On March 24, 2020, the international flower trade association Union Fleurs issued a statement on the situation of the ornamental plants sector hit by the Covid-19 crisis. In a study published in April 2020, Copa-Cogeca (European Farmers and European Agri-Cooperatives) echoed the findings of the above-mentioned international flower trade association, stating that the flower and ornamental plants sector was the agricultural sector most impacted by the coronavirus in the EU, as in most Member States, including Hungary and Romania, there was a historical drop in demand and consumption of almost 80%, and unfortunately the virus hit at the worst possible time, as the spring season would have been the peak period for ornamental horticulturalists. In my case study, I examine the flower growers of Curteni, a settlement in the Mureș region of Transylvania (Romania). How has this global phenomenon caused by the coronavirus manifested itself locally in a settlement where nearly 60 families make their living from growing and selling ornamental plants? Has this community been able to maintain its territorial/regional competitiveness? Have the people of Curteni joined the group of producers known in economic anthropology as farmers who chose to halt and wait, or did they find a quick and resilient response to the obstacles they encountered? How did this crisis become an identity-shaping factor in their lives? The pandemic has also exacerbated the situation in Curteni, made it more difficult to act and make decisions, and has brought new perspectives and values into play. The example of the florist community of Curteni shows that a new situation, and indeed any crisis, can bring about positive changes in the lives of communities. In any crisis, emergency, or exigency, members of a community may almost instinctively, but mostly also consciously, seek innovative responses to their problems. One way is to discover and exploit the opportunities inherent in a crisis, communally re-assessing and utilizing the available values, opportunities, and resources, and finding truly resilient responses.
{"title":"The Ornamental Plant Sector and Ornamental Plant Producers During the COVID-19 Pandemic (Cultural Responses to a Pandemic Situation in a Production Setting in East Central Europe)","authors":"Z. Nagy","doi":"10.1556/022.2024.00007","DOIUrl":"https://doi.org/10.1556/022.2024.00007","url":null,"abstract":"On March 24, 2020, the international flower trade association Union Fleurs issued a statement on the situation of the ornamental plants sector hit by the Covid-19 crisis. In a study published in April 2020, Copa-Cogeca (European Farmers and European Agri-Cooperatives) echoed the findings of the above-mentioned international flower trade association, stating that the flower and ornamental plants sector was the agricultural sector most impacted by the coronavirus in the EU, as in most Member States, including Hungary and Romania, there was a historical drop in demand and consumption of almost 80%, and unfortunately the virus hit at the worst possible time, as the spring season would have been the peak period for ornamental horticulturalists. In my case study, I examine the flower growers of Curteni, a settlement in the Mureș region of Transylvania (Romania). How has this global phenomenon caused by the coronavirus manifested itself locally in a settlement where nearly 60 families make their living from growing and selling ornamental plants? Has this community been able to maintain its territorial/regional competitiveness? Have the people of Curteni joined the group of producers known in economic anthropology as farmers who chose to halt and wait, or did they find a quick and resilient response to the obstacles they encountered? How did this crisis become an identity-shaping factor in their lives? The pandemic has also exacerbated the situation in Curteni, made it more difficult to act and make decisions, and has brought new perspectives and values into play. The example of the florist community of Curteni shows that a new situation, and indeed any crisis, can bring about positive changes in the lives of communities. In any crisis, emergency, or exigency, members of a community may almost instinctively, but mostly also consciously, seek innovative responses to their problems. One way is to discover and exploit the opportunities inherent in a crisis, communally re-assessing and utilizing the available values, opportunities, and resources, and finding truly resilient responses.","PeriodicalId":34949,"journal":{"name":"Acta Ethnographica Hungarica","volume":"3 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141641198","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}
Food culture has played, and continues to play, an important role in the definition of identity and community cohesion. Food is not just a matter of sustenance but is also a cultural element with myriad links to the material world and to festive and everyday customs. Meals and individual dishes also function as mediators, providing a means and a channel of communication. Local communities select, reconstruct, or construct their common food heritage through their social discourse on the past, belonging, and locality. This paper presents the institutional framework for the management, preservation, and transmission of food-related traditions at the national and local levels in Hungary and looks at the practice of heritagization through one specific local example.
