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The goal of this paper is to present a Christian mission of hunger and poverty alleviation through a life in communion with the trinity and in the context of the Ga celebration of homowo in Ghana. It is in the hope of the renewal of all things at the end of the world. It is to appreciate the essence of homowo in order to appropriate it for a Christian mission. The paper seeks to achieve this goal of mission by connecting the hunger and poverty alleviation and life-giving essence as well as the sense of unity embedded in the homowo feast to the mission of the triune God in the cosmos and with the "give us this day our daily bread" statement of Jesus Christ. Although the Kpelelogical method seems to be easily understood because it is mutually critical and connects seamlessly with the praxis of Christianity among Ga Christians, it has previously not been adopted as a theological method, as it is in this article. It is the paradoxical Ga Christian articulation of the Christian faith whereby the Christian faith is enlightened by the Kpele homowo and yet transforms the Kpele homowo after rejecting it. At the end of the engagement, Jesus in the homowo celebration is seen as the Okpelejen Wulormor Homoyiwolor ker Naanowalahalor (the cosmic priest, king, prophet who jeers at hunger, and giver of eternal life). [ABSTRACT FROM AUTHOR]

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Culture and heritage contribute to South Africa’s competitiveness as a tourism destination. By focusing on South Africa’s cultural diversity as a unique competitive factor, more tourists can be reached, thereby increasing the impact of South Africa’s attraction as a tourist destination. However, cultural tourism is challenging to manage because cultural attractions vary in popularity and attract different types of tourists who want to experience culture differently. Although research has already been done in South Africa to promote cultural tourism, a gap in the literature still needs to be bridged. There is a particular gap in the literature on Afrikaner culture tourism. This study intended to determine which cultural elements attract tourists to Afrikaner cultural attractions. Cultural elements can be depicted and presented at a cultural attraction to give a better understanding of the culture in question. Cultural elements can be evaluated according to the importance of the element within the culture and what contribution the element makes to the cultural attraction. Cultural elements can be divided between tangible and non-tangible cultural elements. Tangible cultural elements can be moving or static but can be physically touched, such as, for example, monuments and clothing. Non-tangible cultural elements cannot be handled but transmit cultures, such as music and language. This study aimed to perform an empirical analysis to determine which cultural elements should be presented at an Afrikaner cultural attraction in South Africa. The empirical study consisted of an exploratory research design. It was executed by employing the qualitative method, involving 15 research participants who were followers of six Afrikaner cultural attractions on Facebook websites. A semi-structured interview schedule was used to put questions to the research participants. The interview schedule comprised mainly open-ended questions on demographic information, Afrikaner cultural elements and creative principles of tourism. The results were captured via voice recordings, transcribed into Word and categorised in themes and sub-themes according to Creswell’s six data analysis steps. With regard to the demographic profile, most participants were men, with an average age of 44. A high level of education was evident in the respondents. It was clear from the results that the 15 participants visited Afrikaner cultural attractions many times, while 80% of the participants recently visited the Voortrekker Monument. Orania is the most popular Afrikaner cultural attraction for the participants. From participants’ answers, the term “cultural elements” can be seen as shared cultural goods with which individuals within a culture can relate and give meaning to the culture because it is essential and unique. The study filled a gap by determining that tourists want to experience the following cultural elements at an Afrikaner cultural attraction: history, language, music and dance, food, traditional way of life, faith, monuments, traditions, traditional clothing, cultural festivals, handicrafts, artefacts and archaeological remains, cultural values, art, heroes, architecture and traditional houses. Furthermore, the researchers determined the five most important Afrikaner cultural elements: history, language, music and dance, food and the traditional way of life. Within the history-culture element, tourists want to learn about Afrikaner history, from the European heritage to today, the Great Trek and how Afrikaners stand together, and the wars and battlefields of Afrikaner history. The language-culture element’s presentation must teach tourists about the origins of Afrikaans; specific Afrikaans words, and Afrikaans literature and drama. The Music and Dance cultural element of the Afrikaner culture must focus on folk plays and folk songs and present contemporary “sokkie” and Afrikaans music for tourists. During their experience of the Afrikaner food culture element, tourists want to learn about traditional foods and ways of food preparation, such as biltong, chutney, koeksisters, bobotie and barbecued meat. According to the participants, the traditional way of life of the Afrikaner must, for tourists, showcase the social and community life, such as storytelling and togetherness around meals, as well as the outdoor life, such as farming activities. The study’s recommendations are aimed at marketers and managers of existing or prospective Afrikaner cultural attractions, academics, and the general public, focusing on Afrikaner cultural tourism. The study filled a gap by determining the most important Afrikaner cultural elements for tourists to experience at an Afrikaner cultural attraction. The literature contribution can also be valuable in practice because it is the first study to offer guidelines as to which Afrikaner cultural elements should be the focus of destination and attraction managers and marketers. The study also recommends that cultural attractions use technology to attract and retain a younger market. It is also essential that attractions make a more significant investment in the training of their staff, seeing that the successful presentation of especially the non-tangible elements is largely linked to the quality training of staff. The study also emphasises that combining cultural and food experiences can give an attraction a competitive advantage. Furthermore, the study’s contribution does not have to be limited to Afrikaner culture because unique cultural elements also exist within every other cultural context. [ABSTRACT FROM AUTHOR]

