Pub Date : 2022-11-06DOI: 10.1080/15528014.2022.2142753
N. Faltmann
ABSTRACT In recent years, the southern Vietnamese metropolis of Ho Chi Minh City has seen a proliferation of urban gardening, ranging from the minute home-growing of herbs and vegetables to commercial urban gardens. In this article, I argue that what underlies these phenomena is urbanites’ striving to control the food they consume in light of prevalent food safety concerns in Vietnam. Based on ethnographic research, the article demonstrates that urban food growing efforts are largely related to a widespread crisis of confidence in the food system in general and in farming specifically. People are particularly concerned with agrochemical contamination of food and its long-term health effects. Meanwhile, tensions exist between negative views of “unsafe” practices of unknown farmers and the simultaneous romanticization of rural life and of food acquired through personal rural connections. In the context of growing socio-economic inequalities in the late socialist country, the research also examines how urban gardening as an individualized and middle-class activity renders visible class differences in access to locally produced, “safe” food.
{"title":"Urban gardening in Ho Chi Minh City: class, food safety concerns, and the crisis of confidence in farming","authors":"N. Faltmann","doi":"10.1080/15528014.2022.2142753","DOIUrl":"https://doi.org/10.1080/15528014.2022.2142753","url":null,"abstract":"ABSTRACT In recent years, the southern Vietnamese metropolis of Ho Chi Minh City has seen a proliferation of urban gardening, ranging from the minute home-growing of herbs and vegetables to commercial urban gardens. In this article, I argue that what underlies these phenomena is urbanites’ striving to control the food they consume in light of prevalent food safety concerns in Vietnam. Based on ethnographic research, the article demonstrates that urban food growing efforts are largely related to a widespread crisis of confidence in the food system in general and in farming specifically. People are particularly concerned with agrochemical contamination of food and its long-term health effects. Meanwhile, tensions exist between negative views of “unsafe” practices of unknown farmers and the simultaneous romanticization of rural life and of food acquired through personal rural connections. In the context of growing socio-economic inequalities in the late socialist country, the research also examines how urban gardening as an individualized and middle-class activity renders visible class differences in access to locally produced, “safe” food.","PeriodicalId":46299,"journal":{"name":"Food Culture & Society","volume":"7 1","pages":"927 - 944"},"PeriodicalIF":1.0,"publicationDate":"2022-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87606012","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"社会学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-20DOI: 10.1080/15528014.2022.2148085
Kelly A. Spring, S. A. Barton, Amy L. Bentley
ABSTRACT The pandemic brought traditional learning to a halt, while requiring new and innovative approaches to teach in an online setting. Educators in higher education had to retool and reconfigure their lectures and seminars to provide a fully inclusive environment in which learners could actively engage in course materials, even from a distance. One effective method that lecturers utilized in their courses was community-based pedagogy, which enabled students to apply their knowledge beyond the online classroom, through research projects that allowed them to actively engage with individuals living in their respective areas. This article, which emanates from a roundtable held at the 2021 Association for the Study of Food and Society’s annual meeting, “Community-Engaged Pedagogy in a Time of Online Learning: Teaching Food & COVID-19,” delves into the many and varied ways that lecturers employed this type of pedagogy to meet the needs of their students. Specifically, three of the original panelists, Dr. Kelly A. Spring (George Mason University/University of Southern Maine), Professor Scott A. Barton (NYU), and Professor Amy Bentley (NYU), discuss their online courses in food studies, and how they employed different forms of community-based pedagogy to benefit and support students’ learning during a time of unprecedented educational upheaval.
