learning. These skills enabled them to move beyond their own culture and begin to take active part in New Zealand culture. However, this process was not immediate and the participants passed through a number of stages along a continuum of settlement and integration. These stages will be discussed below and situated within a body of literature.

PRL na talerzu: Rzeczywistość kulinarna Polski Ludowej (Propozycja projektu badawczego) «Peoples Poland on the Plate: Culinary Reality in Communist

by Grzegorz Piotrowski

published in Nationalities Affairs (Sprawy Narodowościowe), issue: 28 / 2006, pages: 143158

This article sketches some of the main directions in which research could go,
mentioning the most important... more This article sketches some of the main directions in which research could go,
mentioning the most important issues that construct the social reality of those times,
mainly regarding food as a research subject. By trying to reconstruct social realities
(especially food consumption patterns) more than just a simple ethnographical description
is given; questions raised about the relations between everyday life and official
state propaganda can also be answered. Furthermore, issues connected with
gender studies (such as the position of women in the household hierarchy, their control
over food flows and their associated responsibility) and family life and structure
are considered.
The aim to create the New Man, as defined by communist propaganda, was one
of the leading aims of such propaganda, especially in the 1950s. Moving the responsibility
for most of the decisions from an individual level to the level of society had
also its influence on food, which became a social issue. Because of this, the state tried
to take responsibility for feeding people by establishing cheap, subsidised food bars
and canteens in schools and workplaces. That situation inevitably lead to confrontation
with tradition and traditional images connected to food and its consumption.

“You are what you eat: Food as expression of social identity and intergroup relations in the colonial Andes.“

by Claudia Cornejo Happel

Cincinnati Romance Review 33 (2012):175-193.Web.

Acorns as a Food Resource. An Experiment with Acorn Preparation and Taste

by Tereza Šálková

Tereza Šálková, Michaela Divišová, Štěpánka Kadochová, Jiří Beneš, Kateřina Delawská, EvaKadlčková, Lenka Němečková, Kamila Pokorná, Václav Voska, Andrea Žemličková

This paper summarizes our current knowledge of acorns as a food resource in prehistoric Europe. It sheds light on the... more This paper summarizes our current knowledge of acorns as a food resource in prehistoric Europe. It sheds light on the question of the taste of acorn products, which is closely linked to preparation methods.
An experiment was conducted that consisted of the preparation of eight different acorn recipes, human tasters, a questionnaire-based survey, and statistical evaluation. The paper presents the various factors that testers indicated had an effect on the taste of differently prepared acorn products. 

Restaurant managers' perspectives on halal certification

by C. Michael Hall

Syed Marzuki, S.Z., Hall, C.M., & Ballantine. P.W. 2012, Restaurant manager’s perspectives on halal certification. Journal of Islamic Marketing, 3(1), 47-58, <DOI: 10.1108/17590831211206581>

Purpose – The purpose of this paper is to investigate the attitudes of restaurant managers toward halal... more Purpose – The purpose of this paper is to investigate the attitudes of restaurant managers toward halal certification.

Design/methodology/approach – In total, 33 interview sessions were conducted among restaurant managers in halal certified, halal claimant and non-halal restaurants and the data were coordinated into common themes.

Findings – Restaurant managers feel that halal certification is very prevalent in the hospitality industry, as it promotes the importance of restaurant managers having knowledge of Muslims' dietary restrictions, sensitivity and religious practices; halal certification signifies that it has some attributes that make it unique and at the same time conforming to the Islamic dietary rules.

Originality/value – This study is very significant as this is the first paper to examine attitudes of restaurant managers in relation to halal certification in Malaysia. It is gathered that very few researches were performed in the hospitality industry pertaining to halal certification, although the demand for halal foods is growing.

Food, finance, crisis, catalyst

by Max Haiven

Editorial for a special issue of Politics and Culture co-edited with Scott Stoneman

Book Review: Alimentación, Consumo y Salud

by Leah Ashe

Title
Alimentacion, Consumo y Salud
Authors
Leah M Ashe
Publication date
2011/8
Journal name
Food, Culture and Society: An International Journal of Multidisciplinary Research
Volume
14
Issue
3
Pages
440-443
Publisher
Berg Publishers

Intensifying Taste, Intensifying Identity: Collectivity through Community Cookbooks

by Kennan Ferguson

Guide To Bangkok

by Sam Thompson

The State Tower is one of the most amazing places you can have a drink/dinner in Bangkok. It’s a huge apartment/office... more The State Tower is one of the most amazing places you can have a drink/dinner in Bangkok. It’s a huge apartment/office block with a few restaurants and bars on top. The view is amazing and its great venue to enjoy the sights of the city. I highly recommend a visit.

