There is increasing recognition that sustainable diets need to be ‘culturally appropriate’. In relation to food consumption, however, it is often unclear what cultural appropriateness–or related terms, such as cultural or social acceptability–actually means. Often these terms go undefined, and where definitions are present, they vary widely. Based on a systematic literature review this paper explores how cultural appropriateness of food consumption is conceptualised across different research literatures, identifying six main themes in how cultural appropriateness is (...) understood and applied. The paper then critically analyses these themes in relation to sustainable food system transformation. We explore how the themes conceptualise change, finding that cultural appropriateness is viewed in two main ways: either as a relatively static obstacle to be overcome, or as a dynamic and negotiated process. Both perspectives, we argue, entail different scientific, practical and political effects. Each perspective offers particular affordances for understanding and governing sustainable food system transition, although between perspectives there is likely to be a trade-off between theoretical sophistication and practical operationalizability. Based on this analysis we argue that researchers, policymakers and practitioners should be explicit about their commitment to a particular understanding of cultural appropriateness, as this will have implications for scientific and societal applications of their work. This is particularly the case, we suggest, in relation to the transdisciplinary collaborations necessary to effectively address the ‘wicked problem’ of food system sustainability. We conclude by offering a tentative general definition of cultural appropriateness as it relates to food consumption. (shrink)

In this paper, we provide an overview of research highlighting the relation between cultural processes, social norms, and food choices, discussing the implication of these findings for the promotion of more sustainable lifestyles. Our aim is to outline how environmental psychological research on urban affordances, through the specific concepts of restorative environments and walkability, could complement these findings to better understand human health, wellbeing and quality of life. We highlight how social norms and cultural processes are linked to (...) class='Hi'>food choices, and we discuss the possible health-related outcomes of cultural differences in food practices, their relation to acculturation and globalization processes. We also discuss the concepts of restorative environments and walkability as positive urban affordances, and their relation to human well being, and the possibile link with cultural process and sustainable lifestyles. Finally, we outline issues for future research and areas for policy making and interventions on the links between cultural processes, healthy and sustainable food consumption and urban affordances, for the pursuit of public health, wellbeing and environmental sustainability. (shrink)

The challenge of convincing people to change their eating habits towards more environmentally sustainable food consumption (ESFC) patterns is becoming increasingly pressing. Food preferences, choices and eating habits are notoriously hard to change as they are a central aspect of people’s lifestyles and their socio-cultural environment. Many people already hold positive attitudes towards sustainable food, but the notable gap between favorable attitudes and actual purchase and consumption of more sustainable food products remains to be (...) bridged. The current work aims to 1) present a comprehensive theoretical framework for future research on ESFC, and 2) highlight behavioral solutions for environmental challenges in the food domain from an interdisciplinary perspective. First, starting from the premise that food consumption is deliberately or unintentionally directed at attaining goals, a goal-directed framework for understanding and influencing ESFC is built. To engage in goal-directed behavior, people typically go through a series of sequential steps. The proposed theoretical framework makes explicit the sequential steps or hurdles that need to be taken for consumers to engage in ESFC. Consumers need to positively value the environment, discern a discrepancy between the desired versus the actual state of the environment, opt for action to reduce the experienced discrepancy, intend to engage in behavior that is expected to bring them closer to the desired end state, and act in accordance with their intention. Second, a critical review of the literature on mechanisms that underlie and explain ESFC (or the lack thereof) in high-income countries is presented and integrated into the goal-directed framework. This contribution thus combines a top-down conceptualization with a bottom-up literature review; it identifies and discusses factors that might hold people back from ESFC and interventions that might promote ESFC; and it reveals knowledge gaps as well as insights on how to encourage both short- and long-term ESFC by confronting extant literature with the theoretical framework. Altogether, the analysis yields a set of 33 future research questions in the interdisciplinary food domain that deserve to be addressed with the aim of fostering ESFC in the short and long term. (shrink)

This paper investigates how Food Security is enacted in a southern region of Italy, characterized by high rates of mafias-related activity, arguing for the inclusion in the research of socio-cultural features and power relationships to explain how Alternative Food Networks can facilitate individual empowerment and community resilience. In fact, while FS entails legality and social justice, AFNs are intended as ‘instrumental value’ to reach the ‘terminal value’ of FS within an urban community in Sicily, as well as the (...) space where citizens can act their individual and collective political food choices. Building on the social psychology literature and on ecologic-psychopolitical models :214–231, 2008), we discuss the case of Addiopizzo, a citizen project promoting the legality of their AFNs through the rejection of the payment of the pizzo in the local food chain. The aim is to problematize the extent to which FS is able to re-localize ‘legal’ food in the market. This was done by reconnecting citizens to their space and territory in a socio-cultural context at risk where agro-food producers, retailers and consumers are not free to fully enact their citizenship agency because of a widespread illegal structure. The research findings show that Addiopizzo project enables citizens to act their social power: agro-food producers and retailers by subscribing to formal requirements based on values that reject racket; consumers by purchasing Addiopizzo labelled products; individuals and groups by participating further open-to-the-public activities that promote everyday politically oriented behaviour. The citizen empowerment and community resilience can be exerted within AFNs as they are interconnected paths of reflexivity and social learning within social adaptation. The paper concludes by advocating the role of urban communities as a pivotal agent to maintain positive social adaptations, where AFNs work as a socio-cultural synthesis of traditional and alternative producer–consumer ways of interaction, which are embodied in the FS value. (shrink)