Türkiye’nin Birleşmiş Milletler Gıda ve Tarım Örgütüne (FAO) üye olduğu 6 Nisan 1948’den 1960 yılına kadar Türk-FAO ilişkileri ve bu ilişkilerin tarım ekonomisine olan yansımaları çalışmanın konusunu teşkil etmektedir. Konu, FAO’nun amaç, görev ve temas ettiği kuruluşlar; FAO Kalkınma Projeleri İktisadi Tahlil Enstitüsü Akdeniz Yetiştirme Merkezi’nin Türkiye’de kuruluş çalışmaları ve faaliyetleri; Türk-FAO ilişkileri içerisinde diğer faaliyetler ile sınırlandırılarak üç dönem halinde ele alınmıştır. Çalışmanın kaynak materyalini, Başbakanlık Cumhuriyet Arşivi Belgeleri, resmi yayınlardan; TBMM Zabıt Ceridesi, kanunlar ve tutanak dergileri, Türkiye Cumhuriyeti Resmi Gazetesi ve Ayın Tarihi ile dönemin süreli yayınları arasında bulunan ekonomi dergilerinin makaleleri oluşturmaktadır. Konu incelenirken, Türk-FAO münasebetlerinin bölge ve Dünya ülkelerine sağladığı katkılar göz önüne alınarak değerlendirmelerde bulunulmuştur. Çalışmadan elde edilen sonuçlar şunlardır: Türkiye’nin FAO’ya üye olduğu tarihten itibaren bu kuruluşun içerisinde yer aldığı yurt içi ve yurt dışı, ziraat, hayvancılık ve ormancılığı ilgilendiren birçok alanda uluslararası kongre, konferans ve toplantılara katılarak kendini geliştirmesi, ülkenin tarım ekonomisine katkılar sağlanmasına yol açmıştır.

In the history of monasticism the attention given to food and discipline in diet is central to eremitical and coenobitical experience in both the East and West. The types of food and the quantities and timing of repasts are abundantly evident in precepts, rules and customs. While no dish or beverage is absolutely prohibited – not even wine or meat – nutritional choices had to be justified on biblical and religious grounds and above all medical and dietetic ones. The present article will show that consideration of these themes – with reference in particular to the medieval period and the Rule of St. Benedict (Regula Benedicti) – sheds light on our understanding of the norms of observance which for centuries have characterised the Christian ascetical tradition.

