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- Neuman, Nicklas,1987-Uppsala universitet,Institutionen för kostvetenskap (author)
Beyond conviviality : Facets of Eating Together
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- Article/chapterEnglish2024
Publisher, publication year, extent ...
- Abingdon :Routledge,2024
- printrdacarrier
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- LIBRIS-ID:oai:DiVA.org:uu-510117
- https://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-510117URI
- https://doi.org/10.4324/9781003373896DOI
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- Language:English
- Summary in:English
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Notes
- 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.
Subject headings and genre
- SAMHÄLLSVETENSKAP Sociologi hsv//swe
- SOCIAL SCIENCES Sociology hsv//eng
- HUMANIORA Annan humaniora Etnologi hsv//swe
- HUMANITIES Other Humanities Ethnology hsv//eng
- HUMANIORA Historia och arkeologi hsv//swe
- HUMANITIES History and Archaeology hsv//eng
- biology; cohesion; commensality; conviviality; distinction; performativity
- Kostvetenskap
- Food, Nutrition and Dietetics
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- Jönsson, HåkanInstitutionen för livsmedelsteknik, Lunds universitet/Department of Food Technology, Engineering and Nutrition, Lund University (author)
- Uppsala universitetInstitutionen för kostvetenskap (creator_code:org_t)
Related titles
- In:Eating Together in the Twenty-first CenturyAbingdon : Routledge, s. 180-1909781032447698
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