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Numrering	Referens	Omslagsbild	Hitta
1.	Appelbaum, Robert (författare) Taste: A Literary History 2007 Ingår i: Food, Culture, and Society. - 1552-8014 .- 1751-7443. ; 10:1, s. 151-153 Recension (övrigt vetenskapligt/konstnärligt)
2.	Berg, Gita, 1982-, et al. (författare) Useful but overused? The “plate model” as a food educational tool in home economics 2024 Ingår i: Food, Culture, and Society. - 1552-8014 .- 1751-7443. ; , s. 1-19 Tidskriftsartikel (refereegranskat)abstract The plate model is widely used to promote healthy eating. Despite extensive adoption in dietary guidelines, the model’s role in food educational practices is scarcely studied. The present study aimed to explore the plate model as a food educational tool in the school subject Home Economics (HE). Use of the plate model was investi-gated with Rogoff’s three planes of analysis as a framework. The research question was: “How is the plate model used in a food educational practice, considering institutional, interpersonal, and personal planes?” Data from video-recorded classroom observa-tions, focus groups, interviews, and text documents were analyzed. The data were generated through a case study, with twelve stu-dents and two HE-teachers followed over the course of a school year. Results show how the plate model was framed as the right way of eating. Nutritionally “proper” food was described, with the model functioning as a bridge linking (abstract) nutritional content with (concrete) dishes. This way of using the model might hamper understandings of fundamental principles for nutritional classifica-tion. Moreover, those who do not eat plate model-type dishes may be wrongly judged. Supported by empirical events, this study shows how the plate model can be useful – but also overused – in food education.
3.	Bildtgård, Torbjörn, 1970- (författare) Mental foodscapes : Where Swedes would go to eat well (and places they would avoid) 2009 Ingår i: Food, Culture, and Society. - 1552-8014 .- 1751-7443. ; 12:4, s. 497-523 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.
4.	Björkhagen Turesson, Annelie, et al. (författare) Food and meals among homeless migrant families in Sweden - including photo documentation by their children 2022 Ingår i: Food, Culture, and Society. - : Routledge. - 1552-8014 .- 1751-7443. Tidskriftsartikel (refereegranskat)abstract This article aims to develop an understanding of food and meals as a family practice of migrant families living in structural homelessness. It is based on a study in which 15 children (aged 9-16) photographed events in their everyday lives and spoke about them. In addition, the children's parents (17 mothers and fathers) were interviewed. This article reveals that meals have different meanings for these families: as a structure in the everyday life, as a form of caring for the family, and as a social occasion in which the family's culture becomes expressed through traditional foods and dishes. Meals also become a means of maintaining a sense of normality in a difficult life situation. They function as a unifying family practice and a bearer of emotions as they communicate a sense of security, tradition, and identity. The photographs allowed meal practices to be displayed and acknowledged in relation to their surroundings. Despite difficult living conditions and restricted economic circumstances, the photographs indicate that the children are given well-balanced meals. The families try to make the best of the opportunities available to them.
5.	Bohm, Ingela (författare) Cultural sustainability : a hidden curriculum in Swedish home economics? 2023 Ingår i: Food, Culture, and Society. - : Routledge. - 1552-8014 .- 1751-7443. ; 26:3, s. 742-758 Tidskriftsartikel (refereegranskat)abstract The school subject home economics (HE) provides education on food, meals, and sustainability. Drawing on observations and interviews with eight Swedish HE teachers during 2018, this paper conceptualizes HE as an ambiguous perceived space between the conceived space of state-controlled learning goals and the lived space of a traditional Swedish, feminine, middle-class home. The subject’s focus on cooking and housework lowered its status and marginalized it from the rest of the school. It seemed in constant threat of neglect and dissipation, which together with the chaotic nature of student cooking gave rise to a need for order and control. This extended to norms surrounding food, cooking, and eating that blurred the line between knowledge content and value judgments. Based on these findings, I suggest that HE is permeated not only by the social, ecological, and economic sustainability perspectives of the syllabus but also a fourth–cultural sustainability–which is not explicitly defined but rather underpins the subject in the form of a hidden curriculum.
6.	Bohm, Ingela (författare) “We can never close the book and say, ‘We’ll continue next week’” : the rhythms of cooking and learning to cook in Swedish Home economics 2022 Ingår i: Food, Culture, and Society. - : Routledge. - 1552-8014 .- 1751-7443. ; 5:3, s. 604-619 Tidskriftsartikel (refereegranskat)abstract The Swedish school subject Home Economics (HE) covers complex content to do with cooking and sustainable development, but is allocated relatively few hours. I draw on observations of HE lessons and interviews with teachers to show how experiences of time poverty can be conceptualized as arrhythmia in relation to the requirements of the curriculum, scheduling, cultural expectations, and the unpredictable nature of student cooking. By viewing cooking and learning to cook as sets of rhythms, I illuminate the disjoint between the mathematical rhythms of scheduling and recipes on the one hand and the visceral rhythms of students and food on the other. As teachers struggle to translate the vague knowledge goals and linear progression of the syllabus into the cyclical rhythms of meal-centered lessons where cooking is organized as a group activity, they prioritize time-consuming recipes and cleaning over reasoning around sustainability, which may contribute to a feeling of not keeping up with the contents of the syllabus.
