Building share identities through food
A Qualitative Analysis of Social Representations of Typical Food During Early Adolescence
Datos Bibliográficos
| ID | 7472802 |
|---|---|
| Autores | Martina Arcadu (0000-0002-7258-3204, University of Genoa, autor de correspondencia), Laura Migliorini (0000-0002-8148-6756, University of Genoa) |
| Año | 2026 |
| Volumen | 29 |
| Número | 1 |
| Páginas | 144-163 |
| Fecha de publicación | 2026-01-01 |
| Peer Reviewed | Sí |
| Open Access | No |
| Tipo | ARTICLE |
| Revista | Food Culture & Society (JOURNAL) |
| Identificadores de la revista | ISSN: 1552-8014 • E-ISSN: 1751-7443 |
| Editorial | Informa UK Limited (PUBLISHER • GB) |
| DOI | 10.1080/15528014.2024.2444143 |
| OpenAlex | W4405837183 |
| Idioma | EN |
| Citas recibidas | 4 |
| Referencias citadas | 79 |
Food is an essential aspect of human culture, but industrialization and social change have led to changes in dietary preferences, resulting in what is now known as food modernity. The intertwining of different cultures through creolization has shaped new culinary traditions, highlighting the importance of typical foods. This study examines the social representations of typical food among young adolescents during early adolescence, a crucial period for the preservation of culinary traditions. A qualitative analysis was carried out on 79 students from a secondary school in the city of Venice, identifying four influential dimensions: territorial, temporal, intimate and collective. The study showed that food representations are influenced by a complex interplay of social, cultural and emotional factors. This information can be used to target interventions and promote critical cultural awareness. Further research is needed to understand the influence of social transitions and multicultural environments on dietary choices during early adolescence in order to promote holistic well-being
Creolization · Developmental psychology · Industrialisation · Late modernity · Multiculturalism · Pedagogy · Political science · Qualitative research · Social change · Social science · Sociology · Anthropology · Culinary Culture and Tourism · Food, Nutrition, and Cultural Practices · Organic Food and Agriculture · Psychology · Social Psychology
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| Obras citantes distintas | 4 |
|---|---|
| Citas por año | 4 |
| Intervalo de citas | 2025 - 2026 (2) |
| Velocidad de citación | current |
| Altamente citado | No |
| Tipos de cita | Neutras: 4 |