Transcript Culture - Old

Outline
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1. Overview of Collective
Determinants
2. Terms
3. How do we learn about our
culture?
4. How does culture influence dietary
behaviour?
Readings
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16. Satia-Abouta J, Patterson RE, Neuhouser ML, Elder J.
(2002). Dietary acculturation: Applications to nutrition
research and dietetics. Journal of the American Dietetic
Association, 102, 1105-1118.
17. Lv N, Brown L. (2010). Chinese American family food
systems: Impact of Western influences. Journal of Nutrition
Education and Behavior. 42,106-114.
18. Bowen Rl, Devine CM. “Watching a person who knows
how to cook, you’ll learn a lot”. Linked lives,
cultural
transmission and the food choices of Puerto Rican girls.
Appetite, 56: 290-298.
Reference: DVD: The Meaning of Food. PBS Home Video.
1. Overview
Collective Determinants:
A. Social Determinants
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Cultural factors
Familial factors
Peers
Product marketing/mass media
Collective Determinants:
B. Economic Determinants
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Income/socio-economic status
Food pricing
Education and employment
Cultural Factors Influencing
Food Selection
2. Terms
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Culture:
the values, beliefs, attitudes and practices
accepted by members of a specific identifiable
social group
• i.e. an ethnic group, social class, discipline
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developed, learned and shared by members from
generation to generation
many using this "mental map" will behave
somewhat predictably with regards to food
choices
2. Terms
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Ethnic group:
• Share common heritage through locality
or history
• One’s racial group/national group may
contain several ethnic groups
Cuisine
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Foods, food preparation techniques,
seasonings, taste preferences shared
by a group of people
• Think of a cuisine. What makes it
distinctive?
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Influenced by sociocultural and
physical environments in which they
develop
We are
often
unaware of
the sociocultural
influences
on our
food use…
Raine, 2005
3. How do we learn about culture?
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Enculturation:
• the process by which we learn the
beliefs, attitudes, behavioural standards
of one’s culture.
• communicated early in life; may persist
throughout individual lifetimes and from
one generation to another.
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“Geechee rice” video
“Eating, like dressing in
traditional clothing or
speaking in a native
language, is a daily
reaffirmation of cultural
identity”
Food and Culture, Kittler & Sucher, 4th Edition, ©2004
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https://www.npdgroup.ca/wps/portal/npd/ca/news/canadas
-slimmest-province-doesnt-shy-away-from-dessert/
3. How do we learn about culture?
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Acculturation:
• the process by which a person
gradually accepts and takes on some
habits and traits from another, often
dominant culture.
• Bowen & Devine:
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“The loss of traditional cultural traits and
the acceptance of new cultural traits”
• Takes place along a continuum
3. How do we learn about culture?
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Cultural food habits are often the last
traditions people change through
acculturation
• Eating is a private act
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What factors may influence the
extent to which immigrants
adopt new food habits?
• Satia-About a et al, 2002
Satia-About a et al, 2002
3. How do we learn about culture?
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Assimilation:
• occurs when people from one cultural
group shed their identity and fully
merge with the majority culture.
Food and Culture, Kittler & Sucher, 4th Edition, ©2004
• some first generation immigrants may
strive for assimilation; most often see in
subsequent generations
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(see Satia-Abouta)
http://www.whats4eats.com/caribbean/puerto-rico-cuisine
What are the main food related
concerns that immigrants have?
What are some ways that
immigrants can adapt their food
ways without complete
assimilation?
Chinese American
Family Food Systems:
Lv & Brown, 2010
traditional
versus
modified
meal plans
4. How does culture influence
dietary behaviour?
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Culture influences how we respond to
our environment (opportunities,
constraints) and how we produce,
prepare and distribute food needed
for life
4. How does culture influence
dietary behaviour?
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4.1. Foodways
broad term referring to standardized
practices including...
• A. Food technologies: how food is acquired and
stored
• B. Which foods are selected for consumption
• C. Who prepares/who eats what/with whom
• D. How they are prepared for eating/seasoning
(flavor principles)
• E. Food combinations
• F. Meal patterns
• G. Food related behaviour
Canadian Foodways?
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What characterizes Canadian
foodways?
http://en.wikipedia.org/wiki/Cuisine_of
_Canada
How does access to ethnic foods
shape Canadian foodways?
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Ethnic fare is often adapted to
American tastes and standardized for
national consumption
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Spicing is reduced
Protein elements are increased beyond
traditional ratios
More sweets and desserts are offered
Items considered distasteful are eliminated
Food and Culture, Kittler & Sucher, 4th Edition, ©2004
http://www.mangovine.net/site/entr
y/tai_mei_tuk_poon_choi_basin_me
al/
A. To Market, to market
Kenya
Italy
B. Foods
Selected for
Consumption
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Bolivia
Philippines
Chimarrão
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traditional South American
infused drink prepared from
steeping dried leaves of yerba
mate (llex paraguariensis,
known in Portuguese as erva
mate) in hot water.
national drink in Argentina,
Paraguay, and Uruguay;
common social practice in parts
of Brazil, Chile, eastern Bolivia,
Lebanon and Syria.
Food technologies/accessing food;
Food Selected for Consumption
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Afghan food market - Cooking in the
Danger Zone – BBC
• “Fat tailed sheep”
• http://www.youtube.com/watch?v=CzSgaLjYRY
World of Weird - 2008 Olympics Beijing
Food Market
• http://www.youtube.com/watch?v=gGT
_eFqU1Qg
C. Who grows, prepares, who eats
what, with whom
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Gender:
• Men: eating of food
that others have
prepared
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See: Bengali wedding
feast!
• Women:
growing/raising,
preparing and
serving of food.
http://www.fao.org/docrep/013/i2050e/i2050e.pdf
The State of Food and Agriculture, 2010-11 Women in
Agriculture: Closing the Gender Gap for Development
D. Food Preparation:
Flavor Principles
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Strategy adopted by cultural groups to
encourage the adoption of new foods
• involves the ubiquitous usage of combinations
of seasonings; transforms foods into culturally
distinctive cuisines
• high priority/deep attachment to characteristic
seasonings
• typically eaten several times a day, strongly
liked by members; familiar and palatable
D. Food Preparation
Paella: Spain
Preparing the ‘sofrito’
http://www.cookingchanneltv.com/from-spain-with-love/paellatradition-in-a-pan/index.html
D. Food Preparation:
Flavor Principles
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Curries are
distinctive to the
ethnic group
E.g Indian, Thai,
Jamaica
E. Food combinations/
food to food compatability
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acceptance of certain foods can be
altered by combining with other
foods
protein food is most likely to be
listed as core; vegetables contribute
most to variability of food
combinations.
F. Meal Patterns
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Food is a “code’ that
transmits messages
about social
relations/events by
means of meals, meal
cycles
• Meal elements
• Order foods are
served
• Meal cycle: #meals,
timing meals,
feasting, fasting
G. Food related behaviour
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Social norms for
meals
• who is/should be
present
• E.g. extended family
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Acceptable behaviour
when consuming food
• table manners, portion
sizes, belching
Food Related Health Beliefs