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This study delves into the complex ways in which narratives about food function as mediums for conveying nationalist and racist ideologies, highlighting a broad view that encompasses discriminatory ideologies like xenophobia, nativism, suprematism, and protectionism. Given the pivotal role of food in cultural identity and symbolism – a role particularly pronounced in the rich food heritage of Italian culture – this research offers profound insights into the subtle manifestations of nationalism and racism within the context of Italian food culture. Employing semi-structured interviews with thirty individuals from diverse backgrounds in the Italian food sector, including production, preparation, and distribution, the study unveils that expressions of nationalism and racism often stem from a deep-seated impulse to defend and protect Italian cultural heritage. However, the investigation also uncovers the inherent ambiguities and contradictions in these attitudes, illustrating how nationalist and racist sentiments are frequently set aside in efforts to promote and globalize Italian culinary traditions. This paradox underscores the complex and often contradictory nature of cultural nationalism and racism, challenging the consistency of such ideological stances in the face of globalization. [ABSTRACT FROM AUTHOR]

This paper examines contemporary food culture in Ireland through the phenomenon of foodism and the habits and traits expressed through the subculture of foodies. Elements and actors of the Irish food scene are also considered. Qualitative research was applied to investigate the five research objectives posed. This featured six in-depth interviews with "key informants" from Ireland's tourism sector, educational sector, food sector, and a state food agency, conducted during 2020. The study draws insights from the fields of cultural studies and sociology. Thematic analysis was applied as part of the methodology process, from which five themes developed from the data findings. These are: (1) An evolving Irish food culture, (2) Two perceptions of Irish food, (3) A breakdown of hierarchies, (4) Influencing factors, (5) State body remits. The primary research reveals that industry experts and academics concur that Irish food and culture have "evolved" from a more traditional cuisine and culture and that these are dynamic entities. In addition, it establishes that there is a "hunger for food" amongst a small but growing cohort of Ireland's population, who wish to gain information via food media and to access food experiences such as culinary courses, gastro tours and food festival events. [ABSTRACT FROM AUTHOR]

Globally, food is recognized as an issue in urban areas regarding diet-related diseases, unhealthy food environments, disconnection from culture and social relations, and environmental unsustainability. Concurrently, food also has a critical role in addressing the complex challenges cities are facing. Food pedagogies has emerged as a key element in tackling these food-related issues. However, pedagogical aspects of food are yet to be broadly explored and no known conceptual pedagogical framework has been developed. This paper aims to inform development of a conceptual framework for the enactment of food pedagogies, based on community food leaders' perspectives and experiences. Semi-structured interviews were undertaken with 39 experienced leaders from diverse food-related fields in Australia. Interviews were analyzed thematically. Four key themes emerged from participants' reflections on the current state of food-related activities: 'Awareness of food and food systems'; 'Enjoyment and social connections'; 'Experiential practices in everyday life': and 'Action for change.' These four themes are discussed both as aims of pedagogical practices and as essential pedagogical content for conceptualizing food pedagogies. A draft conceptual framework is developed to inform actions by policy makers, and public and private sector food practitioners to create healthy and sustainable societies through the medium of food. [ABSTRACT FROM AUTHOR]

In December 2020, Singapore made global headlines by being the first country to approve the commercial sale of lab grown meat. This approval was part of an effort by the city state to intensify the development of novel foods on the island. This paper describes this recent growth of novel food companies in Singapore. Singapore's novel food policies ostensibly aim to create food security for its citizens. We argue that the embrace of the technology that surrounds novel foods also aligns with Singapore's vision of building a "smart nation." Although food is not a digital technology, the approaches to novel foods being taken in Singapore share many parallels with the rollout of digital technology. These parallels can be seen in the domains of standardization, regulation, intellectual property, data-gathering, and training. We anticipate that these shifts in procurement, regulation, consumption of foods, may ultimately challenge traditional food pathways and Singapore's food identity. [ABSTRACT FROM AUTHOR]

The third issue of Food, Culture & Society for 2024 explores various topics related to food and identity. It includes studies on how food was portrayed in a nineteenth-century Italian children's book, the evolution of domestic technologies through a recipe box collected in the early 20th century, and changes in dish recommendations for British households from 1968-2016. The issue also delves into the theme of food on university campuses and food insecurity, examining topics such as food insecurity stigma among students, missing meals on campus, and the growth of novel food companies in Singapore. Additionally, the issue covers articles on food and sociality, nutrition, and includes reviews of recent books on food politics and practices. [Extracted from the article]