The understanding of food cue associated neural activations that predict future weight variability may guide the design of effective prevention programs and treatments for overeating and obesity. The current study investigated the association between brain response to different food odors with varied energy density and individual changes of body mass index (BMI) over two years. Twenty-five participants received high-fat (chocolate and peanut), low-fat (bread and peach) food odors and a nonfood odor (rose) while the brain (...) activation was measured using functional magnetic resonance imaging (fMRI). BMIs were calculated with participant’s self-reported body weight and height collected at the time of fMRI scan and again at two years later. Regression analyses revealed significant negative correlations between BMI increase over 2 years and brain activation of the bilateral precuneus and the right posterior cingulate cortex in response to high-fat versus low-fat food odors. In addition, brain activation of the right supplementary motor area in response to food vs non-food odor was negatively correlated to subsequent BMI increase over 2 years. Taken together, the current findings suggest that individual differences in neural responsivity to (high calorie) food odors in brain regions of the default mode and motor control network serve as a neural marker for future BMI change. (shrink)

Recently a role for the vagus nerve in conditioning food preferences was established in rodents. In a prospective controlled clinical trial in humans, invasive vagus nerve stimulation shifted food choice toward lower fat content. Here we explored whether hedonic aspects of an orally sampled food stimulus can be modulated by non-invasive transcutaneous vagus nerve stimulation (tVNS) in humans. In healthy participants (n= 10, five women, 20–32 years old, no obesity) we tested liking and wanting ratings of (...) class='Hi'>food samples with varying fat or sugar content with or without tVNS in a sham-controlled within-participants design. To determine effects of tVNS on food intake, we also measured voluntary consumption of milkshake. Spontaneous eye blink rate was measured as a proxy for dopamine tone. Liking of low-fat, but not high-fat puddings, was higher for tVNS relative to sham stimulation. Other outcomes showed no differences. These findings support a role for the vagus nerve promoting post-ingestive reward signals. Our results suggest that tVNS may be used to increase liking of low-calorie foods, which may support healthier food choices. (shrink)

There is a broad consensus in nutritional-microbiota research that high-fat (HF) diets are harmful to human health, at least in part through their modulation of the gut microbiota. However, various studies also support the inherent flexibility of the human gut and our microbiota’s ability to adapt to a variety of food sources, suggesting a more nuanced picture. In this article, we first discuss some problems facing basic translational research and provide a different framework for thinking about diet and (...) gut health in terms of metabolic flexibility. We then offer evidence that well-formulated HF diets, such as ketogenic diets, may provide healthful alternative fuel sources for the human gut. We place this in the context of cancer research, where this concern over HF diets is also expressed, and consider various potential objections concerning the effects of lipopolysaccharides, trimethylamine-N-oxide, and secondary bile acids on human gut health. We end by providing some general suggestions for how to improve research and clinical practice with respect to the gut microbiota when considering the framework of metabolic flexibility. (shrink)

The Italian government recently criticized the UK’s “traffic light” food labelling system for unfairly discriminating against some traditional Italian foods such as mozzarella, Parma ham, and Parmesan cheese . This type of labelling highlights the percentages of fat, saturated fat, salt, sugar, and calories of each food and classifies them by using red, amber, and green colors depending on the level of each nutrient. While it is true that some Italian foods do contain a high level of (...) fat or salt , the Italian government pointed out that traffic light labelling sometimes privileges certain processed foods or fizzy drinks with artificial sweeteners over .. (shrink)

Integrative explanations of why obesity is more prevalent in some sectors of the human population than others are lacking. Here, we outline and evaluate one candidate explanation, the insurance hypothesis. The IH is rooted in adaptive evolutionary thinking: The function of storing fat is to provide a buffer against shortfall in the food supply. Thus, individuals should store more fat when they receive cues that access to food is uncertain. Applied to humans, this implies that an important proximate (...) driver of obesity should be food insecurity rather than food abundance per se. We integrate several distinct lines of theory and evidence that bear on this hypothesis. We present a theoretical model that shows it is optimal to store more fat when food access is uncertain, and we review the experimental literature from non-human animals showing that fat reserves increase when access to food is restricted. We provide a meta-analysis of 125 epidemiological studies of the association between perceived food insecurity and high body weight in humans. There is a robust positive association, but it is restricted to adult women in high-income countries. We explore why this could be in light of the IH and our theoretical model. We conclude that although the IH alone cannot explain the distribution of obesity in the human population, it may represent a very important component of a pluralistic explanation. We also discuss insights it may offer into the developmental origins of obesity, dieting-induced weight gain, and anorexia nervosa. (shrink)

Qualitative and quantitative methods were used to investigate how shopping behaviors and environment influence dietary intake and weight status among homeless Minnesotans living in food deserts. Seven focus groups (n = 53) and a quantitative survey (n = 255), using the social cognitive theory as the theoretical framework, were conducted at two homeless shelters (S1 and S2) in the Twin Cities area. Heights, weights, and 24-h dietary recalls were also collected. Food stores within a five-block radius of the (...) shelters were evaluated for the price and availability of foods and compared to the Thrifty Food Plan’s market basket prices (MBP). Results showed that almost 80% of the sample was overweight or obese, with women consuming less than the recommended level for the fruits, vegetables, and milk food groups and excess for the fats/oils/sweets food group. Focus groups and participant surveys indicated that the shelter infrastructure and surrounding community influenced the types of foods available, food store access, and the foods purchased and consumed. Participants relied on food assistance programs, including food stamps, to supplement their food supply; however, some felt the high food prices at neighboring stores limited food choice and that food stamps did not adequately cover food costs. Results from the food store survey found the majority of food prices exceeded Midwest or national MBP. To promote healthier dietary intake and weight status, community-based interventions and city planners should aim to increase access to food through improved food availability and food access within the shelter environment and surrounding community. (shrink)

