Johanna Mäkelä
Dados Biográficos
| ID | 195917 |
|---|---|
| NOME | Johanna Mäkelä |
| PRENOMES | Johanna |
| SOBRENOME | Mäkelä |
| ASSINATURA | MÄKELÄ J |
| AFILIAÇÕES | University of Helsinki |
| ORCID | 0000-0002-3016-5629 |
| VERIFICADO | Sim |
| TOTAL DE OBRAS | 24 |
| TOTAL DE CITAÇÕES | 83 |
| TOTAL COMO AUTOR | 24 |
| TOTAL COMO EDITOR | 0 |
| PRIMEIRO ANO DE PUBLICAÇÃO | 1991 |
| ANO MAIS RECENTE DE PUBLICAÇÃO | 2026 |
| ÍNDICE H | 5 |
“In principle I’m vegan, but…” dietary flexibility and the conflicting normativities related to plant-based eating
This study contributes to practice theoretical research on the transition to more plant-based diets as one of the key elements in sustainability transformation. Recent research on sustainable eating has increasingly focused on plant-based oriented diets, such as flexitarianism, in which giving up or reducing the consumption of meat and/or other animal products are less evident compared to practices, such as veganism and vegetarianism. In this art…
Interpretative repertoires of long-term weight management
OBJECTIVE: Public health messages encourage maintaining a stable weight and are influential in shaping normative weight management discourses. We studied how individuals with different weight maintenance histories constructed relations to these discourses in their sense-making on weight management. DESIGN: Our study used critical discursive psychology (CDP) as a theoretical and methodological framework for examining the accounts of 20 lifelong we…
Adjusting the Coordination of Parental Foodwork Practices
Carrying out proper food practices in family life is seen as the inherent and taken-for-granted responsibility of parents. However, the theoretically solid and comprehensive picture of coordination relating to parental food practices is missing. This study aims to map the coordination of cooking-related practices in today’s hurried family life. By applying practice theory, we employ the concept of foodwork as referring to a bundle of cooking-rela…
Engagements in situationally appropriate home cooking
The article analyses engagements in home cooking from a practice theoretical perspective. The focus on engagements reveals what people regard as worthy of doing and as appropriate cooking performances in specific everyday situations. For producing a more nuanced account of situationally appropriate cooking, the theoretical perspective is complemented by Thévenot’s regimes – familiarity, planning and justification. The data consist of videos and v…
To Connect and be Heard
This qualitative observational study examines Finnish students’ self-initiated YouTube videos of school mealtimes, leaning theoretically on childhood sociology and social constructionist philosophy. Conceptualization of formal and informal dimensions of school mealtimes supported an examination of social media as a tool for children and young people for creative content production and expressions of agency, while acknowledging how their activitie…
Exploration of Finnish adults’ successful weight management over the life course
Based on our interviews, we conclude that childhood was important in the development of the health-promoting lifestyle of our interviewees. However, weight management was described as a journey over the life course, and success also encouraged skills of identifying risks and adjusting actions to cope with challenging situations
Elements of practice in the analysis of auto-ethnographical cooking videos
This article analyses cooking videos recorded at home by means of the practice-theoretical approach. It employs two conceptualisations of the elements of practice that have stood out in recent applications of practice theories in sociological consumption and food studies. The first conceptualisation comprises understandings, procedures and engagements and the second materials, competences and meanings. To study cooking as a situationally performe…
Informal learning and food sense in home cooking
Permissive flexibility in successful lifelong weight management
Newspaper debates on milk fats and vegetable oils in Finland, 1978–2013
The study analysed public debates on the association of milk fats, vegetable oils and cardiovascular diseases (CVDs) between 1978 and 2013 in Finland, a country with a decades-long history of public health initiatives targeting fat consumption. The main agendas, conflicts and participants were analysed. The data were collected from the newspaper Helsingin Sanomat and consisted of 52 threads and 250 texts. We identified four themes around which th…
Changes in the social context and conduct of eating in four Nordic countries between 1997 and 2012
Demarcating Social Practices
The concept of weight management has gained currency in present political and social discourses on weight and health, organizing the various efforts to fight obesity and to assist individuals in controlling their weight. In this paper, we ask whether weight management is becoming rooted also in the everyday life of individuals. Adopting a practice-theoretical approach we study whether weight management constitutes an intelligible and distinct ent…
Associations between meal complexity and social context in four Nordic countries