7.	Brembeck, Helene, 1952, et al. (författare) Convenient Food for Baby: A Study of Weaning as a Social Practice 2017 Ingår i: Food, Culture and Society. An international Journal of Multidisciplinary Research. - : Informa UK Limited. - 1552-8014 .- 1751-7443. ; 20:4, s. 569-586 Tidskriftsartikel (refereegranskat)abstract This article reports findings from a study of weaning from a perspective informed by practice theory. The overall aim is to examine how parents integrate convenience baby food into their everyday feeding practices. The focus is the embedding of convenience baby foods in the routines and rhythms of everyday life and the “do-ability” of different practices. The study is based on fieldwork with nineteen mothers in Falköping in western Sweden. Results show that local do-abilities emerge out of situated combinations of materials, competences, and meanings. Convenience proves to be an emergent category rather than a property of particular kinds of food.
8.	Bååth, Jonas, et al. (författare) The art of being governed : The implementation of Covid-19 policy in Swedish on-license alcohol service 2024 Ingår i: Food, Culture & Society. - : Informa UK Limited. - 1552-8014 .- 1751-7443. Tidskriftsartikel (refereegranskat)abstract The licensed serving of alcoholic beverages is an important institutional aspect of food culture. In Sweden, the Government’s policies to battle the Covid-19 pandemic meant further restrictions, including a temporary law, to mitigate contagion at licensed restaurants, bars, producers’ tasting events, etc. This paper inquiries into the “art” exercised by managers of such businesses, already used to strict governance, of “being governed” when faced with these new and sudden policies. The study draws on Swedish Covid-19 policy and interviews with managers of licensed premises and a municipal auditor during the three months of the most far-reaching restrictions. By analyzing these materials through anthropological theories of state governance, the paper shows how Covid-19 restrictions were enacted in practice, including their discontents. The study’s findings contribute to further insights into the role of alcohol policy in food culture and opens up for further bridging of food studies, service studies, and alcohol research.
9.	Castelló, Enric, et al. (författare) The narratives of geographical indications as commons : a study on Catalan and Swedish cases 2023 Ingår i: Food, Culture, and Society. - : Taylor & Francis Group. - 1552-8014 .- 1751-7443. ; 26:5, s. 1014-1031 Tidskriftsartikel (refereegranskat)abstract There is a growing research that considers the geographical indications (GIs) of agricultural products and foodstuffs as commons. However, narrative approaches exploring this relationship are scarce. This research analyzed stories attached to twelve Catalan and Swedish products within the European Union’s Protected Designation of Origin (PDO), and Protected Geographical Indication (PGI) schemes to map out how narratives of commons are articulated. The analysis raised four key aspects of the narratives of GIs as commons: i) historical constitution; ii) collective effortsas a driving force behind their value; iii) co-responsibilityof the community of producers and related actors; and iv) intangible outputs and focus on heritage. The results show that the narratives of GIs as commons have a stronger presence in Catalonia and more clearly address issues of social engagement and cultural heritage than in Sweden. Internal differences were noted in the two countries and some GIs are more commercially oriented and cater for world markets while others are noncommercial and only regionally consumed. The article contributes to the research on GIs, better connecting their complexities throughout their communicative and narrative constitution and articulation as commons.
10.	Chen, Ariel, 1987-, et al. (författare) The mythologization of protein : a Multimodal Critical Discourse Analysis of snacks packaging 2019 Ingår i: Food, Culture, and Society. - : Routledge. - 1552-8014 .- 1751-7443. ; 22:4, s. 423-445 Tidskriftsartikel (refereegranskat)abstract This paper examines how protein snacks are marketed as good food choices through their packaging and how these packages reproduce a discourse – what we see as a myth – of the benefits of high protein intake. Research shows that consumers believe high protein food has a positive impact on physical performance and body composition, although there is very little evidence of this. Protein foods and beverages are nevertheless one of the fastest growing sectors in the food market and we now see food companies exploit peoples beliefs by adding protein to food that was formerly seen as unhealthy. Adopting a Multimodal Critical Discourse Analysis (MCDA) we look in detail at the packaging of a group of snacks that are usually high in fat and sugar but now appear as good food options, particularly through accentuating the protein content. The analysis shows that the packages market these products as an outcome of scientific modern technology, but this is done in playful and comforting ways. This goes along with neoliberal ideas about wellness and demands of an active lifestyle. From these findings, we discuss the limitations of existing regulations as marketing shape and capitalize on discourses of health.
