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Beyond conviviality :
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Neuman, Nicklas,1987-Uppsala universitet,Institutionen för kostvetenskap
(author)
Beyond conviviality : Facets of Eating Together
- Article/chapterEnglish2024
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Abingdon :Routledge,2024
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printrdacarrier
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LIBRIS-ID:oai:DiVA.org:uu-510117
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https://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-510117URI
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https://doi.org/10.4324/9781003373896DOI
Supplementary language notes
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Language:English
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Summary in:English
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Subject category:ref swepub-contenttype
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Subject category:kap swepub-publicationtype
Notes
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The stability of the human tendency to eat in groups is remarkable. We find it to be valued and mostly desirable across geographical locations, cultures, and historical time periods. Yet, there is a great deal of variety in how the practice is expressed, how individuals experience it, and how the sharing of meals is understood culturally. This chapter focuses on three facets of eating together that deserve more attention in the literature: the biology of eating together; the differentiation and cohesion of eating together; and the performativity of eating together. It ends with a postulation about carefulness with normative claims about meals in company or in solitude.
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Jönsson, HåkanInstitutionen för livsmedelsteknik, Lunds universitet/Department of Food Technology, Engineering and Nutrition, Lund University
(author)
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Uppsala universitetInstitutionen för kostvetenskap
(creator_code:org_t)
Related titles
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In:Eating Together in the Twenty-first CenturyAbingdon : Routledge, s. 180-1909781032447698
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