Contemporary eating is often portrayed by images of snacking, solitary grazing, disintegration of sociability, demise of family meals, and increasingly irregular eating patterns -what Claude Fischler has famously described as gastroanomy. Inspired by the concept of eating system, this article contributes to the discussion about the ongoing changes by examining the relation between meal complexity, sociability and the duration of meals in contempo…
Explorations in cross-national comparison of food practices
Heterogeneous Risk Perceptions
This study focused on the heterogeneity of consumer reactions, measured through poultry meat purchase intentions, when facing three cases of risk. The heterogeneity was analysed by latent class logistic regression that included all three risk cases. Approximately 60% of the respondents belonged to the group of production risk avoiders, in which the intention to purchase risk food was significantly lower than in the second group of risk neutrals. …
If I drink it anyway, then I rather take the light one”. Appropriation of foods and drinks designed for weight management among middle-aged and elderly Finns
The modernisation of Nordic eating
On prétend souvent que dans les sociétés post-industrielles l'alimentation est caractérisée par la dissolution des schémas culturels traditionnels concernant les rythmes alimentaires, la structure des repas et le contexte social de la prise des repas. Cet article présente les résultats d'une étude quantitative et comparative menée en Scandinavieen 1997 , fondée sur des interviews de près de 5000 individus de quatre pays nordiques (Danemark, Finla…
Nordic Food Culture
Living food diet and veganism
The article compares two distinctly modern dietary movements of the 20th century: the living food diet and veganism. It shows that, although food is one of the principal areas where nature and culture converge, in modern society eating is no longer a mere problem of classification (edible/non-edible); it has also become the object of strong emotional and moral investments. Both living foodism and veganism emphasize the importance of 'natural' foo…
Nordic Children's Foodscapes
A study of the different food messages that children encounter and their own reflections of these messages was carried out among fifty-nine children from Denmark, Finland, Norway and Sweden. The children took photos of their “foodscapes,” including school, home, shops, streets, cafés and restaurants. The themes were healthy and unhealthy food, everyday and festive food and their favorite food. The children were well aware of common understandings…
Can consumers save the world? Everyday food consumption and dilemmas of sustainability
Background Global consequences of environmental problems, particularly climate change, affect both political agendas and people’s everyday life. As food consumption forms a significant part of the environmental load of households (Carlsson-Kanyama & Gonzalez, 2009; Duchin, 2005), the sustainability of what we eat has become a topical question. A new ethics of food is emerging (Coff, 2006): food consumers are encouraged to “to develop a moral Self…
Can consumers save the world
Nordic Meals
What is a meal
Nordic Children's Foodscapes
A study of the different food messages that children encounter and their own reflections of these messages was carried out among fifty-nine children from Denmark, Finland, Norway and Sweden. The children took photos of their “foodscapes,” including school, home, shops, streets, cafés and restaurants. The themes were healthy and unhealthy food, everyday and festive food and their favorite food. The children were well aware of common understandings…
Nordic Meals
The modernisation of Nordic eating
On prétend souvent que dans les sociétés post-industrielles l'alimentation est caractérisée par la dissolution des schémas culturels traditionnels concernant les rythmes alimentaires, la structure des repas et le contexte social de la prise des repas. Cet article présente les résultats d'une étude quantitative et comparative menée en Scandinavieen 1997 , fondée sur des interviews de près de 5000 individus de quatre pays nordiques (Danemark, Finla…
Changes in the social context and conduct of eating in four Nordic countries between 1997 and 2012
Living food diet and veganism
The article compares two distinctly modern dietary movements of the 20th century: the living food diet and veganism. It shows that, although food is one of the principal areas where nature and culture converge, in modern society eating is no longer a mere problem of classification (edible/non-edible); it has also become the object of strong emotional and moral investments. Both living foodism and veganism emphasize the importance of 'natural' foo…
Elements of practice in the analysis of auto-ethnographical cooking videos
This article analyses cooking videos recorded at home by means of the practice-theoretical approach. It employs two conceptualisations of the elements of practice that have stood out in recent applications of practice theories in sociological consumption and food studies. The first conceptualisation comprises understandings, procedures and engagements and the second materials, competences and meanings. To study cooking as a situationally performe…
Informal learning and food sense in home cooking
Can consumers save the world? Everyday food consumption and dilemmas of sustainability