In 1984, William Friedland proposed a Commodity Systems Analysis framework for describing the stages through which a commodity is transformed and how it acquires value. He challenged us to think of commodities as entities with a social as well as a physical presence. Friedland's argument enriched the concept of commodity production, but it remains essentially a supply side perspective.Since then, many commentators have argued that power is shifting from producers to consumers. Furthermore, some are claiming that, contrary to much traditional (...) Marxist thinking about how individuals find meaning through their productive capacities, it is now through consumption that individuals are identifying themselves. Given the significance of this view, it seems timely to extend Friedland's framework to incorporate the consumption perspective.In light of other claims that the distance between production and consumption is increasing, it is equally important to acknowledge the processes that structure the relationship between the two spheres. This entails using new retail geographical and cultural studies to explore further what takes place in distribution and exchange.This article describes a new model for understanding power in commodity systems, one that acknowledges the input and interests of a range of actors beyond the agricultural sector. The proposed cultural economy model also emphasizes a range of value adding processes that are wider than those that apply to commodity production. (shrink)

Food consumption has been identified as a realm of key importance for progressing the world towards more sustainable consumption overall. Consumers have the option to choose organic food as a visible product of more ecologically integrated farming methods and, in general, more carefully produced food. This study aims to investigate the choice for organic from a cultural–historical perspective and aims to reveal the food philosophy of current organic consumers in The Netherlands. A concise history (...) of the organic food movement is provided going back to the German Lebensreform and the American Natural Foods Movement. We discuss themes such as the wish to return to a more natural lifestyle, distancing from materialistic lifestyles, and reverting to a more meaningful moral life. Based on a number of in-depth interviews, the study illustrates that these themes are still of influence among current organic consumers who additionally raised the importance of connectedness to nature, awareness, and purity. We argue that their values are shared by a much larger part of Dutch society than those currently shopping for organic food. Strengthening these cultural values in the context of more sustainable food choices may help to expand the amount of organic consumers and hereby aid a transition towards more sustainable consumption. (shrink)

This volume offers new insights into food and culture. Food habits, preferences, and taboos are partially regulated by ecological and material factors - in other words, all food systems are structured and given particular functioning mechanisms by specific societies and cultures, either according to totemic, sacrificial, hygienic-rationalist, aesthetic, or other symbolic logics. This provides much “food for thought”. The famous expression has never been so appropriate: not only do cultures develop unique practices for the production, (...) treatment and consumption of food, but such practices inevitably end up affecting food-related aspects and spheres that are generally perceived as objectively and materially defined. This book explores such dynamics drawing on various theoretical approaches and analytical methodologies, thus enhancing the cultural reflection on food and, at the same time, helping us see how the study of food itself can help us understand better what we call “culture”. It will be of interest to anthropologists, philosophers, semioticians and historians of food. (shrink)

In hyper-modern society, food has become a source of endemic discontent. Many food products are seen as ‘tainted’; literally, figuratively or both. A psychoanalytic approach, I will argue, may help us to come to terms with our alimentary predicaments. What I envision is a ‘depth ethics’ focusing on some of the latent tensions, conflicts and ambiguities at work in the current food debate. First, I will outline some promising leads provided by two prominent psychoanalytic authors, namely Sigmund (...) Freud and Jacques Lacan. Subsequently, I will elucidate why our chronic dependency on high-tech food production apparently fails to meet consumer needs, focusing on some scenarios of escape, such as anorexia, cultured meat and ersatz food. And I will use ‘genres of the imagination’ to flesh out how food consumption has become a podium for enacting cultural symptoms, moral outcries, provocative identities and practices of the Self. Notably, I will discuss a story by Franz Kafka, a painting by Pablo Picasso and a food novel by Margaret Atwood. (shrink)

The handbook is a partial survey of multiple areas of food ethics: conventional agriculture and alternatives to it; animals; consumption ethics; food justice; food workers; food politics and policy; gender, body image, and healthy eating; and, food, culture and identity. -/- Food ethics, as an academic pursuit, is vast, incorporating work from philosophy as well as anthropology, economics, environmental sciences and other natural sciences, geography, law, and sociology. This Handbook provides a sample (...) of recent philosophical work in food ethics. This philosophical work addresses ethical issues with agricultural production, the structure of the global food system, the ethics of personal food consumption, the ethics of food policy, and cultural understandings of food and eating, among other issues. The work in this Handbook draws on multiple literatures within philosophy, including practical ethics, normative ethics, and political philosophy, as well as drawing on non-philosophical work. Part I considers ethical issues concerning the industrial model of farming that dominates in developed countries, looking most closely at industrial crop farming and its environmental effects. Part II concerns the ethics of animal agriculture. Part III concerns the ethics of consumption: is it morally permissible to consume various products? Part IV concerns justice—including racial, social, and economic justice—in the food system. Part V discusses some ethical and legal issues with specific kinds of food policies, including healthy eating policies, food labeling, and agricultural guest worker programs. Part VI includes four essays taking a critical eye to our public discourse about, and personal experiences of, dieting, healthy eating, and obesity prevention. Lastly, the essays in Part VII concern the personal, social, and moral significance of food. (shrink)

None of us can avoid being interested in food. Our very existence depends on the supply of safe, nutritious foods. It is then hardly surprising that food has become the focus of a wide range of ethical concerns: Is the food we buy safe? Is it produced by means which respect the welfare of animals and sustain the land? Are modern biotechnologies employed in food production immoral? This book addresses such issues by applying ethical principles to (...) many areas of current concern. The contributors provide original and thought-provoking treatments of a number of highly topical issues - from global hunger and its ethical implications to the cultural habits affecting consumption. This interdisciplinary study will prove to be essential reading for all those concerned with food, as professionals, students or consumers. (shrink)

Given the food challenges that society is facing, we draw upon recent developments in the study of how food reputation affects food preferences and food choices, providing here a starting standard point for measuring every aspect of food reputation in different cultural contexts across the world. Specifically, while previous attempts focused either on specific aspects of food or on measures of food features validated in one language only, the present research validates the (...) class='Hi'>Food Reputation Map (FRM) in Italian, English and Chinese over 2250 participants worldwide. Here we successfully measure food reputation across twenty-three specific indicators, further grouped into six synthetic indicators of food reputation. Critically, results show that: a) the specific measurement tool of food reputation can vary across cultural contexts, and that b) people’s reputation of food products or categories changes significantly across different cultural contexts. Therefore, in order to understand people’s food preferences and consumption, it is important to take into account the repertoire of cultural differences that underlies the contexts of analysis: the three context-specific versions of the FRM presented here effectively deal with this issue and provide reliable context-specific insights on stakeholders’ interests, perspectives, attitudes and behaviors related to food perceptions, assessment and consumption, which can be effectively leveraged to foster food sustainability. (shrink)

Food behaviors, both private and public, are deeply affected by gender norms concerning both masculinity and femininity. In some ways, food-centered activities constitute gender relations and identities across cultures. This entry provides a non-exhaustive overview of how gender norms bear on food behaviors broadly construed, focusing on three categories: food production, food preparation, and food consumption.

