Food Culture Research Articles

Decreasing the carbon footprint of food through public procurement—A case study from the municipality of Härnösand

Eating habits are among the strongest drivers of negative environmental impact. Public procurement has been suggested as an efficient lever to catalyze changes within the food system. This study examines alternative purchase processes that may decrease the carbon footprint of publicly procured food through a case study of a municipality in the Northern part of Sweden. The GHG emissions associated with the current food service in the case study were 2.2 kg CO2e per kg food and must be reduced by 40.9% by 2030 to comply with the Paris Agreement; 76% of the emissions derive from food of animal origin (44% from unprocessed red meat). Three alternative diet scenarios, “zero red meat,” “−50% red meat,” and “flexitarian free from red meat,” were explored. Only 6% of the total purchased food kilograms were altered, yet the cutback of meat caused GHG emissions reductions turned out to be as high as 44%. The Swedish Law on Public Procurement, deficient infrastructure, unsustainable food culture, and local politicians' reluctance to change were mentioned as the main obstacles to materializing necessary changes in the food procurement system. The respondents also pointed out essential policy changes at the national and municipal levels.

Gastronationalism in Cornwall

Discussions of gastronationalism have largely focused on nationalist politics at the state level, especially in the realm of European integration and Americanisation. This paper, therefore, explores how gastronationalism is manifested at the subnational level by asking the question ‘What role does food play in the construction of Cornish national identity vis-à-vis England?’ This paper first reviews the literature around gastronationalism to explore how the concept has developed. It shall raise the example of Cornwall as having much in common with previous case studies of gastronationalism in how heritage foods are protected in a politics concerned with homogenisation. A contrast will then be drawn between the generally discussed contexts, with the strong economic incentives to develop an inclusive food culture as part of a national brand that appeals to tourists in Cornwall, which also contributes to the ‘lived brand’ of Cornwall. To investigate this question, a thematic and qualitative content analysis of local tourist boards’ promotional content is conducted in comparison to other English counties. Finally, it shall conclude that gastronationalism is conceptually relevant to the Cornish context, but the specific nature of cultural revivalism suggests the concept should be expanded to better account for subnational gastronationalist efforts.

An educational needs analysis of sustainable dietary education for nutrition teachers: an application of the IPA, Borich needs assessment and The locus for focus model

Objectives: This study aimed to investigate the importance and performance levels of sustainable dietary education across the health, environment, and society domains as perceived by nutrition teachers and evaluate the needs and priorities for sustainable dietary education.Methods: An online survey was conducted for 151 nutrition teachers in Jeollanam-do. The survey included 20 questions across the health, environment, and society domains. The data were analyzed using a paired-sample t-test, the importance-performance analysis (IPA), the Borich needs assessment model, and the locus for focus model. Results: Overall, the average importance levels of the 20 items of sustainable dietary education were significantly higher than their average performance levels (4.44 vs. 3.68). The examination of each educational domain revealed that although the importance of education in the health domain was recognized and actively practiced by the nutrition teachers, the performance was comparatively lower in the environment and society domains. The Borich needs assessment and the locus for focus model identified education on biodiversity conservation, plant-based protein, and the use of local food as the top-priority group in the environment domain along with fair and ethical food, food security, regional food culture, food policy and trade, and family dining culture as the second-priority group in the society domain.Conclusions: The results of this study underscore the need to support the nutrition teachers’ perception and practice of sustainable dietary education in the environment and society domains. We believe that the educational needs and priorities proposed in this study will be considered in the future development and modification of sustainable dietary education programs.

Food systems in protracted crises: examining indigenous food sovereignty amid de-development in Kashmir.

How do protracted crises shape indigenous food systems, and what are their ramifications for food and nutritional security? Building on decolonial and interdisciplinary research approaches, this paper assesses the consequences of militarised violence for Kashmir's food system. We document the impact of settler-colonialism and conflict-induced agrarian changes on delocalisation of diets. The protracted nature of the crises has two key implications for changes in dietary patterns. First, land control over common land dispossesses the local population and hinders food production. Second, disenfranchisement from (agricultural) land has led to increased reliance on markets that are flooded by imported foods as local production declines. The paper argues that the state plays an important role in food system changes by destroying local patterns of food production and consumption. Slow violence and agrarian de-development serve as tools to de-develop the local food system. Indigenous food cultures form part of everyday resistance and resilience that are operationalised as mitigation and adaptation strategies to address food insecurity.