Background Global consequences of environmental problems, particularly climate change, affect both political agendas and people’s everyday life. As food consumption forms a significant part of the environmental load of households (Carlsson-Kanyama & Gonzalez, 2009; Duchin, 2005), the sustainability of what we eat has become a topical question. A new ethics of food is emerging (Coff, 2006): food consumers are encouraged to “to develop a moral Self…
Engagements in situationally appropriate home cooking
The article analyses engagements in home cooking from a practice theoretical perspective. The focus on engagements reveals what people regard as worthy of doing and as appropriate cooking performances in specific everyday situations. For producing a more nuanced account of situationally appropriate cooking, the theoretical perspective is complemented by Thévenot’s regimes – familiarity, planning and justification. The data consist of videos and v…
Newspaper debates on milk fats and vegetable oils in Finland, 1978–2013
The study analysed public debates on the association of milk fats, vegetable oils and cardiovascular diseases (CVDs) between 1978 and 2013 in Finland, a country with a decades-long history of public health initiatives targeting fat consumption. The main agendas, conflicts and participants were analysed. The data were collected from the newspaper Helsingin Sanomat and consisted of 52 threads and 250 texts. We identified four themes around which th…
If I drink it anyway, then I rather take the light one”. Appropriation of foods and drinks designed for weight management among middle-aged and elderly Finns
Demarcating Social Practices
The concept of weight management has gained currency in present political and social discourses on weight and health, organizing the various efforts to fight obesity and to assist individuals in controlling their weight. In this paper, we ask whether weight management is becoming rooted also in the everyday life of individuals. Adopting a practice-theoretical approach we study whether weight management constitutes an intelligible and distinct ent…
Associations between meal complexity and social context in four Nordic countries
Contemporary eating is often portrayed by images of snacking, solitary grazing, disintegration of sociability, demise of family meals, and increasingly irregular eating patterns -what Claude Fischler has famously described as gastroanomy. Inspired by the concept of eating system, this article contributes to the discussion about the ongoing changes by examining the relation between meal complexity, sociability and the duration of meals in contempo…
What is a meal
What is a meal
Nordic Meals
Nordic Children's Foodscapes
A study of the different food messages that children encounter and their own reflections of these messages was carried out among fifty-nine children from Denmark, Finland, Norway and Sweden. The children took photos of their “foodscapes,” including school, home, shops, streets, cafés and restaurants. The themes were healthy and unhealthy food, everyday and festive food and their favorite food. The children were well aware of common understandings…
Can consumers save the world? Everyday food consumption and dilemmas of sustainability
Background Global consequences of environmental problems, particularly climate change, affect both political agendas and people’s everyday life. As food consumption forms a significant part of the environmental load of households (Carlsson-Kanyama & Gonzalez, 2009; Duchin, 2005), the sustainability of what we eat has become a topical question. A new ethics of food is emerging (Coff, 2006): food consumers are encouraged to “to develop a moral Self…
Can consumers save the world
Living food diet and veganism
The article compares two distinctly modern dietary movements of the 20th century: the living food diet and veganism. It shows that, although food is one of the principal areas where nature and culture converge, in modern society eating is no longer a mere problem of classification (edible/non-edible); it has also become the object of strong emotional and moral investments. Both living foodism and veganism emphasize the importance of 'natural' foo…
The modernisation of Nordic eating
On prétend souvent que dans les sociétés post-industrielles l'alimentation est caractérisée par la dissolution des schémas culturels traditionnels concernant les rythmes alimentaires, la structure des repas et le contexte social de la prise des repas. Cet article présente les résultats d'une étude quantitative et comparative menée en Scandinavieen 1997 , fondée sur des interviews de près de 5000 individus de quatre pays nordiques (Danemark, Finla…
Nordic Food Culture
Heterogeneous Risk Perceptions
This study focused on the heterogeneity of consumer reactions, measured through poultry meat purchase intentions, when facing three cases of risk. The heterogeneity was analysed by latent class logistic regression that included all three risk cases. Approximately 60% of the respondents belonged to the group of production risk avoiders, in which the intention to purchase risk food was significantly lower than in the second group of risk neutrals. …
If I drink it anyway, then I rather take the light one”. Appropriation of foods and drinks designed for weight management among middle-aged and elderly Finns
Associations between meal complexity and social context in four Nordic countries