The concern for health, the elimination of suffering and illness in the physical and spiritual dimension has been the subject of theoretical reflection since antiquity. Medieval medical treatises, written at the Salerno medical school, dealt in detail with food substances, classify-ing them as nourishment and effective remedies for many conditions. Diet was considered an integral part of a person’s overall wellbeing. Food and drink had nutritional, preventive, and healing functions. Dietary recommendations were based on formed knowledge, observation, experience and were justified by the rules of humoral pathology. They were based on the principles of balance, moderation, and an individual approach to a person.

Birinci Dünya savaşı ile birlikte ortaya çıkan temel ihtiyaç maddelerinin karşılanması meselesi ve bu meselenin halli için yapılan çalışmalar neticesinde Osmanlı devleti İaşe Nezareti’ni kurdu. Nezaret yaklaşık beş ay kadar kısa bir süre faaliyet gösterdi. Bu süre zarfında üçü asil, üçü vekil olmak üzere beş nazır görev yaptı. Bu makalede kurulan İaşe Nezareti bütün yönleriyle incelenmeye çalışıldı. Nezaretin kuruluş sebepleri, kuruluşu, görev ve yetkileri, teşkilatlanması, nazırları ve lağvedilmesi hususları ele alındı. Çalışma arşiv belgeleri, gazeteler, süreli yayınlar, araştırma ve inceleme eserlerinden yararlanılarak hazırlandı.

„Wir aßen stumm. Auf dem Kindertransport“ ist eine Kurzgeschichte der amerikanisch- österreichischen Autorin Lore Segal, die von ihrer Flucht vor den Nazis und der Trennung von ihren jüdischen Eltern in Österreich auf einer unfreiwilligen und ungewissen Reise an einen sicheren Ort erzählt, begleitet von anderen Kindern und einer Tüte Süßigkeiten. Am Tag ihrer Abreise aus dem österreichischen Ort Fischamend, wo sie als jüdisches Kind vor den Nazis flieht, bittet die junge Lore ihre Mutter um eine Knackwurst – eine typisch österreichische Wurstsorte, die als Proviant für ihre „Reise“ dienen soll, in Segals Erzählung aber viel mehr als nur zur Mahlzeit wird. In einem bereits übereilten und gefährlichen Versuch, den letzten Wunsch ihrer Tochter vor der Abreise zu erfüllen, gibt Lores Mutter nach und kauft ihr eine Wurst als Mahlzeit, die sie im Zug satt machen würde. Die Wurst erfüllt nicht nur den Zweck der Ernährung, sondern eröffnet schließlich einen Raum innerhalb der Erzählung, der es Segal als Erzählerin erlaubt, die Trauer der jungen Lore und die Angst vor der Ungewissheit auszudrücken. Anstatt die Wurst einfach zu essen, wie es ihre Mutter vorgesehen hatte, hebt Lore das Essen für später auf. Indem sie die Wurst aufbewahrt, wird sie zu einem Ersatz für ihre Gefühle. Je weiter sich die junge Lore von zu Hause entfernt, desto mehr verfällt die Wurst, beginnt zu stinken und wird schließlich ungenießbar. Von der Unappetitlichkeit bis zur langsamen Fäulnis nimmt die Wurst als Ersatz für die Gefühle der jungen Lore einen wesentlichen Teil der Erzählung ein. Gleichzeitig wird die Wurst zum Indikator dafür, wie weit sich die junge Lore auf ihrer Reise bereits von zu Hause entfernt hat – räumlich und emotional. Abgesehen davon, dass die Knackwurst kein koscheres Essen ist, ist sie auch nicht das, was sie bei der Abreise wirklich will – sie verschafft ihr nur mehr Zeit mit ihrer Familie. Je mehr sie jedoch auf ihrer Reise zu stinken beginnt, desto weiter entfernt sich Lore von ihrem Zuhause in Fischamend, und desto schwieriger wird es, die stinkende Wurst vor allen anderen zu verstecken, bis sie schließlich gefunden wird, was das Mädchen in Verlegenheit bringt und ihr schließlich erlaubt, ihre Traurigkeit offen und vor allen anderen auszudrücken. Segals Geschichte ist ein Beispiel dafür, was passiert, wenn Essen nicht mehr nur ein einfaches Produkt oder eine grundlegende Notwendigkeit ist, sondern über Ernährung hinausgeht. In Segals Geschichte lässt das Lebensmittel zweierlei Analysen zu. Einerseits eröffnet es einen Raum innerhalb der Erzählung, der die Distanz der Erfahrungen darstellt. Andererseits erlaubt die Wurst und ihr Verfall Segal, die Knackwurst als erzählerisches Mittel zu nutzen, um die Erfahrung der Protagonistin greifbarer zu machen und narrative Elemente für eine historische Darstellung zu verwenden, ganz im Sinne des Schreibens von „Geschichte“ durch „Geschichten“ (vgl. Segal 2019a), wie sie es für sich als Schriftstellerin beansprucht.