{"title":"“Online learning and Community-Engaged Pedagogy during a global health crisis: teaching food studies & COVID-19”","authors":"Kelly A. Spring, S. A. Barton, Amy L. Bentley","doi":"10.1080/15528014.2022.2148085","DOIUrl":"https://doi.org/10.1080/15528014.2022.2148085","url":null,"abstract":"ABSTRACT The pandemic brought traditional learning to a halt, while requiring new and innovative approaches to teach in an online setting. Educators in higher education had to retool and reconfigure their lectures and seminars to provide a fully inclusive environment in which learners could actively engage in course materials, even from a distance. One effective method that lecturers utilized in their courses was community-based pedagogy, which enabled students to apply their knowledge beyond the online classroom, through research projects that allowed them to actively engage with individuals living in their respective areas. This article, which emanates from a roundtable held at the 2021 Association for the Study of Food and Society’s annual meeting, “Community-Engaged Pedagogy in a Time of Online Learning: Teaching Food & COVID-19,” delves into the many and varied ways that lecturers employed this type of pedagogy to meet the needs of their students. Specifically, three of the original panelists, Dr. Kelly A. Spring (George Mason University/University of Southern Maine), Professor Scott A. Barton (NYU), and Professor Amy Bentley (NYU), discuss their online courses in food studies, and how they employed different forms of community-based pedagogy to benefit and support students’ learning during a time of unprecedented educational upheaval.","PeriodicalId":46299,"journal":{"name":"Food Culture & Society","volume":"1 1","pages":"1019 - 1054"},"PeriodicalIF":1.0,"publicationDate":"2022-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89779457","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"社会学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-08-29DOI: 10.1080/15528014.2022.2113285
Kwok Yingchen, M. J. Montefrio, Edson C. Tandoc
ABSTRACT There is a contradictory dynamic in how Instagram seems to promote both profligate consumption habits in disregard of health and unprecedented health anxieties where people micromanage every ingredient they consume. Far from inhabiting disparate social worlds, these themes often coalesce within the same image. We argue that this phenomenon reflects consumers’ attempts to navigate a neoliberal double bind that simultaneously pressures them toward both dysfunctional extremes. By emphasizing the centrality of a politics of indulgence to US ideological warfare, especially during the Green Revolution, we interrogate a key limitation of much critical food scholarship in its reductive equation of whiteness and power with food discipline and thinness. We draw on postcolonial scholarship on mestiza/o whiteness and code-switching to argue that neocolonial privilege is better understood as the mobility to code-switch between the vocabularies of discipline and indulgence without being confined to one or the other. Then, we analyze Instagram food posts taken by customers at organic restaurants in urban Philippines, reading them as innovative but never innocent contestations against the double binds of discipline/indulgence and mestiza/o whiteness while highlighting the rich historical and cultural contingency of their meaning-making.
{"title":"Navigating discipline and indulgence: the performance of contradiction on Instagram food posts in the Philippines","authors":"Kwok Yingchen, M. J. Montefrio, Edson C. Tandoc","doi":"10.1080/15528014.2022.2113285","DOIUrl":"https://doi.org/10.1080/15528014.2022.2113285","url":null,"abstract":"ABSTRACT There is a contradictory dynamic in how Instagram seems to promote both profligate consumption habits in disregard of health and unprecedented health anxieties where people micromanage every ingredient they consume. Far from inhabiting disparate social worlds, these themes often coalesce within the same image. We argue that this phenomenon reflects consumers’ attempts to navigate a neoliberal double bind that simultaneously pressures them toward both dysfunctional extremes. By emphasizing the centrality of a politics of indulgence to US ideological warfare, especially during the Green Revolution, we interrogate a key limitation of much critical food scholarship in its reductive equation of whiteness and power with food discipline and thinness. We draw on postcolonial scholarship on mestiza/o whiteness and code-switching to argue that neocolonial privilege is better understood as the mobility to code-switch between the vocabularies of discipline and indulgence without being confined to one or the other. Then, we analyze Instagram food posts taken by customers at organic restaurants in urban Philippines, reading them as innovative but never innocent contestations against the double binds of discipline/indulgence and mestiza/o whiteness while highlighting the rich historical and cultural contingency of their meaning-making.","PeriodicalId":46299,"journal":{"name":"Food Culture & Society","volume":"63 1","pages":"793 - 813"},"PeriodicalIF":1.0,"publicationDate":"2022-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88220172","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"社会学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-08-08DOI: 10.1080/15528014.2022.2124035
B. Forrest, Cecilia Leong-Salobir, L. Heldke, Zeynep Kılıç
ABSTRACT As part of commensality, storytelling offers an important social function at the table. Using the theme of the 2022 ASFS annual conference, “Cultivating Connections,” four ASFS board members offer personal stories in the style of The Moth Radio Hour that consider the possibilities—and limitations—of making connections through food, whether it be travel, migration, COVID-19, or academia itself.
