Commensality, society and culture

Abstract

International audienceThe founding fathers of the social sciences recognized commensality as a major issue but considered it mostly in a religious, sacrificial, ritualistic context. The notion of commensality is examined in its various dimensions and operations. Empirical data are used to examine cultural variability in attitudes about food, commensality and its correlates among countries usually categorized as 'Western' and 'modern'. Clear-cut differences are identified, hinting at possible relationships between, on the one hand, cultural attachment to commensality and, on the other hand, a lower prevalence of obesity and associated health problems involving nutrition. Résumé Les pères fondateurs des sciences humaines ont identifié la commensalité comm

Healthy food is nutritious, but organic food is healthy because it is pure: The negotiation of healthy food choices by Danish consumers of organic food

“…The logic is that it is healthy to have a 'happy' body, to experience pleasure, and to enjoy food as a part of a social community; and that good quality foods satiate better than food of low quality and thus make one eat less, but better (Fischler, 2011;Vogel and Mol, 2014). This approach, which is sometimes called the 'culinary order', incorporates notions of gastronomy and commensality in our understanding of healthiness (Chrysochou et al, 2010;Fischler, 2011). In this understanding organic food products are healthier than their conventional counterparts if their taste, texture or other sensory characteristics are superior.…”

Percepções de extensionistas rurais sobre educação alimentar e nutricional

“…O trabalho com as prá cas em EAN relacionadas à produção diversifi cada de alimentos para consumo familiar e os demais temas, tais como os modos de comer, as habilidades culinárias, o reconhecimento do alimento e da comida enquanto promotores da saúde podem ser observados em estudos de Scagliusi et al (2016), Monteiro et al (2015), Fischler (2011 Talvez por ser um tema que esteja divulgado de modo mais amplo nos espaços ins tucionais (documentos ofi ciais da Polí ca Nacional de ATER, documentos ofi ciais da ATES, e também como pressuposto das próprias prestadoras de serviços de ATES) e nos espaços acadêmicos, a SAN foi um tema que se estabeleceu de modo muito próximo e, por vezes, superposto à EAN.…”

“…Essa tendência traz para o consumo uma mudança no sen do de ser, de sua perspec va de olhar o mundo (FISCHLER, 2011 ;CANESQUI;GARCIA, 2005). Desse modo, pode-se observar que, na ATES, talvez essa aproximação seja a materialidade dos conceitos de sistema alimentar, que considera não só as etapas, mas sim os processos existentes no fazer da comida: alimentos, produtores, processadores e comedores.…”

Canadians’ Family Meal Status: A Comparison between Anglophones and Francophones

“…For instance, patterns of daily food intake and rules regarding the serving and presentation of meals are different across various cultures (Chiva, 1997). Though not all cultures eat around a table, all cultures do have rules and customs regulating the arrangement of commensalism, distribution and sharing, as well as appropriate table manners (Fischler, 2011). The increased consumption of pre-packaged convenience foods has also propagated a tendency towards unstructured food events.…”

“…In fact, time spent on eating has been declining over the years and the composition of meals has been simplified by the growing availability and importance of sandwiches, snacks, and fast foods. Although mealtimes still structure some social time, they currently do so in a much more flexible manner (Fischler, 2011). Over time, individualism has been directing people towards convenience foods, which in the long-term can create greater incidence of chronic illnesses (Sobal & Nelson, 2003).…”