Relevant bibliographies by topics / Food culture

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food culture'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 June 2024

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Journal articles on the topic "Food culture"

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V, Dr Asha. "Food Culture Analysis in Bengaluru." International Journal of Psychosocial Rehabilitation 24, no. 5 (May 25, 2020): 6977–80. http://dx.doi.org/10.37200/ijpr/v24i5/pr2020698.

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Durocher, Myriam. "Biomedicalized food culture." Critical Dietetics 5, no. 1 (May 14, 2020): 23–33. http://dx.doi.org/10.32920/cd.v5i1.1335.

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This article presents my analysis of what I call the contemporary “biomedicalized food culture”. This food culture participates in defining the ways by which “healthy” food is currently understood and practiced, and in creating and orienting particular relationships between bodies and food. In this paper, I present Clarke et al.’s (2010) works on biomedicalization along with the works of researchers in critical food studies (such as Guthman (2014); Landecker (2011); Scrinis (2013)), which have inspired my analysis of the biomedicalized food culture. Inspired by Clarke et al.’s (2010) ways of presenting the biomedicalization of the social field, I present the contemporary biomedicalized food culture from and through its constitutive processes. Drawing from my fieldwork in Montreal, Canada, I discuss how mediatization, molecularization and commercialization processes participate in the development of the biomedicalized food culture as well as in the creation of knowledge and practices constitutive of “healthy” food, bodies, and the links between them. I approach this culture from a cultural studies’ perspective, which makes it possible to question the power relationships at stake in its development. I thus criticize how the biomedicalized food culture contributes to the (re)production of exclusions, discriminations, stigmatizations of some knowledge, practices and individuals, as well as to the (re)production of injunctions and normativities linking food, bodies and health, in particular and situated ways at the intersection of its constitutive processes. I finish up by opening up the discussion on how these relationships between food, bodies and health should be thought in their multiplicity and their complexity.
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Khanna, Sunil K. "Food Insecurity, ICT, and Food Culture Mismatch." Ecology of Food and Nutrition 58, no. 1 (January 2, 2019): 1–2. http://dx.doi.org/10.1080/03670244.2019.1564872.

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Nayak, Rounaq, and Joanne Zaida Taylor. "Food safety culture – the food inspectors’ perspective." Worldwide Hospitality and Tourism Themes 10, no. 3 (June 11, 2018): 376–81. http://dx.doi.org/10.1108/whatt-02-2018-0013.

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Purpose The purpose of this paper is to discuss the challenges for food inspectors when attempting to assess the food safety culture of a business. It is the eighth article in this issue of Worldwide Hospitality and Tourism Themes, discussing the importance of measuring food safety and quality culture. Design/methodology/approach As part of a larger research project, 15 semi-structured interviews were conducted to gain a deeper understanding of the current challenges faced by food inspectors in assessing food safety and the future prospects of measuring food safety culture in the UK food system. Findings Food inspectors face increasing challenges in their role of assessing not just the visible level of legal compliance but also potential risk within a food business; while aware of the importance of food safety culture, they are unsure how to formally assess it. The UK Food Standards Agency developed a toolkit to assist inspectors in assessing the food safety culture of a business; however, this has been found to be onerous and difficult to implement in practice. Originality/value This paper will be of value to practitioners, researchers and other stakeholders involved in the hospitality industry.
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Floyd, Virginia Davis. "Food, Culture and Politics." Journal of the Association for the Study of Food and Society 1, no. 1 (March 1996): 5–8. http://dx.doi.org/10.2752/152897996786623408.

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Parasecoli, Fabio. "Food and Pop Culture." Food, Culture & Society 7, no. 1 (March 2004): 147–57. http://dx.doi.org/10.2752/155280104786578193.

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Kropf, Aleisha. "The Culture of Food." American Journal of Public Health 99, no. 4 (April 2009): 615. http://dx.doi.org/10.2105/ajph.2008.151522.

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Tse-Hei Lee, Joseph. "Globalizing Macau’s Food Culture." DAXIYANGGUO - REVISTA PORTUGUESA DE ESTUDOS ASIÁTICOS / PORTUGUESE JOURNAL OF ASIAN STUDIES 28 (2022): 123–29. http://dx.doi.org/10.33167/1645-4677.daxiyangguo2022.28/pp.123-129.

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Claxton, Mervin. "Culture, Food and Nutrition." Présence Africaine 158, no. 2 (1998): 99. http://dx.doi.org/10.3917/presa.158.0099.

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Rasheed, Ghazala. "Gendering of Food Culture." Asiatic Society for Social Science Research (ASSSR) 2, no. 1 (June 1, 2020): 112. http://dx.doi.org/10.46700/asssr/2020/v2/i1/196121.

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Dissertations / Theses on the topic "Food culture"

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Paddock, Jessica. "Class, food, culture : exploring 'alternative' food consumption." Thesis, Cardiff University, 2011. http://orca.cf.ac.uk/27436/.

