Everyone deserves quiche: French school lunch programmes and national culture in a globalized world

Abstract

Globalization poses many challenges for national cultural unity, especially in Europe. Some doubt whether national cultures will be able to survive, but there are many counter-trends pushing to maintain national cultural unity. I analyse the dual trends of global diversity and maintaining unity through an everyday manifestation of French culture: elementary school lunches. French school lunch programmes are part of the nation-building process because they are designed to teach students how to eat, which is especially important in France where the art of gastronomy is a key source of identity and pride. I analyse cultural influences on over 11,000 school lunch menu items from eight municipalities across two French regions. I also conduct in-depth face-to-face interviews with the people who design and approve school lunch menus. My inquiry is guided by three key questions. First, to what extent are foreign influences included? Second, does openness to foreign influences vary across different parts of France? Finally, how are foreign cultures represented? My results suggest that foreign cultures are deployed to nationalize difference. The limited foreign influences that appear in school lunches are strategically chosen to appeal to and to educate students, but in a way that reinforces the centrality of traditional French cultural norms. This article contributes to our understanding of the tension between national culture and a globalizing world.

Veganism as a lifestyle movement

“…These developments suggest an intriguing sociological question: How does a marginal cultural practice become mainstream? Mainstreaming is the process by which a cultural practice becomes accepted and normalized in society (Maxwell, 2019). The puzzle of why veganism mainstreamed can be solved by considering it distinctly from the 1970s movement for “animal rights” (AR).…”

Assessment of iron content of cooking water on bulgur by determining chemical, mineral, colour, textural and thermal characteristics

“…4,5 Due to its use in tabbouleh salad, research also shows that the consumption of fine bulgur has increased in Europe (as a result of migration from Africa and the Middle East) and it has become an indispensable part of modern French cuisine because of cultural exchange. 6,7 For these reasons, currently, the interest in bulgur has re-ascended in scientific research.…”

“…Although the majority of the world's bulgur is produced and consumed in Turkey, the Middle East and North Africa, Western countries have also searched for recipes to find new bulgur dishes 4,5 . Due to its use in tabbouleh salad, research also shows that the consumption of fine bulgur has increased in Europe (as a result of migration from Africa and the Middle East) and it has become an indispensable part of modern French cuisine because of cultural exchange 6,7 . For these reasons, currently, the interest in bulgur has re‐ascended in scientific research.…”

Kinetics of chemical and color changes in wheat and water during atmospheric cooking as affected by the acidity, hardness, and iron content of water

“…The popularity and consumption of bulgur (a crushed whole‐grain parboiled wheat product) are ascending in the world, particularly in Europe owing to its easy preparation, usage in tabbouleh salad, and being harmonious with a variety of meats and vegetables (Maxwell, 2019; Maxwell & DeSoucey, 2016). Throughout history, bulgur has been primarily produced and supplied by Türkiye.…”

“…Due to increasing bulgur consumption, the European Union has become one of the largest bulgur importers (United States Department of Agriculture [USDA], 2021). Furthermore, research shows that bulgur is consumed not only by immigrants to Europe but is also included in modern French cuisine, which is famous for its cuisine around the world (Maxwell, 2019).…”