The article discusses a legal case about the reduced tax rate on the sale of edible goods used as promotional items (advertising foodstuffs). It is reported that the plaintiff argued that these items should be subject to the reduced tax rate. It is further reported the tax authority claimed that they should be taxed at the standard rate because they are primarily advertising materials rather than foodstuffs.

The article aims to explore the link between commodification of nature and commodification of food. The latter is in fact one of the most negative and controversial aspects of nature commodification. The examination of food commodification represents fertile ground for investigating the relationship between humans and nature. In this context, food sovereignty provides a useful paradigm that not only serves as an alternative to the current food regime, but also allows for the experiencing a different kind of relationship between humans and nature. Food sovereignty represents a unique social movement in which community, political, and cultural rights are intertwined with the issue of food. Through its multidisciplinary approach and its strongly ethical component, food sovereignty constitutes an opportunity in order to contrast the progressive commodification of nature and of the environment.

The article is devoted to the analysis of the names of food and drink in the Ladder of John Climacus. The material for analysis is the published text of the work (Patrologia Graeca, vol. LXXXVIII) and three unpublished ancient Greek manuscripts of the Ladder. In total, 21 words were found in the work, included in the lexical-semantic group “Food”, and 6 words included in the lexical-semantic group “Drink”. In many cases, lexemes are used in pairs (salt and oil, milk and honey, bread and water, bread and mustard). This use is obviously due to the biblical tradition, on the basis of which the author of the Ladder built his book. For the general designation of food, nouns such as βρῶμα, τροφή, τρυφή, βρῶσις, ἔδεσμα, ἑστίασις, ὄψον, τράπεζα, ἐδώδιμον are used. In a collective sense, the lexemes καρπός and ὀπώρα are used to designate fruits. For the names of vegetables (herbs) in the Ladder, lexemes such as πικρίς and λάχανον are used. Of the specific types of food in the Ladder, there are names of baked goods (ἄρτος ‘bread’ and ἄζυμον ‘unleavened bread’), grapes (βότρυς and ῥάγας), spices (ἔλαιον ‘olive oil’ and ἅλας ‘salt’), honey (μέλι) and cheese (τυρός). To designate drink, in general, in the Ladder there are the lexemes πόμα, νάμα and ποτόν. Specific drinks are called ὕδωρ ‘water’, οἶνος ‘wine’ and γάλα ‘milk’. In the lexical-semantic groups “Food” and “Drink” hyperonyms clearly prevail over hyponyms. The small amount of specific vocabulary is explained by the fact that for a monk, as he moves up the ladder of virtues, it is less and less important what food he consumes. Monks who have reached the highest degrees of spiritual life (ἰσάγγελοι, equal to the angels) no longer feel the taste of food and forget to take it; for them the most important thing is spiritual food. In the lexico-semantic groups “Food” and “Drink” in the Ladder, as in the texts of the Holy Scriptures, direct (physical) and figurative (spiritual) meanings are masterfully connected. Almost all examples of the use of these words can be viewed both in the direct and in the symbolic sense. In the highest metaphorical meaning, all lexemes included in the thematic field “Nutrition” represent a symbol of participation in God’s salvation in Christ.

