Pub Date : 1999-03-01DOI: 10.2752/152897999786690753
E. Power
At the heart of Pierre Bourdieu's sociological studies is an integrated theoretical framework of relevance to sociologists of food and nutrition. One of Bourdieu's primary concerns is to overcome dichotomies in social theory, such as micro/macro, material/symbolic, empirical/theoretical, objective/subjective, public/private, structure/agency. His other sociological concerns are to understand the practical logic of everyday life, to understand relations of power, and to develop a reflexive sociology. The primary objective of this paper is to introduce Bourdieu's key theoretical concepts habitus, practice, field, and different forms of capital, such as cultural, economic, social, and symbolic. While gender, class, ethnicity, culture, education, and the historical time period all shape an individual's habitus, practice_what one does in everyday life_is dynamic and fluid, like a jazz musician's improvisation on a theme. Practice is the result of the relationship between an individual's habitus, different form...
{"title":"An Introduction to Pierre Bourdieu's Key Theoretical Concepts","authors":"E. Power","doi":"10.2752/152897999786690753","DOIUrl":"https://doi.org/10.2752/152897999786690753","url":null,"abstract":"At the heart of Pierre Bourdieu's sociological studies is an integrated theoretical framework of relevance to sociologists of food and nutrition. One of Bourdieu's primary concerns is to overcome dichotomies in social theory, such as micro/macro, material/symbolic, empirical/theoretical, objective/subjective, public/private, structure/agency. His other sociological concerns are to understand the practical logic of everyday life, to understand relations of power, and to develop a reflexive sociology. The primary objective of this paper is to introduce Bourdieu's key theoretical concepts habitus, practice, field, and different forms of capital, such as cultural, economic, social, and symbolic. While gender, class, ethnicity, culture, education, and the historical time period all shape an individual's habitus, practice_what one does in everyday life_is dynamic and fluid, like a jazz musician's improvisation on a theme. Practice is the result of the relationship between an individual's habitus, different form...","PeriodicalId":285878,"journal":{"name":"Journal for the Study of Food and Society","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1999-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129235653","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1999-03-01DOI: 10.2752/152897999786690744
J. M. Powers
{"title":"The Taste of American Place; A reader on regional and ethnic foods edited by Barbara G. Shortridge and James R. Shortridge (New York: Rowman & Littlefield Publishers, Inc., 1998, pb).","authors":"J. M. Powers","doi":"10.2752/152897999786690744","DOIUrl":"https://doi.org/10.2752/152897999786690744","url":null,"abstract":"","PeriodicalId":285878,"journal":{"name":"Journal for the Study of Food and Society","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1999-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116712362","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1999-03-01DOI: 10.2752/152897999786690726
H. R. Ashraf, Linda I. Friede-Tamez, E. M. Sliepcevich
A Semantic Differential (SD) questionnaire composed of 22 food concepts was developed and presented to 82 adult Korean-born immigrant residents and 73 adult non-Korean residents in the metropolitan area of St. Louis, Missouri. Korean participants received SD questionnaires translated into the Korean language. In addition, Koreans were asked to rate seven Korean food concepts. Results showed that the connotative meanings of Korean food items were significantly more positive than the meanings of the American food items (p=0.0l) to the Korean immigrants. Korean-born residents' connotative meanings of the 22 food concepts were statistically different from the non-Korean residents' (p=0.001). The observed demographic variables of the Korean-born immigrants, namely, gender, age, primary occupation and length of residency in the U.S. did not influence their connotative meanings of the 22 food concepts. Nor were the non-Korean residents' connotative meanings of 22 food concepts influenced by gender, age, or prima...