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Contributing empirically, methodologically and conceptually to the body of work that remains unconvinced of the ‘death of class’ (Pahl 1989), this thesis explores the resonance of class culture in contemporary ‘alternative’ food practice. Indeed, arising from disenchantment with conventional industrial food production and supply chains, ‘alternative’ food networks aim to provide a means to reconnect consumers, producers and food (Kneafsey et al. 2008). By taking seriously the act of shopping for food as culturally meaningful and not merely a practice of routinely provisioning the home (Lunt and Livingstone 1992) this thesis then argues that ‘alternative’ food practice provides a platform for the performance of class identities. That is, both structurally and culturally, class is thought to matter to people (Sayer 2011), and is elucidated and reproduced through food practice. By means of mixed methods data collection; participant observation, survey, semi-structured interviews and documentary analysis, this study provides support for a Bourdieusian approach to class analysis. In particular, the thesis makes use of Bourdieu’s toolkit of concepts by conceiving of class as a relative ‘position’. This is understood to be achieved via the moral derision of the ‘other’, where participants draw moral boundaries between ‘good’ and ‘bad’ foods and the ‘good’ or ‘bad’ who partake in its consumption. In this way, the field of ‘alternative’ food practice seems not only ground from which to observe class. Rather, ‘alternative’ food is understood to be appropriated as a resource of ‘distinction’ (Bourdieu 1984) that is then figured in the very maintenance and reproduction of class culture. This interface between class, food and culture may prove consequential for those seeking substantive alternatives to conventional foodways. Crucially, it is argued that by imagining less socially and culturally uniform strategies to promote ‘alternative’ food practice, we may unlock their potential to provide an equitable and sustainable food future. To this end, by elucidating the moral significance of class in the field of ‘alternative’ food practice, this thesis has wider implications in carving a role for sociological enquiry in the emerging field of ‘sustainability science’ (Marsden 2011).
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Abdalla, Liliane Machado. "The human right to adequate food, culture and food security : a case study of food culture in Katsikas Refugee Camp." Master's thesis, Instituto Superior de Economia e Gestão, 2019. http://hdl.handle.net/10400.5/19952.

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Mestrado em Desenvolvimento e Cooperação Internacional
This dissertation deals with concepts of Food Security, Human Right to Adequate Food and Culture. It aims to understand the role of culture in satisfying the Human Right to Adequate Food among asylum-seekers living in the Katsikas Refugee Camp. The difference in concept and means between Food Security and Right to Food is introduced. Moreover, the Cultural dimension of Human Right to Adequate Food is described. Finally, a case study is presented in order to analyse if food culture, indispensable for fulfilment of the Human Right to Adequate Food, is being observed by food security policies in Katsikas Camp. This study is divided in introduction; three chapters and conclusion. The first chapter defines food Security, Human Right to Adequate Food and the cultural dimension of Human Right to Adequate food. Chapter two focus on understanding food culture and migrants foodways. Chapter three presents the case study: Food Culture in Katsikas Camp. (Português) This dissertation deals with concepts of Food Security, Human Right to Adequate Food and Culture. It aims to understand the role of culture in satisfying the Human Right to Adequate Food among asylum-seekers living in the Katsikas Refugee Camp. The difference in concept and means between Food Security and Right to Food is introduced. Moreover, the Cultural dimension of Human Right to Adequate Food is described. Finally, a case study is presented in order to analyse if food culture, indispensable for fulfilment of the Human Right to Adequate Food, is being observed by food security policies in Katsikas Camp. This study is divided in introduction; three chapters and conclusion. The first chapter defines food Security, Human Right to Adequate Food and the cultural dimension of Human Right to Adequate food. Chapter two focus on understanding food culture and migrants foodways. Chapter three presents the case study: Food Culture in Katsikas Camp.
info:eu-repo/semantics/publishedVersion
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Chuka-ogwude, David. "Microalgal culture to treat food waste digestate." Thesis, Chuka-ogwude, David (2022) Microalgal culture to treat food waste digestate. PhD thesis, Murdoch University, 2022. https://researchrepository.murdoch.edu.au/id/eprint/65187/.