{"title":"Like a Moth to a candle-lit dinner: food and storytelling","authors":"B. Forrest, Cecilia Leong-Salobir, L. Heldke, Zeynep Kılıç","doi":"10.1080/15528014.2022.2124035","DOIUrl":"https://doi.org/10.1080/15528014.2022.2124035","url":null,"abstract":"ABSTRACT As part of commensality, storytelling offers an important social function at the table. Using the theme of the 2022 ASFS annual conference, “Cultivating Connections,” four ASFS board members offer personal stories in the style of The Moth Radio Hour that consider the possibilities—and limitations—of making connections through food, whether it be travel, migration, COVID-19, or academia itself.","PeriodicalId":46299,"journal":{"name":"Food Culture & Society","volume":"69 1","pages":"631 - 639"},"PeriodicalIF":1.0,"publicationDate":"2022-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90279129","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"社会学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-08-08DOI: 10.1080/15528014.2022.2125703
Tara Maudrie
My proposed dissertation research aims to understand how positive mental health relationships with eating and nutrition can be supported through American Indian/ Alaska Native (AI/AN) cultural eating values. Intuitive Eating is an evidence-based intervention that aims to heal damaged relationships with food through an adaptive eating pattern that is grounded in positive psychology. While Intuitive Eating has shown to be positively associated with higher diet quality and reduced disk of chronic disease (including T2D) among the general population, no research has explored whether this intervention or its components are culturally relevant for AI/ANs and aligns with AI/AN cultural eating values. Therefore, the current proposed project aims to: (1) Explore what AI/AN cultural food values are important and salient in two urban AI/AN communities, Baltimore and Minneapolis; and (2) Understand feasibility and acceptability of adapting Intuitive Eating in the Baltimore and Minneapolis urban AI/AN communities. I will conduct two FGDs with 5-8 participants per community ( N = 10-16 participants total). FGDs will inquire about: a) participants’ definitions of cultural food values; and b) how those values relate to mental health relationships with food and nutrition (e.g., mana-ging/preventing diabetes); c) explore perceptions of the Intuitive Eating program, includ-ing its compatibility (or lack thereof) with AI/AN cultural food values; d) feasibility and acceptability of adapting Intuitive Eating with urban AI/ANs. This community-based participatory research is aligned with community priorities to address and prevent T2D and with cultural strengths (cultural food and health values).
{"title":"Research Statement of Tara Maudrie","authors":"Tara Maudrie","doi":"10.1080/15528014.2022.2125703","DOIUrl":"https://doi.org/10.1080/15528014.2022.2125703","url":null,"abstract":"My proposed dissertation research aims to understand how positive mental health relationships with eating and nutrition can be supported through American Indian/ Alaska Native (AI/AN) cultural eating values. Intuitive Eating is an evidence-based intervention that aims to heal damaged relationships with food through an adaptive eating pattern that is grounded in positive psychology. While Intuitive Eating has shown to be positively associated with higher diet quality and reduced disk of chronic disease (including T2D) among the general population, no research has explored whether this intervention or its components are culturally relevant for AI/ANs and aligns with AI/AN cultural eating values. Therefore, the current proposed project aims to: (1) Explore what AI/AN cultural food values are important and salient in two urban AI/AN communities, Baltimore and Minneapolis; and (2) Understand feasibility and acceptability of adapting Intuitive Eating in the Baltimore and Minneapolis urban AI/AN communities. I will conduct two FGDs with 5-8 participants per community ( N = 10-16 participants total). FGDs will inquire about: a) participants’ definitions of cultural food values; and b) how those values relate to mental health relationships with food and nutrition (e.g., mana-ging/preventing diabetes); c) explore perceptions of the Intuitive Eating program, includ-ing its compatibility (or lack thereof) with AI/AN cultural food values; d) feasibility and acceptability of adapting Intuitive Eating with urban AI/ANs. This community-based participatory research is aligned with community priorities to address and prevent T2D and with cultural strengths (cultural food and health values).","PeriodicalId":46299,"journal":{"name":"Food Culture & Society","volume":"28 1","pages":"630 - 630"},"PeriodicalIF":1.0,"publicationDate":"2022-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76554529","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"社会学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-08-08DOI: 10.1080/15528014.2022.2116195
F. Markowitz, N. Avieli
ABSTRACT This, the first article in our co-edited Thematic Issue, “Eating Religiously: Food and Faith in the 21st Century“ introduces Food, Culture and Society readers to the intriguing research questions posed by the volume’s authors, who discussed these with us in a novel Israel Science Foundation-sponsored international conference at Ben-Gurion University of the Negev in May 2019. We open this Introduction by presenting a contemporary paradox in which demands for resurrecting ancient animal sacrifices and encouraging the re-traditionalization of religious practices coexist with the growing influence of ecological, climate change and animal rights advocates’ pressures to ban such sacrifices and embrace veganism. After adding a brief overview of the growing anthropological subfield of Food and Religion, we set out the main concepts that guide the structure of this volume and explicate the social, cultural and political importance that considerations of eating religiously bring to bear in the 21st century.
