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Evolution of Social Ties around New Food Practices [Hardback]

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  • Formāts: Hardback, 256 pages, height x width x depth: 10x10x10 mm, weight: 454 g
  • Izdošanas datums: 04-Jan-2022
  • Izdevniecība: ISTE Ltd
  • ISBN-10: 1789450446
  • ISBN-13: 9781789450446
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Evolution of Social Ties around New Food PracticesPalielināt
  • Formāts: Hardback, 256 pages, height x width x depth: 10x10x10 mm, weight: 454 g
  • Izdošanas datums: 04-Jan-2022
  • Izdevniecība: ISTE Ltd
  • ISBN-10: 1789450446
  • ISBN-13: 9781789450446
Citas grāmatas par šo tēmu:
Permanent link: https://www.kriso.lv/db/9781789450446.html
Keywords:
We live in a world of major disruption, where the individual and the collective stand in opposition against the backdrop of globalization, digital revolution, community development, growing concerns around health and the planet, and now an unprecedented global health crisis.

This book explores how these phenomena influence the social ties that surround food and the way we eat together. Extensive research is presented on institutional recommendations concerning eating together, the role of online communities in supporting weight loss, the perceived consequences of diets, the social phenomena involved in vegetarianism, market segmentation in the case of ritual and religious practices, and the rising tendency to "buy local" and to value local identity. As the Covid-19 crisis adds to the complexity of these issues, its impact is also taken into account.