World food production is facing exorbitant challenges like climate change, use of resources, population growth, and dietary changes. These, in turn, raise major ethical and political questions, such as how to uphold the right to adequate nutrition, or the right to enact a gastronomic culture and to preserve the conditions to do so. Proposals for utopic solutions vary from vertical farming and lab meat to diets filled with the most fanciful insects and seaweeds. Common to all proposals is (...) a polarized understanding of food and diets, famously captured by Warren Belasco in the contraposition between technological fixes and anthropological fixes. According to the first, technology will deliver clean, just, pleasurable, affordable food; future generations will not need to adjust much of their dietary cultures. According to the second, future generations should dramatically change their dietary habits (what they eat and how they eat it) to achieve a sustainable diet. The two fixes found remarkably distinct perspectives over dietary politics and the ethics of food production and consumption. In this paper we argue that such polarized thinking rests on a misrepresentation of the ontological status of food, which in turn affects the underlying ethical and political issues. Food is a socially constructed object that draws in specific ways on habits, norms, traditions, geographical, and climatic conditions. Although this thesis seems somewhat obvious, its consequences on the ethical and political perspectives on the future of food have not been derived properly. After introducing the issue at stake (¤1), we point out the polarities that characterize food utopias (¤2) and their ontological faults (¤3). We hence suggest that a socio-ontological analysis of food can better deliver the principles for a foundation of food utopias (¤4). (shrink)

Traditional African American foods, also referred to as “soul food,” are often given a blanket label of “poor food choices.” The cultural value of these ethnic foods may be disregarded without sufficient study of their nutrient content. This study showed that of the various foods perceived as traditionally African American by the local sampled population, greens were the most often identified as such by 78% and the most frequently consumed (22%) by the subjects. 37% perceived chitterlings as a (...) traditional food, yet only 30% consumed them, and only on an occasional basis. Okra, yams, and black-eyed peas had relatively high consumptions but were not often perceived as traditional African American foods. The latter may suggests a lack of historical food facts, relating to indigenous African foods or may indicate the mainstreaming of these foods. Cowpeas or black-eyed peas, okra, sesame seeds, and watermelon seeds were originally brought to North America from Africa. The literature contains scant information on this particular topic, which leaves unanswered: (1) the current consumption of traditional foods by African Americans, (2) certain availability of these foods; and (3) the positive contributions to the diet that these foods may contribute. The author recognizes that “African American” is the most appropriate and preferred term used widely today, to refer to African descendants in North America, however “Black” and “Black American” will be used interchangeably, to reflect consistency of literature cited herein. First, this article will define traditional African American foods and relate their historical significance. Secondly, it will present data on current food consumption from a sample population of African Americans surveyed in San Diego. Lastly, this article will explore possible applications of the research itself. (shrink)

Abstract Our growing demand for meat and dairy food products is unsustainable. It is hard to imagine that this global issue can be solved solely by more efficient technologies. Lowering our meat consumption seems inescapable. Yet, the question is whether modern consumers can be considered as reliable allies to achieve this shift in meat consumption pattern. Is there not a yawning gap between our responsible intentions as citizens and our hedonic desires as consumers? We will argue that (...) consumers can and should be considered as partners that must be involved in realizing new ways of protein consumption that contribute to a more sustainable world. In particular the large food consumer group of flexitarians offer promising opportunities for transforming our meat consumption patterns. We propose a pragmatic approach that explicitly goes beyond the standard suggestion of persuasion strategies and suggests different routes of change, coined sustainability by stealth, moderate involvement, and cultural change respectively. The recognition of more routes of change to a more plant-based diet implies that the ethical debate on meat should not only associate consumer change with rational persuasion strategies and food citizens that instantiate “strong” sustainable consumption. Such a focus narrows the debate on sustainable protein consumption and easily results in disappointment about consumers’ participation. A more wide-ranging concept of ethical consumption can leave the negative verdict behind that consumers are mainly an obstacle for sustainability and lead to a more optimistic view on modern consumers as allies and agents of change. Content Type Journal Article Category Articles Pages 1-18 DOI 10.1007/s10806-011-9345-z Authors Erik de Bakker, LEI Wageningen UR (Agricultural Economics Research Institute), P.O. Box 29703, 2505 LS The Hague, The Netherlands Hans Dagevos, LEI Wageningen UR (Agricultural Economics Research Institute), P.O. Box 29703, 2505 LS The Hague, The Netherlands Journal Journal of Agricultural and Environmental Ethics Online ISSN 1573-322X Print ISSN 1187-7863. (shrink)

Resurgent interest incommodities is linked to recent attempts toovercome the constraints posed by the binariesof economy/culture and production/consumption.Commodities and commodification represent acontentious convergence of economic, social,cultural, political, and moral concerns. Thisessay develops a conceptual framework forunderstanding this interconnectedness byexamining the relationship between commoditiesand our discourse, practices, and assumptionsabout food. We argue that the movement of afood artifact between local/global andglobal/local contexts is mediated by dynamicsof power and resistance that represent contestsof meaning regarding the criteria of that artifact's (...) exchangeability. We apply thisframework to the case of the tortilla, tracingits social life through an historical accountof its transformation from the staple food ofthe Mayan and Aztec people to its introductionas a fast food component of the diets of21st century Americans. This exampledemonstrates that food provides a powerful lensthrough which to trace and illustrate theinterconnectedness between material andsymbolic exchanges around the world that arecommonly associated with globalization. (shrink)

