(Re)tasting Places

Hedegaard, Liselotte

doi:10.1525/gfc.2018.18.1.66

Cited by 3 publications

(1 citation statement)

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“…Methods such as PhotoVoice combine participatory (i.e., socially embedded and responsive) research values with the visual illumination of meaning (Migliorini and Rania, 2017;Sitter, 2017). Tasting, whether as researcher or participant, can help us understand place, cultural practice, and increased food preparation skills (Trubek, 2008;Højlund, 2015;Hedegaard, 2018). A good starting place for these and other methods is the edited volume Food Culture: Anthropology, Linguistics, and Food Studies (Chrzan and Brett, 2017).…”

Section: Reconnecting Across Scales With the Sensesmentioning

confidence: 99%

Studying food systems as embedded, sensory phenomena

Morgan

2023

Front. Sustain. Food Syst.

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This article offers a theoretical foundation for pursuing transdisciplinary food systems research, informed by deep sustainability and equity, across various scales of the system. It weaves together ontologically aligned, food-relevant social theory from ecofeminism, agroecology, ecological economics, systems theory and food systems scholarship, sensory studies, geography, and sociology. The epistemologies and associated methodologies of this literature all take seriously the physical laws of nature, while also recognizing that knowledge is situated in persons and places, and that people's experiences of the world are an important part of what we can know. They all recognize the urgent need to reorient Western mental modes and their destructive, attendant material relationships. Epistemological integration rests upon ontological convergence of embeddedness, embodiment, and the context for change, calling for a methodological approach of ethnographic, qualitative, and sensory research. No conception of the food system is complete without attending to the visceral, human experiences that shape it. Embeddedness and embodiment therefore offer an avenue for connecting information across different scales of the system, from the individual to the biosphere, allowing for the macro level to help make sense of the micro, and for the micro to reflect, resist, and alter the macro. Here, a new and better world is imagined and created through our bodies, in dialogue with and resistant to hegemonic power, and sensory research is key to understanding how things must and could change.

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Section: Reconnecting Across Scales With the Sensesmentioning

confidence: 99%

Studying food systems as embedded, sensory phenomena

Morgan

2023

Front. Sustain. Food Syst.

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Representations of Ecuadorian cuisine in the coast and the highlands regions through the free listing technique

Rojas-Le-Fort,

Valdivieso-López,

Duarte-Casar

2023

Discov Food

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Codification of country-of-origin cuisines serves as a powerful tool for the international promotion of a country and the reinforcement of its national identity. Even though there have been efforts in that direction, Ecuadorian gastronomy is not consensually codified. This study aims to compare the perceptions of Ecuadorian gastronomy among inhabitants of coastal and highland cities —where most of the population of the country lives— using free listing as a study technique, to distinguish consumers’ demographics through their representations, to define a list of the most culturally salient preparations, and to compare these perceptions with the traditional Ecuadorian dishes set forth by the Ministry of Tourism for the promotion of Ecuadorian cuisine. Data were acquired through face-to-face surveys in the main coastal and highland cities of Ecuador (n = 294) in which participants were asked to list the main dishes of Ecuadorian cuisine. The study identifies 25 preparations that exhibit the highest cultural consensus as determined by B'score. The four most salient dishes are encebollado (tuna, onion, and cassava soup), ceviche (lime-cured fish or shrimp cold soup), hornado, and fritada (roast and fried pork dishes, respectively). The representations of The Coast and Highlands show weak correlation (0.286 in Spearman’s test) despite having 60% consensus in the most salient dishes, and other groups show much higher consensus. There is agreement with most provincial dishes selected for the promotion programs of Ecuadorian cuisine, although there is room for improvement. This study is valuable to help codify Ecuadorian gastronomy from a grassroots perspective, to point out promotion and local development practical implications for both domestic and international tourism, and to lay the groundwork for further research.

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Consuming Local, Thinking Global: Building a Halal Industry in a World of Made in Italy

Crossland-Marr¹

2020

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(Re)tasting Places

Cited by 3 publications

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Studying food systems as embedded, sensory phenomena

Studying food systems as embedded, sensory phenomena

Representations of Ecuadorian cuisine in the coast and the highlands regions through the free listing technique

Consuming Local, Thinking Global: Building a Halal Industry in a World of Made in Italy

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