Many scholars assume that industry meddles in scientific research in order to defend their products. But this article shows that industry meddling in science can have a variety of consequences. American food manufacturers long denied that trans fats were associated with disease. Academic scientists, government scientists, and activists in fact endorsed trans fats as a healthier alternative to saturated fats. But in 1990, a high-profile study showed that trans fats increased risk factors for heart disease more than saturated (...) fats did. Industry funded a U.S. Department of Agriculture study that they hoped would exonerate trans fats. But the industry-funded U.S. Department of Agriculture study also indicated that trans fats increased risk factors for heart disease more than saturated fats. Industry quickly began developing trans fat alternatives. This confirms that corporations get involved in science in order to defend their products. But involvement in science can be the very means by which corporations persuade themselves to change their products. (shrink)

In this paper, we redefine the term luxus consumption to mean food waste and overconsumption leading to storage of body fat, health problems, and excess resource utilization. We develop estimates of the prevalence of luxus consumption and its environmental consequences using US food supply, agricultural, and environmental data and using procedures modeled after energetics analysis and ecological footprint analysis. Between 1983 and 2000, US food availability (food consumption including waste) increased by 18% or 600 kcal (2.51 (...) MJ) per person. This luxus consumption required 0.36 hectares (ha) of land and fishing area per capita, 100.6 million ha for the US population, and 3.1% of total US energy consumption. Luxus consumption increased more for particular foods, such as high fructose corn syrup (HFCS), 22% of which was used in carbonated beverages. As an example, the luxus consumption of sweetened soda, 31.8 l per capita, used 0.8% of the US corn crop (230,555 ha of land); 33.6 million kg of nitrogen fertilizer; 175,000 kg of Atrazine herbicide; 34 million kg of nitrogen fertilizer; 2.44 trillion kcal (10.2 PJ) for production inputs and post-harvest handling; and led to 4.9 million metric tons of soil erosion. Diet soft drink luxus consumption was 43.9 l/capita. Assuming half of US soft drink luxus consumption was bottled in plastic, the energy cost for plastics would have been 2.49 trillion kcal (10.4 PJ) in 2000. Total HFCS availability above baseline in 2000 required 4.6 times the resources used for soft drinks alone. This analysis suggests the utility and applicability of the concept of luxus consumption to environmental analysis and for estimating the effects of excess food utilization. (shrink)

Background: Olfactory cues directly link the environment to gene expression. Two types of olfactory cues, food odors and social odors, alter genetically predisposed hormone-mediated activity in the mammalian brain. Methods: The honeybee is a model organism for understanding the epigenetic link from food odors and social odors to neural networks of the mammalian brain, which ultimately determine human behavior. Results: Pertinent aspects that extend the honeybee model to human behavior include bottom-up followed by top-down gene, cell, tissue, organ, (...) organ-system, and organism reciprocity; neurophysiological effects of food odors and of sexually dimorphic, species-specific social odors; a model of motor function required for social selection that precedes sexual selection; and hormonal effects that link current neuroscience to social science affects on the development of animal behavior. Conclusion: As the psychological influence of food odors and social orders is examined in detail, the socioaffective nature of olfactory cues on the biologically based development of sexual preferences across all species that sexually reproduce becomes clearer Keywords: behavior; development; evolution; odors; food; social; sexual; epigenetic; olfaction; pheromones; hormones; environment; animal; affect; effect; neuroscience (Published: 15 March 2012) Citation: Socioaffective Neuroscience & Psychology 2012, 2 : 17338 - DOI: 10.3402/snp.v2i0.17338. (shrink)

ObjectiveBulimia nervosa and binge eating disorder are eating disorders characterized by recurrent binge eating episodes. Overlap exists between ED diagnostic groups, with BE episodes presenting one clinical feature that occurs transdiagnostically. Neuroimaging of the responses of those with BN and BED to disorder-specific stimuli, such as food, is not extensively investigated. Furthermore, to our knowledge, there have been no previous published studies examining the neural response of individuals currently experiencing binge eating, to low energy foods. Our objective was to (...) examine the neural responses to both low energy and high energy food images in three emotive categories in BN and BED participants.MethodsNineteen females with BN or BED, comprising the binge eating group, and 19 age-matched healthy control ’s completed thorough clinical assessment prior to functional MRI. Neural response to low energy and high energy foods and non-food images was compared between groups using whole-brain exploratory analyses, from which six regions of interest were then selected: frontal, occipital, temporal, and parietal lobes; insula and cingulate.ResultsIn response to low energy food images, the BEG demonstrated differential neural responses to all three low energy foods categories compared to HCs. Correlational analyses found a significant association between frequency of binge episodes and diminished temporal lobe and greater occipital lobe response. In response to high energy food images, compared to HC’s, the BEG demonstrated significantly decreased neural activity in response to all high energy food images. The HC’s had significantly greater neural activity in the limbic system, occipital lobe, temporal lobe, frontal lobe, and limbic system in response to high energy food images.ConclusionResults in the low energy food condition indicate that binge frequency may be related to increased aberrant neural responding. Furthermore, differences were found between groups in all ROI’s except the insula. The neural response seen in the BEG to disgust food images may indicate disengagement with this particular stimuli. In the high energy food condition, results demonstrate that neural activity in BN and BED patients may decrease in response to high energy foods, suggesting disengagement with foods that may be more consistent with those consumed during a binge eating episode. (shrink)

