Pub Date : 2023-01-02DOI: 10.1080/07409710.2023.2162199
Nathan Hopson
Abstract We are not only what we eat, but how. This article examines the 1970s’ morality politics of spork usage that accompanied the rollout of rice in school lunches. I argue that these discourses about the material culture and etiquette of eating reflect the economic and political context of 1970s Japan and (re)emergent tensions about national identity and the role of children’s diet and table manners in determining Japan’s future. Japan’s national school lunch program is a critical site of “making Japan.” Schoolchildren and teachers generally eat identical meals in their classrooms, serving and cleaning up after each other. Revived in 1946 by the Occupation, the program was nearly universal in public elementary and middle schools by the 1960s. Meals were mostly bread, milk, and soup, stew, etc. The spork was the standard utensil. Cheap, multipurpose, and hygienic, it was a rational mass-catering solution. In the mid-1970s, simultaneous to the introduction of rice to the menu, the spork became the villain in a morality play about children’s eating habits and the nation’s fate. Culturalist pundits warned that sporks hindered development of the special dexterity, cleverness, and sensitivity that made Japan superior among the nations of the world.
{"title":"“Humans bring food to their mouths, animals bring their mouths to food”—The morality politics of school-lunch sporks in 1970s Japan","authors":"Nathan Hopson","doi":"10.1080/07409710.2023.2162199","DOIUrl":"https://doi.org/10.1080/07409710.2023.2162199","url":null,"abstract":"Abstract We are not only what we eat, but how. This article examines the 1970s’ morality politics of spork usage that accompanied the rollout of rice in school lunches. I argue that these discourses about the material culture and etiquette of eating reflect the economic and political context of 1970s Japan and (re)emergent tensions about national identity and the role of children’s diet and table manners in determining Japan’s future. Japan’s national school lunch program is a critical site of “making Japan.” Schoolchildren and teachers generally eat identical meals in their classrooms, serving and cleaning up after each other. Revived in 1946 by the Occupation, the program was nearly universal in public elementary and middle schools by the 1960s. Meals were mostly bread, milk, and soup, stew, etc. The spork was the standard utensil. Cheap, multipurpose, and hygienic, it was a rational mass-catering solution. In the mid-1970s, simultaneous to the introduction of rice to the menu, the spork became the villain in a morality play about children’s eating habits and the nation’s fate. Culturalist pundits warned that sporks hindered development of the special dexterity, cleverness, and sensitivity that made Japan superior among the nations of the world.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2023-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41951139","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 : 2023-01-01Epub Date: 2023-02-02DOI: 10.1080/07409710.2023.2172795
Catherine E McKinley, Valarie Blue Bird Jernigan
Past and present structures of settler colonial historical oppression aimed to erase and replace Indigenous peoples have profoundly disrupted U.S. Indigenous foodways. The purpose of this article is to use the Indigenous Framework of Historical Oppression, Resilience, and Transcendence (FHORT) to understand U.S. Indigenous peoples' experiences and perceptions of how (a) foodways have changed within the context of settler colonial historical oppression and (b) these changes have affected wellness and cultures of Indigenous peoples. Critical ethnographic analysis focused on data from 31 interviews with participants from a rural Southeast reservation and a Northwest urban context. Results revealed participants' descriptions of changing foodways situated in a system of historical oppression, with themes including (a) historical oppression and changing values and foodway practices; (b) settler colonial governmental programs interrupting foodways through commodities and rations; and (c) changing foodway practices: from homegrown and homemade to fast food and premade. Participants described the aftermath of settler colonial governmental policies and programs undermined foodways, connectedness, cultural knowledge, family and interpersonal relationships, ceremonies, and outdoor activities-all of which promote health and wellness. To redress historical oppression, including settler colonial governmental policies, decolonized decision-making, foodways, and Indigenous food sovereignty are recommended as approaches to inform policy and programming that affirms Indigenous values and worldviews.
