Presenting contemporary case studies of everyday food practices, this book examines food habits and the ways they are evolving or resisting change.
The book draws on primary research with families, examining consumer practices and perceptions of food sustainability. It amplifies the voices of ordinary people, exploring how they experience and navigate everyday food practices. The concept of narrative provides a robust foundation for a dynamic and coherent conceptual approach while combining a social practice perspective which examines the interplay between routines, norms, ethics, and reflexivity with pragmatic sociology. This allows the analysis to follow food practices through adjustments and justifications. Focusing on food quality schemes as institutional tools for improving sustainable food systems, it includes diverse case studies from France, Germany, Hungary, Italy, Norway, Serbia, the UK, as well as Sweden and Australia. Authors employ multi-method qualitative approaches to capture the interplay of discourses, practices, and materialities. The volume proposes research tools and methods for sustainable food, offering insights into how everyday food practices can contribute to socio-ecological food transitions.
This book will appeal to students, researchers, and policymakers interested in sustainable food systems and consumption, and their intersections with sociology, anthropology, cultural studies, and sustainable development.
Reihe
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Academic, Postgraduate, and Undergraduate Advanced
Illustrationen
20 s/w Abbildungen, 17 s/w Photographien bzw. Rasterbilder, 3 s/w Zeichnungen, 7 s/w Tabellen
7 Tables, black and white; 3 Line drawings, black and white; 17 Halftones, black and white; 20 Illustrations, black and white
Maße
Höhe: 234 mm
Breite: 156 mm
ISBN-13
978-1-032-72599-4 (9781032725994)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Virginie Amilien is a Senior Researcher at Consumption Research Norway- SIFO at Oslo Metropolitan University, Norway.
Monia Saidi is Assistant Professor in marketing at Institut Agro Dijon. She is a Researcher at the CESAER/UMR 1041 Institut Agro, INRAE, Europe, F-21000, France.
Matthieu Duboys de Labarre is Assistant Professor in sociology at Institut Agro Dijon. He is a Researcher at the CESAER/UMR 1041 Institut Agro, INRAE , F-21000, France.
Foreword Introducing 'Let eat be', A book exploring everyday food practices through the lens of sustainable consumption. PART I - Everyday food practices in 40 European families : about sustainable sayings and doings - from the Strength2food project 1: 'Let eat be' 's conceptual approach 2: A deeper taste of everyday food culture based on an ethnographic approach 3: Food for thoughts - a theoretical framework 4: About everyday food consumption: planning, purchasing, using, and discarding 5: 'I never focus on the price'- Thinking quality food through Price sensitivity 6: The geography of taste: Ethnocentric food choices and local identity Bridge 1 PART II - Sustainable gaze to food consumption in households 7: Is there more space for care at the table? An ethnographic exploration of (un)sustainable family meals in France and Australia 8: Eating to sustain. Challenges for local food diversity - the case of the Ringerike potato, a Norwegian PGI. 9: Storing food and relations: Household dynamics and informal food consumption Bridge 2 PART III - "Imagine all the people Sharing all the world"- Further thoughts on transition and research tools on sustainable food 10: The body in everyday food practices: becoming-with and attuning-to lived embodied entanglements 11: Dialogue - A Tool Towards New Socio-Ecological Practices? 12: A Taste of Tomorrow: How Food Informs Imaginaries of the Future 13: Semi-fictional narratives and images: Inspiring socio-ecological transition through art-based methods Conclusion Postface: A more sustainable production towards a more sustainable consumption