{"title":"Traditional Food as Cultural Heritage in Hungary","authors":"A. Báti","doi":"10.1556/022.2024.00005","DOIUrl":"https://doi.org/10.1556/022.2024.00005","url":null,"abstract":"Food culture has played, and continues to play, an important role in the definition of identity and community cohesion. Food is not just a matter of sustenance but is also a cultural element with myriad links to the material world and to festive and everyday customs. Meals and individual dishes also function as mediators, providing a means and a channel of communication. Local communities select, reconstruct, or construct their common food heritage through their social discourse on the past, belonging, and locality. This paper presents the institutional framework for the management, preservation, and transmission of food-related traditions at the national and local levels in Hungary and looks at the practice of heritagization through one specific local example.","PeriodicalId":34949,"journal":{"name":"Acta Ethnographica Hungarica","volume":"32 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141648361","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}
The study focuses on the examination of today's ethnographical approaches and theoretical-methodological paradigms of cultural heritage, as well as everyday social practices related to heritagization (preparing lists of local values and Hungarikums, monumentalization, festivalization, musealization, etc.). In the first part of the paper, the author briefly describes the most common ethnographic approaches to the concept of cultural heritage, as well as the most important related analytical models. He argues for approaching heritage phenomena and their various manifestations (objects, places, and practices) through a kind of ontological framework. Through an empirical example — the analysis of the collection/preservation of values that started after 2010 among the Hungarian minority in Transcarpathia — the study presents the local/regional practices and ritual and symbolic patterns of heritage making in the Western Ukrainian region. Examining the activities of minority political–cultural elites, the author analyzes the transformations of meanings through which the individual local cultural assets or certain accentuated elements become global social realities, for example national/translocal heritage objects.
{"title":"Theory and Practice. Ethnographic Approaches to Cultural Heritage and an Empirical Example from Western Ukraine","authors":"Sándor Borbély","doi":"10.1556/022.2024.00004","DOIUrl":"https://doi.org/10.1556/022.2024.00004","url":null,"abstract":"The study focuses on the examination of today's ethnographical approaches and theoretical-methodological paradigms of cultural heritage, as well as everyday social practices related to heritagization (preparing lists of local values and Hungarikums, monumentalization, festivalization, musealization, etc.). In the first part of the paper, the author briefly describes the most common ethnographic approaches to the concept of cultural heritage, as well as the most important related analytical models. He argues for approaching heritage phenomena and their various manifestations (objects, places, and practices) through a kind of ontological framework. Through an empirical example — the analysis of the collection/preservation of values that started after 2010 among the Hungarian minority in Transcarpathia — the study presents the local/regional practices and ritual and symbolic patterns of heritage making in the Western Ukrainian region. Examining the activities of minority political–cultural elites, the author analyzes the transformations of meanings through which the individual local cultural assets or certain accentuated elements become global social realities, for example national/translocal heritage objects.","PeriodicalId":34949,"journal":{"name":"Acta Ethnographica Hungarica","volume":" 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141373153","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}
{"title":"Paládi-Kovács, Attila: Studies in Hungarian Ethnography for a European Ethnology","authors":"Zsuzsanna Nagyné Batári","doi":"10.1556/022.2024.00001","DOIUrl":"https://doi.org/10.1556/022.2024.00001","url":null,"abstract":"","PeriodicalId":34949,"journal":{"name":"Acta Ethnographica Hungarica","volume":" 22","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141374133","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}
The decorated artifacts of rural craft industries were the forerunners of the products which, from the late 19th century, were made for the organized trade that entered the global market and met the needs of the Hungarian market. The production was managed by the increasingly numerous cottage industry associations, later cottage industry cooperatives and independent companies. Until World War II, craft and folk art products were marketed by centrally managed organizations, as well as by individual entrepreneurs, commercial travelers, trading companies, and cottage industry cooperatives. From 1948 onwards, the marketing of the products of cottage industry cooperatives was exclusively in the hands of state-controlled domestic trading and export companies. After the political regime change in Hungary in 1989, the applied folk arts cooperatives continued to operate for some time, but the centrally managed trading companies ceased to exist. The cooperatives carried out commercial activities by building on their previous relationships. By the 1990s, however, the global market for folk art products and the economic conditions for their production in Hungary had changed, and the folk art products of the cottage industry cooperatives have been phased out. This paper focuses on the history of centrally managed institutions of commerce from the 1870s to 1989 and their aftermath up to the 1990s.