{"title":"\"I don't remember any of us … having diabetes or cancer\": How historical oppression undermines indigenous foodways, health, and wellness.","authors":"Catherine E McKinley, Valarie Blue Bird Jernigan","doi":"10.1080/07409710.2023.2172795","DOIUrl":"10.1080/07409710.2023.2172795","url":null,"abstract":"<p><p>Past and present structures of settler colonial historical oppression aimed to erase and replace Indigenous peoples have profoundly disrupted U.S. Indigenous foodways. The purpose of this article is to use the Indigenous Framework of Historical Oppression, Resilience, and Transcendence (FHORT) to understand U.S. Indigenous peoples' experiences and perceptions of how (a) foodways have changed within the context of settler colonial historical oppression and (b) these changes have affected wellness and cultures of Indigenous peoples. Critical ethnographic analysis focused on data from 31 interviews with participants from a rural Southeast reservation and a Northwest urban context. Results revealed participants' descriptions of changing foodways situated in a system of historical oppression, with themes including (a) historical oppression and changing values and foodway practices; (b) settler colonial governmental programs interrupting foodways through commodities and rations; and (c) changing foodway practices: from homegrown and homemade to fast food and premade. Participants described the aftermath of settler colonial governmental policies and programs undermined foodways, connectedness, cultural knowledge, family and interpersonal relationships, ceremonies, and outdoor activities-all of which promote health and wellness. To redress historical oppression, including settler colonial governmental policies, decolonized decision-making, foodways, and Indigenous food sovereignty are recommended as approaches to inform policy and programming that affirms Indigenous values and worldviews.</p>","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956020/pdf/nihms-1871151.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10848960","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-02DOI: 10.1080/07409710.2022.2124730
Mayara Sanay da Silva Oliveira, Ramiro Andreas Fernandez Unsain, Priscila de Morais Sato, M. D. Ulian, F. Scagliusi, M. Cardoso
Abstract This article describes and discusses the sociocultural process of learning and teaching women’s domestic culinary skills. Drawing on descriptive qualitative research, we conducted an in-depth analysis of semi-structured interviews with 16 cisgender women who cooked at home at least once a day and lived in Cruzeiro do Sul, Acre state, Brazilian Western Amazon. Our results suggest that women develop their domestic cooking skills at different moments. In childhood, the women interviewed were taught by their maternal figures and learned the required culinary skills to prepare “Rainforest Foods,” traditional foods in their original places. In adulthood, female employers taught them the culinary skills needed to prepare “City food,” meals made with ingredients, tools, and cooking methods available in the urban area. Notably, the women interviewed also reported being taught by their husbands to cook foods that met their tastes and eating patterns. In contrast, women teach their sons and daughters culinary skills to develop their food autonomy and promote the egalitarian division of domestic culinary work. These findings are essential to understand the sociocultural process of learning and teaching domestic culinary skills among communities or membership groups who lived in forest or rural areas and migrated to urban centers.
{"title":"“Because I saw my mother cooking”: the sociocultural process of learning and teaching domestic culinary skills of the Western Brazilian Amazonian women","authors":"Mayara Sanay da Silva Oliveira, Ramiro Andreas Fernandez Unsain, Priscila de Morais Sato, M. D. Ulian, F. Scagliusi, M. Cardoso","doi":"10.1080/07409710.2022.2124730","DOIUrl":"https://doi.org/10.1080/07409710.2022.2124730","url":null,"abstract":"Abstract This article describes and discusses the sociocultural process of learning and teaching women’s domestic culinary skills. Drawing on descriptive qualitative research, we conducted an in-depth analysis of semi-structured interviews with 16 cisgender women who cooked at home at least once a day and lived in Cruzeiro do Sul, Acre state, Brazilian Western Amazon. Our results suggest that women develop their domestic cooking skills at different moments. In childhood, the women interviewed were taught by their maternal figures and learned the required culinary skills to prepare “Rainforest Foods,” traditional foods in their original places. In adulthood, female employers taught them the culinary skills needed to prepare “City food,” meals made with ingredients, tools, and cooking methods available in the urban area. Notably, the women interviewed also reported being taught by their husbands to cook foods that met their tastes and eating patterns. In contrast, women teach their sons and daughters culinary skills to develop their food autonomy and promote the egalitarian division of domestic culinary work. These findings are essential to understand the sociocultural process of learning and teaching domestic culinary skills among communities or membership groups who lived in forest or rural areas and migrated to urban centers.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43217049","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 : 2022-09-21DOI: 10.1080/07409710.2022.2124725
L. O’Hagan, Göran Eriksson
Abstract This paper offers the first case study of the marketing of cod liver oil in Sweden (1920–1930), following the discovery of vitamins A and D. Drawing upon a large dataset of cod liver oil advertisements from the Swedish Newspaper Archive, it uses multimodal critical discourse analysis to investigate how language and other semiotic resources (e.g. image, typography, color) work together to convey the benefits of cod liver oil intake. It identifies three overarching themes—scientific rationality, scientific motherhood, and nature—noting how advertisements were aimed squarely at mothers and struck a balance between vitamins as scientifically formulated products and mythical, natural substances to convince them that cod liver oil was necessary for their children. Exploring how cod liver oil was marketed from a historical perspective shows how nutritional research gained prominence and became of increasing importance for marketing, as well as how food, through science, became incorporated into a consumerist lifestyle. It also provides a way to deconstruct contemporary marketing practices, thereby enabling consumers to rethink products framed as indispensable for their health.
