Sizzling steaks and manly molds: Exploring the meanings of meat and masculinities in young men's lives.

IF 4.6 2区 医学 Q1 BEHAVIORAL SCIENCES Appetite Pub Date : 2024-11-02 DOI:10.1016/j.appet.2024.107754
Elina Vrijsen, Sofie Van Bauwel, Alexander Dhoest, Charlotte De Backer
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Abstract

Eating (red) meat and masculinity are historically and culturally associated, leading to the stereotype "real men eat meat" in western society. Existing literature primarily examines men' motivations, justifications, and attitudes toward meat consumption; however, there is limited understanding of the themes that emerging adult men associate with their meat consumption and how these themes relate to their masculine identity. This study employed semi-structured interviews with thirty men aged 18 to 29, living in Flanders, Belgium. Through inductive analysis, we identified five meat themes (i.e. the topics men talk about when discussing their meat-eating behavior): "traditional cuisine", "doing meat", "fitness", "taste", and "meat ethics". Subsequently, these themes were deductively connected to the frameworks of Wong and Wang's (2022) model of masculinities and Piazza et al.'s (2015) 4N scale of meat justification to gain insight into the link between masculine identities and meat consumption. Finally, we formulated five "masculine meat identities": "normative", "performative", "embodied", "hedonistic" and "ethical" meat masculinities. Each identity reflects how men utilize meat, particularly red meat, for communicating and reinforcing their masculine identity, while also serving as a medium for expressing personal and social identities. This research contributes to a deeper understanding of how food, especially meat, operates as a means of communicating gender, bridging the disciplines of food and masculinities studies. Moreover, insights obtained from these masculine meat identities provide implications for public health, marketing, and policy. By tailoring strategies that resonate with diverse masculine identities, stakeholders can better align their initiatives with global health and sustainable objectives.

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热气腾腾的牛排和男子气概的模具:探索年轻男性生活中肉类和男子气概的含义。
吃(红)肉和男子气概在历史上和文化上是相关联的,这导致了西方社会 "真正的男人吃肉 "的刻板印象。现有文献主要研究男性食用肉类的动机、理由和态度;然而,人们对新兴成年男性食用肉类的相关主题以及这些主题与其男性身份之间的关系了解有限。本研究采用半结构式访谈法,采访了三十名居住在比利时佛兰德斯的 18 至 29 岁男性。通过归纳分析,我们确定了五个肉食主题(即男性在讨论其肉食行为时谈论的话题):"传统美食"、"吃肉"、"健身"、"口味 "和 "肉食伦理"。随后,我们将这些主题与 Wong 和 Wang(2022 年)的男子气概模型和 Piazza 等人(2015 年)的 4N 肉类正当性量表框架进行演绎连接,以深入了解男性身份与肉类消费之间的联系。最后,我们提出了五种 "男性肉食身份":"规范"、"表演"、"体现"、"享乐 "和 "道德 "五种男性肉食身份。每种身份都反映了男性如何利用肉类(尤其是红肉)来传达和强化其男性身份,同时也是表达个人和社会身份的媒介。这项研究有助于人们更深入地了解食物(尤其是肉类)是如何作为一种性别交流的手段来运作的,从而在食物研究和男性研究这两个学科之间架起一座桥梁。此外,从这些男性肉类身份中获得的启示对公共卫生、市场营销和政策都有借鉴意义。通过量身定制能与不同男性身份产生共鸣的策略,利益相关者可以更好地将他们的行动与全球健康和可持续发展的目标结合起来。
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来源期刊
Appetite
Appetite 医学-行为科学
CiteScore
9.10
自引率
11.10%
发文量
566
审稿时长
13.4 weeks
期刊介绍: Appetite is an international research journal specializing in cultural, social, psychological, sensory and physiological influences on the selection and intake of foods and drinks. It covers normal and disordered eating and drinking and welcomes studies of both human and non-human animal behaviour toward food. Appetite publishes research reports, reviews and commentaries. Thematic special issues appear regularly. From time to time the journal carries abstracts from professional meetings. Submissions to Appetite are expected to be based primarily on observations directly related to the selection and intake of foods and drinks; papers that are primarily focused on topics such as nutrition or obesity will not be considered unless they specifically make a novel scientific contribution to the understanding of appetite in line with the journal's aims and scope.
期刊最新文献
Does Rejection of Inequality Encourage Green Consumption? The Effect of Power Distance Belief on Organic Food Consumption. "Flavor, fun, and vitamins"? Consumers' Lay Beliefs About Child-Oriented Food Products. Association of Maternal Immigration Status with Emotional Eating in Taiwanese Children: The Mediating Roles of Health Literacy and Feeding Practices. Weight Discrimination as a Predictor of Stress and Eating: The Role of Identifying as "Fat". Food rejection is associated with tactile sensitivity and tactile appreciation in three-year-old children.
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