11.	Fuentes, Maria, et al. (författare) Reconfiguring food materialities : plant-based food consumption practices in antagonistic landscapes 2021 Ingår i: Food, Culture, and Society. - : Routledge. - 1552-8014 .- 1751-7443. ; , s. 1-20 Tidskriftsartikel (refereegranskat)abstract The aim of this paper is to conceptualize and discuss how plant-based food consumption is accomplished in an environment pre-configured by meat-based food practices. Drawing on ethnographic interviews with thirteen consumers, and using a socio-material practice approach, the paper demonstrates how plant-based shopping, cooking and eating practices are enabled and shaped by material reconfigurations. The paper shows how developments such as an expanding range of plant-based food products, the increased use of social media, and the re-appropriation of shops and kitchens all entail the continuous reconfiguration of the materials involved in shopping, cooking and eating practices. Together, these material reconfigurations form a socio-material landscape that is mutable and changing, thus enabling plant-based food consumption. In addition, the paper also suggests that these material reconfigurations are not something that can be managed due to having evolved as a collective process in which multiple actors take part, all guided by their own interests. In doing so, the paper illustrates that, in order to understand plant-based consumption, as well as its emergence, performance, and complexities, we must take into account the practical and material aspects involved, not just the cultural or cognitive mechanisms.
12.	Fuentes, Maria, et al. (författare) Risk Stories In the Media: Food consumption, risk and anxiety 2015 Ingår i: Food, Culture and Society: An International Journal of Multidisciplinary Research. - 1552-8014 .- 1751-7443. ; 18:1, s. 71-87 Tidskriftsartikel (refereegranskat)abstract Although media-fueled food scares are often described as linked to consumers' food anxieties, previous studies of food consumption have failed to explore fully how food-scare reports add to consumers' anxieties. Using a relational theory of risk and a narrative approach, this article highlights how food-scare reports, through various risk accounts, create anxiety-inducing stories where consumers are appointed as handlers of conflicting food risks. Based on material collected from a 2009 Swedish food scare, the article suggests that food-scare reports construct multiple conflicting risks. The analysis also shows that news reports make consumers responsible for handling these risks and, in addition, involve conflicting instructions regarding how consumers should handle the risks described. The article concludes that it is the combination of conflicting risks and conflicting prescriptions for handling those risks that feeds consumers' anxieties.
13.	Grgic, Ana, et al. (författare) Special issue introduction : representation of diasporic food cultures 2024 Ingår i: Food, Culture, and Society. - : Taylor & Francis Group. - 1552-8014 .- 1751-7443. ; 27:2, s. 293-296 Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)abstract Diasporic food cultures enter dominant societies through a variety of manners and spaces, in homes, at food fairs, restaurants, through cookbooks, in supermarkets, but also in visual media. This special section investigates how the representations of diasporic food cultures in popular television and film mediate a variety of food traditions which negotiate and challenge dominant societal assumptions about the present, the past and the future of food and eating, and their complex relationships to race, class, gender, identity and the environment. The contributions to the issue note how the meeting of various diasporic culinary traditions and the often already transcultural host food traditions marks the start of new, feminist, decolonial food cultures, identities and futures, which raise critical questions about our food culture. This investigation of the representation of diasporic food cultures not only reveals the continuing transmutation of food cultures but more importantly the transformation of culture as such, within an increasingly polarized, uneven and fortified world where the dominant food system contributes to a social and ecological breakdown.
14.	Höglund, Johan, Professor, 1967-, et al. (författare) Climate diaspora and future food cultures in Snowpiercer(2013) and The Road (2009) 2024 Ingår i: Food, Culture, and Society. - : Taylor & Francis Group. - 1552-8014 .- 1751-7443. ; 27:2, s. 310-325 Tidskriftsartikel (refereegranskat)abstract This article takes as its starting point the realization that existing food regimes and the food systems that enable them are the main drivers of climate change. This, the article notes, is a systemic challenge, but also a profoundly cultural issue as the way that people eat is deeply connected to questions of identity and belonging. The article enters this field of inquiry by studying how the awareness that current food systems are unsustainable is being mediatized and narrated in popular fiction and film. This media often depicts humans in worlds where the current food system has collapsed, forcing also people in the Global North to move or otherwise adapt to a changing climate, and, in the process, to profoundly alter the way they eat. The article discusses two visual texts: Bong Joon-ho’s Snowpiercer (2013), and John Hillcoat’s The Road (2009). The analysis of these texts shows that they employ food, eating and migration to make life in a future transformed by climate change comprehensible to the reader. The article also investigates how the fiction studied connects food and eating to the existing world-system and thus to the material history that is driving the climate crisis.