Contemporary eating is often portrayed by images of snacking, solitary grazing, disintegration of sociability, demise of family meals, and increasingly irregular eating patterns -what Claude Fischler has famously described as gastroanomy. Inspired by the concept of eating system, this article contributes to the discussion about the ongoing changes by examining the relation between meal complexity, sociability and the duration of meals in contempo…
Explorations in cross-national comparison of food practices
Newspaper debates on milk fats and vegetable oils in Finland, 1978–2013
The study analysed public debates on the association of milk fats, vegetable oils and cardiovascular diseases (CVDs) between 1978 and 2013 in Finland, a country with a decades-long history of public health initiatives targeting fat consumption. The main agendas, conflicts and participants were analysed. The data were collected from the newspaper Helsingin Sanomat and consisted of 52 threads and 250 texts. We identified four themes around which th…
Changes in the social context and conduct of eating in four Nordic countries between 1997 and 2012
Demarcating Social Practices
The concept of weight management has gained currency in present political and social discourses on weight and health, organizing the various efforts to fight obesity and to assist individuals in controlling their weight. In this paper, we ask whether weight management is becoming rooted also in the everyday life of individuals. Adopting a practice-theoretical approach we study whether weight management constitutes an intelligible and distinct ent…
Permissive flexibility in successful lifelong weight management
Elements of practice in the analysis of auto-ethnographical cooking videos
This article analyses cooking videos recorded at home by means of the practice-theoretical approach. It employs two conceptualisations of the elements of practice that have stood out in recent applications of practice theories in sociological consumption and food studies. The first conceptualisation comprises understandings, procedures and engagements and the second materials, competences and meanings. To study cooking as a situationally performe…
Informal learning and food sense in home cooking
Exploration of Finnish adults’ successful weight management over the life course
Based on our interviews, we conclude that childhood was important in the development of the health-promoting lifestyle of our interviewees. However, weight management was described as a journey over the life course, and success also encouraged skills of identifying risks and adjusting actions to cope with challenging situations
Engagements in situationally appropriate home cooking
The article analyses engagements in home cooking from a practice theoretical perspective. The focus on engagements reveals what people regard as worthy of doing and as appropriate cooking performances in specific everyday situations. For producing a more nuanced account of situationally appropriate cooking, the theoretical perspective is complemented by Thévenot’s regimes – familiarity, planning and justification. The data consist of videos and v…
To Connect and be Heard
This qualitative observational study examines Finnish students’ self-initiated YouTube videos of school mealtimes, leaning theoretically on childhood sociology and social constructionist philosophy. Conceptualization of formal and informal dimensions of school mealtimes supported an examination of social media as a tool for children and young people for creative content production and expressions of agency, while acknowledging how their activitie…
Adjusting the Coordination of Parental Foodwork Practices
Carrying out proper food practices in family life is seen as the inherent and taken-for-granted responsibility of parents. However, the theoretically solid and comprehensive picture of coordination relating to parental food practices is missing. This study aims to map the coordination of cooking-related practices in today’s hurried family life. By applying practice theory, we employ the concept of foodwork as referring to a bundle of cooking-rela…
Interpretative repertoires of long-term weight management
OBJECTIVE: Public health messages encourage maintaining a stable weight and are influential in shaping normative weight management discourses. We studied how individuals with different weight maintenance histories constructed relations to these discourses in their sense-making on weight management. DESIGN: Our study used critical discursive psychology (CDP) as a theoretical and methodological framework for examining the accounts of 20 lifelong we…
“In principle I’m vegan, but…” dietary flexibility and the conflicting normativities related to plant-based eating
This study contributes to practice theoretical research on the transition to more plant-based diets as one of the key elements in sustainability transformation. Recent research on sustainable eating has increasingly focused on plant-based oriented diets, such as flexitarianism, in which giving up or reducing the consumption of meat and/or other animal products are less evident compared to practices, such as veganism and vegetarianism. In this art…
Psychology (16 obras) · Culinary Culture and Tourism (12 obras) · Social Psychology (12 obras) · Sociology (11 obras) · Medicine (9 obras) · Eating Disorders and Behaviors (7 obras) · Business (6 obras) · Computer Science (6 obras) · Obesity and Health Practices (6 obras) · Organic Food and Agriculture (6 obras)