This paper takes what has been termed the “epidemic of obesity” as the point of departure to examine the way in which political economic factors intersect with diet and nutrition to determine adverse health outcomes. The paper proposes several concepts to better understand the dynamics of the “foodscape” – institutional sites for the merchandising and consumption of food. These include the concepts of “spatial colonization” and “pseudo foods.” With a focus on critical dimensions of the contemporary “foodscape,” principally supermarket (...) merchandising practices, as well as trends in other food vending operations, the paper explores incentives that motivate capital to “spatially colonize” the foodscape with aggressively promoted high fat/high sugar “pseudo foods.” The paper reports on extensive research on trade industry publications as well as data collected through onsite investigations of supermarket practices of the three largest Canadian retail supermarket operations. In addition, current merchandising practices of convenience chain store operations and some non-traditional food vending sites are examined. In concluding, it is argued that the rapidly evolving interdisciplinary debate around the obesity crisis would benefit considerably from the insights to be gained from political economic analysis of retail food industry practices and trends. (shrink)

Americans’ excessive consumption of food harms their health and quality of life and also causes direct and indirect environmental degradation, through habitat loss and increased pollution from agricultural fertilizers and pesticides. We show here that reducing food consumption could improve Americans’ health and well-being while facilitating environmental benefits ranging from establishing new national parks and protected areas to allowing more earth-friendly farming and ranching techniques. We conclude by considering various public policy initiatives to lower per capita caloric intake (...) and excessive meat consumption, and to translate this temperate behavior into substantial environmental protection. (shrink)

In lieu of an abstract, here is a brief excerpt of the content:Journey to WellnessRoberta PriceI should preface this by saying that as a child and early teen years I was lean, well within my weight range for my height of 5’3”. I was physically active as a snow skier, swimmer, hiker and biker. I started running in high school until I got pregnant at the age of 17 in 1988, but even then, my family and I had a (...) gym membership and I worked out with a trainer until my belly got too big and complications from pre–eclampsia forced me to bed rest the last four weeks of my pregnancy. I gained about 80 pounds, mostly water, during this time. Post pregnancy, I lost all my weight and resumed my active lifestyle of walking etc. It wasn’t until I got married in 1990 that I found my weight creeping up on me, slowly, every year. I was still active with three kids and a husband by then, but bad eating habits and cheap carbohydrates were not my friend.My efforts to return to leanness started a few years ago, about 2006. At that point, I weighed at least 200 pounds and I was not happy. Everyone knows the best way to lose weight is to exercise and watch what you eat, so I start daily walks. While walking I started having problems with my legs going numb to the point that I could not feel my feet hit the ground. At first I thought this feeling was due to a pinched nerve as a result of a single–vehicle car accident I was in earlier that year. Some days my legs would not bother me while walking and other days only a few steps would bring on the numbness. Also, I was susceptible to feelings of panic and a racing heart beat. My doctor at the time never once mentioned my weight being an issue. The nurse would write my weight on the chart, I would cringe as I waited for the lecture from my doctor about my weight to start. It never did. It was a strange, sort of “non–issue” with him as I had three kids so I was fat from that. My physician just said, “Lose the weight, I have no idea what is causing the numbness in your legs.”Fast forward to 2011, I am now under the care of a chiropractor in hopes of relieving the numbness that is happening all too frequently now. An ultrasound of my veins showed good blood flow so that ruled out a circulation issue. The chiropractor prescribed physical therapy to help ease my lower back pain hoping that would relieve the nerves I thought were pinched. I was prescribed high blood pressure medication by my doctor, with adverse side effects such as a nagging cough that would not go away—no matter how much cough medicine I consumed. It was during these sessions with my physical therapist that I was able to lose 10 pounds.There is a lot of self–talk in the life of an overweight or obese person. Everyday I woke up, knowing I had to lose weight. Every single time I looked in any mirror or saw any photo (which I was careful to be the photographer and not a subject as denial had become my best and worst friend). It was the subject of many a late night conversation with my husband, whom by the way, at his worst weight was 30 pounds over his preferred height to weight ratio. Not a single doctor I saw previous to this offered any hope for weight loss other than to shove a piece of paper at me telling me to eat these “healthy foods” listed. Since I was the family chef and chief purchaser of food, I was buying and eating vegetables, fruit, whole grains, and attempting to cut down on the processed foods—although, we were heavy eaters of potatoes, pastas, bagels, pizzas and other high carbohydrate foods. Over the years, [End Page 112] the most weight I had lost “counting calories” or portioning out “slow carbs” over “fast carbs” only afforded me a 15 pound loss, to be gained... (shrink)

Taste sensitivity and liking drive food choices and ingestive behaviors from childhood to adulthood, yet their longitudinal association with dietary intake and BMI is largely understudied. Here, we examined the longitudinal relationship between sugar and fat sensitivity, sugar and fat liking, habitual dietary intake, and BMI percentiles in a sample of 105 healthy-weight adolescents over a 4-year period. Taste sensitivity was assessed via a triangle fat and sweet taste discrimination test. Taste liking were rated on a visual analog scale (...) for four milkshakes that varied in sugar and fat contents, low-fat/high-sugar, high-fat/low-sugar, low-fat/low-sugar milkshakes). A modified version of the reduced Block Food Frequency Questionnaire was used to assess dietary intake. All measurements were repeated annually. Repeated measures correlations and linear mixed effects models were used to model the associations between the variables. Sugar sensitivity was negatively associated with liking for the LF/HS milkshake over the 4-year period. Low sugar sensitivity at baseline predicted increases in BMI percentile over time, but this association didn’t survive a correction for multiple comparisons. Percent daily intake from fat was positively associated with liking for the HF/HS milkshake and negatively associated with liking for the LF/LS milkshake over 4 years. Together, these results demonstrate that lower sensitivity to sweet taste is linked to increased hedonic response to high-sugar foods and increased energy intake from fat seems to condition adolescents to show increased liking for high-fat/high-sugar foods. (shrink)

