Toward a Social Psychology of Food Use

Datos Bibliográficos

ID12463590
AutoresPeggy A Shifflett (Mitchell Institute, autor de correspondencia), Kenneth Nyberg (0000-0003-3152-0044, Mitchell Institute), Kenneth L Nyberg
Año1978
Fecha de publicación1978-01-01
Peer ReviewedSí
Open AccessSí
TipoARTICLE
RevistaSocial Thought and Research (JOURNAL)
Identificadores de la revistaISSN: 1094-5830 • E-ISSN: 2469-8466
EditorialThe University of Kansas (PUBLISHER)
DOI10.17161/str.1808.4847
OpenAlexW2136131437
IdiomaEN
Citas recibidas2
Referencias citadas20

This paper focuses on the social construction of food use patterns through the dialectical moments of externalisation, objectiuation, and internalization. The major emphasis is on the situational, intersubjective, and symbolic dimensions of food use which have most often been overlooked by normative programs and research. Also, the point is made that there is great diversity in food use patterns across groups and cultures and each is based upon different logic by which food use is organized. The "basic four" logic popular in middle-class America is not the food logic, but a food logic

Culinary Culture and Tourism · Food, Nutrition, and Cultural Practices · Organic Food and Agriculture · Psychology · Social Psychology