Michelle Szabo
Biographic Data
| ID | 3773586 |
|---|---|
| NAME | Michelle Szabo |
| GIVEN NAMES | Michelle |
| FAMILY NAME | Szabo |
| SIGNATURE | SZABÓ M |
| AFFILIATIONS | York University |
| VERIFIED | No |
| TOTAL WORKS | 9 |
| TOTAL CITATIONS | 211 |
| AUTHOR COUNT | 9 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2010 |
| LATEST PUBLICATION YEAR | 2017 |
| H-INDEX | 7 |
Understanding the food preferences of people of low socioeconomic status
Scholars have long studied consumer taste dynamics within class-stratified contexts, but relatively little attention has been paid to the taste preferences of low-socioeconomic-status groups. We analyze interview data from 254 individuals from 105 families across Canada to explore the cultural repertoires that guide low-socioeconomic-status consumer tastes in food. Empirically, we ask which foods respondents prefer, and for what reasons, across s…
Men nurturing through food: Challenging gender dichotomies around domestic cooking
Sociological and cultural studies research suggests that men and women cook differently. However, this research rarely takes into account men's and women's different levels of responsibility for the practice and how this might affect cooking approaches. This study investigates this culinary gender dichotomy through the experiences of men with significant domestic cooking responsibilities. Using interviews, cooking observations, and meal diaries f…
I'm a real catch”: The blurring of alternative and hegemonic masculinities in men's talk about home cooking
Foodwork or Foodplay? Men's Domestic Cooking, Privilege and Leisure
Market research documents a rising passion for cooking among men. Yet, some feminists argue that men see cooking as 'leisure' in part because they have distance from day-to-day care obligations. However, empirical research on men's home cooking is still limited. This article investigates the relationship between cooking and leisure among 30 Canadian men with significant household cooking responsibilities. Drawing on interview, observational and d…
Les gens bien mangent bien: Comprendre Le Répertoire Culturel De l'Alimentation Éthique
Les universitaires conçoivent la consommation éthique comme un moyen privilégié par lequel les individus peuvent aborder les problèmes sociaux et écologiques. Bien qu'optimiste, cette conception mène à interroger la consommation éthique comme pratique sociale essentiellement réservée aux élites, tout particulièrement dans la mesure où les marchés de niche occupés par les produits alimentaires éthiques (biologiques ou équitables, par exemple) sont…
Place, Ethics, and Everyday Eating: A Tale of Two Neighbourhoods
In this article we investigate how 'ethical eating' varies across neighbourhoods and explore the classed nature of these patterns. While our focus is on 'ethical eating' (e.g. eating organics, local), we also discuss its relation to healthy eating. The analysis draws from interviews with families in two Toronto neighbourhoods - one upper and the other lower income. We argue that understandings and practices of 'ethical eating' are significantly s…
The Challenges of “Re-engaging with Food“: Connecting Employment, Household Patterns and Gender Relations to Convenience Food Consumption in North America
As the negative health, environmental and social consequences of the industrial food system are brought to light, convenience food options are being criticized and "re-engagement" with food celebrated. Indeed, there are many benefits when households are more involved in their own food provision, doing things such as growing food and cooking from scratch. However, calls for a return to more labor and time-intensive food practices often overlook th…
Good food, good people: Understanding the cultural repertoire of ethical eating
Ethical consumption is understood by scholars as a key way that individuals can address social and ecological problems. While a hopeful trend, it raises the question of whether ethical consumption is primarily an elite social practice, especially since niche markets for ethical food products (for example, organics, fair trade) are thought to attract wealthy, educated consumers. Scholars do not fully understand the extent to which privileged popul…
Reflexivity and the Whole Foods Market consumer: The lived experience of shopping for change
Good food, good people: Understanding the cultural repertoire of ethical eating
Ethical consumption is understood by scholars as a key way that individuals can address social and ecological problems. While a hopeful trend, it raises the question of whether ethical consumption is primarily an elite social practice, especially since niche markets for ethical food products (for example, organics, fair trade) are thought to attract wealthy, educated consumers. Scholars do not fully understand the extent to which privileged popul…
Reflexivity and the Whole Foods Market consumer: The lived experience of shopping for change
Men nurturing through food: Challenging gender dichotomies around domestic cooking
Sociological and cultural studies research suggests that men and women cook differently. However, this research rarely takes into account men's and women's different levels of responsibility for the practice and how this might affect cooking approaches. This study investigates this culinary gender dichotomy through the experiences of men with significant domestic cooking responsibilities. Using interviews, cooking observations, and meal diaries f…
Foodwork or Foodplay? Men's Domestic Cooking, Privilege and Leisure
Market research documents a rising passion for cooking among men. Yet, some feminists argue that men see cooking as 'leisure' in part because they have distance from day-to-day care obligations. However, empirical research on men's home cooking is still limited. This article investigates the relationship between cooking and leisure among 30 Canadian men with significant household cooking responsibilities. Drawing on interview, observational and d…
The Challenges of “Re-engaging with Food“: Connecting Employment, Household Patterns and Gender Relations to Convenience Food Consumption in North America