{"title":"Modern science, moral mothers, and mythical nature: a multimodal analysis of cod liver oil marketing in Sweden, 1920–1930","authors":"L. O’Hagan, Göran Eriksson","doi":"10.1080/07409710.2022.2124725","DOIUrl":"https://doi.org/10.1080/07409710.2022.2124725","url":null,"abstract":"Abstract This paper offers the first case study of the marketing of cod liver oil in Sweden (1920–1930), following the discovery of vitamins A and D. Drawing upon a large dataset of cod liver oil advertisements from the Swedish Newspaper Archive, it uses multimodal critical discourse analysis to investigate how language and other semiotic resources (e.g. image, typography, color) work together to convey the benefits of cod liver oil intake. It identifies three overarching themes—scientific rationality, scientific motherhood, and nature—noting how advertisements were aimed squarely at mothers and struck a balance between vitamins as scientifically formulated products and mythical, natural substances to convince them that cod liver oil was necessary for their children. Exploring how cod liver oil was marketed from a historical perspective shows how nutritional research gained prominence and became of increasing importance for marketing, as well as how food, through science, became incorporated into a consumerist lifestyle. It also provides a way to deconstruct contemporary marketing practices, thereby enabling consumers to rethink products framed as indispensable for their health.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46243457","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 : 2022-09-19DOI: 10.1080/07409710.2022.2124726
Matilda Marshall
Abstract The aim of this paper is to explore how household food storage practices over time relate to environmental conditions and issues and how this has affected the practices and food culture. Through a bricolage of personal accounts, advertisements, magazine articles and kitchen guidelines, I use Sweden as the empirical example. Departing from the introduction of domestic refrigeration until today, I give particular attention to how different societal actors have framed refrigerated food storage as both solution and problem in relation to issues today linked to environmental sustainability, for example local climate conditions, energy consumption, depletion of the ozone layer and food waste. The paper also shows how people refigure the materiality of past storage to fit into modern-day life. The results, I argue, illustrate how food storage, as a culinary infrastructure, influence daily food practices and thereby understandings of sustainable food. The refrigerator and freezer have had a big impact on food culture. Hence, to encourage more sustainable food practices societal actors need to address and problematize culinary infrastructures and the ideas and values these convey regarding food and sustainability. The paper contributes with a cultural historical approach to how food related practices and infrastructures over time interlinks with different ideas of sustainability.
{"title":"The refrigerator as a problem and solution: Food storage practices as part of sustainable food culture","authors":"Matilda Marshall","doi":"10.1080/07409710.2022.2124726","DOIUrl":"https://doi.org/10.1080/07409710.2022.2124726","url":null,"abstract":"Abstract The aim of this paper is to explore how household food storage practices over time relate to environmental conditions and issues and how this has affected the practices and food culture. Through a bricolage of personal accounts, advertisements, magazine articles and kitchen guidelines, I use Sweden as the empirical example. Departing from the introduction of domestic refrigeration until today, I give particular attention to how different societal actors have framed refrigerated food storage as both solution and problem in relation to issues today linked to environmental sustainability, for example local climate conditions, energy consumption, depletion of the ozone layer and food waste. The paper also shows how people refigure the materiality of past storage to fit into modern-day life. The results, I argue, illustrate how food storage, as a culinary infrastructure, influence daily food practices and thereby understandings of sustainable food. The refrigerator and freezer have had a big impact on food culture. Hence, to encourage more sustainable food practices societal actors need to address and problematize culinary infrastructures and the ideas and values these convey regarding food and sustainability. The paper contributes with a cultural historical approach to how food related practices and infrastructures over time interlinks with different ideas of sustainability.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49090915","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 : 2022-09-18DOI: 10.1080/07409710.2022.2124729
J. Leer, Lene Granzau Juel-Jacobsen
Abstract In recent decades, food festivals have gained popularity across the world. Previous research demonstrates a great diversity in visitors’ motivation and experiences at food festivals. It includes mostly quantitative as well as a few qualitative studies, but we are still lacking in-depth knowledge about visitors’ food festival experiences. This knowledge is important for the practical organization of future food festivals, but also for food studies scholars to help them understand the exact nature and value of a food festival experience. This paper explores the diversity of food festival visitors’ experiences via semi-structured qualitative interviews with participants, supplemented by digital photos taken by them at the Danish food festival Madens Folkemøde 2019. The findings suggest a great diversity in visitors’ experiences, categorized in the article as intellectual, sensory, and social experiences and these three categories are proposed as an analytical framework for future studies.