Document Indigenous Food Ingredients in China through Youth Participation

Abstract Problem Indigenous food systems can affect multiple aspects of Indigenous people’s health and contribute to more efficient, sustainable, resilient, and equitable food systems. However, although tens of Indigenous groups live in China, very few projects have targeted their traditional or Indigenous food systems and ingredients. Description of the problem The main purposes include documenting traditional and Indigenous foods and medicine, building multiple social media for public impact, encouraging Indigenous youth participation, and advocating a more sustainable food system in China Results With the collaboration of Good Food Fund China, the project recruited 257 volunteers from 27 ethnic groups. The project collected 418 traditional food ingredients, produced 18 TikTok short videos to introduce Indigenous ingredients with the maximum number of views in a single post of more than 100,000, organized 16 Indigenous food culture knowledge webinars, translated 14 international case studies in Indigenous food systems with the permission of authors, and published 16 articles about Indigenous food ingredients and culture in the writing camp. The online lives also received more than a million total views. The results were presented at COP26 and COP28. More results will continue to be presented to the public through articles, books, academic papers, documentaries, short videos, online webinars, and other forms. Lessons The project demonstrates the potential to use online platforms to advocate and document sustainable food systems and biodiversity through youth participation. More similar projects can be designed in different parts of the world to support sustainable food systems transformation and ignite down-to-earth changes. However, funding and publication channels are still difficulties in the project. Key messages • The first national level youth participation project to document Indigenous food biodiversity in China. • Take advantage of social media and the internet for public impact.

Development of rapid methods to monitor nutritional standards in sustainable healthy public catering

Abstract Background The WHO and FAO in the Second International Conference on Nutrition stress the role of nutrition standards for public facilities catering services (CS) and in the Sustainable Healthy Diet guiding principles (SHD) underline synergies among foods, nutrients present in dietary patterns and their bioavailability, degree of food processing, and subsequent health impact. In Italy almost one in 10 people eat a meal in CS every day. In accordance with SHD, the Italian Ministry of Health (MH) in the national guidelines for CS indicate activating procedures for the conservation of nutritional qualities (NQ) of micronutrients and bioactive substances. The central purchasing body of the Region of Friuli Venezia Giulia have applied these criteria, introducing the process of critical control points of nutrient analysis (NACCP) in the Public Procurement for the school catering of 69 municipalities and for all 18 regional hospital with more than 3 million meals per year served. The aim of the project was to develop rapid and cheap methods for monitoring the NQ of meals by applying the NACCP process. Methods 150 samples of pasta, milk and also vegetables, meat, fish with different degrees of processing, were taken from the CS and analysed both with chemical techniques and with optical rapid techniques (1300 analyses). Results The samples were subjected to conventional analyses to determine the oxidation state and the content of characterizing molecules such as polyphenols, histamine, and total compounds of Maillard. The same samples were then analyzed by color measurements. The results showed a good correlation between the two analytical systems, in particular the color measurements and the Maillard compounds and the color measurements and the oxidation state. Conclusions Project findings can be applied in the NACCP process to rapidly cost-effectively monitor the nutritional quality of CS meals, and adhere to WHO and FAO the SHD guiding principles and MH guidelines for CS. Key messages • The development of rapid methods of monitoring the nutritional standards of public catering can implement sustainable food systems thereby promoting the healthy diets recommended by the FAO and WHO. • Rapid methods of monitoring nutritional standards represent an innovative component in improving the culture of food and nutritional security in public catering.

SWITCHtoHEALTHY: Switching Mediterranean Consumers to Mediterranean Sustainable Healthy Dietary Patterns

Abstract In the Mediterranean countries profound changes in diet are taking place, largely due to cultural and socio-economic changes in lifestyle, which are leading to the erosion of the Mediterranean food cultures. The diet modernization process is noticeable; it has generated not only a modification of food choices in the direction of unhealthy foods, but also the habit of sedentary behaviours leading to an imbalance between energy intake and consumption. All of this has negative health impacts, as shown by the ever-increasing prevalence of overweight and obesity, as well as the rise of chronic diet-related diseases. The SWITCHtoHEALTHY project aims to generate an overall change of approach to the modern problem of eating behaviours, by strengthening the role of families towards the promotion of the sustainable Mediterranean food model. The main goal is to generate an actual switch to healthier dietary models, that are more consistent with the Mediterranean Diet. The project SWITCHtoHEALTHY aims to generate a dietary behaviour change in the direction of a greater adherence to the Mediterranean food model, by strengthening the role of families in the process of acquiring and maintaining healthy eating habits. The Mediterranean Diet (MD) is a healthy and sustainable food model, with an essentially plant-based dietary pattern (high consumption of fresh fruits and vegetables, cereals, and legumes). This goal will be reached by making available to families a combination of hands-on educational material and digital tools and complementing the dietary and lifestyle recommendations with easy-to-eat healthier snacking products.