This essay investigates the interplay of the senses as brought to the fore in travelogues, while describing local food that travellers consumed in ‘contact zones’. I argue that the travellers’ bodies served as a filter in the knowledge production. Such culinary knowledge, produced during travels to the Tsardom of Russia in the late seventeenth and early eighteenth centuries, as well as Habsburg Galicia in the nineteenth century, was an important marker in the construction of spaces. Even though both examples show clear signs of stereotypes connected to Central European imaginations of Eastern Europe, the focus on knowledge production helps uncover the effects of different underlying epistemologies.

Global food security is one of the most important challenges for mankind. Growing human population and reduction of available land area are the most important frame conditions for such developments. Plant breeding and applications of the results in crop production are the most important potentials to improve global food security. Some years ago, genetically modified plants made contributions to stabilize feed and food security. Presently, genome editing opens new perspectives in plant breeding. By the way of GE, it would be possible to realize breeding successes in short time and to make the results available to the farmers. In the paper, we inform about the present status of GE, its use on farm level and the challenges for science and policy. [ABSTRACT FROM AUTHOR]

Alternative agri-food initiatives have the ambition to build an alternative to the market and industrialization, but these initiatives are nevertheless accused of depoliticization. Scarcely prone to subversion, allegedly they would only address the upper classes and fail to create a movement. An ethnographic survey among these initiatives in a city in eastern France, provides answers to these questions, showing a different definition of the economy re-embedded in politics and territory.

The study of plastic particles, particularly those in the micro-, sub-micro-, and nano-size ranges, within food and beverages has gained increasing interest within recent years. However, many analytical techniques have limits of detection which hinder their use for the study of these particles in these sample matrices. In addition, remaining contaminants from the matrices can interfere with the signals from plastic particles. Thus, great care must be given to sample preparation and data interpretation to ensure accurate results. This study proposes the use of sample purification through chemical digestion protocols to facilitate the study of plastic particles present in tea samples, and serves to highlight technical limitations which must be overcome in future studies.

The aim of this paper is to present a part of an ongoing research into the roles food plays in the present-day communication. It provides an interdisciplinary insight into those aspects of intercultural communication that occupy significant role in the changing relationship between public and private spheres. These spheres represent spaces where the aspects of gender become more visible if combined with the elements of food. The author tries to argue that women and food act as ones of the most intriguing features in the ‘Circuit of Culture’ and their participation in intercultural communication is very complex and worth more detailed investigation. The concept of code-switching is often viewed as the one applied in the situations where multilingual communication takes place. The discussion in this paper focuses on those cultural communication contexts in which the cultural code-switching is used as a response to various gender facets in both public and private spheres. Food, that has become one of the most visible parts of both public and private domains of the human existence in the 21st century enters all aspects of the intercultural communication that is performed in smaller and larger social groups and its existence, production, distribution, consumption and representation are directly linked with gender perspectives.

The SARS-CoV-2 pandemic illustrates the necessity of effective preventive measures for existing and newly emerging pathogens. When confronted with pathogens or spoilage agents, especially if they are not yet well studied, effective hygiene protocols are needed immediately. In the medical field, effective preventive measures are key to prevent vulnerable patients from infections. In production areas, effective hygiene measures are needed to protect goods from spoilage or microbial contamination.The European standardization framework established by the European Committee for Standardization (CEN) ensures that effective hygiene measures are available and can be immediately implemented when needed. Based on a broad portfolio of standards/laboratory tests, activity claims specifically addressing the special features of applications of antimicrobial formulations are substantiated. In this review, the concept of using standardized surrogate test organisms is explained, and the European standardized test approach to claim microbicidal and virucidal efficacy, the specificity of claims and their relevance for infection prevention measures is illustrated. Furthermore, relevance of the European Norm test methods is elucidated in the light of legal requirements.Finally, the review explains the systematics of the standardized methodological portfolio of CEN, Technical Committee 216, which is very useful when effective strategies for fighting or preventing microbial and viral induced infections, contaminations or spoilage are needed on an immediate basis.