{"title":"Eating religiously: food and faith in the 21st century","authors":"F. Markowitz, N. Avieli","doi":"10.1080/15528014.2022.2116195","DOIUrl":"https://doi.org/10.1080/15528014.2022.2116195","url":null,"abstract":"ABSTRACT This, the first article in our co-edited Thematic Issue, “Eating Religiously: Food and Faith in the 21st Century“ introduces Food, Culture and Society readers to the intriguing research questions posed by the volume’s authors, who discussed these with us in a novel Israel Science Foundation-sponsored international conference at Ben-Gurion University of the Negev in May 2019. We open this Introduction by presenting a contemporary paradox in which demands for resurrecting ancient animal sacrifices and encouraging the re-traditionalization of religious practices coexist with the growing influence of ecological, climate change and animal rights advocates’ pressures to ban such sacrifices and embrace veganism. After adding a brief overview of the growing anthropological subfield of Food and Religion, we set out the main concepts that guide the structure of this volume and explicate the social, cultural and political importance that considerations of eating religiously bring to bear in the 21st century.","PeriodicalId":46299,"journal":{"name":"Food Culture & Society","volume":"415 1","pages":"640 - 646"},"PeriodicalIF":1.0,"publicationDate":"2022-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77459239","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"社会学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-06-14DOI: 10.1080/15528014.2022.2083883
Kristian Bjørkdahl, K. Syse
ABSTRACT The increasingly industrial character of meat production has entailed significant changes to the relations we have to the animals we eat. In this article we first describe some of the practices and rituals that characterized slaughter in Norway up to the first decades of the 20th century. In this period, Norwegians drew on rituals to make the killing of an animal meaningful and acceptable. Then, by exploring the original impetus toward “humane slaughter” in the early to mid-20th century, we show how ritual transformations of animals into meat gave way to laws and regulations to justify animal killing. Finally, we provide a contemporary example of how far this “judicialization” of animal killing has come, and argue that this process has enabled the widespread denial of the animal origin of meat.
{"title":"From ritual loss of life to loss of living rituals: on judicialization of slaughter and denial of animal death","authors":"Kristian Bjørkdahl, K. Syse","doi":"10.1080/15528014.2022.2083883","DOIUrl":"https://doi.org/10.1080/15528014.2022.2083883","url":null,"abstract":"ABSTRACT The increasingly industrial character of meat production has entailed significant changes to the relations we have to the animals we eat. In this article we first describe some of the practices and rituals that characterized slaughter in Norway up to the first decades of the 20th century. In this period, Norwegians drew on rituals to make the killing of an animal meaningful and acceptable. Then, by exploring the original impetus toward “humane slaughter” in the early to mid-20th century, we show how ritual transformations of animals into meat gave way to laws and regulations to justify animal killing. Finally, we provide a contemporary example of how far this “judicialization” of animal killing has come, and argue that this process has enabled the widespread denial of the animal origin of meat.","PeriodicalId":46299,"journal":{"name":"Food Culture & Society","volume":"3 1","pages":"759 - 774"},"PeriodicalIF":1.0,"publicationDate":"2022-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90764123","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"社会学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-04-17DOI: 10.1080/15528014.2022.2063615
Ethan Ding, Cheng-Hui Wei, Chengliang Liu
ABSTRACT The halal concept is an essential religious belief of Muslims but brings difficulty to cross-cultural social eating. Dealing with the incompatibilities is a problem that Muslims in multicultural societies must face. Based on fieldwork involving social gatherings of Chinese Hui Muslim students and employing a relational perspective, the research showed that food is given multifaceted symbolic meanings both by Islam and by Chinese guanxi culture, which in turn changes network structures and interactional rules for Muslims. Social actors are supposed to maintain the conviviality of social eating, thereby establishing or maintaining potential relationships with others; however, the food eaten at these gatherings might be suspicious or even prohibited religiously for some. Therefore, these Muslim students strategically surrendered to the consumption of specific foods. These findings demonstrate how guanxi’s maintenance mechanisms and unequal relational positions affect Muslim minorities’ reflexivity toward their religious choices in daily interaction.
{"title":"Religion versus social relationships: how Chinese Muslims deal with Halal taboos in social eating","authors":"Ethan Ding, Cheng-Hui Wei, Chengliang Liu","doi":"10.1080/15528014.2022.2063615","DOIUrl":"https://doi.org/10.1080/15528014.2022.2063615","url":null,"abstract":"ABSTRACT The halal concept is an essential religious belief of Muslims but brings difficulty to cross-cultural social eating. Dealing with the incompatibilities is a problem that Muslims in multicultural societies must face. Based on fieldwork involving social gatherings of Chinese Hui Muslim students and employing a relational perspective, the research showed that food is given multifaceted symbolic meanings both by Islam and by Chinese guanxi culture, which in turn changes network structures and interactional rules for Muslims. Social actors are supposed to maintain the conviviality of social eating, thereby establishing or maintaining potential relationships with others; however, the food eaten at these gatherings might be suspicious or even prohibited religiously for some. Therefore, these Muslim students strategically surrendered to the consumption of specific foods. These findings demonstrate how guanxi’s maintenance mechanisms and unequal relational positions affect Muslim minorities’ reflexivity toward their religious choices in daily interaction.","PeriodicalId":46299,"journal":{"name":"Food Culture & Society","volume":"17 1","pages":"725 - 741"},"PeriodicalIF":1.0,"publicationDate":"2022-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89895598","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"社会学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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