{"title":"A Comparison of Connotative Meanings of Food Concepts Expressed by a Sample of Korean-born Adult Immigrants and non-Korean Residents in a Midwestern Metropolitan Area","authors":"H. R. Ashraf, Linda I. Friede-Tamez, E. M. Sliepcevich","doi":"10.2752/152897999786690726","DOIUrl":"https://doi.org/10.2752/152897999786690726","url":null,"abstract":"A Semantic Differential (SD) questionnaire composed of 22 food concepts was developed and presented to 82 adult Korean-born immigrant residents and 73 adult non-Korean residents in the metropolitan area of St. Louis, Missouri. Korean participants received SD questionnaires translated into the Korean language. In addition, Koreans were asked to rate seven Korean food concepts. Results showed that the connotative meanings of Korean food items were significantly more positive than the meanings of the American food items (p=0.0l) to the Korean immigrants. Korean-born residents' connotative meanings of the 22 food concepts were statistically different from the non-Korean residents' (p=0.001). The observed demographic variables of the Korean-born immigrants, namely, gender, age, primary occupation and length of residency in the U.S. did not influence their connotative meanings of the 22 food concepts. Nor were the non-Korean residents' connotative meanings of 22 food concepts influenced by gender, age, or prima...","PeriodicalId":285878,"journal":{"name":"Journal for the Study of Food and Society","volume":"80 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1999-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131260902","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1999-03-01DOI: 10.2752/152897999786690771
J. M. Newman
{"title":"DIETARY CONSUMPTION: One World with Many Cultures becomes One Culture in Our World: An Asian Example","authors":"J. M. Newman","doi":"10.2752/152897999786690771","DOIUrl":"https://doi.org/10.2752/152897999786690771","url":null,"abstract":"","PeriodicalId":285878,"journal":{"name":"Journal for the Study of Food and Society","volume":"81 ","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1999-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113993332","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1999-03-01DOI: 10.2752/152897999786690735
R. Apple
Increasingly historians have been studying the importance of popular culture, such as film, radio, and popular music, in the lives of adolescents. Receiving less attention has been the role of less dramatic, but perhaps more pervasive print media provided through the school system and through girls' organizations. In 20th-century America, hundreds of thousands of girls attended home economics classes during their primary and secondary school careers. In these often mandatory courses students were exposed to textbooks that presented complex, but still clear images of the appropriate social roles for girls and women. Popular youth organizations, such as the Girl Scouts, presented similar messages.This paper examines these crucial, but under-studied sources of American culture. These materials encouraged girls to prepare themselves for domestic life in general and motherhood in particular. They emphasized the defining, gendered role of cooking, insisting that through nutrition, girls--and the women they were...
{"title":"The Importance of Nutrition Re-defining Ideal Womanhood in the 20th Century","authors":"R. Apple","doi":"10.2752/152897999786690735","DOIUrl":"https://doi.org/10.2752/152897999786690735","url":null,"abstract":"Increasingly historians have been studying the importance of popular culture, such as film, radio, and popular music, in the lives of adolescents. Receiving less attention has been the role of less dramatic, but perhaps more pervasive print media provided through the school system and through girls' organizations. In 20th-century America, hundreds of thousands of girls attended home economics classes during their primary and secondary school careers. In these often mandatory courses students were exposed to textbooks that presented complex, but still clear images of the appropriate social roles for girls and women. Popular youth organizations, such as the Girl Scouts, presented similar messages.This paper examines these crucial, but under-studied sources of American culture. These materials encouraged girls to prepare themselves for domestic life in general and motherhood in particular. They emphasized the defining, gendered role of cooking, insisting that through nutrition, girls--and the women they were...","PeriodicalId":285878,"journal":{"name":"Journal for the Study of Food and Society","volume":"108 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1999-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115652731","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1999-03-01DOI: 10.2752/152897999786690708
Bill Whit
{"title":"“United Tastes of America” with Dorinda Hafner","authors":"Bill Whit","doi":"10.2752/152897999786690708","DOIUrl":"https://doi.org/10.2752/152897999786690708","url":null,"abstract":"","PeriodicalId":285878,"journal":{"name":"Journal for the Study of Food and Society","volume":"87 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1999-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114490274","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1999-03-01DOI: 10.2752/152897999786690717
W. Whit
This article argues that cuisine is one form of “culture” and that therefore, Soul Food is creating a new culture.The fusion cuisine created by African American slaves synthesized spicy ingredients and ways of cooking from a variety of west-African cultures. As the area most respected by the white slave owners, slaves were encouraged to make artistic and creative use of native and imported ingredients.There resulted a Southern cultural cuisine which was a source of pride to both whites and African Americans.The melting pot that worked in America was, in fact, the cooking pot.
{"title":"Soul Food as Cultural Creation","authors":"W. Whit","doi":"10.2752/152897999786690717","DOIUrl":"https://doi.org/10.2752/152897999786690717","url":null,"abstract":"This article argues that cuisine is one form of “culture” and that therefore, Soul Food is creating a new culture.The fusion cuisine created by African American slaves synthesized spicy ingredients and ways of cooking from a variety of west-African cultures. As the area most respected by the white slave owners, slaves were encouraged to make artistic and creative use of native and imported ingredients.There resulted a Southern cultural cuisine which was a source of pride to both whites and African Americans.The melting pot that worked in America was, in fact, the cooking pot.","PeriodicalId":285878,"journal":{"name":"Journal for the Study of Food and Society","volume":"243 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1999-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123023108","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-03-01DOI: 10.2752/152897998786690547
J. Shultz, M. A. Sprague, Joyce M. Dougherty
ABSTRACTResources to collect unique dietary assessment data in a community are often not available. Nutritionists must therefore depend on sources of data from populations similar to the local population of interest to guide local public health planning. Sources may include national data and data from community agencies and programs. The major factors to consider in selecting appropriate data sets for needs assessments are discussed, with an example dietary dataset from a Mexican American community. Available data on Mexican Americans nationwide point to a risk of obesity and to the importance of analyzing fat intakes. The community-based (“local”) data and other datasets on Mexican Americans, including national data, were therefore compared and contrasted using intakes of total and saturated fat, cholesterol and fiber, and overall dietary quality. Similarities between datasets included the use of some traditional Mexican foods, high levels of intakes of some protective nutrients, underconsumption of some...