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A significant proportion of all waste generated in the world is food waste, contributing up to 8% of global CO2 emissions. Conventional ways of food waste disposal including landfilling and incineration are simply inadequate and unsustainable, emphasizing the need for efficient ways recycling / valorizing food waste. Anaerobic digestion is a way to treat and valorize food waste with significantly less emission of greenhouse gases. However, anaerobic digestion itself produces a waste in the form of anaerobic digestate that is difficult to manage. Microalgae cultivation has been used for the treatment and valorization of a wide range of waste effluents and has been identified as a potentially viable option for the treatment and valorization of food waste anaerobic digestate. On the other hand, food waste digestate as a feed stock for the cultivation of microalgae has its challenges. Food waste digestate is a very high strength effluent having ammonia nitrogen concentration of up to 4000 mg L-1, which is extremely toxic to most microalgae species. Food waste digestate is also very turbid, making microalgae cultivation in this effluent extremely difficult without an unsustainably excessive amount of dilution, as light / irradiance is the most limiting factor in any microalgae cultivation system. Previous efforts to treat and valorize food waste digestate have been less than successful due to the reasons stated above. Considering these, we have identified possible solutions to mitigate the challenges involved in treatment and valorization of food waste digestate using microalgae. These are: the identification and application of microalgae species tolerant to high concentration of ammonia nitrogen as found in food waste digestion to tackle the problem of excessive dilution of the digestate before use; and the use of an inclined thin layer pond with a much shorter light path than conventional microalgae cultivation systems allowing for better utilization of incident irradiance in culture systems. Three microalgae (Scenedesmus quadricauda, MUR 268, Chlorella sp, Mur 269, and Oocystis sp, MUR 273) were capable of growth in up to 600 mg L-1 of ammonia nitrogen in food waste digestate. Further experimentation was done at indoor bench scale laboratory conditions using the most tolerant and robust of the 3 identified species, Chlorella sp, Mur 269. To gain insight into the mechanisms required for tolerance of ammonia with the identified species, especially in relation to its response to light profiles imposed by turbidity, their photosynthetic response was studied using pulse amplitude modulation (PAM) fluorometry. Indicators including electron transport rate (ETR), maximum quantum yield in actinic light (fv’/fm’) and alpha (α), alongside oxygenesis as an indicator of photosynthesis, were used to study the state of the photosystem of the organism. Maximum specific growth (μmax) rates and in-situ irradiance profiles were also studied. The effect of turbidity was accounted for by studying the above response variables in clear synthetic medium (Bolds basal medium, BBM) and food waste digestate medium. Maximum specific growth rate (μmax) and biomass productivities were 63% and 47% higher in anaerobic digestate of food waste (ADF) than in BBM, maintaining values of 0.681 ± 0.03 d-1 and 165 ± 8 mg L-1 d-1 respectively, even at high irradiance intensities of 1500 μmol m-2s-1, validating their suitability to outdoor conditions. However, Chlorella sp, Mur 269 photosystem II at optimum irradiance, as reflected in Fv’/Fm’ values, was reduced by 16% in food waste digestate in comparison to BBM. A critical look at the photosynthesis of this algae shows that adaptive tolerance methods of Chlorella sp, MUR 269 to toxicity includes adjustment of the photosynthetic unit to maximize absorption of light and compensation mechanisms for reductions in PSII activity including switching to mixotrophic growth mode. Application of Chlorella sp, Mur 269 for growth in food waste digestate was carried out using an inclined thin layer pond under outdoor conditions. Previous studies using the inclined thin layer pond had shown that though volumetric productivities and biomass densities could be improved by using the inclined thin layer pond for the treatment and valorization of digestates, areal productivities were significantly lower than paddle wheel driven raceway ponds because of the higher surface area to volume ratio in the inclined thin layer pond. To that end, depth optimisation of a 11 m2 surface area inclined thin layer pond was conducted, tailored towards its utilization for the treatment and valorization of food waste digestate using microalgae. Depth optimizations were performed by stepwise increments of the depth of the culture on the surface of the inclined thin layer pond through 0.005, 008, 0.011, 0.0145 and 0.02 m. The kinetics of electron flow around photosystem II of microalgae in-situ culture was used as descriptives for light utilization and limitations of the optimizations via variables including relative electron transfer rate, rETR, and maximum quantum yield, Fv/Fm, and derived parameters including functional relative electron transfer rate (FrETR) and functional relative electron transfer rate ratio (FrETR-ratio). Optimal culture depth determined for the inclined thin layer pond was 0.011 m, with average biomass density of 4.319 ± 0.18 g L-1 and areal productivity of 21.134 ± 1.83 g m-2 d, at an operational volume of 140 L. The most important parameters affecting growth rates and productivity were the mean irradiance inside the culture and the FrETR of photons for phytochemistry. Compared to previous study using anaerobic digestate of piggery waste effluent of similar turbidity, areal productivity was improved 9.5 times. Further, the use of food waste digestate as a source of nutrients for the cultivation of high value species of microalgae such as Dunaliella salina, that are highly sensitive to ammonia nitrogen was explored. The main aim of this study was to assess the possibility of utilizing nutrients from food waste digestate for growing D. salina. Dunaliella salina was cultivated in modified F-medium with partial to complete replacement of the nitrogen (0 – 100 % digestate nitrogen) source under high salinity (150 - 250 ‰) conditions to study both cell growth and carotenogenesis. It was found that the growth and productivity of Dunaliella salina was not inhibited by ammonia nitrogen found in the food waste digestate. Irradiance above 400 μmol photons m-2 s-1 and higher salinity had combined negative effects on growth and carotenogenesis. However, under increased irradiation and temperature, in comparison with cultures grown in synthetic medium with nitrate salts as nitrogen source, there was no significant difference in biomass productivity when D. salina was cultivated using food waste digestate as sole nitrogen source. Finally, a comparative study was performed between the depth optimized inclined thin layer pond and an open raceway pond, both occupying a surface area of 11 m2 under outdoor conditions, to ascertain and demonstrate the advantage of the inclined thin layer pond for the treatment and valorization of food waste digestate using Chlorella sp, Mur 269. The inclined thin layer pond supported a much higher average biomass density of 6.807 ± 0.15 g L-1, 7 times more in comparison to the open raceway pond, without severe photolimitation. Volumetric and areal productivities of the inclined thin layer pond were 0.563 ± 0.1 g L-1 d-1 and 31.916 ± 1.11 g m-2 d-1 respectively, 17 and 3 times higher than observed in the open raceway pond. Areal nutrient removal by the microalgae biomass were 2359.759 ± 64.75 mg m-2 d-1 and 260.815 ± 7.16 mg m-2 d-1 for nitrogen and phosphorous respectively in the inclined thin layer pond, 2.8 times higher than observed in the open raceway pond for both nutrients. The results described above show that employing tolerant species of microalgae like Chlorella sp, Mur 269 offer an advantage for the treatment of high strength effluents, reducing excessive dilution, and unequivocally shows that the inclined thin layer pond is the more performant system for the treatment of highly turbid waste effluents such as food waste digestate.
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Petrycer, Josefina, and Jesper Levén. "Learning from Finnish food culture : Using food culture as a way to investigate Finnishness and translating it into architecture." Thesis, KTH, Arkitektur, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-168736.

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Frågeställning Hur översätter man och representerar ett lands kultur genom arkitektur?  Går det att skapa en mer lättillgänglig arkitektur genom vår metod och ingång? Ingång/Metod Genom en folklig ingång studera landets matkultur/traditioner kring mat samt tillhörande miljöer lära sig om landet. Tillämpning Finska institutet är en kulturinstitution avsedd att främja finsk kultur och sprida denna i Sverige. Den kultur som representeras idag kan kompletteras med en mer direkt och upplevelsebaserad approach. Genom att ta del av landets okända matkultur skapas en enkel ingång för gemene man att få en första upplevelse utav landet.  Resultatet En finsk restaurang, bar och utställningslokal i Finska institutets bottenvåning i centrala Stockholm samt en bok om finsk matkultur och dess arkitektur. Lokalerna i det ritade förslaget är gestaltade utifrån en upplevelsebaserad metod som handlar om att studera folkliga traditioner och karaktärsdrag, med avstamp i landets matkultur. I egenskap av arkitekter ger vi dessa teman och ledord dess materialitet, rumslighet och atmosfär.
Question formulation How do one interpret and represent a countrys’ culture through architecture? Is it possible to create a more easily accessible architecture through our method and starting point? Starting point/Method Through a vernacular starting point study the countrys  food culture and traditions and their environments learn more about the country. Application The Finnish Institute is a cultural institution working and promoting Finnish culture in Sweden. The culture exhibited at the institute today could be complemented with a more direct and experiential approach. By taking part of the countrys’ fairly unknown food culture an easy access is created for everyone to get a first experience of the country. Result A Finnish restaurant, bar and event space and gallery at the ground floor of the Finnish Institutes house in central Stockholm. The rooms are configured by using a experiential method to investigate vernacular traditions and characteristics, with starting point in the Finnish food culture. As architects we are giving these rooms themes which configures their materiality, spatiality and atmosphere.
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Byrd, Kaitland Marie. "Culture on a Plate: The Social Construction of Authenticity in Food Culture." Diss., Virginia Tech, 2017. http://hdl.handle.net/10919/77437.