None of us can avoid being interested in food. Our very existence depends on the supply of safe, nutritious foods. It is then hardly surprising that food has become the focus of a wide range of ethical concerns: Is the food we buy safe? Is it produced by means which respect the welfare of animals and sustain the land? Are modern biotechnologies employed in food production immoral? This book addresses such issues by applying ethical principles to (...) many areas of current concern. The contributors provide original and thought-provoking treatments of a number of highly topical issues - from global hunger and its ethical implications to the cultural habits affecting consumption. This interdisciplinary study will prove to be essential reading for all those concerned with food, as professionals, students or consumers. (shrink)

None of us can avoid being interested in food. Our very existence depends on the supply of safe, nutritious foods. It is then hardly surprising that food has become the focus of a wide range of ethical concerns: Is the food we buy safe? Is it produced by means which respect the welfare of animals and sustain the land? Are modern biotechnologies employed in food production immoral? This book addresses such issues by applying ethical principles to (...) many areas of current concern. The contributors provide original and thought-provoking treatments of a number of highly topical issues - from global hunger and its ethical implications to the cultural habits affecting consumption. This interdisciplinary study will prove to be essential reading for all those concerned with food, as professionals, students or consumers. (shrink)

The emerging critique of alternative food networks (AFNs) points to several factors that could impede the participation of low-income, minority communities in the movement, namely, spatial and temporal constraints, and the lack of economic, cultural, and human capital. Based on a semi-experimental study that offers 6 weeks of free produce to 31 low-income African American households located in a New Orleans food desert, this article empirically examines the significance of the impeding factors identified by previous scholarship, through participant (...) surveys before, during, and after the program. Our results suggest economic constraints are more influential in determining where the participants shop for food than spatial and temporal constraints, and the study participants exhibit high levels of human and cultural capital regarding the purchase and consumption of locally grown produce. We also find them undeterred by the market’s predominantly White, middle-class cultural social space, which leads us to question the extent to which cultural exclusivity discourages their participation in AFNs. For all five factors we find that the constraints posed to accessing the local food market were not universal but varied among the participants. Finally, the study reveals some localized social constraints, fragmented social ties in particular, as a possible structural hurdle to engaging these residents in the alternative market in their neighborhood. Conclusions point to the need for a multi-dimensional and dynamic conceptualization of “food access.”. (shrink)

In the developmentalist era,industrialization has simultaneously transformedagriculture and degraded its natural and culturalbase. Food production and consumption embodies thecontradictory aspects of this transformation. Thispaper argues that the crisis of development hasgenerated two basic responses: (1) the attempt toredefine development as a global project, includingharnessing biotechnology to resolve the food securityquestion, and (2) a series of countermovementsattempting to simultaneously reassert the value oflocal, organic foods, and challenge the attempt on thepart of food corporations and national and globalinstitutions (...) to subject the food question to marketsolutions. It is proposed that the power of food liesin its material and symbolic functions of linkingnature, human survival, health, culture and livelihoodas a focus of resistance to corporate takeover of lifeitself. (shrink)

Our main research question is how pliable Norwegian meat consumption practices are. However it is not any type of elasticity we are interested in. We are specifically interested in the scope for what we dub the “4Rs” of responsible meat consumption within existing food systems: 1. Reducing the amount of animal-based proteins used 2. Replacing animal-based protein with plant-based, or insect-based alternatives 3. Refining processes of utilization of animal-based protein to minimize emissions, loss and waste 4. Recognising (...) animal-based protein as precious –i.e. recognising the people and the animals involved in meat production. -/- These four principles are derived by analogy to ethical principles guiding the use of animals in research, the so-called “3Rs”, namely: the imperatives to reduce the number of animals needed to make a scientific inference, to replace animal experiments with other types of research, and where not possible to replace ‘more’ with ‘less’ sentient creatures, and to refine the experimental setup so it minimises the discomfort and/or distress inflicted upon the animals (Russell and Burch, 1959). There are no such principles guiding the use of animals in farming, given the farming industry intrinsically relies on increasing its resources, of which animals are one. The current profile of climate change however opens up a way to re-appreciate meat –indeed what we articulate as the fourth principle of recognizing the preciousness of meat, above, given planetary boundaries. We proceed to reflect on how these 4Rs can be modulated, from a cultural-social perspective, that is, we look at cultural factors that could stretch current food practices along the 4R aspects. (shrink)

This chapter draws questions of race into food ethics. Appropriating a conception of race articulated by Alain Locke (1885‒1954), it is suggested that racial imperialism and the attending drive to claim proprietary ownership of racialized cultural products is responsible for much of the intercultural strife and race-based injustice in the modern world. Foods and foodways, understood as cultural products, are then discussed against the backdrop of racial partisanship in the exchange and consumption of foods and cuisine. Notions of (...) authenticity and cultural appropriation are discussed in this light. It is argued that there is a place for race in the discussion of food ethics and that racial imperialism and racial partisanship in the exchange and consumption of foods should be repudiated. (shrink)

On April 19, 2024, the New York Declaration on Animal Consciousness was announced at the “Emerging Science of Animal Consciousness” conference held at New York University. The New York Declaration is an effort to showcase a scientific consensus on the presence of conscious experiences across all vertebrates (including reptiles, amphibians, and fish) and many invertebrates (at least including cephalopods, decapod crustaceans, and insects). Scientifically, the New York Declaration marks a significant advancement for humanity. However, it also brings heightened awareness to (...) the moral challenges associated with animals that have conscious experiences (or phenomenal consciousness). This article will discuss philosophical approaches to the moral issue of killing sentient beings, thereby highlighting an existing moral dilemma in human society: In sustaining human survival, a species considered to have morality, we have to violate our own moral standards by killing other species with intrinsic value, consciousness, or sentience. This moral dilemma has long been present in human society. Various solutions have been proposed and implemented in practice to address this issue, such as the non-violence and vegetarian approach of Buddhism, the application of Islamic law and sacred rituals to animals in Islam, animal rights movements and voluntary extinction in Western countries, and the technology producing meat using animal cells. However, despite these approaches, we have not yet been able to fully resolve the dilemma, as sentient beings continue to be killed for our survival. We believe the most feasible solution is to change the current food consumption culture, build an eco-surplus culture to mitigate climate change, prevent deforestation, and promote peace. (shrink)

