| 1. |
- Appelbaum, Robert
(författare)
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Taste: A Literary History
- 2007
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Ingår i: Food, Culture, and Society. - 1552-8014 .- 1751-7443. ; 10:1, s. 151-153
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Recension (övrigt vetenskapligt/konstnärligt)
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| 2. |
- Bildtgård, Torbjörn, 1970-
(författare)
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Mental foodscapes : Where Swedes would go to eat well (and places they would avoid)
- 2009
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Ingår i: Food, Culture, and Society. - 1552-8014 .- 1751-7443. ; 12:4, s. 497-523
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Tidskriftsartikel (refereegranskat)abstract
- In the following article the author asks 480 Swedish respondents where they would go to eat well, and which places they would avoid in the same pursuit. The results reveal a Swedish mental foodscape, a sort of collective imaginary geography of food which is shared by the respondents. The Mediterranean region together with South-east Asia and Japan appear as favourite destinations for the respondents, while the US stands out as a destination that Swedes would avoid to eat well. Finally the author argues that the way that the Swedish respondents make sense of food and place can be reduced to a small number of binary opposites, most importantly that between culture and nature.
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| 3. |
- Mattsson Sydner, Ylva, et al.
(författare)
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Food Habits and Foodwork : The Life Course Perspective of Senior Europeans.
- 2007
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Ingår i: Food, Culture, and Society. - 1552-8014 .- 1751-7443. ; 10:3, s. 367-387
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Tidskriftsartikel (refereegranskat)abstract
- This is cross cultural. European study 0f 644 women and men, aged 65-98 years, food habits and foodwork were examined from a life course perspective. The study is a part of the SENIOR FOOD-QOL project, which was carried out in eight European countries using qualitative interviews for data collection. Informants in all eight countries reported experiences of a time when access to food was limited and when foodwork i in the household context was extensive. Important transitions and turning points occurred during their lives, and marriage meant that women took on the role of food givers and men the role of food receivers. Other changes in relation to food habits and food work arose when they were suddenly alone, contracted a disease and retired. Loss of appetite, loneliness, frailty and disease in the last part of life were identified as a transition towards less elaborated meals.
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