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This study uses three case studies to show how authenticity is fabricated in food culture. Conceptualizing food as a cultural product makes possible the analysis of social processes through food. In doing so, food becomes a mirror reflecting the happenings within the broader social world. This study examines three empirical cases to sociologically understand food culture: southern barbeque, Top Chef, and ramps and quinoa. Southern barbeque allows the examination of the role of fabricated authenticity within food culture. Top Chef is evidence of how chefs actively produce distinction to legitimate their position and status within the field. Ramps and quinoa are examples of two ingredients that have been exploited from their original context to become elite and mainstream ingredients without concern for the consequences to the people who relied on them in the quest for the exotic. Together these cases provide examples of how research on the fabrication of authenticity and impression management can be expanded to include food.
Ph. D.
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Shulhan, Stephanie. "Focus on food : a study of food culture among Vancouver secondary school students." Thesis, University of British Columbia, 2014. http://hdl.handle.net/2429/46611.

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The industrial model of agriculture and food systems has led to environmental and soil degradation, loss of biodiversity, and an increase in the prevalence and availability of inexpensive processed foods that are high in calories and fats but low in micro-nutrients (Lang & Heasman, 2002; Muller, Schoonover, & Wallinga, 2007). The transition to a healthier and more sustainable food system will require increased involvement from various stakeholders participating constructively in all aspects of the food system. Promoting this kind of food citizenship among young people, in venues such as public schools, holds great potential for facilitating broader food systems change (Rojas et al., 2011). To do this requires an understanding of young peoples’ current eating and food-related practices and the influences on those practices, including the deeper meanings ascribed to different types of food selections and behaviours. The Focus on Food study reported here seeks to understand food culture among grade 9 and 10 students in Vancouver, as well as how they frame their food choices. I conducted small semi-structured focus groups during which student participants discussed their lunch selections and typical eating behaviours, their perceived influences on those behaviours, and their experiences and opinions about various ways of eating that resonated with them. The study found that participants often framed food as either “good” (usually harmless) or “bad” (often coinciding with being harmful) products. Most participants said that they valued natural foods and ingredients, whereas they were suspicious of those that seemed artificial or unfamiliar. Participants described attempts to avoid or resist “bad” foods and to seek out “good” ones, and many wanted more information about and/or control over the foods available to them. Some participants expressed dissatisfaction with disengaged eating experiences (like fast food consumption), and said that they would prefer more engaged food experiences, such as preparing and enjoying their own “good” food. Initiatives to promote healthy, sustainable, and enjoyable eating should continue to engage students in constructive and hands-on food-related learning activities, during which they can acquire skills and knowledge while positively contributing to human and ecological health.
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Prajapati, Nikita. "Lost in food translation| Khmer food culture from Cambodia to Long Beach, California." Thesis, California State University, Long Beach, 2016. http://pqdtopen.proquest.com/#viewpdf?dispub=10147311.

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This thesis research examines changes in food culture as a means of adaptation for Cambodians, who migrated to Long Beach, California after the Cambodian genocide (1975- 1979). This research examines how ?place,? defined as experience and neighborhood, influences the ability or desire to maintain certain cultural food practices of the homeland such as passing down the knowledge to the Cambodian younger generation in order to sustain their cultural heritage. An array of qualitative methods was employed for this thesis research which included participant observation, structured interviews, and semi-structured interviews in both Cambodia and Long Beach. For the older Cambodian generation, adaptation of their food culture has occurred through home gardens, shopping at Asian markets in the Long Beach area, and importing certain dried ingredients from Cambodia. The translation of the Khmer food culture transpires when the Cambodian youth takes an interest and they watch their parent(s) prepare the meals. Overall, their place of residence and the willingness to travel a certain distance to shop were influencing factors for Cambodians in the Long Beach area in terms of what types of meals they prepared which included dishes from Asian influences in the surrounding area.

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Kirkwood, Katherine. "Superfood me: Negotiating Australia's post-gourmet food culture." Thesis, Queensland University of Technology, 2021. https://eprints.qut.edu.au/208209/1/Katherine_Kirkwood_Thesis.pdf.

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Over the last 10-15 years, food has become an integral part of Australian popular culture. Through analysis of interview data and texts, this thesis articulates the next phase of Australian food culture. Everyday households now have a greater interest in ethical and sustainable eating, and a greater awareness of how the industrial food system encourages consumers to buy its products. Engagement with food culture is also going beyond television and print to embrace digital spaces, but these developments do not render legacy platforms obsolete. Together, these changes in culinary concerns and forms of food media represent Australia's post-gourmet food culture.
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Tsang, Chun-yee George, and 曾俊儀. "The food culture in Hong Kong and Taiwan." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2003. http://hub.hku.hk/bib/B29518994.

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Pettit, Katy. "The food culture of East London 1880-1914." Thesis, University of East London, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.532985.