{"title":"The Centralized Management of Folk Art Trade in Hungary","authors":"Fruzsina Cseh","doi":"10.1556/022.2024.00002","DOIUrl":"https://doi.org/10.1556/022.2024.00002","url":null,"abstract":"The decorated artifacts of rural craft industries were the forerunners of the products which, from the late 19th century, were made for the organized trade that entered the global market and met the needs of the Hungarian market. The production was managed by the increasingly numerous cottage industry associations, later cottage industry cooperatives and independent companies. Until World War II, craft and folk art products were marketed by centrally managed organizations, as well as by individual entrepreneurs, commercial travelers, trading companies, and cottage industry cooperatives. From 1948 onwards, the marketing of the products of cottage industry cooperatives was exclusively in the hands of state-controlled domestic trading and export companies. After the political regime change in Hungary in 1989, the applied folk arts cooperatives continued to operate for some time, but the centrally managed trading companies ceased to exist. The cooperatives carried out commercial activities by building on their previous relationships. By the 1990s, however, the global market for folk art products and the economic conditions for their production in Hungary had changed, and the folk art products of the cottage industry cooperatives have been phased out. This paper focuses on the history of centrally managed institutions of commerce from the 1870s to 1989 and their aftermath up to the 1990s.","PeriodicalId":34949,"journal":{"name":"Acta Ethnographica Hungarica","volume":" 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141371466","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}
{"title":"Kuti, Klára: Rend és rendetlenség Bornemissza Anna asztalánál. Táplálkozás és háztartásvezetés az erdélyi fejedelmi udvarban [Order and Disorder at the Table of Anna Bornemissza. Nutrition and Housekeeping at the Princely Court of Transylvania]","authors":"E. Jancsó","doi":"10.1556/022.2023.00030","DOIUrl":"https://doi.org/10.1556/022.2023.00030","url":null,"abstract":"","PeriodicalId":34949,"journal":{"name":"Acta Ethnographica Hungarica","volume":"34 51","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139962047","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}
Childhood nutrition is an important element of lifestyle research, since the regularity and nutritional content of our meals as children, and the way in which they are eaten, determine our physical and mental health throughout our lives. Prior to 2018, there was no basic interdisciplinary research on this topic in Hungary, thus to fill the gap, an interdisciplinary research group was established in 2018 at the Institute of Ethnography, which carried out nationwide research. The present study is based on fieldwork undertaken by the author in two schools — the János Lenkey Primary School in Eger (formerly Primary School No. 1) and the Tamás Bolyki Primary School in Ózd — as well as a large amount of information gleaned from questionnaires and interviews. My research was also extended in terms of a historical and geographical perspective: I studied archival sources and expanded the field of my investigations by including Salgótarján, a research location familiar from my earlier research, which provided a vantage point alongside Ózd and Eger, as a third city typical of Northern Hungary. Public catering for children has undergone significant changes in the last six to seven years, although prior to this it had appeared relatively uniform, in line with the ingredients available at the time. The obligation to provide public catering and the general obligation to work, which began in the Rákosi era and culminated in the Kádár era, significantly changed family eating habits. Traditional elements typical of a particular locality disappeared as the globalization efforts of socialism were accomplished. The ever-decreasing amount of time devoted to preparing, cooking, and consuming food moved society in the direction of canteens, fast-food restaurants, and later, after the regime change, global fast-food chains. Education on proper nutrition is not currently part of academic teacher training, thus for want of a better alternative, teachers organize children's school meals based on their own experience and socialization or following the school's regulations (where they exist), without having a unified concept. The number of meals eaten at home has been reduced to light breakfasts, lunches, and dinners, with families mostly sitting down together at the table for dinner, when they often consume ready meals. Lack of contact with foodstuffs and with the person preparing the food has a negative impact on children's psychological development. Relying on extensive basic research and participant observation, and through the joint efforts of specialists from several fields of the social sciences, a significant improvement could be achieved in both public catering and education on healthy nutrition.