15.	Joosse, Sofie, et al. (författare) Fridge stories and other tales from the kitchen : A methodological toolbox for getting closer to everyday food practices 2020 Ingår i: Food, Culture, and Society. - : Routledge. - 1552-8014 .- 1751-7443. ; 23:5, s. 608-626 Tidskriftsartikel (refereegranskat)abstract In this paper we present a methodological toolbox as a useful research approach for investigating domestic food practices. Consumption research often relies strongly on interviews or surveys. While helpful, such methods inevitably create a distance between the verbalization of the studied practice and the practice itself, inviting post hoc rationalization. The toolbox helps the researcher to get closer to the studied practice by combining interviews with methods based on observation, visualization and verbalization, in or close to practice. The toolbox holds a variety of methods and we describe fridge stories, food mapping, shop-alongs and food diaries. Through a practical discussion of the advantages and difficulties of these methods, and their combined use, we hope our paper can be useful to other researchers and students interested in everyday food practices.
16.	Kauppinen, Eila, et al. (författare) Striving for a holistic approach: exploring food education through Finnish youth centers 2024 Ingår i: Food, Culture & Society. - : Informa UK Limited. - 1552-8014 .- 1751-7443. ; 27:2, s. 555-572 Tidskriftsartikel (refereegranskat)abstract Food education has become an umbrella term covering various understandings of our relationship with food, originating from diverse research contexts. There is often the need to form a “holis- tic” understanding of what food education is and what it does. In this article, we explore a holistic approach to food education and how an informal learning environment can promote and contribute toward a holistic approach to food education. We conducted our study at four youth centers in Finland. The data were collected from seven focus groups of young people who took part in group discussions and whom we observed. We analyzed our data using content analysis. The young people developed food-related skills when discussing different food choices, planning meals, preparing food, and eating together. They evaluated their skills and talked about the kinds of food they made and why. They displayed “holis- tic thinking:” they created common meanings for food and consid- ered issues related to the food system and environment. Our results indicate that informal settings comprise an important dimension of a holistic approach to food education. To improve food education in the future, we need not only a holistic approach, but also a more thorough understanding of its meanings and dimensions.
17.	Leer, Jonatan, 1980- (författare) New Nordic men : cooking, masculinity and nordicness in Rene Redzepi's Noma and Claus Meyer's Almanak 2019 Ingår i: Food, Culture, and Society. - : Routledge. - 1552-8014 .- 1751-7443. ; 22:3, s. 316-333 Tidskriftsartikel (refereegranskat)abstract This article analyses the constructions and negotiations of masculine identity in New Nordic Cuisine. It focuses on cookbooks by the leading figures, namely Claus Meyer and Rene Redzepi. The article argues that Meyer and Redzepi represent different negotiations of Nordic culinary masculinity played out in distinct culinary spaces: respectively the domestic and the professional kitchen. At the same time, both men make great effort to distance their culinary practices not only from a traditional understanding of women's everyday cooking, but also from the food and gender practices of hypermasculine chefs. Meyer and Redzepi both strike a precarious balance: not becoming too close to "the feminine," but simultaneously remaining distinct from traditional, culinary masculinity.
18.	Leer, Jonatan, 1980-, et al. (författare) Strange Culinary Encounters STRANGER FETISHISM IN JAMIE'S ITALIAN ESCAPE AND GORDON'S GREAT ESCAPE 2015 Ingår i: Food, Culture, and Society. - : Taylor & Francis. - 1552-8014 .- 1751-7443. ; 18:2, s. 309-327 Tidskriftsartikel (refereegranskat)abstract In this article, we examine the ways in which the encountering of "other" food cultures is played out in the two travelogue cooking shows Gordon's Great Escape and Jamie's Italian Escape. We investigate how the two protagonist chefs, Jamie Oliver and Gordon Ramsay, imagine, meet and evaluate the "other" food cultures in these programs, paying special attention to how the encounter with the local Indian and Italian is imagined to be a gateway to an authentic and/or primitive experience. Our main argument is that despite Jamie and Gordon's "noble" intentions and their "enlightened" cosmopolitan approach to meeting the other (culinary culture), ultimately, their respective culinary adventures work to reaffirm a social hierarchy in their favor.