Children and adolescents' media time has increased since 2019. Prolonged time spent with media and media multitasking is increasingly being discussed as a health determinant. This narrative review highlights the importance of media time on the development of obesity and metabolic disorders in children and adolescents and discusses in more detail the associations with consumption of unhealthy foods and increased exposure to media food marketing.The prolonged durations that children and adolescents spend with social and digital media in their leisure time are positively related to sensory taste preferences for sweet, fatty, and salty foods as well as to higher snack food and energy intakes. Moreover, prolonged media time is also associated with a long-term increased risk of metabolic syndrome and its single components. The potential of social media for promoting physical activity and healthy eating lies especially in simplifying the inclusion of otherwise hard-to-reach groups. Further, social media may facilitate social support from peers and thus positively influence the well-being of young users.Particularly against the background of the not yet fully developed cognitive abilities of children and adolescents, the article refers to options for action to protect young media users. Exposure to certain social media content appears to negatively relate to children and adolescents' food choices and eating behaviors, supporting the call to regulate advertising directed at young consumers for foods and beverages that do not meet WHO criteria for child-friendly foods in these media., (© 2024. The Author(s).)

There are many reasons why Switzerland is a unique location for innovation: political stability, a stable and liberal economic system, outstanding infrastructure, excellent education, close links to foreign markets to name just a few examples. The chemical, pharma and life science industries are also a big driver of innovation. Multinationals' partnerships with small- and medium-sized businesses, research and educational institutions as well as university spin-offs make a great contribution in promoting Swiss innovation, notably also in food and nutrition.

The present paper is devoted to analysis of cognitive and pragmatic aspects of food representation in the media discourse as well as peculiarities of language means of such representation. The paper investigates the language means used for realization of the “Food as a Source of danger” cognitive model in the Russian media discourse. The paper also studies connection between cognitive models’ realization and the journalists’ pragmatic goals aimed at negative representation of food in the media discourse. The study also analyzed the cognitive models’ dominant components. The authors come to a conclusion that foregrounding such components as participants, food and drink, characteristics of the object (food), action, consequences and others is determined by journalists’ pragmatic goals aimed at drawing attention to particular dishes or preventing the negative consequences of eating. Filling the components of the cognitive model with particular contents by means of the language units results in fulfilling the journalist’s pragmatic goal. The paper makes a contribution into such branches of linguistics as cognitive semantics, pragmatics, media-linguistics, theory of text and discourse. The results of the undertaken research can be used for analyzing realization of cognitive models in other types of discourse as well as in theoretical courses on text linguistics, discourse analysis, media-linguistics.

The authors of the article: “Kitchen Lab for Kids – a Programme for Shaping STEM Skills in Preschool” have presented the assumptions of the project financed from the European Funds within the Programme “Erasmus+ Action 2. School education – strategic partnerships for school education” (KA 201). The objective of five research teams from Italy, Ireland, Spain and Poland, is promoting the international exchange of the best practices and experiences in selecting active learning at the level of early childhood education and care (ECEC), as well as stimulating and encouraging teachers to find new, modern and interactive teaching methods, especially in the scope of STEM education. In the first part of the article the authors analysed the EU documents being the basis for the project actions. Also, they emphasized the meaning of improving the quality of teaching young children. In the further part of the article, they presented the methodological assumptions of the project and expected intellectual results. Article prepared within the frame of Erasmus+ Project “Kitchen Lab for Kids,” grant number 2018-1-PL01-KA201-050857. The article prepared with financial support of EU Erasmus+ programme. The European Commission’s support for the production of this publication does not constitute an endorsement of the contents, which reflect the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

In her autobiographical texts, Hélène Cixous creates a strong connection between self, writing and place through the medium of consumption. Hers is a voracious writing which both consumes and creates the self. In her texts there is an intricate relationship – on the level of the signifier – between the narrating “I”, the letters of the text and referentiality. Perhaps one of the most conspicuous examples is her play upon words in Living the Orange, where orange is a pun made up of Oran, her birth place, and je which claims a central part in the text. In this way, Cixous ensures a non-objectified version of the self but one which is entrenched in a highly subjective space and language.