{"title":"Children Don't Like Eating What They're Supposed to Eat… A Study of Public Catering for Children in Hungary from a Historical Perspective","authors":"Vira Réka Nickel","doi":"10.1556/022.2023.00029","DOIUrl":"https://doi.org/10.1556/022.2023.00029","url":null,"abstract":"Childhood nutrition is an important element of lifestyle research, since the regularity and nutritional content of our meals as children, and the way in which they are eaten, determine our physical and mental health throughout our lives. Prior to 2018, there was no basic interdisciplinary research on this topic in Hungary, thus to fill the gap, an interdisciplinary research group was established in 2018 at the Institute of Ethnography, which carried out nationwide research. The present study is based on fieldwork undertaken by the author in two schools — the János Lenkey Primary School in Eger (formerly Primary School No. 1) and the Tamás Bolyki Primary School in Ózd — as well as a large amount of information gleaned from questionnaires and interviews. My research was also extended in terms of a historical and geographical perspective: I studied archival sources and expanded the field of my investigations by including Salgótarján, a research location familiar from my earlier research, which provided a vantage point alongside Ózd and Eger, as a third city typical of Northern Hungary. Public catering for children has undergone significant changes in the last six to seven years, although prior to this it had appeared relatively uniform, in line with the ingredients available at the time. The obligation to provide public catering and the general obligation to work, which began in the Rákosi era and culminated in the Kádár era, significantly changed family eating habits. Traditional elements typical of a particular locality disappeared as the globalization efforts of socialism were accomplished. The ever-decreasing amount of time devoted to preparing, cooking, and consuming food moved society in the direction of canteens, fast-food restaurants, and later, after the regime change, global fast-food chains. Education on proper nutrition is not currently part of academic teacher training, thus for want of a better alternative, teachers organize children's school meals based on their own experience and socialization or following the school's regulations (where they exist), without having a unified concept. The number of meals eaten at home has been reduced to light breakfasts, lunches, and dinners, with families mostly sitting down together at the table for dinner, when they often consume ready meals. Lack of contact with foodstuffs and with the person preparing the food has a negative impact on children's psychological development. Relying on extensive basic research and participant observation, and through the joint efforts of specialists from several fields of the social sciences, a significant improvement could be achieved in both public catering and education on healthy nutrition.","PeriodicalId":34949,"journal":{"name":"Acta Ethnographica Hungarica","volume":"10 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139774500","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}
In Hungary, about half of the 3–18 age group has regularly used school food service. This paper focuses on the operation and social embeddedness of school canteens and the at-home eating habits of the families involved. My conclusions are based on the findings of my interdisciplinary research group. Ethnographers from the RCH Institute of Ethnology and dietitians from the National Institute of Pharmacy and Nutrition have been studying school food from 2018 to 2023. We selected a few model settlements: in addition to the capital, Budapest, three smaller towns, and two villages. Through questionnaires, interviews, and fieldwork observations, we investigated cooking, serving, meal courses, meal time, eating habits, preferences, as well as the nutritional knowledge of students, teachers, kitchen staff, and parents. Our goal, among other things, is to collect best practices and facilitate communication between participants. Some examples from our research highlight the special role of the centrally regulated school food in local food culture, and difficulties with social and historical roots can occasionally hamper school lunches in becoming a socially accepted model of a healthy diet. The school canteen works best at sites where cooking takes place within the school premises. There is a strong connection between the kitchen staff and the teachers, and they work together in the interest of the children. The value of food and its appreciation is demonstrated by how it is treated and how it is talked about. Communication about food in the canteen should be based on food preparation at home, where parents and children work together. The operation of canteens has become particularly problematic following the measures introduced during the coronavirus pandemic. A sustainable, enjoyable canteen can only be realized through the regular communication of schools and school kitchens, as well as children and their parents. Our findings are presented to our respondents, along with providing them with a comparison of different examples.