19.	Lyon, Phil, et al. (författare) Half the battle is fought in the kitchen : convalescence and cookery in 1920s and 1930s Britain 2021 Ingår i: Food, Culture, and Society. - : Routledge. - 1552-8014 .- 1751-7443. ; 24:3, s. 345-367 Tidskriftsartikel (refereegranskat)abstract "Invalid food" was still widely understood in the 1920s and 1930s as a special category of food for people with chronic conditions and those who were convalescing from illness or injury. In an era when there was still limited capacity to restore full health quickly with effective treatments, even for those who had access to the best medical attention, being an invalid was often protracted. Care at home was commonplace especially for the poor in a period of significant economic and social change. Generally, the impact of nutritional science on medical education was minimal and households often turned to mass market cookery books, newspapers, and the radio for practical advice about the preparation of meals to give some benefit to the patient, or to stimulate the appetite. By reference to period materials, this article explores the nature of that advice and the transition to more targeted publications offering a greater menu range and guidance for those preparing food.
20.	Machin, David, et al. (författare) Designing food packaging to present healthy and ethical diets to the New Chinese middle classes 2023 Ingår i: Food, Culture, and Society. - : Routledge. - 1552-8014 .- 1751-7443. ; 26:1, s. 79-101 Tidskriftsartikel (refereegranskat)abstract 'Healthy' and 'ethical' food is one of the fastest-growing food trends around the world. Yet scholars in this journal have shown that what this means in many territories tends to be dominated by Western-centric concepts. They call for the need to decenter the dominant Euro-American and Anglo-centric food scholarship in order to throw light on these processes. To better understand food globalization, one must consider how regional history, culture, economics, and politics foster a complex dynamic of global-local and West-East flows. Aligning with these concerns, we analyze food packages from China marketed at a rapidly growing health and ethical food market. Using an in-depth qualitative method, Multimodal Critical Discourse Analysis, we examine the discursive and material power of healthy and ethical food products as these are communicated through packaging designs, showing how these carry ideas, value, and identities. We explore how this might be understood in the context of where such designs target an emerging Chinese middle class, concerned about food integrity, but also who seek out distinction and modern cosmopolitanism. We ask how the ideas carried by the packages might shape and steer local understandings of healthy and ethical food.
21.	Marshall, Matilda, 1985- (författare) Prepared for a crisis and the unexpected : Managing everyday eventualities through food storage practices 2021 Ingår i: Food, Culture, and Society. - : Routledge. - 1552-8014 .- 1751-7443. Tidskriftsartikel (refereegranskat)abstract How and why do people store food? What norms, skills and items are involved in practices of stocking up and keeping food in pantries, refrigerators, and freezers? Despite an increasing interest in everyday food practices within food studies, research on domestic food storage practices is limited. In this article I depart from a practice theoretical framework to explore how food storage practices are made meaningful and involve certain competences and materials, with focus on preparedness. I draw on findings from a study on food storage in Sweden using an open-ended questionnaire and popular consumer magazines. The findings show that storing food is a concrete way of managing daily food work, time, social obligations, and potential societal crises. Households’ food storage practices are attempts to manage and control everyday life with its routines and disruptions, and the immediate, distant, or imagined future. However, societal advice for of long-term storage, for example for crises, is challenged by normalized storage spaces, skills, and values attached to food and food storage. I conclude by proposing that a new rationale relating to storage economy may influence the meaning, competences, and materials of food storage practices in favor of household preparedness.
22.	Mattsson Sydner, Ylva, et al. (författare) Food Habits and Foodwork : The Life Course Perspective of Senior Europeans. 2007 Ingår i: Food, Culture, and Society. - 1552-8014 .- 1751-7443. ; 10:3, s. 367-387 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.
23.	Neuman, Nicklas, 1987-, et al. (författare) Feeding the extended family : Gender, generation, and socioeconomic disadvantage in food provision to children 2019 Ingår i: Food, Culture, and Society. - : Routledge. - 1552-8014 .- 1751-7443. ; 22:1, s. 45-62 Tidskriftsartikel (refereegranskat)abstract This paper examines how US parents and grandparents describe their provision of food to preschool-age children. Drawing on 49 interviews with 16 families, most of which were socio-economically disadvantaged, we argue that gender and generation intersect in everyday efforts to care for children’s eating. The analysis explores gendered divisions of foodwork, highlights the struggles of single mothers, and examines fathers’ redefinitions of the paternal role to include feeding and caring for children. At the core of the analysis, however, is the participants’ emphasis on grandmothers as sources of knowledge and support, with both fathers and mothers citing grandmothers and other women of earlier generations as culinary influences and as role models for good parenting. We thus discuss “feeding the extended family,” and conclude with a discussion about moving beyond the couple-focused paradigm of parenting in research on food and the gendered division of foodwork.