The Western diet pattern characterized by high daily intake of saturated fats and refined carbohydrates often leads to obesity and overweight, and it has been linked to cognitive impairment and emotional disorders in both animal models and humans. This dietary pattern alters the composition of gut microbiota, influencing brain function by different mechanisms involving the gut–brain axis. In addition, long-term exposure to highly palatable foods typical of WD could induce addictive-like eating behaviors and hypothalamic-pituitary-adrenal axis dysregulation associated with chronic (...) stress, anxiety, and depression. In turn, chronic stress modulates eating behavior, and it could have detrimental effects on different brain regions such as the hippocampus, hypothalamus, amygdala, and several cortical regions. Moreover, obesity and overweight induce neuroinflammation, causing neuronal dysfunction. In this review, we summarize the current scientific evidence about the mechanisms and factors relating WD consumption with altered brain function and behavior. Possible therapeutic interventions and limitations are also discussed, aiming to tackle and prevent this current pandemic. (shrink)

This meticulous textual-historical study explains why medieval theologians disputed whether or not the human body assimilated food, and traces the evolution of the question. It illumines the development of scholastic method and the changing attitude of theologians to natural philosophy and medicine.

In recent years, new forms of high-tech controlled environment agriculture (CEA) have received increased attention and investment. These systems integrate a suite of technologies – including automation, LED lighting, vertical plant stacking, and hydroponic fertilization – to allow for greater control of temperature, humidity, carbon dioxide, oxygen, and light in an enclosed growing environment. Proponents insist that CEA can produce sustainable, nutritious, and tasty local food, particularly for the cities of the future. At the same time, a variety (...) of critics raise concerns about its environmental impacts and energy use, high startup costs, and consumer accessibility challenges, among other issues. At this stage, however, relatively little research has explored actual consumer knowledge and attitudes related to CEA processes and products. Guided by theories of sense-making, this article draws from structured interviews with local food consumers in New York City to examine what people know and think about high-tech CEA. From there, it explores the extent to which CEA fits into consumer conceptualizations of what makes for “good food.” Key findings emphasize that significant gaps in public understanding of CEA remain, that CEA products’ success will depend on the ability of the industry to deliver on its environmental promises, and that concerns about “unnatural” aspects of CEA will need to be allayed. Given the price premium at which high-tech CEA products are currently sold, the industry’s expansion will depend in large part on its ability to convince value-oriented food consumers that the products meet the triple-bottom-line of economic, social, and environmental sustainability goals. (shrink)

To understand the phenomenon of the rapidly increasing prevalence of overweight and obese children and youth, it is especially important to examine the school food environment, the role of structural factors in shaping this environment, and the resulting nutrition and health outcomes. The paper examines research on school food environments in the US and Canada. It notes evidence of widespread availability of poor nutrition products in both environments and delineates reasons for the situation, and examines initiatives presently being (...) undertaken in a number of jurisdictions in both countries to encourage healthy eating in schools. Empirical data are presented from a pilot study of high schools in the Canadian province of Ontario. The study documents the extent of student purchasing of nutrient-poor foods and beverages, and the structural factors internal and external to the school that appear responsible for the availability of such products in food environments in this critical institutional sphere. The paper also examines positive local initiatives in high schools that seek to encourage healthy eating in schools. (shrink)

A growing body of evidence has linked consumption of trans fatty acids to cardiovascular disease. To promote public health, numerous state and local governments in the United States have banned the use of artificial trans fats in restaurant foods, and additional bans may follow. Although these policies may have a positive impact on human health, they open the door to excessive government control over food, which could restrict dietary choices, interfere with cultural, ethnic, and religious traditions, and exacerbate socioeconomic (...) inequalities. These slippery slope concerns cannot be dismissed as far-fetched, because the social and political pressures are place to induce additional food regulations. To protect human freedom and other values, policies that significantly restrict food choices, such as bans on types of food, should be adopted only when they are supported by substantial scientific evidence, and when policies that impose fewer restrictions on freedom, such as educational campaigns and product labeling, are likely to be ineffective. (shrink)

ABSTRACTThis essay argues that there was a sense in which Shelley actively approved of “jingling verse.” His poetic energy was sustained by a substratum of popular and tuneful versifying, such as impromptus, bouts-rimés, anagrams, enigmas, ballads, Mother Goose rhymes, proverbs, hymns, and drinking songs. He hybridizes the registers and meters of these humble forms with elevated, sublime, and erudite ones. This hybridization is, arguably, connected to the characteristic coexistence of the direct and clear with the knotty and puzzling in his (...) poetry. After a brief account of Shelley’s submerged youthful reading, noting in passing that Shelley’s lyrics proved amenable during the early twentieth century to recycling as Shelleyesque jingles, the essay illustrates its thesis from unfamiliar fragments in Shelley’s notebooks, such as the late lyric fragment “Time is flying,” and from more familiar matter such as “Dirge for the Year,” “Mont Blanc,” “The Cloud,” “On the Medusa of Leonardo da Vinci,” “The Sensitive... (shrink)