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This thesis offers a re-reading of the cultural history of East London's working class by focusing on the culture of food. During the 19th century, published reports by philanthropists and investigative journalists such as Jack London (People of the Abyss) tended to portray the East End as a locus of deprivation and immorality where starvation was rife, food was substandard, and ignorance perpetuated a poor diet. Challenges to such perspectives went largely overlooked, and the myth of the bad East End was consolidated. Academic and popular historians such as William Fishman (East End 1888) and Ellen Ross (Love and Toil: motherhood in outcast London, 1870-1912) have continued since then to foreground crime, destitution and the outcast minority. In contrast this study presents a more contradictory and nuanced history of East London's culture. It explores elements of middle- and upper-working class food preparation and consumption practices, cultures of knowledge, and attitudes towards nutrition. It draws on diverse sources such as oral history, local newspapers, personal photographs and scrapbooks, shop records, minutes of meetings, and a child's exercise book. Through these means it makes the case that a sufficient and comprehensive food culture existed both at home and in public spaces in East London. Working-class people sought to expand their knowledge about food and cooking from school and college cookery lessons, public lectures and demonstrations. Furthermore, awareness of food was integral to East End culture; born of economic necessity and shaped by custom, organic knowledge about food was nurtured by the culture's permeable boundaries between public and private, leisure and labour, and production and consumption. Using the Report of the Inter-Departmental Committee on Physical Deterioration of 1904 as a case study, this work explores the broader issue of food within the context of changing conceptions of nutrition. Thus a more inclusive version of East London's history can be offered through an understanding of food culture.
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Books on the topic "Food culture"

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Kittler, Pamela Goyan. Food and culture. 3rd ed. Australia: Wadsworth/Thomson Learning, 2001.

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Leong-Salobir, Cecilia. Urban Food Culture. New York: Palgrave Macmillan US, 2019. http://dx.doi.org/10.1057/978-1-137-51691-6.

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Counihan, Carole, Penny Van Esterik, and Alice Julier, eds. Food and Culture. Fourth edition. | New York : Routledge, 2018. | “Third edition published by Routledge 2013”—T.p. verso.: Routledge, 2018. http://dx.doi.org/10.4324/9781315680347.

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Yiannas, Frank. Food Safety Culture. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-72867-4.

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Latino food culture. Westport, Conn: Greenwood Press, 2008.

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Gerald, Mars, and Mars Valerie, eds. Food culture & history. London: London Food Seminar, 1993.

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Kathryn, Sucher, ed. Food and culture. 5th ed. Australia: Wadsworth/Thomson Learning, 2008.

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Kathryn, Sucher, ed. Food and culture. 6th ed. Belmont, CA: Wadsworth/Cengage Learning, 2012.

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Antonio, Guerci, and Conferenza internazionale di antropologia e storia della salute e delle malattie (2nd : 1998 : Genoa, Italy), eds. Il cibo culturale: Dal cibo alla cultura, dalla cultura al cibo = Cultural food : from food to culture, from culture to food. Genova: Erga, 1999.

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Food culture in Scandinavia. Westport, Conn: Greenwood Press, 2009.

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Book chapters on the topic "Food culture"

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Kobayashi-Hillary, Mark. "Culture and Food." In Outsourcing to India, 41–47. Berlin, Heidelberg: Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/978-3-662-09168-5_4.

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Gunkel, Ann Hetzel. "Food and Culture." In A Companion to Popular Culture, 243–64. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118883341.ch14.

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McIntosh, Wm Alex. "Culture and Food." In Sociologies of Food and Nutrition, 17–59. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4899-1385-2_3.

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Murcott, Anne. "Food and Culture." In Food, Science and Society, 21–53. Berlin, Heidelberg: Springer Berlin Heidelberg, 2003. http://dx.doi.org/10.1007/978-3-662-07285-1_2.

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Nierenberg, Danielle. "Food for Culture." In Nourished Planet, 159–208. Washington, DC: Island Press/Center for Resource Economics, 2018. http://dx.doi.org/10.5822/978-1-61091-895-4_4.

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Carolan, Michael. "Food and culture." In The Sociology of Food and Agriculture, 111–27. 3rd ed. London: Routledge, 2021. http://dx.doi.org/10.4324/9781003133780-8.

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Nilsson, Lena Maria. "Sámi Food Culture." In The Sámi World, 165–80. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003025511-12.

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Sandler, Ronald L. "Food And Culture." In Food Ethics: The Basics, 195–213. 2nd ed. London: Routledge, 2023. http://dx.doi.org/10.4324/9781003285151-7.

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Resh, Howard M. "Rockwool Culture." In Hydroponic Food Production, 251–86. 8th ed. New York: CRC Press, 2022. http://dx.doi.org/10.1201/9781003133254-10.

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Resh, Howard M. "Water Culture." In Hydroponic Food Production, 95–147. 8th ed. New York: CRC Press, 2022. http://dx.doi.org/10.1201/9781003133254-5.

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Conference papers on the topic "Food culture"

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Choi, Jaz Hee-jeong, and Eli Blevis. "HCI & sustainable food culture." In the 6th Nordic Conference. New York, New York, USA: ACM Press, 2010. http://dx.doi.org/10.1145/1868914.1868931.

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Qiu, Shuwen, Zixuan Huang, and Ren Long. "Exploring the Application of Virtual Digital Human in the Transmission of Food Culture." In 14th International Conference on Applied Human Factors and Ergonomics (AHFE 2023). AHFE International, 2023. http://dx.doi.org/10.54941/ahfe1003926.