24.	Neuman, Nicklas, 1987- (författare) On the Engagement with Social Theory in Food Studies : From Cultural Symbols to Social Practices 2019 Ingår i: Food, Culture, and Society. - : Routledge. - 1552-8014 .- 1751-7443. ; 22:1, s. 78-94 Tidskriftsartikel (refereegranskat)abstract This paper is based on a two-part argument. First, food studies should be more engaged in social theory. I argue that a greater engagement with theoretical debates and developments, as well as clearer theoretical conflicts in the field, would increase both our empirical knowledge of food issues and the understanding of general social-theoretical problems. This will not reduce food to a simple means of “studying something else,” but, on the contrary, to highlight the exceptionality of food issues. Second, I exemplify such a commitment with a particular theoretical direction. I argue that food studies has been skewed toward research on the communicative aspects of food and eating (identity, cultural symbolism, social movement action, etc.), while increased engagements with contemporary theories of practice would provide the field with a broader diversity where the inconspicuous, ordinary, unreflective, mundane, and (more or less) unnoticed are given as much attention as the conspicuous, special, reflexive, extraordinary, and symbolically loaded.
25.	O’Hagan, Lauren Alex, 1991- (författare) Flesh-formers or fads? Historicizing the contemporary protein-enhanced food trend 2022 Ingår i: Food, Culture, and Society: An International Journal of Multidisciplinary Research. - : Routledge. - 1552-8014 .- 1751-7443. ; 25:5, s. 875-898 Tidskriftsartikel (refereegranskat)abstract This paper explores the historical development of protein-enhanced foods in Great Britain and how they were marketed by food manufacturers to convince consumers that protein was essential to maintaining a healthy lifestyle. It focuses particularly on Plasmon and Emprote - the two biggest brands of the early twentieth century - and uses multimodal critical discourse analysis to identify how semiotic resources are used to embed products in scientific rationality, promote health discourses and develop concepts of masculinity in accordance with the two strands of the physical culture movement. It argues that, just as today, food manufacturers capitalized upon the growing middle-class interest in functional foods and presented protein as an "elixir" that consumers should take to safeguard their health, the health of their families and the state of the nation. Overall, this study demonstrates that, even with today's strict legislation on food packaging and advertising, protein food manufacturers still use similar techniques to sell their products. In gaining a better understanding of the historical use of semiotic resources in food advertising, we can assess the legitimacy of current food regulations and ensure that people make informed choices when shopping.
26.	O’Hagan, Lauren Alex, 1991- (författare) Going bananas! The scientific marketing of a 'new' fruit in early 20th-Century Sweden 2024 Ingår i: Food, Culture, and Society. - : Taylor & Francis. - 1552-8014 .- 1751-7443. Tidskriftsartikel (refereegranskat)abstract This paper investigates the introduction of the banana to Sweden in the early twentieth century and how "eating knowledge" of this new and exotic fruit was transferred to consumers through marketing that drew heavily upon scientific discourse. Using a case study of advertisements from Fyffes - the most dominant banana brand of the period - it employs multimodal social semiotics to identify a range of verbal and visual strategies that were adopted to turn the product into a core part of the Swedish diet. It argues that these strategies were critical in educating Swedish people about the link between food and health and shaped their (positive) attitudes toward bananas. The banana, thus, stands as a strong example of how marketing can transport, shape and transform knowledge about food, particularly at a critical time when it is first being introduced into a country.
27.	O’Hagan, Lauren Alex, 1991- (författare) "The golden path to health" : marketing Postum as a cure for coffee abuse in early twentieth-century Sweden 2023 Ingår i: Food, Culture, and Society. - : Routledge. - 1552-8014 .- 1751-7443. Tidskriftsartikel (refereegranskat)abstract Throughout the early twentieth century, the widespread growth of coffee drinking in Sweden led for calls by health reformers, doctors and scientists to implement measures to curtail what they deemed "coffee abuse." Debates about the dangers of coffee took place in Swedish Parliament and trickled out into the popular press. It was not long before canny manufacturers saw an opportunity to capitalize upon this, introducing coffee substitutes onto the Swedish market. One of the most popular brands was the roasted wheat bran drink Postum. This article seeks to investigate the early marketing practices of Postum in Sweden and how the brand used advertisements to exploit the public's growing fears around coffee and put itself forward as a viable substitute that was essential for good health. Using a dataset of 200 advertisements published in Svenska Dagbladet between 1926 and 1940, it demonstrates how Postum skewed scientific/medical knowledge on caffeine to their advantage, urging consumers to buy Postum to protect themselves against neurasthenia, insomnia and digestive disorders. In doing so, Postum went far beyond its role as a drink, instead tapping into discourses of wellbeing, morality and productivity, which remain a central part of food marketing today.