Are animals our domestic companions, fellow citizens of the ecosystems we inhabit, mobile meals and resources for us, or some combination thereof? This well chosen collection of essays written by recognized scholars addresses many of the intriguing aspects concerning the controversy over meat consumption. These aspects include not only eating meat, but also hunting animals, breeding, feeding, killing, and shredding them for our use, buying meat, the economics of the meat industry, the understanding of predation and food webs (...) in ecology, and the significance of animals for issues about nutrition, gender, wealth, and cultural autonomy. (shrink)

This chapter shows how public philosophy presents multifaceted opportunities for us not only to contemplate the ethics and politics of our food supply and food choices but also to act upon these reflections. It also discusses the role of philosophers in food activism and considers the more egalitarian possibilities of food in a post‐COVID‐19 world. Philosophy can be used to assess the ethics and power inequalities within the food industry. The aim is to expand “foodie (...) culture” into an ethical foodie culture while highlighting vegetarian restaurants and creating accessible vegetarian recipes. Food systems include animals, humans, and the ecosystem, which are embedded within neocolonialist practices of “former” colonial powers exercising economic and cultural dominion over formerly colonized nations. Food choice can be a form of activism for anyone but especially for women of color who bear the disproportionate brunt of the harms associated with the factory farming industry and climate change. (shrink)

The article aims to analyze the relationship between food and identity from an aesthetic and ethical perspective. New media and technology are seen as a tool for constructing and demonstrating identity. Eating practices and the understanding of food in the modern world are explored from the perspective of symbolic meanings. The analysis focuses on the concept of identity in social networks and popular culture. The methodology is textual and visual content analysis in new media. The text distinguishes (...) between the traditional approach to food with a central concept of 'taste' and the new media context where the approach focuses on 'image'. From an ethical point of view, the relationship between the (non) consumption of meat and animal products and the identity that is widely advocated in the modern lifestyle culture is analyzed. (shrink)

Are animals our domestic companions, fellow citizens of the ecosystems we inhabit, mobile meals and resources for us, or some combination thereof? This well chosen collection of essays written by recognized scholars addresses many of the intriguing aspects concerning the controversy over meat consumption. These aspects include not only eating meat, but also hunting animals, breeding, feeding, killing, and shredding them for our use, buying meat, the economics of the meat industry, the understanding of predation and food webs (...) in ecology, and the significance of animals for issues about nutrition, gender, wealth, and cultural autonomy. (shrink)

Antiracist white feminists and ecofeminists have the tools but lack the strategies for responding to issues of social and environmental justice cross-culturally, particularly in matters as complex as the Makah whale hunt. Distinguishing between ethical contexts and contents, I draw on feminist critiques of cultural essentialism, ecofeminist critiques of hunting and food consumption, and socialist feminist analyses of colonialism to develop antiracist feminist and ecofeminist strategies for cross-cultural communication and cross-cultural feminist ethics.

: Antiracist white feminists and ecofeminists have the tools but lack the strategies for responding to issues of social and environmental justice cross-culturally, particularly in matters as complex as the Makah whale hunt. Distinguishing between ethical contexts and contents, I draw on feminist critiques of cultural essentialism, ecofeminist critiques of hunting and food consumption, and socialist feminist analyses of colonialism to develop antiracist feminist and ecofeminist strategies for cross-cultural communication and cross-cultural feminist ethics.

The absence of appropriate information about imperceptible and ethical food characteristics limits the opportunities for concerned consumer/citizens to take ethical issues into account during their inescapable food consumption. It also fuels trust crises between producers and consumers, hinders the optimal embedment of innovative technologies, “punishes” in the market ethical producers, and limits the opportunities for politically liberal democratic governance. This paper outlines a framework for the ethical characterization and subsequent optimization of foods (ECHO). The framework applies to (...) “imperceptible,” “pragmatic,” and “reasonable” food characteristics about which consumers/citizens maintain concerns. A political perspective is assumed in that valid information is taken to serve the politically liberal and democratic functions of the market by allowing concerned citizens to make informed choices in their role as food consumers. Information is aggregated by multi-attribute modeling. It takes the form of “maximized” (“utilitarian”) to “most balanced” (MINMAX) non-binary aggregate comparative rankings of perceptibly substitutable food products. The model requires the description of characteristics by means of criteria and weights (structural input), and technical input on the performance of food for these criteria (product input). Structural input is grounded on relevantly concerned citizen/consumers’ perceptions. It is culture and times dependent. Availability of product input is assumed. Uses for the amelioration of the aforementioned limitations are discussed. So long as, and to the extent that, certain ethical concerns are not addressed by public policy, the ECHO framework may facilitate offering members of society a necessary (though not a sufficient) condition for regulating the ethical aspects of food production in self-regulated markets as consumers, when they are constrained to do so through their government as citizens. In doing that, the framework may contribute to the development of the ethical dimension of food production and may bring rewards for food supply actors that take reasonable concerns of citizen/consumers into account. (shrink)

Although public interest in sustainability increases and consumer attitudes are mainly positive, behavioral patterns are not univocally consistent with attitudes. This study investigates the presumed gap between favorable attitude towards sustainable behavior and behavioral intention to purchase sustainable food products. The impact of involvement, perceived availability, certainty, perceived consumer effectiveness (PCE), values, and social norms on consumers’ attitudes and intentions towards sustainable food products is analyzed. The empirical research builds on a survey with a sample of 456 young (...) consumers, using a questionnaire and an experimental design with manipulation of key constructs through showing advertisements for sustainable dairy. Involvement with sustainability, certainty, and PCE have a significant positive impact on attitude towards buying sustainable dairy products, which in turn correlates strongly with intention to buy. Low perceived availability of sustainable products explains why intentions to buy remain low, although attitudes might be positive. On the reverse side, experiencing social pressure from peers (social norm) explains intentions to buy, despite rather negative personal attitudes. This study shows that more sustainable and ethical food consumption can be stimulated through raising involvement, PCE, certainty, social norms, and perceived availability. (shrink)