A INFLUÊNCIA DA CULTURA INDÍGENA NA ALIMENTAÇÃO DA REGIÃO AMAZÔNICA

The influence of indigenous culture on the food of the amazon region reveals the importance of food traditions in the configuration of local cultural identity. The main objective of the study is to analyze how local culture determines food choices, considering historical, social and geographical factors. The methodology adopted involves a qualitative approach, using ethnographic methods to explore traditional food practices. The study highlights the biodiverse richness of the amazon and the influence of indigenous peoples on the regional food, emphasizing sustainable adaptation to local flora and fauna. The research identifies main foods such as freshwater fish and tropical fruits, analyzing how cultural festivities and traditions impact food preferences. In addition, the study investigates how globalization and climate change affect dietary practices and access to essential natural resources. Expected results include a greater appreciation of indigenous food practices and the identification of how traditional knowledge contributes to local culinary diversity. The study also aims to provide insights for public policies that support the preservation of food traditions and food security of indigenous populations. In the end, the research hopes to raise awareness about the importance of indigenous food culture and encourage the adoption of more sustainable and.

Food and exercise practices among British Pakistanis; how can Bourdieu's theory of practice help to understand them?

The prevalence of cardiovascular diseases (CVDs) are significant among the Pakistani ethnic group in the UK. Existing literature has identified food and exercise practices as contributing factors. This qualitative inquiry investigates food and exercise practices among this group. The study also identifies any cultural resistance to changing prevailing unhealthy practices. Five qualitative semi-structured interviews with local Pakistani community leaders, two focus group discussions, and 40 individual interviews with participants of both genders. Bourdieu's theory of practice was used to analyse the data. The lifestyle choices of the participants mainly follow the cultural practices of their home country. In particular, three cultural phenomena might have been contributing to CVDs among this community: a culture of consuming fatty and calorie-dense food, complexity in joint decision-making among family members, and a lack of motivation and cultural support for healthy physical activities, especially among women and older adults. It would be challenging to significantly influence this unhealthy lifestyle in the short term. Integrating religious discourse within health promotion, adopting a whole-family approach, and working with the community on healthier cooking and making exercise options culturally relevant could be helpful for reducing the prevalence of CVDs among the Pakistani community in the UK.

Práticas higiênico-sanitárias em feiras de arte e gastronomia de Niterói/RJ, Brasil

Introduction: Street food is an important market segment with an impact on the generation of jobs, income, and appreciation of food culture. However, it poses a challenge for public health because it increases the risk of transmission of pathogens from foodborne disease. Objective: Evaluate the hygienic-sanitary practices of food handlers at fairs and the physical-functional conditions of gastronomy and arts fairs in the city of Niterói/RJ. Method: The descriptive methodology was applied, using a qualitative and quantitative approach. For data collection, two scripts were developed and applied to evaluate the functional conditions of the fairs and the hygienic-sanitary practices of the handlers during sales, and a questionnaire was administered to outline the socioeconomic profile of the workers. Results: 68.1% were women; average income of 3 minimum wages; 51.1% had completed higher education; 46.8% had never taken a Good Food Handling Practices course; 70.5% did not use hair protection; and 86.8% used adornments. In 40% of the fairs visited, there was the presence of animals/vectors, as well as the absence of toilet facilities for handlers. Conclusions: Thus, despite its socioeconomic importance, the street food trade represents a potential health risk. Therefore, it is necessary to expand the hygienic-sanitary training of handlers and improve the environmental conditions of fairs.

Food Sovereignty and Food Rights

What is food sovereignty? What is food rights? In the recent past I have had the privilege to attend two amazing events here in Nairobi. One, the graduation of the third cohort of African Food Fellows started by scholars at Wageningen University in the Netherlands, and the other at the World Agroforestry Centre's Gigiri campus in Nairobi as African Plant Breeding Academy Fellows graduated the third cohort. My one common observation is that we have amazing programs elevating brilliant young Africans to a level where they can confidently address issues of hunger, malnutrition and poverty. African food fellows are made to provide leadership in this sector and only do so once they have been equipped with the appropriate tools and knowledge. The plant breeders are equipped with new skills in breeding that enable them to expand their performance and work. In both situations and I am sure in many more, governance and policies still come out as real concerns. In all this I see young people who are passionate about making a difference in their countries and on the continent, about impacting the ground and wanting to ensure food rights for the vulnerable amongst us. These young people will understand that food sovereignty means us valuing and protecting our food culture and food sources, and providing for the vulnerable: elderly, the disabled, and the income-less. The young people need to be passionate about food rights and hopefully will be in decision making positions where they ensure that nobody ever goes to bed hungry. They will do so because unlike now, they will understand the issues. What we need now is help for more capacity building programs.