The aim of this essay is to explore the classical theoretical considerations and the post-modern scenarios, in which the discourse on food is set, by focusing the sociological attention on the fundamental features of contemporary ideologies and food routine. We will study the newly introduced reconfiguration of culinary techniques and arts into the media framework, with special attention to the "gastromania" scenarios 2.0. We will therefore analyze the social, cultural and economic impact of social networks on our food choices. Our interpretative perspective will be based on the topics of disinformation. Our hypothesis is that the greater space that old and new media are devoting to the story of food and well-being does not involve, however, a higher degree of knowledge of food issues.

Alcohol is a socially accepted food and beverage and as a cultural asset is also part of religious rituals. It can be an intoxicant and an addictive substance. It is also a noxious substance as around 3 million people worldwide die every year as a result of alcohol consumption. With the publication by Zhao et al. 2023 the relationship between the quantity of alcohol consumption and mortality reached a new level and changed the recommendations of Canada's Guidance on Alcohol and Health. The J‑curve of the French paradox became a linear relationship between alcohol consumption and mortality because the review of several control groups in previous studies revealed a recruitment error from abstinent ex-drinkers. In their systematic analysis, taking this bias into account the assessment of small amounts of alcohol as a cardioprotective stimulant had to be revised. This is a paradigm shift., (© 2023. The Author(s), under exclusive licence to Springer Medizin Verlag GmbH, ein Teil von Springer Nature.)

Copyright of Die Unternehmung / Swiss Journal of Business Research & Practice is the property of Nomos Verlagsgesellschaft mbH & Co. KG and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal for Sociology of Education & Socialization / Zeitschrift für Soziologie der Erziehung & Sozialisation is the property of Julius Beltz GmbH & Co. KG Beltz Juventa and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Culinary Knowledge Production on the Move. This essay investigates the interplay of the senses as brought to the fore in travelogues, while describing local food that travellers consumed in 'contact zones'. I argue that the travellers' bodies served as a filter in the knowledge production. Such culinary knowledge, produced during travels to the Tsardom of Russia in the late seventeenth and early eighteenth centuries, as well as Habsburg Galicia in the nineteenth century, was an important marker in the construction of spaces. Even though both examples show clear signs of stereotypes connected to Central European imaginations of Eastern Europe, the focus on knowledge production helps uncover the effects of different underlying epistemologies. [ABSTRACT FROM AUTHOR]

In postmodern society, speed has increasingly affirmed itself as synonymous of efficiency, capacity and competence. As result, this rapidity has produced a growing gap between a slow world and one more and more fast, with negative consequences on the environment and especially on the wellbeing of people. On the other hand, slowness has gradually established itself as a kind of manifesto which opposes the dominant system of values and reaffirms the importance of other dimensions of life in addition to labour and productivity. In this perspective, the study focuses on the set of “slow” practices aimed at enhancing territories and implementing sustainable development models, also in connection with tourism. For this purpose some Italian slow cities’ experiences are taken into consideration.

The paper aims at identifying, through topoi like food and dining, cultural and identity codes in 1930s Romania, as reflected in a famous travelogue. The British poet and art critic Sacheverell Sitwell produced this very interesting book on Romania one year after his four-week travel in 1937. Some episodes and aspects will be approached in relation to the writings of another British traveller in the 1930s, Patrick Leigh Fermor, with whom Sacheverell Sitwell shared a deep intellectual friendship.