{"title":"Issues in Dietary Assessment at the Community Level: A Case Study of Hispanics in Yakima, Washington","authors":"J. Shultz, M. A. Sprague, Joyce M. Dougherty","doi":"10.2752/152897998786690547","DOIUrl":"https://doi.org/10.2752/152897998786690547","url":null,"abstract":"ABSTRACTResources to collect unique dietary assessment data in a community are often not available. Nutritionists must therefore depend on sources of data from populations similar to the local population of interest to guide local public health planning. Sources may include national data and data from community agencies and programs. The major factors to consider in selecting appropriate data sets for needs assessments are discussed, with an example dietary dataset from a Mexican American community. Available data on Mexican Americans nationwide point to a risk of obesity and to the importance of analyzing fat intakes. The community-based (“local”) data and other datasets on Mexican Americans, including national data, were therefore compared and contrasted using intakes of total and saturated fat, cholesterol and fiber, and overall dietary quality. Similarities between datasets included the use of some traditional Mexican foods, high levels of intakes of some protective nutrients, underconsumption of some...","PeriodicalId":285878,"journal":{"name":"Journal for the Study of Food and Society","volume":"98 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1998-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124849668","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-03-01DOI: 10.2752/152897998786690574
V. Franklin
ABSTRACTFrom the beginning of the blues until relatively recently, it has been a music written and performed largely by and for poor black people. Composers used various images to create beauty and convey their meaning; frequently they employed food imagery, sometimes to express serious concerns and often to imply sexual activity. Food imagery suggesting sexual activity and stemming from the blues tradition became prominent in rock ‘n’ roll with Little Richard's “Tutti Frutti” in the mid 1950s. Such imagery remains a staple in blues lyrics, even among educated composers and musicians.
{"title":"“If You Don't Like My Potatoes, Why Do You Dig So Deep?”: Food Imagery in Blues Lyrics","authors":"V. Franklin","doi":"10.2752/152897998786690574","DOIUrl":"https://doi.org/10.2752/152897998786690574","url":null,"abstract":"ABSTRACTFrom the beginning of the blues until relatively recently, it has been a music written and performed largely by and for poor black people. Composers used various images to create beauty and convey their meaning; frequently they employed food imagery, sometimes to express serious concerns and often to imply sexual activity. Food imagery suggesting sexual activity and stemming from the blues tradition became prominent in rock ‘n’ roll with Little Richard's “Tutti Frutti” in the mid 1950s. Such imagery remains a staple in blues lyrics, even among educated composers and musicians.","PeriodicalId":285878,"journal":{"name":"Journal for the Study of Food and Society","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1998-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124790433","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1998-03-01DOI: 10.2752/152897998786690565
A. Hertzler, M. Leahy, C. Colvin
ABSTRACTThe Dietary Guidelines recommend food choices to enhance wellness. A computer project was designed for lecture demonstration to illustrate nutritional consequences of typical food choices of the local consumer. The program was designed to involve consumers, in this case college students, by using their dietary patterns for demonstration and involving them in the food choice process. The ultimate goal was to present food recommendations to an audience in a way to empower them in the decision making process so they could appropriately act on their own health and nutrition problems.
{"title":"Food Choice Computer Program","authors":"A. Hertzler, M. Leahy, C. Colvin","doi":"10.2752/152897998786690565","DOIUrl":"https://doi.org/10.2752/152897998786690565","url":null,"abstract":"ABSTRACTThe Dietary Guidelines recommend food choices to enhance wellness. A computer project was designed for lecture demonstration to illustrate nutritional consequences of typical food choices of the local consumer. The program was designed to involve consumers, in this case college students, by using their dietary patterns for demonstration and involving them in the food choice process. The ultimate goal was to present food recommendations to an audience in a way to empower them in the decision making process so they could appropriately act on their own health and nutrition problems.","PeriodicalId":285878,"journal":{"name":"Journal for the Study of Food and Society","volume":"80 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1998-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124946828","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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