Conclusions : creating freedom under constraint / Nicoletta Diasio. An emergent mix of traditional, national and global cuisines : lower-middle class consumption in post-apartheid South Africa / Sophie Chevalier -- From shantytown to city life : how moral regulation and dynamic inventiveness structures Roma families? / Katia Lurbe I Puerto -- Constraints as drivers in Norwegian family food practices. On porridge as tradition and pizza as transgression / Virginie Amilien -- Food habits in post-socialist Romania. Between shortage and abundance / Anda Georgiana Becut -- Temporality and family meals : recurrence is not routine. Necessary disruptions / Marie-Pierre Julien -- Food daily inventions under age constraints. The case of dependent retired couples / Philippe Cardon -- Feeding young children with home-made food : routines, necessary disruptions and production of domestic rituals / Anne Dupuy, Amandine Rochedy, Charlotte Sarrat -- Food practices among Moroccan families in Milan : creative adjustments of cultural repertoires / Elsa Mescoli -- Can we treat the eater as an abstraction? On design, anthropology and the rise of "homo usus" in innovation / Olivier Wathelet -- From rural Madagascar to the urban middle-class kitchen. The detour, the transposition, and the translation : the three skills of professional anthropology / Dominique Desjeux -- Conclusions : creating freedom under constraint / Nicoletta Diasio.
Summary:
"What are the factors that govern our food choices at the beginning of the 21st century? Obvious answers to this question would point to social and cultural habits, but the issue is far more complex than this. Changes in national and international economies, the end of political regimes, migration, but also micro-events such as retirement, the birth of a child, varying school times and seasons, or innovations in industrial design, these are all potential factors that may generate change a transformation of family eating habits. The meso- and micro-social levels are deeply intertwined in everyday life, and this book focuses on the connections between the two levels and on how they merge and overlap in the creation of new eating habits. In this book the reader will find scholars who analyse how families and households experiment, circumvent and appropriate technical, political, and social modifications in their family food situations, and how they create freedom and innovation under constraint. Grounded in strong ethnographic field research in several countries (Belgium, France, Italy, Norway, Romania, South-Africa), this Anthropology of Family Food Practices is also a contribution to the use of qualitative methods within the domestic space. It will be a welcome source of information for researchers and students in the fields of anthropology and sociology, for industrial designers and for any reader interested in studying social changes from the perspective of food practices"-- Provided by publisher.
Series:
L'Europe alimentaire = European food issues, 2033-7892 ; vol. 14
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.