Littérature scientifique sur le sujet « Sociologia dell'alimentazione »

- Public concern around genetically modified food has increasingly raised in the past few years, across public opinion, medical and biological research as well as economic and sociological research. This paper presents a specific sociological way to analyze this particular field, drawing on the theory of social practices. it suggests to focus the attention specifically on the practices of GM foods consumption in order to search out through them the specific kind of food governance.Key-words: Sociology of food, risk, practice theory, food consumption, GM food, food governance.Parole-chiave: Sociologia dell'alimentazione, rischio, teoria della pratica, consumo alimentare, OGM, food governance.

Il saggio mostra come, nel periodo pandemico, siano aumentati i disturbi del comportamento alimentare sui minori, collegando tali disturbi alla povertà relazionale acuita ulteriormente dal lockdown. Il contributo propone una risposta innovativa dei servizi di cura, attraverso un dialogo tra sociologia dell'alimentazione e sociologia della salute che sia in grado di culminare in un lavoro di welfare community.

La seguente tesi "FAST FOOD VS SLOW FOOD: Un viaggio nel mondo dell'alimentazione" si propone di analizzare, partendo dalla storia del cibo in Italia, due modelli di consumo contrapposti: il Fast food e lo Slow food. Attraverso un questionario sulle abitudini alimentari si propone di comprendere il profilo dei consumatori di entrambi i modelli.

This study invites not to reduce food as either an object of consumption or an industrial commodity: in order to bridge this gap, it moves away from the classical theory of commodification or from any kind of network theory, drawing on the idea of food quality as a new cultural practice. Following the practice turn in contemporary social science, especially in the case of consumption theory, the paper goes on analyzing some culinary practices of a bunch of cooks working in a North Italian urban area, drawing critically on the concept of "new cultural intermediaries", in order to explain the empirical process of social empowerment which make those subject more and more able to fix a specific definition of "quality food". Using the empirical material taken from a broader research work and focusing mainly on in-depth interviews to those mundane chefs, this study intend to present the sort of symbolic "governance" they could play in the cultural process of food qualification when, as it happens in our empirical case, it is equalize or sometimes reduce to territorial features.