For both interested readers and the many players involved in the agri-food industry, these reflections shed light on the current developments in "eating together".
Foreword xi
Thibaut Nguyen
Acknowledgments xv
Author Biographies xvii
Introduction xxi
Gilles Sere de Lanauze
Chapter 1 Eating Together, a PNNS Recommendation. How Can it be Put Into Practice?
1(26)
Margot Dyen
Lucie Sirieix
1.1 Introduction
1(1)
1.2 Eating together, a recommendation of the National Nutrition and Health Plan
2(3)
1.3 Understanding the emergence and maintenance of eating together
5(8)
1.3.1 Benefits of practice theories to the study of eating together
5(2)
1.3.2 A two-stage qualitative study to understand how consumers "eat together"
7(3)
1.3.3 The different practices of eating together
10(3)
1.4 Eating together: materials, meanings and skills
13(4)
1.5 Interactions between materials, meanings and skills: particular practices or means of overcoming constraints
17(3)
1.6 Does eating together always promote well-being?
20(1)
1.7 What are the perspectives for promoting eating together?
21(2)
1.8 Appendix: Sample summary
23(1)
1.9 References
24(3)
Chapter 2 "Eating Together" Through the Internet: The Case of Online Weight Loss Support Communities
27(32)
Steffie Gallin
Laurie Balbo
Marie-Christine Lichtle
2.1 Introduction
27(1)
2.2 Online weight loss support communities
28(1)
2.3 Exchanges in these communities: informational as well as emotional social support
29(2)
2.4 Social influence within online weight loss support communities
31(1)
2.5 A hybrid research methodology
32(2)
2.5.1 Step 1: Survey of health experts and community participants
33(1)
2.5.2 Step 2: Analysis of the content shared within the weight loss support communities
34(1)
2.6 Analysis of the results
34(17)
2.6.1 Content exchanged in weight loss support communities
34(4)
2.6.2 The exchange of informational support in online weight loss support communities
38(3)
2.6.3 The exchange of emotional support in online weight loss support communities
41(3)
2.6.4 Recipes at the heart of discussions in the communities
44(2)
2.6.5 Informational and normative social influence in online weight loss support communities
46(4)
2.6.6 The degree of susceptibility to social influence
50(1)
2.7 Conclusion
51(1)
2.8 Appendices
52(3)
2.8.1 Appendix 1: Characteristics of the expert sample
52(2)
2.8.2 Appendix 2: Characteristics of the user sample
54(1)
2.9 References
55(4)
Chapter 3 "Eating Together": With or Without the Dietary Constraints of Others?
59(26)
Andrea Gourmelen
Marie-Christine Lichtle
Laurie Balbo
Steffie Gallin
3.1 Introduction
59(2)
3.2 Dietary constraints, whether endured or chosen
61(6)
3.2.1 What are the possible dietary constraints?
62(1)
3.2.2 Nutritional compliance and the role of social support in chronic disease
63(2)
3.2.3 Selected dietary constraints: the example of consideration of future consequences (CFC)
65(2)
3.3 Suffering from dietary constraints but eating with others: the case of meals between sick and healthy people
67(6)
3.3.1 The difficulties of the system
69(1)
3.3.2 Factors that explain deviations from the plan
70(1)
3.3.3 Meals with other people: a variety of situations
71(2)
3.4 Having dietary constraints out of conviction: How do you eat with others?
73(7)
3.4.1 The point of view of those who impose constraints on themselves: wanting to convince without being judged
74(3)
3.4.2 The point of view of those who do not have constraints: wanting to make an effort but not too much
77(1)
3.4.3 Struggles, trade-offs and compromises of eating together
78(2)
3.5 Conclusion
80(1)
3.6 Appendix: Characteristics of the Study 2 sample
81(1)
3.7 References
82(3)
Chapter 4 Eating Together, Yes, But Without Meat! Social Influences Related to Vegetarianism and Veganism
85(26)
Gilles Sere de Lanauze
Lucie Sirieix
Erick Suarez Dominguez
4.1 Introduction
85(2)
4.2 Not eating meat!
87(7)
4.2.1 What does vegetarianism mean?
87(4)
4.2.2 Vegetarianism, the steps of a process
91(3)
4.3 Relationships between vegetarians and non-vegetarians
94(7)
4.3.1 From hostility to acceptance
94(2)
4.3.2 The notion of a vegetarian community
96(5)
4.4 Opposition between society and community, the normative dissonance
101(6)
4.4.1 Conceptualizing forms of normative dissonance (what normative perceptions of vegetarianism?)
102(1)
4.4.2 Perceived normative dissonance between community and society
103(2)
4.4.3 Strategies for managing and reducing normative dissonance
105(2)
4.5 Conclusion
107(1)
4.6 References
108(3)
Chapter 5 Eating Together and Differently: Halal Between Standardization and Segmentation
111(34)
Foued Cheriet
Felix Jourdan
M'hamed Merdji
5.1 The halal meat market: eating together or differently?
111(5)
5.2 Producing together AND differently: actors, complexity and differentiation: segments within the segment
116(6)
5.2.1 Producing differently: actors and organization of halal meat production
116(4)
5.2.2 Producing together: between standardization and differentiation
120(2)
5.3 Consuming together and differently: credibility, trust and differentiation: more segments within segments
122(14)
5.3.1 Eating differently: specificities of the halal meat market in France
123(2)
5.3.2 Eating together: between standardization and hyper-differentiation
125(11)
5.4 Conclusion: the halal meat market in France: eating together and differently
136(2)
5.5 Appendices
138(4)
5.5.1 Appendix 1: Secondary data on the halal meat market in France
138(2)
5.5.2 Appendix 2: Description of the questionnaire survey
140(1)
5.5.3 Appendix 3: Example of information collected during the semi-structured interview survey (16 respondents, Montpellier, November 2019-January 2020)
141(1)
5.6 References
142(3)
Chapter 6 From "Eating Together" to "Living Together Better", the Case of Local Products
145(44)
Rene Pierre Beylier
Fatiha Fort
Andry Ramaroson
6.1 Introduction
145(2)
6.2 Eating locally in a global context
147(15)
6.2.1 Close links between local products and the local area
148(8)
6.2.2 Food and local anchoring: the challenge of trust
156(6)
6.3 Eating locally: from local conviviality to globalized connectivity
162(19)
6.3.1 Attachment to a soil: the conviviality of the land and better living together
163(10)
6.3.2 Digital technology and better living together through local consumption
173(8)
6.4 Conclusion
181(1)
6.5 Appendices
182(3)
6.6 References
185(4)
Chapter 7 By Way of an Epilogue: "Eating Together" in the Time of Covid-19
189(10)
Gilles Sere de Lanauze
Guillaume Le Borgne
7.1 Introduction
189(1)
7.2 The change in practices
190(2)
7.3 Irruption and trivialization of the digital in food and conviviality
192(2)
7.4 Strengthening communities and beliefs?
194(2)
7.5 A refocusing on the local and nearby
196(1)
7.6 What are the possible scenarios?
197(2)
Conclusion 199(18)
Guillaume Le Borgne
Gilles Sere de Lanauze
List of Authors 217(2)
Index 219
Gilles Sere de Lanauze is Professor at the University of Montpellier, France. He is in charge of the agri-food branch of the MRM research laboratory and his research interests include consumer behavior, the differences between attitudes and behaviors, and responsible consumption.