Odor and color are strongly associated. Numerous studies demonstrate consistent odor‐color associations, as well as effects of color on odor perception and language. Yet, we know little about how these associations arise. Here, we test whether language is a possible mediator of odor‐color associations, specifically whether odor‐color associations are mediated by implicit odor naming. In two experiments, we used an interference paradigm to prevent the verbalization of odors during an odor‐color matching task. If (...) participants generate color associations subsequent to labeling an odor, interfering with verbalization during the task should affect the ability to make color associations. In Experiment 1, contrary to our hypothesis, verbal interference did not affect odor‐color matches. However, since performance accuracy on the verbal interference task was high, it is possible our task did not sufficiently disrupt verbal processing. In Experiment 2, we, therefore, used an active verbal interference task, and still found no difference across interference conditions. Odor naming accuracy, odor familiarity, and odor pleasantness, however, did predict odor‐color matches. This suggests that although color associations are related to semantic factors, they are not generated by recruiting odor labels in the moment. Overall, our results do not provide evidence that language plays an online role in odor‐color associations, instead, they are consistent with the claim that language may have shaped associations during development. (shrink)

The present study analyzes body fat distribution, a well-known and important indicator of reproductive capability, in young women between 18 and 28 years of age (mean=23.3 years) suffering from secondary amenorrhea and therefore temporary infertility resulting from self-starvation. Body composition parameters estimated by means of dual energy x-ray absorptiometry and the fat distribution index, indicating body shape, were compared with those of healthy controls. Although members of the infertile, amenorrheic group exhibited dramatically low body weight and total amount of body (...) fat, and therefore a marked negative energy balance in comparison with the healthy controls, the sex-specific fat distribution patterns did not differ between infertile and fertile young women. In contrast, the lower the weight and total fat amount, the more gynoid the fat distribution, even in infertile women. This observation may be interpreted in an evolutionary sense: Our ancestors had to cope with frequent food shortages, even starvation, and therefore lengthy periods of negative energy balance. In addition to pregnancy and lactation, temporary infertility as a result of long-term negative energy balance was not an uncommon phenomenon in female life histories. Nevertheless, after a time of plenty, reproductive function recovered, and therefore the gynoid fat distribution patterns in temporarily infertile young women may be interpreted as signal of reproductive capability, which resumes after a time of surplus. (shrink)

Scholars have demonstrated that common ways of performing charitable food aid in high-income countries maintain a powerless and alienated status of recipients. Aiming to protect the dignity of recipients, alternative forms of food aid have taken shape. However, an in-depth understanding of dignity in the context of food aid is missing. We undertook a scoping review to outline ways in which the dignity of recipients is violated or protected across various forms of food aid in (...) high-income countries. By bringing scientific results together through a social dignity lens, this paper offers a complex understanding of dignity in the context of food aid. The online database Scopus was used to identify scientific literature addressing food aid in relation to the dignity of recipients in high-income countries. The final selection included 37 articles representing eight forms of food aid in twelve countries. Across diverse forms of food aid, the selected studies report signs of (in)dignity concerning five dimensions: access to food aid, social interactions, the food, the physical space, and needs beyond food. Research gaps are found in the diversity of forms of food aid studied, and the identification of social standards important for recipients. Bringing the results of 37 articles together through a social dignity lens articulates the complex and plural ways in which the dignity of recipients is violated or protected. In addition, this review has demonstrated the usefulness of a social dignity lens to understand dignity across and in particular food aid contexts. (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)

Neuromuscular synapses are highly dynamic structures that respond to both intercellular and intracellular cues to manipulate synaptic form. A variety of post‐translational modifications of synaptic proteins are used to regulate synaptic plasticity. A recent report by DiAntonio et al.(1) shows that two ubiquitin pathway proteins, Highwire and Fat facets, may be mutually antagonistic regulators of presynaptic growth at the Drosophila neuromuscular junction. This work adds support to the emerging idea that ubiquitin, a polypeptide that targets proteins for proteasomal degradation, regulates (...) synaptic development. BioEssays 24:13–16, 2002. © 2002 John Wiley & Sons, Inc. (shrink)

What kind of literature is the Talmud? To answer this question, Daniel Boyarin looks to an unlikely source: the dialogues of Plato. In these ancient texts he finds similarities, both in their combination of various genres and topics and in their dialogic structure. But Boyarin goes beyond these structural similarities, arguing also for a cultural relationship. In _Socrates and the Fat Rabbis_, Boyarin suggests that both the Platonic and the talmudic dialogues are not dialogic at all. Using Michael Bakhtin’s notion (...) of represented dialogue and real dialogism, Boyarin demonstrates, through multiple close readings, that the give-and-take in these texts is actually much closer to a monologue in spirit. At the same time, he shows that there is a dialogism in both texts on a deeper structural level between a voice of philosophical or religious dead seriousness and a voice from within that mocks that very high solemnity at the same time. Boyarin ultimately singles out Menippean satire as the most important genre through which to understand both the Talmud and Plato, emphasizing their seriocomic peculiarity. An innovative advancement in rabbinic studies, as well as a bold and controversial new way of reading Plato, _Socrates and the Fat Rabbis_ makes a major contribution to scholarship on thought and culture of the ancient Mediterranean. (shrink)

Urbanization affects concurrent human-animal interactions as a result of altered resource availability and land use pattern, which leads to considerable ecological consequences. While some animals have lost their habitat due to urban encroachment, few of them managed to survive within the urban ecosystem by altering their natural behavioral patterns. The feeding repertoire of folivorous colobines, such as gray langur, largely consists of plant parts. However, these free-ranging langurs tend to be attuned to the processed high-calorie food sources to (...) attain maximum benefits within the concrete jungle having insignificant greenery. Therefore, besides understanding their population dynamics, the effective management of these urbanized, free-ranging, non-human primate populations also depends on their altered feeding habits. Here, we have used a field-based experimental setup that allows gray langurs to choose between processed and unprocessed food options, being independent of any inter-specific conflicts over resources due to food scarcity. The multinomial logit model reveals the choice-based decision-making of these free-ranging gray langurs in an urban settlement of West Bengal, India, where they have not only learned to recognize the human-provisioned processed food items as an alternative food source but also shown a keen interest in it. However, such a mismatch between the generalized feeding behavior of folivorous colobines and their specialized gut physiology reminds us of Liem's paradox and demands considerable scientific attention. While urbanization imposes tremendous survival challenges to these animals, it also opens up for various alternative options for surviving in close proximity to humans which is reflected in this study, and could guide us for the establishment of a sustainable urban ecosystem in the future. (shrink)

