Search

Your search keyword '"food traditions"' showing total 3 results
Start Over Descriptor "food traditions" Topic food culture
3 results on '"food traditions"'

1. Not yet at the table: The absence of food culture and tradition in agroecology literature

Author

Caitlin B. Morgan and Amy B. Trubek

Subjects
food culture, food traditions, agroecology, food sovereignty, sustainable transitions, Environmental sciences, GE1-350
Abstract

This review of agroecology’s current work on culture and food traditions—a principle of the field and one of the FAO’s 10 Elements of Agroecology—reveals two things. First, although culture and tradition are frequently mentioned in passing, there is little published literature detailing how they intersect with agroecology. Second, mentions of tradition and culture in this corpus reveal scholarly assumptions that practicing agroecology or food sovereignty will naturally result in unspecified healthy, diversified, community-driven food choices. But consumption practices shape production practices at least as much as the reverse. Food cultures are complex, shifting, and geographically and historically informed, and must be considered within their rich contexts. Agroecology needs to critically engage with the kitchen and the table in order to achieve the holistic and multi-faceted agricultural transformations imagined by the FAO and others.

Published
2020
Full Text
View/download PDF

2. Kibbi and kinship: Lebanese home cooking in Latin America as a method for memory, kinship, and the hybridization of food and identity

Author

Lord, Giselle Kennedy

Subjects
Latin America, Lebanon, Lebanese foods, Lebanese diaspora, Food studies, Migration, Food traditions, Identity, Food culture, Diaspora cooking, Hybridization, Sensory memory, Argentina
Abstract

CHAPTER I: INTRODUCTION The purpose of this study is to explore the practice, significance, and development over time of ‘traditional’ home cooking for the descendants of Lebanese immigrants in Argentina and greater Latin America. This is an exploratory paper suggestive of themes that could be examined more deeply through more localized research (Rowe 2012). Nonetheless, this study supports a number of conclusions about this dynamic diasporic group and its relationship to traditional food practices. Narratives and responses about meaning in memory, kinship, and tradition tell an important story about motivations for engaging in food and cooking practices among the descendants of the Lebanese diaspora in Latin America. My study shows that my participants and respondents engage in food and cooking practice as a largely unselfconscious reproduction of cultural identity motivated primarily by a desire to connect with their kin, to evoke memories of their past, and to preserve the gastronomic heritage taught to them—whether directly or indirectly—by their immigrant ancestors. [TRUNCATED]

Published
2018

3. Nordic Food Culture(s) - Thoughts and perspectives by way of introduction

Author

Silje Elisabeth Skuland, Sigurd Bergflødt, and Virginie Amilien

Subjects
food sociology, Nouvelle Cuisine Nordique, Norden, lcsh:TX341-641, Context (language use), lcsh:Home economics, Food culture, culture of food, Mattradisjoner, New Nordic Kitchen, Food traditions, food anthropology, Sociology, National Identities, Social science, food culture, Antropologi, Cultural meaning, culture de l’alimentation, General Medicine, culture nordique, Nordic countries, Research council, Anthropology, anthropologie de de l’alimentation, lcsh:Nutrition. Foods and food supply, lcsh:TX1-1110, Nordic culture, sociologie de l’alimentation
Abstract

This paper is focusing on the framework, the challenges and the specific content of this special issue about Nordic Food Culture(s). The three co-editors first indicate how this issue is based on two exploratory workshops, held in 2012 and initiated by the Joint Committee for the Nordic Research Council for Humanities and Social Sciences (NOS-HS). After providing a short overview of the construction of national identities in the Nordic region, the authors deal with the role of food and its cultural meaning in Nordic cultures. This leads to deeper insight into the central concepts of Nordic culture and food culture, questioning the possible meanings, roles and significances of “Nordic food culture(s)” in an academic context. This paper eventually presents the contents of this issue, in the form of a “menu”, which includes starters, main courses (peer-reviewed articles) and desserts. Cet article discute le contexte, les défis, le cadre scientifique ainsi que les textes présentés dans ce numéro spécial sur la/ les culture(s) de l’alimentation nordique(s). Les trois co-rédacteurs rappellent tout d’abord que ce numéro spécial d’AoFood est issu d’une série de séminaires, tenus en 2010 et initiés par le Conseil de la Recherche Nordique en Sciences Humaines et Sociales (NOS-HS). Après un rapide aperçu concernant la construction des identités nationales dans la région nordique, les auteurs examinent le rôle de l’alimentation et sa valeur culturelle dans les cultures nordiques. Cela conduit à une réflexion sur les concepts, fondamentaux dans ce numéro, de culture nordique et particulièrement de culture de l’alimentation, stimulant le lecteur quant aux sens, à l’importance et aux significations de la/les « culture(s) de l’alimentation nordique(s) » dans le cadre de la recherche scientifique. Cet article s’achève sur une présentation détaillée du contenu du numéro, sous la forme d’un « menu », constitué d’entrées, de plats de résistance (articles scientifiques évalués par des relecteurs) et de desserts.

Published
2012

Catalog

Books, media, physical & digital resources
See catalog results