{"title":"Opportunities for Interdisciplinary Research on School Catering","authors":"A. Báti","doi":"10.1556/022.2023.00033","DOIUrl":"https://doi.org/10.1556/022.2023.00033","url":null,"abstract":"In Hungary, about half of the 3–18 age group has regularly used school food service. This paper focuses on the operation and social embeddedness of school canteens and the at-home eating habits of the families involved. My conclusions are based on the findings of my interdisciplinary research group. Ethnographers from the RCH Institute of Ethnology and dietitians from the National Institute of Pharmacy and Nutrition have been studying school food from 2018 to 2023. We selected a few model settlements: in addition to the capital, Budapest, three smaller towns, and two villages. Through questionnaires, interviews, and fieldwork observations, we investigated cooking, serving, meal courses, meal time, eating habits, preferences, as well as the nutritional knowledge of students, teachers, kitchen staff, and parents. Our goal, among other things, is to collect best practices and facilitate communication between participants. Some examples from our research highlight the special role of the centrally regulated school food in local food culture, and difficulties with social and historical roots can occasionally hamper school lunches in becoming a socially accepted model of a healthy diet. The school canteen works best at sites where cooking takes place within the school premises. There is a strong connection between the kitchen staff and the teachers, and they work together in the interest of the children. The value of food and its appreciation is demonstrated by how it is treated and how it is talked about. Communication about food in the canteen should be based on food preparation at home, where parents and children work together. The operation of canteens has become particularly problematic following the measures introduced during the coronavirus pandemic. A sustainable, enjoyable canteen can only be realized through the regular communication of schools and school kitchens, as well as children and their parents. Our findings are presented to our respondents, along with providing them with a comparison of different examples.","PeriodicalId":34949,"journal":{"name":"Acta Ethnographica Hungarica","volume":"9 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139774692","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}
In Hungary, about half of the 3–18 age group has regularly used school food service. This paper focuses on the operation and social embeddedness of school canteens and the at-home eating habits of the families involved. My conclusions are based on the findings of my interdisciplinary research group. Ethnographers from the RCH Institute of Ethnology and dietitians from the National Institute of Pharmacy and Nutrition have been studying school food from 2018 to 2023. We selected a few model settlements: in addition to the capital, Budapest, three smaller towns, and two villages. Through questionnaires, interviews, and fieldwork observations, we investigated cooking, serving, meal courses, meal time, eating habits, preferences, as well as the nutritional knowledge of students, teachers, kitchen staff, and parents. Our goal, among other things, is to collect best practices and facilitate communication between participants. Some examples from our research highlight the special role of the centrally regulated school food in local food culture, and difficulties with social and historical roots can occasionally hamper school lunches in becoming a socially accepted model of a healthy diet. The school canteen works best at sites where cooking takes place within the school premises. There is a strong connection between the kitchen staff and the teachers, and they work together in the interest of the children. The value of food and its appreciation is demonstrated by how it is treated and how it is talked about. Communication about food in the canteen should be based on food preparation at home, where parents and children work together. The operation of canteens has become particularly problematic following the measures introduced during the coronavirus pandemic. A sustainable, enjoyable canteen can only be realized through the regular communication of schools and school kitchens, as well as children and their parents. Our findings are presented to our respondents, along with providing them with a comparison of different examples.
{"title":"Opportunities for Interdisciplinary Research on School Catering","authors":"A. Báti","doi":"10.1556/022.2023.00033","DOIUrl":"https://doi.org/10.1556/022.2023.00033","url":null,"abstract":"In Hungary, about half of the 3–18 age group has regularly used school food service. This paper focuses on the operation and social embeddedness of school canteens and the at-home eating habits of the families involved. My conclusions are based on the findings of my interdisciplinary research group. Ethnographers from the RCH Institute of Ethnology and dietitians from the National Institute of Pharmacy and Nutrition have been studying school food from 2018 to 2023. We selected a few model settlements: in addition to the capital, Budapest, three smaller towns, and two villages. Through questionnaires, interviews, and fieldwork observations, we investigated cooking, serving, meal courses, meal time, eating habits, preferences, as well as the nutritional knowledge of students, teachers, kitchen staff, and parents. Our goal, among other things, is to collect best practices and facilitate communication between participants. Some examples from our research highlight the special role of the centrally regulated school food in local food culture, and difficulties with social and historical roots can occasionally hamper school lunches in becoming a socially accepted model of a healthy diet. The school canteen works best at sites where cooking takes place within the school premises. There is a strong connection between the kitchen staff and the teachers, and they work together in the interest of the children. The value of food and its appreciation is demonstrated by how it is treated and how it is talked about. Communication about food in the canteen should be based on food preparation at home, where parents and children work together. The operation of canteens has become particularly problematic following the measures introduced during the coronavirus pandemic. A sustainable, enjoyable canteen can only be realized through the regular communication of schools and school kitchens, as well as children and their parents. Our findings are presented to our respondents, along with providing them with a comparison of different examples.","PeriodicalId":34949,"journal":{"name":"Acta Ethnographica Hungarica","volume":"382 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139834437","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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