Even though the phenomenon of gentrification is ever-growing in contemporary urban contexts, especially in high income countries, it has been mostly overlooked by normative political theorists and philosophers. In this paper we examine the normative dimensions of gentrification through the lens of food. By drawing on Huber and Wolkenstein’s (Huber and Wolkenstein, Politics, Philosophy & Economics 17:378–397, 2018) work, we use food as an example to illustrate the multiple ways in which life plans can be located and (...) to argue that both existing residents and newcomers have an interest in occupancy rights. More specifically, while newcomers have an interest in moving freely to new neighbourhoods in order to purse their preferred life plans, they also have an interest in being able to continue to pursue those life plans once they have acquired them, and this requires occupancy rights and the implementation of measures aimed at regulating and slowing down gentrification. Moreover, when residents belong to already disadvantaged groups, more significant anti-gentrification measures can be implemented in order to prevent injustices from being compounded. (shrink)

As world food and fuel prices threaten expanding urban populations, there is greater need for the urban poor to have access and claims over how and where food is produced and distributed. This is especially the case in marginalized urban settings where high proportions of the population are food insecure. The global movement for food sovereignty has been one attempt to reclaim rights and participation in the food system and challenge corporate food regimes. (...) However, given its origins from the peasant farmers' movement, La Via Campesina, food sovereignty is often considered a rural issue when increasingly its demands for fair food systems are urban in nature. Through interviews with scholars, urban food activists, non-governmental and grassroots organizations in Oakland and New Orleans in the United States of America, we examine the extent to which food sovereignty has become embedded as a concept, strategy and practice. We consider food sovereignty alongside other dominant US social movements such as food justice, and find that while many organizations do not use the language of food sovereignty explicitly, the motives behind urban food activism are similar across movements as local actors draw on elements of each in practice. Overall, however, because of the different histories, geographic contexts, and relations to state and capital, food justice and food sovereignty differ as strategies and approaches. We conclude that the US urban food sovereignty movement is limited by neoliberal structural contexts that dampen its approach and radical framework. Similarly, we see restrictions on urban food justice movements that are also operating within a broader framework of market neoliberalism. However, we find that food justice was reported as an approach more aligned with the socio-historical context in both cities, due to its origins in broader class and race struggles. (shrink)

I argue that the issues of foodquality, in the most general sense includingpurity, safety, and ethics, can no longer beresolved through ``normal'' science andregulation. The reliance on reductionistscience as the basis for policy andimplementation has shown itself to beinadequate. I use several borderline examplesbetween drugs and foods, particularly coffeeand sucrose, to show that ``quality'' is now acomplex attribute. For in those cases thesubstance is either a pure drug, or a bad foodwith drug-like properties; both are marketed asif they were foods. (...) An example of theinadequacy of old ways of thinking is obesity,whose causes are as yet outside the purview ofmedicine, while its effects constitute anepidemic disease. The new drug/food syndromeneeds a new sort of science, what we call``post-normal.'' This is inquiry at the contestedinterfaces of science and policy; typically itdeals with issues where facts are uncertain,values in dispute, stakes high, and decisionsurgent. With the perspective of post-normalscience, we can better understand some keyissues. We see that ``safety'' is different from``risk,'' being pragmatic, moral, and recursive.Also, we understand that an appropriatefoundation for regulation and ethics is not somuch ``objectivity'' as ``awareness.'' In an agewhen ``consumers'' are becoming concerned``citizens,'' the relevant science must becomepost-normal. (shrink)