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Food culture is an important branch of traditional Chinese culture, and it is an important medium for carrying civilization, memory and emotion. With the development of the Internet era, traditional food culture is gradually facing various challenges. First of all, the spread of traditional food culture is breaking down, impacting the information content of the public's exposure to food culture. Secondly, due to the rapidly accelerating pace of life, young people gradually lack initiative in acquiring food culture content, focusing more on the taste and preparation of food, making it more difficult to access the deeper food culture heritage. Thirdly , the input of multiple cultures has brought impact to traditional culture, and the living space of traditional food culture has been compressed.Currently, virtual digital humans are widely used in the meta-universe ecology, in which they take on the important role of producing and disseminating information, so virtual digital humans play an irreplaceable role in the inheritance of food culture. Through market research and other methods, this study finds that the existing culture transmission class platforms lack certain fun and initiative; through literature analysis method, experimental method, interview method and questionnaire method, it aims to prove that virtual digital human can play the role of connecting culture and life, and it can transmit the traditional Chinese food culture in a more amiable way.
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Chisik, Yoram, Ferran Altarriba Bertran, Marie-Monique Schaper, Elena Márquez Segura, Laia Turmo Vidal, and Danielle Wilde. "Chasing play potentials in food culture." In IDC '20: Interaction Design and Children. New York, NY, USA: ACM, 2020. http://dx.doi.org/10.1145/3397617.3398062.

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Altarriba Bertran, Ferran, Jared Duval, Elena Márquez Segura, Laia Turmo Vidal, Yoram Chisik, Marina Juanet Casulleras, Oscar Garcia Pañella, Katherine Isbister, and Danielle Wilde. "Chasing Play Potentials in Food Culture." In DIS '20: Designing Interactive Systems Conference 2020. New York, NY, USA: ACM, 2020. http://dx.doi.org/10.1145/3357236.3395575.

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ILIE, Marinela. "SMART FARMING IN CORN CULTURE." In Competitiveness of Agro-Food and Environmental Economy. Editura ASE, 2022. http://dx.doi.org/10.24818/cafee/2019/8/21.

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There is no more mechanized agricultural process that does not benefit from computerized assistance that optimizes working parameters and obtain qualitative indices of lifting, comfort and safety in the process of increased work for the user, low fuel consumption and manpower and low negative impact on the environment. The concept of "Precision agriculture” involves adjusting inputs in the agricultural system (seeds, fertilizers, pesticides), to distribute all where it is needed just as long as it takes. Measurement of differences working parameters through sensors and transducers, analysis of information received through computer systems or specific software and sending orders for modification of other parameters on tractors and machines has created the "Smart farming" system. The advantages of using smart farming are immense in all aspects. The user inserts the working parameters into the computer, monitors the processes and through the actuators execute the necessary settings. Complete and accurate information on the processed surface, fuel consumption, seed, fertilizers, pesticides, or quantities harvested in agricultural harvesting machines are received in real or centralized time. Cultivating cereal like corn can be extremely profitable regardless of the surface, but for that it is essential to observe some particularities of this plant. Romania is one of the largest maize producers in the European Union; in this article is presented all cost and also cost prognosis for smart farming in corn culture.
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Wen, Yichen, Yasuhito Asano, and Masatoshi Yoshikawa. "Ranking Recipes According to Classicality towards Understanding Evolution of Food Preference." In 2015 International Conference on Culture and Computing (Culture Computing). IEEE, 2015. http://dx.doi.org/10.1109/culture.and.computing.2015.50.

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Guo, Yinman, and Tie Ji. "Culture-Orientated Food Design for Social Issue." In Design Research Society Conference 2018. Design Research Society, 2018. http://dx.doi.org/10.21606/drs.2018.593.

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Wan Hafiz, Wan Zainal Shukri, Gan Mei Yen, Abdul Wahab Mohamad Rahijan, and Wenjie Cai. "CHINESE FOOD CULTURE AND FESTIVAL: ROLE AND SYMBOLIC MEANING AMONG HOKKIEN MILLENNIALS." In GLOBAL TOURISM CONFERENCE 2021. PENERBIT UMT, 2021. http://dx.doi.org/10.46754/gtc.2021.11.023.

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The practice of preparing and consumption traditional food at home is the foci in most traditional celebrations, mostly accompanied by rich ethnic rituals, practice and symbolic meanings. However, studies showed changes in lifestyle and work demands in post-modernity have impacted the significance of century’s old ethnic practices in modern life. Millennials (those born between 1980s - 1990s) are more attracted to branding and commercial foods rather than festival foods. This presents an imminent risk of an erosion of Chinese festival foods and cultural identity. This study explores the symbolic meanings of the Hokkien festival foods, factors influencing the consumption of Hokkien festival foods, and role of Hokkien festival foods among Hokkien millennials. Adopting an interpretivist approach, twenty participants who identified themselves as Chinese Hokkien and were born between 1980s - 1999s in Negeri Sembilan were interviewed for the purposes of data collection. The symbolic meaning of Hokkien festival foods among Hokkien millennials were maintaining relationship with their ancestors by following festive traditions and spending quality time with family members. The role of Hokkien festival foods were to celebrate the traditions, culture and heritage as well as pass those traditions on to the younger generations. There were three main factors that influenced Hokkien festival food consumption, which were changed or set aside in keeping with a more modern lifestyle, affected by the attitude of the younger generation and the fact that parents failed to pass on the traditions.
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Weerasinghe, Gayani, Sanath Hettiarachi, and Kumara Jayarathne. "Isolation of Bacteriophage from Starter Cultures of Yoghurt and Formulation of a Phage-resistant Starter Culture." In International Conference on Food Quality, Safety and Security. The International Institute of Knowledge Management (TIIKM), 2019. http://dx.doi.org/10.17501/foodqualss.2018.2102.

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Meisch, S., and S. Bremer. "17. A water culture perspective for food security." In EurSafe 2021. The Netherlands: Wageningen Academic Publishers, 2021. http://dx.doi.org/10.3920/978-90-8686-915-2_17.

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Reports on the topic "Food culture"

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Conklin, David. The traditional and the modern : the history of Japanese food culture in Oregon and how it did and did not integrate with American food culture. Portland State University Library, January 2000. http://dx.doi.org/10.15760/etd.5670.

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Barefoot, Susan, Benjamin Juven, Thomas Hughes, Avraham Lalazar, A. B. Bodine, Yitzhak Ittah, and Bonita Glatz. Characterization of Bacteriocins Produced by Food Bioprocessing Propionobacteria. United States Department of Agriculture, August 1992. http://dx.doi.org/10.32747/1992.7561061.bard.