28.	Persson Osowski, Christine, et al. (författare) Perceptions and memories of the free school meal in Sweden 2010 Ingår i: Food, Culture, and Society. - 1552-8014 .- 1751-7443. ; 13:4, s. 555-572 Tidskriftsartikel (refereegranskat)abstract The aim of the present article was to gain a deeper understanding of the free school meal as an embedded phenomenon in the Swedish culture. This was achieved by studying perceptions and memories of the Swedish school meal. One hundred and ninety-two informants took part in the study by responding to an ethnological questionnaire. The results showed that the school meal was seen as a second-class meal with regard to the staff, environment and to some extent the food. The school meal was also seen as part of the Swedish welfare state, as it represents universal and equal social benefits for everyone. One interpretation of this is that the informants liked the idea of having a free public school meal, but that the meal does not live up to their expectations, that is, a meal with the same values as one served at home.
29.	Pétursson, Jón Þór (författare) “We are all consumers” : Co-consumption and organic food 2022 Ingår i: Food, Culture & Society. - : Informa UK Limited. - 1552-8014 .- 1751-7443. ; 25:2, s. 218-236 Tidskriftsartikel (refereegranskat)abstract The Organic Consumer Association (OCA) in Iceland was established by domestic producers, importers, retailers and consumers. What separated this consumer association from conventional ones was that its founders included both organic producers and “middlemen” (importers, wholesalers and retailers). These same middlemen are often criticized for destroying valuable connections between producers and consumers, but in OCA they worked with producers and consumers toward a common goal. In the article, I deploy the concept of “co-consumption” to analyze how different actors within the contemporary food chain engage with the production and consumption of organic food. “Co-consumption” can be defined as individual and collective efforts to tackle issues within the industrial food system. Such consumption is based on emotional practices that establish relationships between people, products, spaces, and places. So what happens when organic producers and entrepreneurs begin to define themselves as consumers while fighting for increased consumption through the Organic Consumer Association? And what can these encounters between organic producers, middlemen, and consumers tell us about contemporary consumption practices? Drawing on theories of emotion, the article explores the dynamics, frictions, and mutual obligations that drive ethical consumption on a day-to-day basis.
30.	Pipping Ekström, Marianne, 1934, et al. (författare) Who is cooking dinner? : Changes in the gendering of cooking from 1997 to 2012 in four nordic countries 2015 Ingår i: Food, Culture, and Society: an international journal of multidisciplinary research. - : Informa UK Limited. - 1552-8014 .- 1751-7443. ; 18:4, s. 589-610 Tidskriftsartikel (refereegranskat)abstract We analyze how the gendered division of cooking activities has changed in Nordic households over the period 1997–2012. Historically, food preparation and household cooking have been assigned to women, and cooking has been linked to female gender roles and identity. However, with women's increasing participation in the workforce, men have increased their contribution to household work and the gendering of food work is changing. Little is known about changes in how household cooking is gendered, and to what degree changes take place only in some population groups or in the wider population. We analyze developments in the gendering of cooking dinners in multi-person households. The analysis is based on two surveys from a project investigating changes in meal patterns in the Nordic countries. Individuals from Denmark, Finland, Norway and Sweden were interviewed in 1997 (n = 4823) and 2012 (n = 8242) based on almost identical questionnaires centering on the previous day’s eating as reported by the individuals: this included foods eaten, the social context of its consumption and details of who had prepared the food. We make use of a sub-sample encompassing respondents from two-adult households who ate dinner at home (n = 1268 in 1997, and n = 2754 in 2012). Our analysis shows that men’s cooking has increased and women’s has decreased over the time period studied. However, the pace of this development has varied within social classes. While especially men from the middle class were already cooking in 1997, the cooking activity among men from the working class and the upper classes increased considerably from 1997 to 2012, so that by 2012, they had caught up with middle-class men.
31.	Sjölander Lindqvist, Annelie, 1970, et al. (författare) Locality Management through Cultural Diversity: The Case of the Majella National Park, Italy 2014 Ingår i: Food Culture & Society. - : Informa UK Limited. - 1552-8014 .- 1751-7443. ; 17:1, s. 143-160 Tidskriftsartikel (refereegranskat)abstract To get the support of local communities for the Majella National Park in the Italian Abruzzo region, the park administration decided to celebrate the relationship between human activity and nature. This was to be done through developing a "new rural culture." Using the memories and reminiscences of local inhabitants, and involving farmers in the reintroduction of fruits, vegetables and cereals that had formerly been grown in the area, local communities were encouraged to take an active part in landscape management. This study addresses how the promotion of local food was employed as a strategy to gain support for management regimes. The results indicate that the initiation of localized food production served to realize the political goals for sustainability and rural development. However, while those farmers, shop-keepers and restaurateurs who have been involved in management concur with the strategies for safeguarding natural and cultural heritage, other entrepreneurs feel marginalized and undervalued, becoming more skeptical of the park with the passage of time.