{"title":"Food festival experiences from visitors’ perspectives: intellectual, sensory, and social dimensions","authors":"J. Leer, Lene Granzau Juel-Jacobsen","doi":"10.1080/07409710.2022.2124729","DOIUrl":"https://doi.org/10.1080/07409710.2022.2124729","url":null,"abstract":"Abstract In recent decades, food festivals have gained popularity across the world. Previous research demonstrates a great diversity in visitors’ motivation and experiences at food festivals. It includes mostly quantitative as well as a few qualitative studies, but we are still lacking in-depth knowledge about visitors’ food festival experiences. This knowledge is important for the practical organization of future food festivals, but also for food studies scholars to help them understand the exact nature and value of a food festival experience. This paper explores the diversity of food festival visitors’ experiences via semi-structured qualitative interviews with participants, supplemented by digital photos taken by them at the Danish food festival Madens Folkemøde 2019. The findings suggest a great diversity in visitors’ experiences, categorized in the article as intellectual, sensory, and social experiences and these three categories are proposed as an analytical framework for future studies.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46460102","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 : 2022-07-03DOI: 10.1080/07409710.2022.2089828
A. Salonen
Abstract This article analyzes the role of the refrigerator in how food becomes waste in socio-material and ethico-cultural practices. The modern food refrigeration technologies and practices have extended food’s useability time. They have transformed ordinary life by allowing households to store ample amounts of fresh food. However, this study suggests that fridges merit more attention not only in terms of reducing food waste, but in efforts to understand how food waste comes into being. This article draws from an analysis of qualitative interviews with ordinary people in Canada and Finland to show that refrigerators are important agents in the moral narrative of food waste: They provide a concrete space where food becomes waste, a justification for food becoming waste, and a material reference point through which people can talk about wider cultural patterns, moral norms, and ordinary ethical dilemmas tied to food waste. Technical devices such as refrigerators do not alone create or solve the problem of food waste, but they are relevant to the ethics of wasting food. Focusing on the fridge helps to show how human and non-human material worlds are entangled and how an overflowing fridge can structure, illustrate, facilitate, and contribute to human ethical conduct related to food waste in a significant way.