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Objectives were to further characterize activity spectra of dairy propionibacteria bacteriocins, jenseniin G and propionicin PLG-1, purify them, examine the role of cell walls in resistance, examine their interactions with cytoplasmic membrane, explain producer immunity, and clone the responsible genes. Inhibitory spectra of both bacteriocins were further characterized. Propionicin was most effective in controlling Gram-positive, rather than Gram-negative organisms; it controlled growth of sensitive cells both in a culture medium and a model food system. Jenseniin inhibited yogurt cultures and may help prevent yogurt over-acidification. Both were active against botulinal spores; jenseniin was sporostatic; propionicin was sporicidal. Jenseniin was produced in broth culture, was stable to pH and temperature extremes, and was purified. Its molecular mass (3649 Da) and partial amino acid composition (74%) were determined. A blocked jenseniin N-terminus prevented sequencing. Methods to produce propionicin in liquid culture were improved, and large scale culture protocols to yield high titers were developed. Methods to detect and quantify propionicin activity were optimized and standardized. Stability of partially purified propionicin was demonstrated and an improved purification scheme was developed. Purified propionicin had a 9328-Da molecular mass, contained 99 amino acids, and was significantly hydrophobic; ten N-terminal amino acids were identified. Propionicin and Jenseniin interacted with cytoplasmic membranes; resistance of insensitive species was cell wall-related. Propionicin and jenseniin acted similarly; their mode of action appeared to differ from nisin. Spontaneous jenseniin-resistant mutants were resistant to propionicin but nisin-sensitive. The basis for producer immunity was not resolved. Although bacteriocin genes were not cloned, a jenseniin producer DNA clone bank and three possible vectors for cloning genes in propionibacteria were constructed. In addition, transposon Tn916 was conjugatively transferred to the propionicin producer from chromosomal and plasmid locations at transfer frequencies high enough to permit use of Tn916 for insertional mutagenesis or targeting genes in propionibacteria. The results provide information about the bacteriocins that further supports their usefulness as adjuncts to increase food safety and/or quality.
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McQueenie, Jock, Marcus Foth, Warwick Powell, and Greg Hearn. BeefLegends: Connecting the Dots between Community, Culture and Commerce. Queensland University of Technology, 2021. http://dx.doi.org/10.5204/rep.eprints.213769.

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This report highlights the role of the 3Cs – Community, Culture, Commerce, a project design methodology for customising social, business, research project partnerships. 3C is a leader in the intermediation and brokerage of mutually beneficial design. From 2018 – 2021, 3C was deployed as part of a collaborative research study between BeefLedger Ltd and QUT, co-funded by the Food Agility CRC. 3C created the community engagement component of that initiative, entitled Beeflegends; it is presented here as a case study. Here we describe how the 3C process contributes to social and digital inclusion in regional communities and can create new modes of engagement between those communities and regional industry.
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Shlaymoon Toma, Shivan. A Study of Food and Drink Metaphors in Iraqi Syriac. Institute of Development Studies, August 2022. http://dx.doi.org/10.19088/creid.2022.002.

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This study investigates the ways in which Syriac native speakers from Iraq conceptualise their understandings of various abstract domains, feelings, emotions, actions, customs, traditions and practices through their experiences of the concrete fields of food and drink metaphors. The conceptual metaphor theory (1980) by Lackoff and Johnson has been adopted for the data analysis. A focus group discussion (FGD) was employed as a tool for data collection and 43 idiomatic food and drink expressions were collected from this. Five native Syriac speakers from various regions and of different genders, ages, tribes and nationalities participated in the discussion. The study shows that Syriac speakers use many food and drink metaphors in their everyday language. The study concludes that food and drink metaphors are used by Syriac speakers mostly to conceive abstract concepts related to feelings, attitudes and emotions. The study shows that foods and drinks are strongly rooted in the Assyrian and Chaldean culture and many traditional dishes are used in its vernacular language as metaphors.
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May, Julian, Imogen Bellwood-Howard, Lídia Cabral, Dominic Glover, Claudia Job Schmitt, Márcio Mattos de Mendonça, and Sérgio Sauer. Connecting Food Inequities Through Relational Territories. Institute of Development Studies, December 2022. http://dx.doi.org/10.19088/ids.2022.087.

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This paper explores how food inequities manifest at a territorial level, and how food territories are experienced, understood, and navigated by stakeholders to address those inequities. We interpret ‘food territory’ as a relational and transcalar concept, connected through geography, culture, history, and governance. We develop our exploration through four empirical cases: (i) the Cerrado, a disputed Brazilian territory that has been framed and reframed as a place for industrial production of global commodities, to the detriment of local communities and nature; (ii) urban agroecology networks seeking space and recognition to enable food production in the city of Rio de Janeiro, Brazil; (iii) informal food networks forming a complex web of intersecting local and global supply chains in Worcester, a secondary South African city; and (iv) periodic food markets in Ghana that synchronise trade systems across space and time to provide limited profit-making opportunities, but nonetheless accessible livelihood options, for poorer people. Examining these four cases, we identify commonalities and differences between them, in terms of the nature of their inequities and how different territories are connected on wider scales. We discuss how territories are perceived and experienced differently by different people and groups. We argue that a territorial perspective offers more than a useful lens to map how food inequities are experienced and interconnected; it also offers a tool for action.
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Bellwood-Howard, Imogen, Kaderi Noagah Bukari, Gideon Cheptarus, Nicholas Cheptoo, Bronson Eran’Ogwa, Lucy Jerogony, Felix Rotich Keroi, et al. Milk Markets in Agropastoralist Areas of Africa – A Photoset. Institute of Development Studies, May 2023. http://dx.doi.org/10.19088/ids.2023.016.