Nowadays, some of the things that are ḥarāmto be consumed, such as lard, its derivatives and alcohol are used as additives or additional nutrients in products, namely food and cosmetics that people use widely in daily life. The provision of these products, which are accepted as najis(impure), stands in front of us as one of the actual fiqh problems. In order to produce an accurate solution in this regard, the reaction condition and the level of dissolution in the product (...) must be determined. In this article, the level of mutanajjis (contamination) of the products that najisthings transforms through istihlāk(physical change) and the provision (hukm) of benefits from such things are examined. The research covers the discussions in the classical period regarding the provision of things, which included najāsah(impurity) and underwent physical change as well as the evaluations of contemporary Islamic jurists. The aim of this study is to contribute to the researches, which will be carried out to determine the provision of products containing ḥarāmelements. As the production is carried out on an industrial scale, such studies are important today in terms of the establishment of “ḥalāl” sensitivity and meeting the needs of people who have this sensitivity to learn the provision of such products.SummaryNowadays, in various sectors, especially food, feed, cosmetics, health and clothing industries, for the purposes of reducing the cost of the product, extending the shelf life, making the product more attractive in terms of color, consistency and aroma, many substances are added to the main material. The fact that some of the substances added are ḥarām(forbidden) such as blood, lard, pest, and ethyl alcohol require the subject to be considered in terms of fiqh. It is important to clarify two issues in order to reach a healthy result in the studies aiming to determine the provision (ḥukm) of the products that are mixed with najis(impure) substance. One of them is the determination of the level of istihlāk(physical change) in the mutanajjis(contamination) things. The second is the determination of the basic principles to be used in determining the provision of the things which najāsahhas undergone the physical change in. In this study conducted within the scope of this purpose and method, the hadīthsrelated to two different issues that are directly related to the subject have been evaluated as the basic textual basis. These are narrations about the cleanliness and pollution status of the contaminated water, and about the availability of fats and oils, which the dead mouse is seen in. It is stated in the narrations about the condition of the water that najāsah involved in, the water will not be najisunless its smell, taste or color changes because of the falling najāsahin it. According to this hadith, which shows the change of description as a measure, the fuqahāʾ(jurists) came to a consensus on the fact that water, which one of its characteristics changed because of najāsahwould be considered mutanajjis. When thishadithis evaluated together with the narrations that indicate the small amount of water is contaminated because of najāsah, in fact, it is seen that while the water is considered to be clean-najis, the situation of the water being affected from najāsahis taken as the basis and aimed to protect human health against the dirty water. At the time when there were not any one of today's microbiological analysis laboratories, the way to understand the pollution status of water was to see if the smell, color and taste of the water changed while taking the amount of the water into account. Since the rate of foreign matter in the water, the level of pollution and the health status of the water can be determined correctly in the laboratory today, operating the modern techniques as well as the measure of qualification change will be appropriate for the purpose of the hadīthsmentioned.In the narrations about the state of the fat, which the dead mouse is found in, it is seen that different operations are requested depending on the fat being solid or liquid. If the fat is liquid, different instructions have been made such as its being poured or used in lighting. Mālikīs, Shāfiʿīs, and Ḥanbalīfaqīhs (jurists) of the first period have ruled that liquids such as vinegar, milk and honey are mutanajjis, whether they are in little quantity or not, and whether their descriptions are changed or not, claiming that the amount of oil and the degree of impact on the dirt is not declared in the hadīths. The Ḥanafīs adopted the provision in the narrations mentioned pointing to a small amount of liquid oil and considered the measure of description change for a large amount of liquid valid. Ẓāhirīs, Ibn Taymiyyah and some of the faqīhsargued that the liquids which one cannot feel the color, taste or smell of the najāsahin are clean, regardless of the amount.These three approaches are open to criticism because the first is limited only to the literal meaning in the narrations and neglects the aims, and the second ignored the non-water fluids’ ability to hide the descriptions of the substance added to them, and the third evaluates the mustahlak substance (that has undergone a physical change) as if it had been istiḥālah(chemically changed). When the narrations related to the subject are examined, it is understood that while the usage of the liquid fat which the dead mouse was seen in as the food was prohibited, in fact, it was based on the foresight that all of the fat is affected by the mouse. It appears to have been ruled out that only the part polluted is the part affected by thenajāsahfor the fact that after the removal of the mouse and the environment from the solid oil exposed to the same contamination, the rest is allowed to be eaten. According to this, it is possible to say that the measure of mutanajjisin the things that affected by najāsahis in the degree of spreading of najāsah.Nowadays it is possible to determine the presence of najisthings in the main material, which is used as additive or addition, by the level of effect of these substances in the product, as well as by the assays. If the najissubstances used for purposes such as brightness, taste, consistency and extending shelf life, perform the expected functions, it means that they protect their presence in the product effectively. In fact, it should be acknowledged that these substances continue to exist effectively in the product, if they perform the targeted function without any chemical change, even the ratio in the product is low or the color, taste and odor are eliminated during the mixture.The faqīhswhile differed in opinion about the mutanajjisof things that the najāsahhad undergone physical changes in, they, in concert, considered the substances, which were not cleaned or could not be cleansed from which that they accept as mutanajjisby their own measurements, khabīs(disgusting), and have accepted the people’s eating of them as ḥarām. Likewise, they did not allow such things to be used in any way touching the body, clothing and containers. They have evaluated the narrations, which requires the spilth the fat that the dead mouse was seen in, as the main basis in this issue. On the other hand, about the use of the mutanajjisthings outside the human consumption area and in such a way that the clothes and body would not be contaminated; the majority of thefaqīhs preferred the mubāḥ provision. They have put forth the narrations as the basis that recommends the usage of the liquid oil in which the mouse was fallen in lighting. These approaches of the fuqahāʾabout the effect of the istihlākon the provision of making use of the things that affected by najāsahare of worth as the basic principles on the subject. It is possible to say that it is not permissible to consume food products containing lard or pork gelatin, and the chicken that has been torn apart while being left in hot water in order to pluck its feathers, and the egg which becomes mutanajjisfor it is boiled up with thenajāsahon, and the using of cosmetic products containing lard when today’s industrial products are evaluated in accordance with these principles. If taken the general opinion that defends that the ethyl alcohol is najis as the basis, the carbonated soft drinks, which are added to alcohol, can also be evaluated in this context. (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)

A key focus for agri-food scholars today pertains to emerging “alternative food movements,” particularly their long-term viability, and their potential to induce transitions in our prevailing conventional global agri-food systems. One under-studied element in recent research on sustainability transitions more broadly is the role of disruptive events in the emergence or expansion of these movements. We present the findings of a case study of the effect of a sudden acute food safety crisis—bovine spongiform encephalopathy, or mad (...) cow disease—on alternative beef production in the Province of Alberta, Canada. Employing the conceptual lens of Sustainability Transition Theory, we explore the perspectives of conventional and alternative beef producers, treating alternative beef production as a niche operating within the dominant regime of global industrial agri-business. Three key findings are presented here. First, food safety risks and disruptive events can emerge as a direct consequence of the socio-ecological contradictions embedded in industrial agriculture, representing an opportunity for expansion of agricultural niches. Second, certain features of socio-economic regimes can also contribute to niche emergence, such as an economic system that disenfranchises beef-producing families. Finally, our study highlights the high level of diversity among niche agents and the complex and nuanced nature of their support for the niche. (shrink)