Scholars believe that cosmopolitans—individuals who are open to foreign cultures—contribute to the adoption of Euro-American conceptions of food in the Global South. However, there remains a dearth in our understanding of the links between globalization, cosmopolitanism, and the reproduction of food and food cultures more broadly. In this paper, I draw from the sociology of translation to examine the mechanisms by which cosmopolitans reproduce food across space and time, a conceptual approach I refer to as ‘cosmopolitan (...) translations of food.’ This approach focuses on how human and non-human actants mediate and translate the discursive and material elements of food as they travel from one geographic context to another. The broader history, socio-culture, and political economy where cosmopolitan actants are situated further influence these translations, resulting in diverse expressions of food globalization. I illustrate the merits of this approach by examining the emergence of alternative food in Manila, the capital of the Philippines. Based on qualitative research, I find that alternative food in Manila has striking similarities to and notable differences from its counterparts in the United States. I purport that these similarities and differences can be attributed to Filipino cosmopolitans’ unconscious and intentional translations of what they understand as alternative food. Mediating these layers of translations are Filipino cosmopolitans’ mobilities and access to new media, as well as the colonial histories and postcolonial encounters that define their consumption tastes. (shrink)

The right to food is recognized as a basic right under international human rights law. The lack of implementation of the right is a challenge for societies around the world. The failures in implementation are leading stakeholder's to strongly advance more appropriate standards vis-a-vis the right to food. The concept of food sovereignty for instance has gained importance in this regard. The concept of food sovereignty is interpreted to be larger in scope than the right to (...) food. Food sovereignty is not limited to the making "provision" of food to the beneficiaries by the state. In addition, it also mandates the empowerment of communities by the adoption of policies to secure land, food production and consumption, etc. -/- In 2010, the UN Special Rapporteur on the Right to Food recognized the wider import of the right to food based on the concept of food sovereignty. The Rapporteur emphasised on the provision of land for instance as essential to right to food. The acceptance of food sovereignty as a benchmark for state performance is one of the most notable developments in the field of economic, social and cultural rights. This chapter discusses the role of the concept of food sovereignty, and how it is shaping international and domestic policy frameworks. (shrink)

The present research is a historical perspective on luxury during 1781-1933. The major stake is represented by the response of the ecclesiastical authority to luxury, the rejection/blaming/damning of luxury; subsequently the acceptance of it. We notice here the church's incapacity to stop the 'illegitim' consumption, that kind of consumption which was beyond the possibilities of a common person, and the taxation of luxury - the one who had more than he/she needed had to donate to the Church, meaning (...) to the poor. The secular authority did the same - luxury would be progressively taxed, which led to a certain synchronization between Church and State. We also analyse the link between orthodoxy and consumption from sociological perspective. The excess is perceived as being a sin. That is why the Church undertakes the role of prescriptor/controller of consumption, be it dressing, food etc. We detect here stages in the process of modernizing of the Romanian cultural space, the social changing and stratification. Luxury was a benchmark in social comparison, a reason of frustration, of indignation, of philosophical reflection. Luxury is a key for understanding the struggle between old and new, between ethics promoted by the Church and that of liberalism, about the tension between traditional consumption (home-made, predictable, swimming with the stream) and the one generated by the circulation of goods, by the industrial revolution. (shrink)

The concept of scale is useful in analyzing both the strengths and limitations of community food security programs that attempt to link issues of ecological sustainability with social justice. One scalar issue that is particularly important but under-theorized is the scale of social reproduction, which is often neglected in production-focused studies of globalization. FoodShare Toronto's good food box (GFB) program, engages people in the politics of their everyday lives, empowering them to make connections between consumption patterns and (...) broader political-economic, cultural, and political-ecological issues. Community food security (CFS) projects such as the GFB are currently limited in their scope and reach and have been criticized for their inability to deliver food to a larger segment of marginalized, hungry people. A central dilemma for CFS projects is how to engage the majority of urban consumers who still eat “inside the box” of the industrial food system. We argue that the concept of scale helps clarify how CFS projects must “scale out” to other localities, as well as “scale up” to address structural concerns like state capacity, industrial agriculture, and unequal distribution of wealth. This requires the state and the third sector to recognize the importance of multi-scaled food politics as well as a long-term pedagogical project promoting ecological sustainability, social responsibility, and the pleasures of eating locally. (shrink)

We use Marya Schechtman’s Narrative Self-Constitution View to support the widespread idea that food can contribute to the construction and expression of our identities and be used to understand others. What foods we consume can be one such way to construct our identities as food itself can have different values: ethically sourced, healthy, culturally significant, etc. However, the ability to constitute one’s own identity in this way depends on the ability to autonomously choose what we consume. We argue (...) that most consumers have much less control over their own consumption habits than is typically assumed (indeed, much of the literature on food and identity relies on the assumption) and thus consumers have diminished autonomy with respect to identity-constitution. We focus on the effects of three such autonomy compromising practices: food impositions, which are social pressures on food choice; manipulative marketing; and impediments to access. Together these practices diminish second-order endorsement of food-related values, generate false beliefs about what one is eating, and create social, economic, or physical barriers which limit access to desired foods. There are, however, spaces where consumers are fighting back against cultural norms and agribusiness and changing their own relationship(s) with consumption, thereby exercising increased autonomy over their food and their identity. (shrink)

