Toward a Social Psychology of Food Use

Bibliographic Data

ID12463590
AuthorsPeggy A Shifflett (Mitchell Institute, corresponding author), Kenneth Nyberg (0000-0003-3152-0044, Mitchell Institute), Kenneth L Nyberg
Year1978
Publication date1978-01-01
Peer ReviewedYes
Open AccessYes
TypeARTICLE
VenueSocial Thought and Research (JOURNAL)
Journal identifiersISSN: 1094-5830 • E-ISSN: 2469-8466
PublisherThe University of Kansas (PUBLISHER)
DOI10.17161/str.1808.4847
OpenAlexW2136131437
LanguageEN
Citations received2
References cited20

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