Researching wild meat consumption in contemporary Nanxiong, South China
A social practice approach
Bibliographic Data
| ID | 12799331 |
|---|---|
| Authors | Junfan Lin (0000-0002-0099-6886, Sun Yat-sen University, corresponding author), Paul Waley (0000-0002-2405-2353, University of Leeds) |
| Year | 2023 |
| Volume | 28 |
| Issue | 1 |
| Pages | 84-101 |
| Publication date | 2023-03-20 |
| Peer Reviewed | Yes |
| Open Access | No |
| Type | ARTICLE |
| Venue | Food Culture & Society (JOURNAL) |
| Journal identifiers | ISSN: 1552-8014 • E-ISSN: 1751-7443 |
| Publisher | Routledge (PUBLISHER • GB) |
| DOI | 10.1080/15528014.2023.2191098 |
| OpenAlex | W4327909417 |
| Language | EN |
| References cited | 52 |
The outbreak of COVID-19 reminds us of the urgency of reducing wild meat consumption (WMC). It is important to investigate why some people prefer wild meat. Using in-depth interviews (n = 19), group interviews (n = 9), and participant observation, this study conducted fieldwork in Nanxiong in South China in 2015–2016 and 2020, where WMC is considered a historical and cultural tradition. This study updates understandings of people’s need for WMC in recent years and is likely the first attempt to apply social practice theory to investigate WMC, which provides an integrated and promising tool for theoretically summarizing the “motivations” in everyday life and dynamic relations behind this collective and conventional consumption. This paper offers new understandings of wild meat consumption through an exploration of how the related practices of preparing, cooking and tasting are changing. It explores materiality of taste and texture and the agentic capacity of wild meat. Additionally, the concept of practice memory is used to examine the development of WMC practice. In the context of COVID-19, some policy implications against WMC are provided
Aesthetics · Art · China · Consumption (sociology · Context (archaeology · Geography · Materiality (auditing · Participant observation · Social practice · Social science · Sociology · Taste · Culinary Culture and Tourism · Geographies of human-animal interactions · Psychology · Social Psychology · Wine Industry and Tourism
Social Practices
Foodies
Stakeholder-informed considerations for a food poverty definition
Differences in game consumption patterns between North and South China
The Dynamics of Social Practice
InterViews
Standby Consumption in Households Analyzed With a Practice Theory Approach
Attitudes towards Wildlife Consumption inside and outside Hubei Province, China, in Relation to the Sars and Covid-19 Outbreaks
Hungry for success
Informing a social practice theory framework with social-psychological factors for analyzing routinized energy consumption
Cold chains in Hanoi and Bangkok
All practices are shared, but some more than others
Practice-ing behaviour change
The utility of social practice theory in risk research
Rethinking game consumption in tourism
A little information excites us.” Consumer sensory experience of Vermont artisan cheese as active practice
The practices of collective action
Taking back taste
The global migration of everyday life
The pleasure of pursuit
Generating Social Practices
Agentic Capacities and Capacious Historical Materialism
After taste
A social practice perspective on meat reduction in Australian households
Reflection
Tasting as a social practice
Baby pangolins on my plate
Adapting to 'extreme' weather
Insects are not 'the new sushi
Masculinity and the sociality of cooking in men's everyday lives
Toward a Theory of Social Practices
Exploring health behaviours
Understanding snacking through a practice theory lens
Taste Regimes and Market-Mediated Practice
| Citation velocity | historical |
|---|---|
| Highly cited | No |