During the last two decades, sociologist Pierre Bourdieu has become a dominant force in cultural activity ranging from taste in music and art to choices in food and lifestyles. _The Field of Cultural Production_ brings together Bourdieu's major essays on art and literature and provides the first introduction to Bourdieu's writings and theory of a cultural field that situates artistic works within the social conditions of their production, circulation, and consumption. Bourdieu develops a highly original approach to the (...) study of literary and artistic works, addressing many of the key issues that have preoccupied literary art and cultural criticism in the last twentieth century: aesthetic value and canonicity, intertextuality, the institutional frameworks of cultural practice, the social role of intellectuals and artists, and structures of literary and artistic authority. Bourdieu elaborates a theory of the cultural field which situates artistic works within the social conditions of their production, circulation, and consumption. He examines the individuals and institutions involved in making cultural products what they are: not only the writers and artists, but also the publishers, critics, dealers, galleries, and academies. He analyzes the structure of the cultural field itself as well as its position within the broader social structures of power. The essays in his volume examine such diverse topics as Flaubert's point of view, Manet's aesthetic revolution, the historical creation of the pure gaze, and the relationship between art and power. The Field of Cultural Porduction will be of interest to students and scholars from a wide range of disciplines: sociology and social theory, literature, art, and cultural studies. (shrink)

This fascinating volume draws on the work of Gilles Deleuze to examine how we relate to the edible. Rick Dolphijn traveled to the disparate cities of Hangzhou, Boston, Bangalore, and Lyon and conducted over one hundred interviews with the cities' residents. He then used the philosophical concepts of Deleuze to analyze his travel experiences and investigate the role of food in human culture and society. His work shows how the micropolitics of food reveal fascinating insights into cultural (...) concepts such as the self, the state, dietetics, and capitalism. _Foodscapes_ ultimately offers an unusual and intriguing perspective on food's complex role in our daily lives. (shrink)

This well chosen collection of essays written by recognized scholars addresses many of the intriguing aspects concerning the controversy over meat consumption. These aspects include not only eating meat, but also hunting animals, breeding, feeding, killing, and shredding them for our use, buying meat, the economics of the meat industry, the understanding of predation and food webs in ecology, and the significance of animals for issues about nutrition, gender, wealth, and cultural autonomy. Dombrowski rightly notes that the contemporary (...) debate regarding philosophical vegetarianism has been profoundly shaped by the historical figures who have rejected or embraced the anthropocentrism entrenched in Western thought. Three anthropological-medical essays compare meat with vegetarian diets. Eight essays treat the recent philosophical debate over the moral status of animals and whether vegetarianism is obligatory. Several essays discuss religious views on meat-eating and vegetarianism. Three essays explore meat, patriarchy, and the exploitation of nature and animals with respect to race, gender, sexual orientation, and socioeconomic class. The last four essays debate how to understand predation, environmental ethics, and animal protection. This collection is a fine entrée for all readers of this journal, since the debate over meat must by now figure into every thinking person’s diet. (shrink)

Harmful but culturally cherished practices often endure in spite of the damages they cause. Meat consumption is increasingly becoming one of such cases and may provide an opportunity from which to observe these phenomena. Growing evidence indicates that current and projected production and consumption patterns are important contributors to significant environmental problems, public health degradation, and animal suffering. Our aim is to contribute to a further understanding of the psychological factors that may hinder or promote personal disposition to (...) change food habits to benefit each of these domains. Drawing from previous evidence, this study explores the proposition that some consumers are motivated to resort to moral disengagement strategies when called upon to consider the impacts of their food habits. Data were collected from six semi-structured focus groups with a sample of 40 participants. Although affirming personal duties towards preserving the environment, promoting public health, and safeguarding animal welfare, participants did not show personal disposition to change their meat consumption habits. Several patterns of response that resonate with the principles of moral disengagement theory were observed while discussing impacts and the possibility of change. Results seem to support the proposition that the process of moral disengagement may play a role in hindering openness to change food habits for the benefit of the environment, public health, and animals, and point towards the relevance of further exploring this approach. (shrink)

This article explores the negative framing of environmental concern in the context of food procurement and consumption, through the lens of the myth of Eden considering the ontological and genealogical aspects of the experienced exile from nature. The article first considers the theoretical context of the negative framing of food ethics. Demonstrating the consequences of the experience of food as abject, the article then goes on to discuss the exile from Eden as an explanatory myth for (...) the perceptual inbetweenness of humankind. The aim of the article is to outline the genealogical markers of the negative framing of food ethics via the discussion of the exile from Eden. In the context of a new materialist understanding of the nature–culture continuum, the article depicts the exile as a perceptual rather than ontological divide that does not reflect a factual human inbetweenness but mirrors the objectification of nature by stripping the flesh of its spirit. Such reenvisioning is thought to be a pivotal aspect for mitigating the affectual abjectivity of food and recapturing the factual entanglement of body–environment to enable affirmative environmental ethics. (shrink)

From seed to table, the food chain is gendered. When seeds and food are in women’s hands, seeds reproduce and multiply freely, food is shared freely and respected. However, women’s seed and food economy has been discounted as “productive work.” Women’s seed and food knowledge has been discounted as knowledge. Globalization has led to the transfer of seed and food from women’s hands to corporate hands. Seed is now patented and genetically engineered. It is (...) treated as the creation and “property” of corporations like Monsanto. Renewable seed becomes nonrenewable. Sharing and saving seed becomes a crime. Diversity, nourished by centuries of women’s breeding, disappears, and with it the culture and natural evolution that is embodied in the diversity is lost forever. Food, too, is transformed in corporate hands. It is no longer our nourishment; it becomes a commodity. And as a commodity it can be manipulated and monopolized. If food grain makes more money as cattle feed than it does as food for human consumption, it becomes cattle feed. If food grain converted to biofuel to run automobiles is more profitable, it becomes ethanol and biodiesel. (shrink)