As the negative health, environmental and social consequences of the industrial food system are brought to light, convenience food options are being criticized and "re-engagement" with food celebrated. Indeed, there are many benefits when households are more involved in their own food provision, doing things such as growing food and cooking from scratch. However, calls for a return to more labor and time-intensive food practices often overlook th…
Place, Ethics, and Everyday Eating: A Tale of Two Neighbourhoods
In this article we investigate how 'ethical eating' varies across neighbourhoods and explore the classed nature of these patterns. While our focus is on 'ethical eating' (e.g. eating organics, local), we also discuss its relation to healthy eating. The analysis draws from interviews with families in two Toronto neighbourhoods - one upper and the other lower income. We argue that understandings and practices of 'ethical eating' are significantly s…
I'm a real catch”: The blurring of alternative and hegemonic masculinities in men's talk about home cooking
Understanding the food preferences of people of low socioeconomic status
Scholars have long studied consumer taste dynamics within class-stratified contexts, but relatively little attention has been paid to the taste preferences of low-socioeconomic-status groups. We analyze interview data from 254 individuals from 105 families across Canada to explore the cultural repertoires that guide low-socioeconomic-status consumer tastes in food. Empirically, we ask which foods respondents prefer, and for what reasons, across s…
Les gens bien mangent bien: Comprendre Le Répertoire Culturel De l'Alimentation Éthique
Les universitaires conçoivent la consommation éthique comme un moyen privilégié par lequel les individus peuvent aborder les problèmes sociaux et écologiques. Bien qu'optimiste, cette conception mène à interroger la consommation éthique comme pratique sociale essentiellement réservée aux élites, tout particulièrement dans la mesure où les marchés de niche occupés par les produits alimentaires éthiques (biologiques ou équitables, par exemple) sont…
Reflexivity and the Whole Foods Market consumer: The lived experience of shopping for change
The Challenges of “Re-engaging with Food“: Connecting Employment, Household Patterns and Gender Relations to Convenience Food Consumption in North America
As the negative health, environmental and social consequences of the industrial food system are brought to light, convenience food options are being criticized and "re-engagement" with food celebrated. Indeed, there are many benefits when households are more involved in their own food provision, doing things such as growing food and cooking from scratch. However, calls for a return to more labor and time-intensive food practices often overlook th…
Good food, good people: Understanding the cultural repertoire of ethical eating
Ethical consumption is understood by scholars as a key way that individuals can address social and ecological problems. While a hopeful trend, it raises the question of whether ethical consumption is primarily an elite social practice, especially since niche markets for ethical food products (for example, organics, fair trade) are thought to attract wealthy, educated consumers. Scholars do not fully understand the extent to which privileged popul…
Les gens bien mangent bien: Comprendre Le Répertoire Culturel De l'Alimentation Éthique
Les universitaires conçoivent la consommation éthique comme un moyen privilégié par lequel les individus peuvent aborder les problèmes sociaux et écologiques. Bien qu'optimiste, cette conception mène à interroger la consommation éthique comme pratique sociale essentiellement réservée aux élites, tout particulièrement dans la mesure où les marchés de niche occupés par les produits alimentaires éthiques (biologiques ou équitables, par exemple) sont…
Place, Ethics, and Everyday Eating: A Tale of Two Neighbourhoods
In this article we investigate how 'ethical eating' varies across neighbourhoods and explore the classed nature of these patterns. While our focus is on 'ethical eating' (e.g. eating organics, local), we also discuss its relation to healthy eating. The analysis draws from interviews with families in two Toronto neighbourhoods - one upper and the other lower income. We argue that understandings and practices of 'ethical eating' are significantly s…
I'm a real catch”: The blurring of alternative and hegemonic masculinities in men's talk about home cooking
Foodwork or Foodplay? Men's Domestic Cooking, Privilege and Leisure
Market research documents a rising passion for cooking among men. Yet, some feminists argue that men see cooking as 'leisure' in part because they have distance from day-to-day care obligations. However, empirical research on men's home cooking is still limited. This article investigates the relationship between cooking and leisure among 30 Canadian men with significant household cooking responsibilities. Drawing on interview, observational and d…
Men nurturing through food: Challenging gender dichotomies around domestic cooking
Sociological and cultural studies research suggests that men and women cook differently. However, this research rarely takes into account men's and women's different levels of responsibility for the practice and how this might affect cooking approaches. This study investigates this culinary gender dichotomy through the experiences of men with significant domestic cooking responsibilities. Using interviews, cooking observations, and meal diaries f…
Understanding the food preferences of people of low socioeconomic status
Scholars have long studied consumer taste dynamics within class-stratified contexts, but relatively little attention has been paid to the taste preferences of low-socioeconomic-status groups. We analyze interview data from 254 individuals from 105 families across Canada to explore the cultural repertoires that guide low-socioeconomic-status consumer tastes in food. Empirically, we ask which foods respondents prefer, and for what reasons, across s…
Culinary Culture and Tourism (8 works) · Political science (8 works) · Sociology (8 works) · Psychology (6 works) · Law (5 works) · Organic Food and Agriculture (5 works) · Gender Studies (4 works) · Social Psychology (4 works) · Social science (4 works) · Consumption (sociology (3 works)