Food social practices
Theory of practice and the new battlefield of food quality
Bibliographic Data
| ID | 12698784 |
|---|---|
| Authors | Lorenzo Domaneschi (0000-0001-5604-8810, University of Milan-Bicocca, Italy, corresponding author) |
| Year | 2012 |
| Volume | 12 |
| Issue | 3 |
| Pages | 306-322 |
| Publication date | 2012-11-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Journal of Consumer Culture (JOURNAL) |
| Journal identifiers | ISSN: 1469-5405 • E-ISSN: 1741-2900 |
| Publisher | SAGE Publishing (PUBLISHER • US) |
| DOI | 10.1177/1469540512456919 |
| OpenAlex | W2334232512 |
| Language | EN |
| Citations received | 22 |
| References cited | 27 |
Given the growing transitional character of food, on its way from farm to fork, a rising number of people and institutions affect what we eat, governing how food is produced, consumed and distributed day-to-day. The sociological response to these transformations lead to a conceptualization of food as a dynamic field, crucial to the understanding of how we negotiate production and consumption as specific and meaningful sets of activities. In this article, I suggest applying the recent conceptualization of practice theory in order to understand the increasing complexity of food issues. I start by illustrating some basic sociological works on consumption of food quality, then I present the main outcome of a qualitative research study about the commercial cooking in a Northern Italian city. The issue of food quality and the effects of its social construction on consumers habits are eventually discussed
Business · Conceptualization · Consumption (sociology · Epistemology · Food studies · Negotiation · Practice theory · Quality (philosophy · Social practice · Social science · Sociological theory · Sociology · Culinary Culture and Tourism · Diverse academic and cultural studies · Organic Food and Agriculture · Marketing
Slow food justice and tourism
New ways of spreading food safety online
‘Dynamic’ Non-human Animals in Theories of Practice
Creating value, consuming Bologna
The lab, land, and longing
Individualist and collectivist consumer motivations in local organic food markets
The embourgeoisement of beer
The paradox of knowledge and food practices
Food consumption as social practice
Consumption practices in transition
Still blaming the consumer? Geographies of responsibility in domestic food safety practices
Unravelling the ‘ingredients’ of energy consumption
Sociogenetic Fields and the Fiction of Unity
From the risk society to risk practice
Things like tinned burgers and tinned macaroni, I ate as a kid - I would not look at it twice!” Understanding changing eating practices across the lifecourse
Sensing gourmetization and gastronomy as organizing practices
Meet meat
Diet transformations in families
Associations between meal complexity and social context in four Nordic countries
What is enough on a plate? Professionals' practices of providing an "adequate portion" in the food service sector
Dances with potential food waste
Brand New Consumers
Food and Globalization
Social Practices
Worlds of Food
Accounting for Taste
Globalising Food
Food and Cultural Studies
The four ‘worlds’ of contemporary industry
The Social Life of Things
Consumer Culture
Reassembling the Social
Applying practice theory to the study of consumption
Citizenship and consumption
Kitchens
Consumption and Theories of Practice
Embeddedness, the new food economy and defensive localism
Consumption in the Age of Affluence
Knowing food and growing food
Constructing Quality
Material cultures
Toward a Theory of Social Practices
The World On a Plate
Institutional Change in Toque Ville
What's cooking
| Unique citing works | 22 |
|---|---|
| Citations per year | 1,69 |
| Citation span | 2013 - 2026 (14) |
| Citation velocity | current |
| Highly cited | No |
| Citation types | Neutral: 22 |