Why do tobacco farmers continue to produce tobacco in light of the bleak future of this crop? Given the changing political economy of tobacco, we might expect producers to respond by diversifying their enterprises. This study of Kentucky burley tobacco farmers finds that farmers express contradictory values toward the economic role of production and the social value of tobacco consumption. The economic value of tobacco is articulated by drawing upon experiential lessons with the crop. These, in turn, are used (...) to inform production processes (reproduction of tobacco farming), all the while castigating the consumption of their commodity. Farmers persist in producing tobacco because of the structural and historical conditions of the region that have engendered a culture of tobacco production. The contradiction in production and consumption values suggests that the “cultural turn” in agro-food studies needs to move away from a linear approach of cultural values as determinants of social action and become sensitive to the differential ways commodity actors produce, use, and reproduce a culture of commodity production and a culture of commodity consumption. This unproblematic and linear association between values and economic activity misinforms social science research about seemingly “individual” motivations that are shaped by historical and structural conditions. (shrink)

Food prices are a daily concern in many households’ decision-making, especially when people want to have healthier diets. Employing Bayesian Mindsponge Framework (BMF) analytics on a dataset of 710 Indonesian citizens, we found that people from wealthier households are less likely to have concerns about food prices. However, the degree of health considerations in food consumption was found to moderate against the above association. In other words, people of higher income-based social classes may worry more about (...) food prices if they care more about the health impacts of their food choices. These findings provide more insights for policymakers on the psychological aspects of promoting the balance between finance and health in food consumption. (shrink)

From providing on-demand access to vast catalogues of recorded music at little or no cost to the use of Big Data to personalise the experience of consuming music, music streaming platforms, such as Spotify and Apple Music, have the potential to disrupt the part that music taste plays in the performance of class identities and the reproduction of class privilege in ways not previously encountered. The influential sociologist, Pierre Bourdieu, demonstrated that cultural taste – what and how people consume cultural (...) goods, such as music, food and fashion – is shaped by class background and in doing so serves to mark and reproduce class differences in everyday life. In this commentary, I consider how sociologists might address the important but challenging question of if and how are music streaming platforms shaping the part that music taste plays in the performance of class identities and the cultural reproduction of class privilege. I discuss some ways in which music streaming platforms may be shaping how class identities are performed through how people consume music, drawing attention to consumption practices that have the potential to both involve and resist the use of music streaming platforms in the pursuit of social distinction. (shrink)

Taste as Experience puts the pleasure of food at the center of human experience. It shows how the sense of taste informs our preferences for and relationship to nature, pushes us toward ethical practices of consumption, and impresses upon us the importance of aesthetics. Eating is often dismissed as a necessary aspect of survival, and our personal enjoyment of food is considered a quirk. Nicola Perullo sees food as the only portion of the world we take (...) in on a daily basis, constituting our first and most significant encounter with the earth. Perullo has long observed people's food practices and has listened to their food experiences. He draws on years of research to explain the complex meanings behind our food choices and the thinking that accompanies our gustatory actions. He also considers our indifference toward food as a force influencing us as much as engagement. For Perullo, taste is value and wisdom. It cannot be reduced to mere chemical or cultural factors but embodies the quality and quantity of our earthly experience. (shrink)

Although public interest in sustainability increases and consumer attitudes are mainly positive, behavioral patterns are not univocally consistent with attitudes. This study investigates the presumed gap between favorable attitude towards sustainable behavior and behavioral intention to purchase sustainable food products. The impact of involvement, perceived availability, certainty, perceived consumer effectiveness (PCE), values, and social norms on consumers’ attitudes and intentions towards sustainable food products is analyzed. The empirical research builds on a survey with a sample of 456 young (...) consumers, using a questionnaire and an experimental design with manipulation of key constructs through showing advertisements for sustainable dairy. Involvement with sustainability, certainty, and PCE have a significant positive impact on attitude towards buying sustainable dairy products, which in turn correlates strongly with intention to buy. Low perceived availability of sustainable products explains why intentions to buy remain low, although attitudes might be positive. On the reverse side, experiencing social pressure from peers (social norm) explains intentions to buy, despite rather negative personal attitudes. This study shows that more sustainable and ethical food consumption can be stimulated through raising involvement, PCE, certainty, social norms, and perceived availability. (shrink)

Mercury contamination of local fish stocks has become an escalating problem in the United States. Federal and state governments increasingly have issued fish consumption advisories to warn individuals of the risks of eating specific species of fish in particular quantities from individual bodies of water. Some indigenous groups in the United States who rely on these fisheries for subsistence and ritual cultural reasons have become disproportionately impacted by the risks of mercury contamination of their food source. Some of (...) these groups are forced to make a decision whether to continue their cultural life ways and become exposed to mercury or to stop eating fish and witness the degradation of their identity. This article explores the unique conditions of cultural fishing practices among Native American groups in the United States and their disproportionate risk to mercury contamination. Spatial analysis using the geographical information systems software is accompanied by two case studies to explore the risks faced by indigenous communities. (shrink)

The COVID-19 pandemic has brought to light significant failures and fragilities in our food, health, and market systems. Concomitantly, it has emphasized the urgent need for a critical re-evaluation of many of the policies and practices that have created the conditions in which viral pathogens can spread. However, there are many factors that are complicating this process; among others, the uncertain, rapidly evolving, and often poorly reported science surrounding the virus’ origins has contributed to a politically charged and often (...) rancorous public debate, which is concerning insofar as the proliferation of divisive discourse may hinder efforts to address complex and collective concerns in a mutually cooperative manner. In developing ethical and effective responses to the disproportionate risks associated with certain food production and consumption practices, we argue that the focus should be on mitigating such risks wherever they arise, instead of seeking to ascribe blame to specific countries or cultures. To this end, this article is an effort to inject some nuance into contemporary conversations about COVID-19 and its broader implications, particularly when it comes to trade in wildlife, public health, and food systems reform. If COVID-19 is to represent a turning point towards building a more equitable, sustainable, and resilient world for both humans and nonhuman animals alike, the kind of fractioning that is currently being exacerbated by the use of loaded terms such as “wet market” must be eschewed in favour of a greater recognition of our fundamental interconnectedness. (shrink)