| 1. |
- Boström, Magnus, 1972-, et al.
(författare)
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The green political consumer of food : a critical analysis of the research and policies
- 2009
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Ingår i: Anthropology of Food. - : International Commission on the Anthropology of Food. - 1609-9168. ; :Sept.
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Tidskriftsartikel (refereegranskat)abstract
- This paper reviews the current literature on political and ethical consumers, and relates it to the topic of sustainable food consumption. A first aim is to problematise a somewhat simplistic view of the political and ethical consumer found in the literature. The paper sheds light on some of the dilemmas that confront green political consumers. We indicate that most existing studies say very little about consumers’ thoughts, assumptions, and reflections about green consumerism in general, and about green consumerist tools, such as green labels, more specifically. Based on a literature review, we draw a picture of the typical concerned consumer as reflective, uncertain and ambivalent. This is connected to a second aim of the paper: to discuss a gap or mismatch between the production side and consumption side of green (food) labels. We conclude the paper by suggesting that green and ethical information schemes could become much more in line with the reflective nature of green, political consumers. We relate this discussion to concepts such as sub-politics and meta-politics.
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| 2. |
- Boström, Magnus, et al.
(författare)
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“The green political consumer of food: A critical analysis of the research and policies”
- 2010
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Ingår i: Anthropology of Food. - 1609-9168.
-
Tidskriftsartikel (refereegranskat)abstract
- Abstract in UndeterminedThis paper reviews the current literature on political and ethical consumers, and relates it to the topic of sustainable food consumption. A first aim is to problematise a somewhat simplistic view of the political and ethical consumer found in the literature. The paper sheds light on some of the dilemmas that confront green political consumers. We indicate that most existing studies say very little about consumers’ thoughts, assumptions, and reflections about green consumerism in general, and about green consumerist tools, such as green labels, more specifically. Based on a literature review, we draw a picture of the typical concerned consumer as reflective, uncertain and ambivalent. This is connected to a second aim of the paper: to discuss a gap or mismatch between the production side and consumption side of green (food) labels. We conclude the paper by suggesting that green and ethical information schemes could become much more in line with the reflective nature of green, political consumers. We relate this discussion to concepts such as sub-politics and meta-politics.
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| 3. |
- Leer, Jonatan, 1980-
(författare)
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Gender and barbecue: The gendering of tradition, innovation and space in the Netflix series Chef’s Table: BBQ : [Genre et barbecue: genre, tradition, innovation et espace dans la série Netflix Chef’s Table: BBQ (2020)]
- 2022
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Ingår i: Anthropology of Food. - : Isabelle Téchoueyres, Matthieu Duboys de Labarre. - 1609-9168. ; :16, s. 1-18
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Tidskriftsartikel (refereegranskat)abstract
- Barbecuing is often highlighted as one of the most masculine forms of cooking. In this paper, I will analyse a recent Netflix documentary series, Chef’s Table: BBQ, with portraits of four different barbecue chefs, including two women. The barbecue chefs are from Australia, Mexico, and the US. The goal of the paper is to discuss how this documentary reframes our understanding of gender and barbecuing by including these highly acclaimed female barbecue chefs. The main argument of the paper is that despite the series’ celebration of female barbecue chefs, more subtle forms of gender distinctions are nonetheless apparent, notably in relation to mobility and how the male chefs are described as innovative and as individuals who go beyond their culinary roots, unlike the female barbecue chefs who are defined by immobility and tradition. In the discussion, it is argued that the series reflects two oppositional, but co-existing trends in contemporary food consumption: 1) the urge to be innovative, cosmopolitan, and hip and 2) a nostalgia for a more rooted, traditional, and locavore approach to food. It might be worth considering more generally how these trends are gendered in different contexts.
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| 4. |
- Neuman, Nicklas, 1987-, et al.
(författare)
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Nordic cuisine but national identities : “The New Nordic Cuisine” and the gastronationalist projects of Denmark and Sweden
- 2018
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Ingår i: Anthropology of Food. - 1609-9168. ; :13
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Tidskriftsartikel (refereegranskat)abstract
- This article is a cross-national comparison of how food is promoted on tourism websites offering information about Denmark and Sweden – two countries with big national projects targeting the promotion of culinary excellence, following the initiation of “New Nordic Cuisine” (NNC) in 2004. The aim is to study similarities and differences in the projects of these two countries, both quantitatively and qualitatively. 21 out of 33 (approx. 64%) Danish texts referred to a shared Nordic culinary identity, whereas this was only the case in five out 51 (approx. 10%) of the Swedish texts. Moreover, the qualitative analysis also revealed that “Nordic” cuisine was almost interchangeably connected to Danish cuisine, while in Sweden NNC was more peripheral and culinary excellence was construed as specifically Swedish. We thus criticise the generally accepted idea that NNC is a post-national food movement, seeing it instead as a means to achieve different gastronationalist ends for these two Nordic countries.
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| 5. |
- Neuman, Nicklas, et al.
(författare)
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Nordic Cuisine but National Identities: “New Nordic Cuisine” and the gastronationalist projects of Denmark and Sweden : [Cuisine scandinave mais identités nationales: la Nouvelle Cuisine Scandinave et les projets gastronationalistes du Danemark et de la Suède]
- 2018
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Ingår i: Anthropology of Food. - : Isabelle Téchoueyres, Matthieu Duboys de Labarre. - 1609-9168. ; :13
-
Tidskriftsartikel (refereegranskat)abstract
- This article is a cross-national comparison of how food is promoted on tourism websites offering information about Denmark and Sweden – two countries with big national projects targeting the promotion of culinary excellence, following the initiation of “New Nordic Cuisine” (NNC) in 2004. The aim is to study similarities and differences in the projects of these two countries, both quantitatively and qualitatively. 21 out of 33 (approx. 64%) Danish texts referred to a shared Nordic culinary identity, whereas this was only the case in five out of 51 (approx. 10%) of the Swedish texts. Moreover, the qualitative analysis also revealed that “Nordic” cuisine was almost interchangeably connected to Danish cuisine, while in Sweden NNC was more peripheral and culinary excellence was construed as specifically Swedish. We thus criticise the generally accepted idea that NNC is a post-national food movement, seeing it instead as a means to achieve different gastronationalist ends for these two Nordic countries.
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| 6. |
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