Works of culinary expertise are not typically regarded as works of "fine" art, in the way that, say, paintings, etchings, symphonies and sculptures are. I argue, however, that any form of creativity embodied in a perceptible work reflecting it is a subject about which we might exercise "aesthetic judgments" that do not differ fundamentally from the sorts typical with regard to the usual "fine" arts. To reserve a special notion for marking off the latter simply disguises the fact that it (...) is properly a value judgment that one is making. Otherwise it might seem a simple matter of fact that certain works are not works of fine art. I deal with this issue in Chapters Three and Four, in connection with traditional attempts to distinguish art from mere "craft" and more recent efforts to account for a certain "openness" in the concept of art. In Chapter One I consider the work of art as an "aesthetic object" combining sensory qualities into a complex whole, and specific objections against the possibility of composing or constructing, according to artistic principles, complexes of tastes . In Chapter Two the notion of "function" is introduced, since it might be thought that food is too obviously functional, in the face of the apparent irrelevance of functional considerations in artistic appraisal. ;Throughout, the emphasis is on food as specifically edible. In Chapter Two I argue, however, that other aspects of food besides its taste and smell might also be considered as part of that specific emphasis. Even to consider the visual qualities of a dish, for example, does not necessarily reduce it to a case of sculpture or visual design. Rather, I argue, cooking is an art which, in some of its forms, simply happens also to be an art of sculpting or visual design. I make a related point in Chapter Five about works in which food is at most one ingredient, e.g., performances, services or ceremonies. In cases where the whole work actually utilizes potentialities of food in an essential way, I argue that it is at least not clear why we should not regard the work as one of the culinary art that also happens to take the form, say, of dramatic or pictorial art. ;The first two chapters primarily aim to remove objections to regarding food works as art. This of course does not show that any particular food creation ever does in fact reach the level demanded for proper inclusion as "art." However, my more general discussion in Chapters Three and Four are aimed at generating some sympathy for an approach that would simply undercut the feeling that there is any such "level" to be reached in the first place. At best we are dealing with degrees of artistic value. Why not simply grant, then, that creatively produced taste complexes are works of art, and reserve whatever valuations we might come to make for the judgements we make concerning how good any particular work of food art is? In Chapter Five I emphasize the extent to which food works may in fact embody artistic dimensions, specifically with respect to the creative combination of expressive and symbolic elements. This allows for a kind of "composition" involving those elements, over and above the potentialities inherent in taste and smell as such. As for whether such compositions then ever reach a level of excellence sufficiently high for genuine "art"--I try to argue that this is a question that we simply should not ask. (shrink)

Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This successful and highly practical volume describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product. Now in a fully revised and updated second edition, the book has been (...) expanded and developed through the inclusion of new information and references related to the formation and processing of batters and dough into baked products. The new edition includes a selection of case studies based on practical experience in the manufacture and optimisation of baked products. Each case study, illustrated as appropriate, considers the various roles that water may play in different manufacturing contexts. The book is aimed at food scientists and technologists in bakery companies; ingredient suppliers; flour millers; researchers and students in academic food science departments. (shrink)

This essay argues that the discrimination that fat patients face is an issue of health justice. Insofar as this is the case, bioethicists and health care providers should not only care about it but also work to dismantle the systematic, institutional, social, and individual factors that are contributing to it to ensure that fat patients receive high‐quality health care, free of stigma and discrimination. The essay discusses a variety of ways in which fat patients are discriminated against and considers (...) the false assumptions that fuel such discrimination. It concludes by considering the structural and social issues that contribute to fatness and pushes health care providers to abandon the assumption that being fat is an individual moral failing. Ultimately, the paper argues, “fat” is not necessarily a bad word, nor one that health care providers should avoid. (shrink)

The contradictions between food poverty affecting a large section of the global population and the everyday wastage of food, particularly in high income countries, have raised significant academic and public attention. All actors in the food chain have a role to play in food waste prevention and reduction, including farmers, food manufacturers and processors, caterers and retailers and ultimately consumers. Food surplus redistribution is considered by many as a partial solution to food (...) waste reduction and food poverty mitigation, while others criticize charitable initiatives as inadequate responses, that inhibit governments from responsibly protecting the citizens right to food. This paper frames food assistance as “hybrid systems”, situating at the intersection of territorial food, public welfare and third sector voluntary systems. Based on available literature and reflections on previous research examining food banks in Italy, we develop a system dynamics conceptual mapping. The aim is to model a set of relations and dynamic mechanisms associated with variables relevant to food waste generation, food recovery for social purposes and food poverty alleviation. The analysis of feedback interactions highlights the vulnerabilities of food assistance systems that occur when addressing food poverty by reducing food surplus. In summary, as the awareness on food poverty and food surplus arises, incentives to food recovery and redistribution strengthen the role of food assistance actors, increasing their exposure to drivers of change, such as retailers’ standards for food surplus prevention. This paper contributes to the current academic debate on charitable food assistance, with insights for policy makers and other systems’ actors. (shrink)

ABSTRACTFast food chains such as McDonald's, KFC, and Burger King are major players in the production, marketing, and consumption of animal‐derived food throughout the world. Animal rights activists are quick to point out the link between the highly efficient factory farms that supply these chains and extreme animal cruelty and environmental degradation. Strategically, fast food is well positioned to leverage change in the methods by which animals are raised and processed for human consumption. Although progress has been (...) made as the fast food industry has responded to pressure exerted by animal rights organizations, there is little indication of true collaborative efforts that would harness the power of the market to bring about substantive changes in the way the consuming public views the issue of animal welfare and food production. (shrink)