L’enseignement culinaire au carrefour de l’histoire : focus sur l’école hôtelière de Paris

by Kilien Stengel

Published In "Les Cahiers de la Gastronomie"

Résumé : De nombreux outils et méthodologies d’enseignement culinaires existent, basés sur des référentiels cadres et... more Résumé : De nombreux outils et méthodologies d’enseignement culinaires existent, basés sur des référentiels cadres et des livres multiples qui consignent ce que la société française souhaite transmettre de son patrimoine gastronomique.
Mais d’où proviennent les écoles hôtelières, ces temples de la transmission culinaire ? Ces lieux où la pratique se mêle à la théorie, où le discours philosophique se limite à « Oui Chef ! », la psychologie à « le client à toujours raison » et l’actualité au « Guide Michelin », enseignèrent au fils des époques du vocabulaire technique, l’excellence gastronomique, et les approches variées de la cuisine et des vins.
Les écoles hôtelières sont autant de lieux de transmission qui signalent un rapport étroit entre la volonté de conserver et celle de transmettre.

Mots clefs : histoire, enseignement, restauration, gastronomie, formation.

Abstract : There is a lot of tools and culinary methodologies of teaching. There are based on reference tables executives and multiple books pounds which present what the French society wishes to pass on of its gastronomic heritage.
But, historically, where are come from catering schools, these temples of the culinary transmission? These places where the practice gets involved in the theory, where the philosophic speech limits itself in " Oui Chef ! ", the psychology to " the customer for always reason " and the actuality to the " Guide Michelin ", taught, in the differently periods, the technical vocabulary, the gastronomic excellence, and the approaches varied by the cooking and the wines.
Catering schools are so much places of transmission which indicate a narrow relation enter the will to keep for to preserve) and that to pass on.

Keywords: History, teaching, catering, gastronomy, training.

The Perfect Solution: How Trans Fats Became the Healthy Replacement for Saturated Fats

by David Schleifer

David Schleifer. 2012 “The Perfect Solution: How Trans Fats Became the Healthy Replacement for Saturated Fats.” Technology and Culture 53(1): 94-119.

Trans fats became part of the American food system due to a complex interplay among activism, industrial technology,... more Trans fats became part of the American food system due to a complex interplay among activism, industrial technology, and nutritional science. Some manufacturers began using partially hydrogenated oils, which contain trans fats, in the early twentieth century. Medical authorities began framing saturated fats as unhealthy in the 1950s. In the 1980s, activist organizations, including the Center for Science in the Public Interest, condemned food corporations’ use of saturated fats and endorsed trans fats as an acceptable alternative. Nearly all targeted corporations responded by replacing saturated fats with trans fats, which fit easily into their existing products. Trans fats thus became the perfect solution to the political problem of saturated fats and to the technical problem of what to use in their place. Activists helped precipitate technological change, but by 1994, trans fats were no longer regarded as a solution. Instead, they became regarded as a new nutritional problem.

An Exploratory Study of Brand Success: Evidence From the Food Industry

by Nebojsa Davcik, Ph.D.

Journal of International Food & Agribusiness Marketing

Volume 24, Issue 1, 91-109; 2012

with Jonas Rundquist

The goal of this research is to identify drivers that influence the brand success, in order to develop a more... more The goal of this research is to identify drivers that influence the brand success, in order to develop a more effective business strategy. An abductive theory approach is adopted and food managers from Italy and Sweden were questioned. The authors modeled the eight correlated first-order factors, using seven independent variables and the dependent variable brand success. The variance-based structural equation modeling approach (partial least square [PLS] algorithm) have been applied. This study provides insight and empirical evidence on brand success. The findings can be employed as more effective brand strategies in a sector that has been under-investigated in academic literature and practice.

Tasting Texas

by Irina Dumitrescu

published in the Southwest Review (2012) Vol. 97, No. 1.

An essay on Texas food cultures and immigrant fusion. An essay on Texas food cultures and immigrant fusion.

CONTESTING PISCO: CHILE, PERU, AND THE POLITICS OF TRADE

by William Terry

Co-Authored with Jerry Mitchell, published in The Geographical Review. 101 (4): 518-535.

This article examines the geography of pisco, a South American brandy claimed as the national drink of both Peru and... more This article examines the geography of pisco, a South American brandy claimed as the national drink of both Peru and Chile. The historic tension between these two nations based notably on the nineteenth-century War of the Pacific is used as a backdrop to understanding the cultural and political contestation over the “ownership” of this beverage. Although both countries see exportation of pisco as a means of agricultural development, much of the animosity of this trade dispute is couched in cultural and historical terms. International trade policies, including the use of geographical indications (labels of geographical origin) for the purposes of trademarking, and the physical geography that makes pisco production possible are discussed. Keywords: alcoholic beverages, Chile, cultural geography, Peru,
trade policies.