Maria Giovanna Onorati
Biographic Data
| ID | 6760530 |
|---|---|
| NAME | Maria Giovanna Onorati |
| GIVEN NAMES | Maria Giovanna |
| FAMILY NAME | Onorati |
| SIGNATURE | ONORATI M G |
| AFFILIATIONS | University of Gastronomic Sciences |
| ORCID | 0000-0003-1847-0230 |
| VERIFIED | Yes |
| TOTAL WORKS | 5 |
| TOTAL CITATIONS | 10 |
| WORKS AS AUTHOR | 5 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2020 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 1 |
Digital food rating, caring dietary styles, and identity
The kitchen rediscovered
Italy was among the first countries worldwide and the first in Europe to implement a complete lockdown to curb the spread of the coronavirus. This two-month lockdown significantly disrupted daily routines, leading to the reorganization of space, time, and modalities of meals. This article presents a study conducted in Italy during the lockdown, aiming to capture real-time changes in home-based eating practices. The study highlights how food-relat…
Sustainable eating in the “new normal” Italy
This article presents the results of a survey on sustainable food consumption in Italy during COVID-19 times. The study examines the changes triggered by the pandemic, both in sustainable food practises and in consumers’ value-based priorities. The goal is to identify the structuring of an ecological dietary habitus and even a culinary ethos as attention is paid to the reflexive, axiological dimensions of emerging eating habits. The complexity of…
Enhancing food-related agency in refugees and asylum seekers
The paper argues the importance of food in the contexts of "forced migration" and the promising impact of enhancing food-related capabilities on refugees' em-powerment and social inclusion. To support the argument, the Author presents a pilot project based on research-action and providing food training for 39 refugees hosted in Piedmont. The research findings show that a participatory approach to training that values prior culinary learning, and …
Social media as taste re-mediators
The current contribution provides insight into the transformations occurring in food taste and in gastronomy standards, where social media contributes to assess eating out in situations of mobility. The coalition between food and new media has brought about new priorities and standards in taste, relying less on proper gastronomic expertise than on media dynamics and ‘metamorphic’ claims of social distinction in these times of cultural omnivorousn…
Social media as taste re-mediators
The current contribution provides insight into the transformations occurring in food taste and in gastronomy standards, where social media contributes to assess eating out in situations of mobility. The coalition between food and new media has brought about new priorities and standards in taste, relying less on proper gastronomic expertise than on media dynamics and ‘metamorphic’ claims of social distinction in these times of cultural omnivorousn…
Sustainable eating in the “new normal” Italy
This article presents the results of a survey on sustainable food consumption in Italy during COVID-19 times. The study examines the changes triggered by the pandemic, both in sustainable food practises and in consumers’ value-based priorities. The goal is to identify the structuring of an ecological dietary habitus and even a culinary ethos as attention is paid to the reflexive, axiological dimensions of emerging eating habits. The complexity of…
Social media as taste re-mediators
The current contribution provides insight into the transformations occurring in food taste and in gastronomy standards, where social media contributes to assess eating out in situations of mobility. The coalition between food and new media has brought about new priorities and standards in taste, relying less on proper gastronomic expertise than on media dynamics and ‘metamorphic’ claims of social distinction in these times of cultural omnivorousn…
Enhancing food-related agency in refugees and asylum seekers
The paper argues the importance of food in the contexts of "forced migration" and the promising impact of enhancing food-related capabilities on refugees' em-powerment and social inclusion. To support the argument, the Author presents a pilot project based on research-action and providing food training for 39 refugees hosted in Piedmont. The research findings show that a participatory approach to training that values prior culinary learning, and …
Sustainable eating in the “new normal” Italy
This article presents the results of a survey on sustainable food consumption in Italy during COVID-19 times. The study examines the changes triggered by the pandemic, both in sustainable food practises and in consumers’ value-based priorities. The goal is to identify the structuring of an ecological dietary habitus and even a culinary ethos as attention is paid to the reflexive, axiological dimensions of emerging eating habits. The complexity of…
The kitchen rediscovered
Italy was among the first countries worldwide and the first in Europe to implement a complete lockdown to curb the spread of the coronavirus. This two-month lockdown significantly disrupted daily routines, leading to the reorganization of space, time, and modalities of meals. This article presents a study conducted in Italy during the lockdown, aiming to capture real-time changes in home-based eating practices. The study highlights how food-relat…
Digital food rating, caring dietary styles, and identity
Sociology (5 works) · Culinary Culture and Tourism (4 works) · Political science (4 works) · Psychology (4 works) · Social science (4 works) · Advertising (2 works) · Business (2 works) · Medicine (2 works) · Organic Food and Agriculture (2 works) · Aesthetics (1 work)