Organic food consumption - between the market, everydaylife and visions of a sustainable food culture

The paper will shortly present some of the conclusions from my Ph.D. dissertation “Or-ganic Food Consumption between the Market, Everyday Life and Vision of a Sustainable Food Culture” (2006). I will discuss how to develop the organic food consumption in a sustainable direc-tion and how to understand food consumption as part of everyday life and the food culture in gen-eral

Vietnam Food Culture

The food scene in Vietnam is social and lively. The demand for fresh meat, seafood, and produce has open-air markets open twice per day. The demand for freshness also limits opportunities to enforce food safety regulations. Vietnam has one of the highest rates of vegetable consumption in the world. Rice is also consumed in large portions, but malnourishment rates are high. Common deficiencies include vitamin A, iron, iodine, and zinc. Honoring the dead through food is a common practice.https://dune.une.edu/an_studedres/1114/thumbnail.jp

Geography and similarity of regional cuisines in China

Food occupies a central position in every culture and it is therefore of great interest to understand the evolution of food culture. The advent of the World Wide Web and online recipe repositories has begun to provide unprecedented opportunities for data-driven, quantitative study of food culture. Here we harness an online database documenting recipes from various Chinese regional cuisines and investigate the similarity of regional cuisines in terms of geography and climate. We found that the geographical proximity, rather than climate proximity is a crucial factor that determines the similarity of regional cuisines. We develop a model of regional cuisine evolution that provides helpful clues to understand the evolution of cuisines and cultures.Comment: 13 pages, 11 figures and 2 table

Little emperors in the UK: Acculturation and food over time

This is the post-print version of the final paper published in Journal of Business Research. The published article is available from the link below. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. Copyright @ 2011 Elsevier B.V.This paper investigates the acculturation process of a group of Chinese students living in the UK. It emerges from a longitudinal study looking at how participants' social ties affect their food consumption. Drafting from an interpretive study using focus groups discussions, it shows that participants' food consumption patterns change over time in relation to participants' social ties. Three acculturation phases have been individuated. They show that ethnic and non-ethnic ties influence participants' acculturation process. Students with strong ethnic ties consume Chinese food for maintaining their ethnic identity and resisting host food culture. Students with weak ethnic ties consume Chinese food to maintain their ethnic identity and global consumer culture food to resist host food culture. Participants with strong non-ethnic ties have a wider knowledge of host food culture, but they do not consume it more than students with weak non-ethnic ties

Food & Culture in Greece

This is a fact sheet about the food culture of Greece. The purpose is to educate the audience on Greece’s traditional cuisine and eating patterns. Information includes traditional foods and dishes, traditional eating patterns, holidays and religious traditions, traditional health beliefs, and more current food practices in Greece.https://dune.une.edu/an_studedres/1175/thumbnail.jp

Food & Culture in Japan

This fact sheet explores traditional foods and dishes, eating patterns, health beliefs and current food practices within Japanese culture. Included within the educational material is an exploration of staple foods, symbolic foods, and foods with special meaning. The traditional Japanese diet, called Washoku, is is listed in the UNESCO Intangible Cultural Heritage category. Traditional eating patterns, including use of utensils like chopsticks and bowls called “wan”, are identified. The atmosphere of eating is also examined by looking at the four elements of taste, comprising of preserving natural flavor, quick preparation, incorporating foreign foods, and creating art and performing ritual through food decoration and display. Finally, traditional health beliefs (Kampo) and their place within the modern medical system are examined, as well as current food practices and the Japanese Food Guide Spinning Top.https://dune.une.edu/an_studedres/1143/thumbnail.jp

Food Culture of India

This handout informs audience of traditional foods within India. It addresses traditional eating patterns by identifying foods and beverages typically eaten, as well as how and when these foods are consumed. It also addresses traditional health beliefs and current food practices to those living in both India and the United States.https://dune.une.edu/an_studedres/1174/thumbnail.jp

Sustainable Food Culture, November 2017

The theme of this issue is Food.https://digitalcommons.ithaca.edu/installment/1003/thumbnail.jp