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Semaan, Dima, and Linda Scobie. Feasibility study for in vitro analysis of infectious foodborne HEV. Food Standards Agency, September 2022. http://dx.doi.org/10.46756/sci.fsa.wfa626.

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Hepatitis E virus (HEV) is a member of the Hepeviridae family capable of infecting humans producing a range of symptoms from mild disease to kidney failure. Epidemiological evidence suggests that hepatitis E genotype III and IV cases may be associated with the consumption of undercooked pork meat, offal and processed products such as sausages [1]. A study carried out by the Animal Health and Veterinary Laboratories Agency (AHVLA), found hepatitis E virus contamination in the UK pork production chain and that 10% of a small sample of retail pork sausages were contaminated with the virus [2]. Furthermore, studies have confirmed the presence of HEV in the food chain and the foodborne transmission of Hepatitis E virus to humans [reviewed in 5]. Likewise, Scottish shellfish at retail [6] have also been found positive for HEV viral nucleic acid and some preliminary studies indicate that the virus is also detectable in soft fruits (L Scobie; unpublished data). There are current misunderstandings in what this data represents, and these studies have raised further questions concerning the infectivity of the virus, the processing of these foods by industry and the cooking and/or preparation by caterers and consumers. There are significant gaps in the knowledge around viral infectivity, in particular the nature of the preparation of food matrices to isolate the virus, and also with respect to a consistent and suitable assay for confirming infectivity [1,3]. Currently, there is no suitable test for infectivity, and, in addition, we have no knowledge if specific food items would be detrimental to cells when assessing the presence of infectious virus in vitro. The FSA finalised a comprehensive critical review on the approaches to assess the infectivity of the HEV virus which is published [3] recommending that a cell culture based method should be developed for use with food. In order to proceed with the development of an infectivity culture method, there is a requirement to assess if food matrices are detrimental to cell culture cell survival. Other issues that may have affected the ability to develop a consistent method are the length of time the virally contaminated sample is exposed to the cells and the concentration of the virus present. In most cases, the sample is only exposed to the cells for around 1 hour and it has been shown that if the concentration is less that 1x103 copies then infection is not established [3,5,10,11].
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Connors, Caitlin, Melanie Cohen, Sam Saint-Warrens, Fan Sissoko, Francesca Allen, Harry Cerasale, Elina Halonen, Nicole Afonso Alves Calistri, and Claire Sheppard. Psychologies of Food Choice: Public views and experiences around meat and dairy consumption. Food Standards Agency, March 2022. http://dx.doi.org/10.46756/sci.fsa.zoc432.

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This report presents findings drawn from qualitative remote ethnography research with 24 UK participants conducted during July and August 2021, plus nine peer-to-peer interviews conducted by main sample participants with their friends and family. This research aimed to build on existing evidence in this area to fill gaps and provide an up-to-date snapshot of UK public experiences. Areas of focus included: Motivations for dietary choices Any gaps between consumer intention and behaviour Trade-offs and contextual differences (e.g. in vs. out-of home behaviours) The roles of specialist diets, substitution approaches, alternatives and ‘imitations’, locally/UK sourced meat and dairy, socio-demographics, culture and family Impact and role of food labelling and terminology The sample represented a range of variables including age, gender, nationality (England, Wales, Northern Ireland), urbanity/rurality, lifestage and household composition - and dietary profile (carnivore, ‘cutting down,’ vegetarian, vegan). This report was informed by an evidence review by the University of Bath on the factors underpinning the consumption of meat and dairy among the general public.
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Navarro, Alexandra Navarro. Food and culture in Argentina: Perceptions of plant-based diets, stigmatization of veganism and current challenges of activism to reduce (and end) animal consumption. Tiny Beam Fund, April 2020. http://dx.doi.org/10.15868/socialsector.36571.

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Mitchell, Brian G., Amir Neori, Charles Yarish, D. Allen Davis, Tzachi Samocha, and Lior Guttman. The use of aquaculture effluents in spray culture for the production of high protein macroalgae for shrimp aqua-feeds. United States Department of Agriculture, January 2013. http://dx.doi.org/10.32747/2013.7597934.bard.

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The FAO has projected a doubling in world demand for seafood during the 21 ed from aquaculture of marine fish and shrimps fed primarily on fishmeal-based aquafeeds. However, current practices of high intensity monoculture of shrimp in coastal ponds and fish in offshore pens have been strongly criticized as being ecologically and socially unsustainable. This view derives from un- checked eutrophication of coastal marine ecosystems from fish farm effluents, and the destruction of coastal estuarine ecosystems by shrimp farm constructions, plus aquaculture’s reliance on wild-caught small fish - which are excellent food for humans, but instead are rendered into fishmeal and fish oil for formulating aquafeeds. Fishmeal-sparing and waste- reduction aquafeeds can only delay the time when fed aquaculture product are priced out of affordability for most consumers. Additionally, replacement of fishmeal protein and fish oil by terrestrial plant sources such as soybean meal and oil directly raises food costs for human communities in developing nations. New formulations incorporating sustainably-produced marine algal proteins and oils are growing in acceptance as viable and practical alternatives. This BARD collaborative research project investigated a sustainable water-sparing spray/drip culture method for producing high-protein marine macrophyte meals for incorporation into marine shrimp and fish diets. The spray culture work was conducted at laboratory-scale in the USA (UCSD-SIO) using selected Gracilariaand Ulvastrains isolated and supplied by UCONN, and outdoors at pilot-scale in Israel (IOLR-NCM) using local strains of Ulvasp., and nitrogen/phosphorus-enriched fish farm effluent to fertilize the spray cultures and produce seaweed biomass and meals containing up to 27% raw protein (dry weight content). Auburn University (USA) in consultation with TAMUS (USA) used the IOLR meals to formulate diets and conduct marine shrimp feeding trials, which resulted in mixed outcomes, indicating further work was needed to chemically identify and remove anti-nutritional elements present in the IOLR-produced seaweed meals.
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