{"title":"Ordinary overflow: Food waste and the ethics of the refrigerator","authors":"A. Salonen","doi":"10.1080/07409710.2022.2089828","DOIUrl":"https://doi.org/10.1080/07409710.2022.2089828","url":null,"abstract":"Abstract This article analyzes the role of the refrigerator in how food becomes waste in socio-material and ethico-cultural practices. The modern food refrigeration technologies and practices have extended food’s useability time. They have transformed ordinary life by allowing households to store ample amounts of fresh food. However, this study suggests that fridges merit more attention not only in terms of reducing food waste, but in efforts to understand how food waste comes into being. This article draws from an analysis of qualitative interviews with ordinary people in Canada and Finland to show that refrigerators are important agents in the moral narrative of food waste: They provide a concrete space where food becomes waste, a justification for food becoming waste, and a material reference point through which people can talk about wider cultural patterns, moral norms, and ordinary ethical dilemmas tied to food waste. Technical devices such as refrigerators do not alone create or solve the problem of food waste, but they are relevant to the ethics of wasting food. Focusing on the fridge helps to show how human and non-human material worlds are entangled and how an overflowing fridge can structure, illustrate, facilitate, and contribute to human ethical conduct related to food waste in a significant way.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45288249","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 : 2022-07-03DOI: 10.1080/07409710.2022.2094108
R. Cleves
{"title":"Emily Contois, Diners Dudes & Diet: How Gender and Power Collide in Food Media and Culture (University of North Carolina Press, 2020)","authors":"R. Cleves","doi":"10.1080/07409710.2022.2094108","DOIUrl":"https://doi.org/10.1080/07409710.2022.2094108","url":null,"abstract":"","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42380016","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 : 2022-06-27DOI: 10.1080/07409710.2022.2089826
Jose Luis Fajardo‐Escoffié
Abstract Peru is the center of origin and diversity of more than 3,000 varieties of native potatoes although only a few varieties are typically consumed beyond the Andean region. Drawing on 14 months of ethnographic research, I explore the role of standards of size, quality, and colors as well as documents like invoices in formalizing and mobilizing the potatoes in the market. I argue that these standards and documents together with economic sociability serve as an important strategy to add value to native potatoes from their production in Ayacucho to their distribution in Lima. By keeping the ethnographic eye on the construction and negotiation of those standards, I show the fragility, the risks, the opportunities, and the power relationships that emerge along the native potato chain.
{"title":"Size, color, and freshness: Standards and heritage of native potatoes in Peru","authors":"Jose Luis Fajardo‐Escoffié","doi":"10.1080/07409710.2022.2089826","DOIUrl":"https://doi.org/10.1080/07409710.2022.2089826","url":null,"abstract":"Abstract Peru is the center of origin and diversity of more than 3,000 varieties of native potatoes although only a few varieties are typically consumed beyond the Andean region. Drawing on 14 months of ethnographic research, I explore the role of standards of size, quality, and colors as well as documents like invoices in formalizing and mobilizing the potatoes in the market. I argue that these standards and documents together with economic sociability serve as an important strategy to add value to native potatoes from their production in Ayacucho to their distribution in Lima. By keeping the ethnographic eye on the construction and negotiation of those standards, I show the fragility, the risks, the opportunities, and the power relationships that emerge along the native potato chain.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44120792","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 : 2022-06-24DOI: 10.1080/07409710.2022.2089825
A. Bombak, E. Robinson, Katherine Hughes, N. Riediger, L. Thomson
Abstract Public health and media discourses frequently blame mothers for the size of their children, including parents coping with multiple structural disadvantages. Rural Midwestern American, low-income, self-identified higher-weight women (n = 25) participated in face-to-face, audio-recorded, semi-structured interviews about their beliefs regarding how body size is transmitted across generations. We analyzed interviews using causation coding. Participants facing socioeconomic and geographic barriers to salutogenic lifestyles de-emphasized genetic and epigenetic factors in body size. Instead, participants focused on parents’ role modeling, provision of “obesogenic” foods, and failure to enact protective behaviors like providing non-“obesogenic” foods and limiting children’s screen time. Findings demonstrate that the moralization of childhood “obesity” is pervasive, and these damaging discourses have been taken up among those facing socioeconomic disadvantage.
{"title":"“Mommy-see, mommy-do”: perceptions of intergenerational “obesity” transmission among lower-income, higher-weight, rural midwestern American women","authors":"A. Bombak, E. Robinson, Katherine Hughes, N. Riediger, L. Thomson","doi":"10.1080/07409710.2022.2089825","DOIUrl":"https://doi.org/10.1080/07409710.2022.2089825","url":null,"abstract":"Abstract Public health and media discourses frequently blame mothers for the size of their children, including parents coping with multiple structural disadvantages. Rural Midwestern American, low-income, self-identified higher-weight women (n = 25) participated in face-to-face, audio-recorded, semi-structured interviews about their beliefs regarding how body size is transmitted across generations. We analyzed interviews using causation coding. Participants facing socioeconomic and geographic barriers to salutogenic lifestyles de-emphasized genetic and epigenetic factors in body size. Instead, participants focused on parents’ role modeling, provision of “obesogenic” foods, and failure to enact protective behaviors like providing non-“obesogenic” foods and limiting children’s screen time. Findings demonstrate that the moralization of childhood “obesity” is pervasive, and these damaging discourses have been taken up among those facing socioeconomic disadvantage.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2022-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45063393","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：