32.	Svanberg, Ingvar, 1953-, et al. (författare) Insects as past and future food in entomophobic Europe 2021 Ingår i: Food, Culture, and Society. - : Routledge. - 1552-8014 .- 1751-7443. ; 24:5, s. 624-638 Tidskriftsartikel (refereegranskat)abstract Insects as food show a large variation in traditional use over the world. This high variation between countries in combination with current ideas of insects as part of a solution to feed a growing global population raises interesting questions. The aim of this paper is to investigate what has been perceived as food historically and how this changes over time with focus on insects. Insects and their products have been used for food and medicine within and outside Europe for as long as we have records. They have not been a staple food but a rare addition to the diet. The frequency of use in Europe, even in times of food crisis, points to reluctance towards this food source. Based on behavioral history and perception of insects as food we suggest the terms entomophobic (insect despising) and entomophilic (insect loving) to describe the eating behavior of societies. If societies are to change their food consumption patterns, new food habits and traditions needs to be created. Altering a predominantly entomophobic society to an entomophilic, changes are needed to take place and many are linked to consumption tradition. Change is likely; history teaches us that aversion to ingredients is possible to overcome.
33.	Turner, Ellen (författare) Margarine, Mystery and Modernity : Margarine and Class in Literary Texts (1880-1945) 2018 Ingår i: Food, Culture and Society. - : Informa UK Limited. - 1552-8014 .- 1751-7443. ; 21:4, s. 521-538 Tidskriftsartikel (refereegranskat)abstract Margarine represents the pinnacle of culinary modernity, but it also has deep-seated working-class undertones connected to its origin as a butter substitute to feed the masses. This paper employs close readings as a tool to explore references to margarine in literary texts, and to situate them within a broader cultural context. In the first section of the analysis margarine references are surveyed in order to demonstrate how the product contains a multitude of sometimes conflicting meanings. In the second part of the analysis two works of detective fiction are explored—Arthur Morrison’s “The Stolen Blenkinsop” (1908) and Dorothy L. Sayers’ Murder Must Advertise (1933)—which use margarine as a central plot device. It is argued that margarine is the foodstuff of modernity since it contains within it the conflicting impulses which characterize the modernist mentality. Margarine stands for the novel and the innovative. It stands for technology and progress. However, margarine also embodies certain modernist anxieties about the prevalence of mass culture and fear surrounding the dissolution of boundaries between the high and the low, the real and the fake. The harder it is to tell the difference between butter and its cheaper alternative, the greater the threat.
34.	Brembeck, Helene, 1952 (författare) Home to McDonald's. Upholding the Family Diner with the help of McDonald's 2005 Ingår i: Food, Culture & Society. - 1552-8014. ; 8:2 Tidskriftsartikel (refereegranskat)
35.	Jönsson, Håkan (författare) Re-exploring the rural/urban dichotomy: farm shops in urban settings Ingår i: Food, Culture & Society. - 1552-8014. ; , s. 1-17 Tidskriftsartikel (refereegranskat)abstract The division between rural and urban values and practices is a classic theme in disciplines such as European ethnology. During the last decades, the urban/rural divide seem to be renegotiated. Traditional, small scale agriculture and food production encapsulates values on display at many dinner tables of the upper middle urban class. This has lead to new business opportunities for rural actors, of which some has tried to take the idea of the farm shop to the city. But what happens when the products enter new contexts? The material for the paper is observations and interviews with retailers in southern Sweden who have established “farm shops” in urban areas. The theoretical perspective is the life mode analysis developed in the 1970s to investigate its relevance for the 21st century in combination with the “good farmer” concept and heritagization. The article concludes that farm shops in urban settings may offer local and traditional food, but it is the offering of an emotional space in which to dwell and to decelerate, while, at the same time, being a potential place in which to counteract the distance between urban and rural life modes and values, that is the unique features of the settings.
36.	Karanth, Gopal (författare) Feeding the Needy Student: Auto-Ethnographic Reflections from South India 2014 Ingår i: Food, Culture & Society. - 1552-8014. ; 17:3, s. 417-432 Tidskriftsartikel (refereegranskat)abstract Towns and cities have always been sites of attraction not only as centers of trade and commerce, seats of administration and power centers but also providing facilities for health and education. This is especially true of post-colonial nations such as India, marking differences between rural and urban areas in many significant ways. The late colonial and early post-colonial periods experienced widespread social change and witnessed a surge in rural students seeking formal education in locales far away from their places of origin be they villages or small towns. While their families may have been relatively immobile, the children (usually, male) were made to find sponsorship for temporary migration and hospitality among the urban dwellers. With urbanization, many such practices of sponsorship and serving as hosts to needy students have since disappeared. This paper is an attempt to present an "auto-ethnographic" account of some of the practices of hosting students in and around Bangalore, South India.

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