A Culturally Sensitive Mobile App (DiaFriend) to Improve Self-Care in Patients With Type 2 Diabetes: Development Study.

Mobile apps designed with cultural sensitivity have demonstrated higher user acceptability and greater effectiveness in enhancing self-care skills. However, a significant gap exists in developing such apps for specific populations, such as Portuguese Americans living in southern Massachusetts, home to the second-largest Portuguese community in the United States. This group possesses unique cultural traditions, particularly in dietary practices, including a tendency toward high carbohydrate intake. Tailoring diabetes self-care apps to address these specific cultural requirements could substantially improve diabetes management within this population. The aim of this app development project was to develop a prototype diabetes management app for Portuguese Americans with type 2 diabetes mellitus using the design thinking methodology, incorporating user-centered design principles and cultural sensitivity. This paper describes the phase-2 results, focusing on app design and development. Phase 2 of this app development project adhered to the design thinking methodology delineated by the Hasso Plattner Institute of Design at Stanford University, focusing on 2 critical steps: ideation and prototyping. This phase started in March 2022 and continued until April 2024. The project was driven by a multidisciplinary team consisting of 2 nurse educators; an app development specialist; and 2 graduate research assistants from the university's Computer and Information Sciences Department, both well-versed in mobile app development. Data collected during phase 1, which will be published separately, informed the app design and development process. The prototype of the DiaFriend app (version 1) was designed and developed. The app comprises five features: (1) blood glucose monitoring, (2) weight tracking, (3) carbohydrate tracking, (4) exercise log, and (5) medication reminder. The carbohydrate tracking feature was explicitly tailored to correspond to Portuguese food culture. This paper presents the front-end interface flowchart, demonstrating how the user navigates through each screen. It also discusses the challenges faced during the backend development, such as data not being able to be stored and retrieved. The DiaFriend app (version 1) distinguishes itself from conventional diabetes self-care apps through its emphasis on cultural sensitivity. The development of this app underscores the importance of cultural considerations in health informatics. It establishes a foundation for future research in developing and evaluating culturally sensitive mobile health apps. The adaptation of such technologies has the potential to enhance self-care practices among Portuguese Americans with type 2 diabetes mellitus, with improved glycated hemoglobin levels as a potential outcome. The last step of the design thinking methodology, testing the app, will be conducted in phase 3 and the results will be published elsewhere.

Examining the Association between Social Media Use and Dietary Habits among College Students in Riyadh, Saudi Arabia.

Food culture plays a vital role in societal dynamics, with various factors influencing dietary choices beyond hunger. Among these factors are external eating, triggered by environmental cues, and emotional eating, which are common stress-coping mechanisms among college students. Social media has a significant impact on nutrition by providing access to food-related content, which can lead to restrictive diets or unhealthy eating habits. High social media engagement is associated with an increased risk of chronic diet-related conditions such as metabolic syndrome. This study investigated the association between social media use and dietary habits among college students in Riyadh, Saudi Arabia. The cross-sectional study surveyed 401 participants online. The findings revealed that 74.6% of participants were women, with a mean age of 20.75 years. A significant portion (51.9%) reported spending over four hours daily on social media, with TikTok, Instagram, and YouTube being the primary sources of nutritional information. Statistical analysis indicated significant differences in dietary scores related to having children, medical conditions, and social media usage time. This study highlights the negative impact of extensive social media use on dietary habits and suggests the need for targeted public health interventions. Recommendations include promoting reliable nutrition-related content on social media, offering affordable healthy food options on campuses, and conducting further research to establish causality between social media use and dietary habits.

Role of Planetary Health Diet in the association between genetic susceptibility to obesity and anthropometric measures in adults.

The roles of overall diet quality in linking genetic background with anthropometric measures are unclear, particularly regarding the recently developed Planetary Health Diet (PHD). This study aims to determine if the PHD mediates or moderates the relationship between genetic susceptibility to obesity and anthropometric measures. The study involved 2942 individuals from a Finnish population-based cohort (54% women, mean age 53 (SD ± 13) years). Habitual diet was assessed using a validated 130-item food frequency questionnaire, and the PHD Score (total score range 0-13 points) was adapted for Finnish food culture to evaluate diet quality. Genetic susceptibility to obesity was evaluated with a polygenic risk score (PRS) based on one million single nucleotide polymorphisms associated with body mass index (BMI). Baseline anthropometrics included weight, height, waist circumference (WC), and body fat percentage, with changes in these measures tracked over 7 years. A five-step multiple linear regression model and multivariable logistic regression with interaction terms were used to assess the mediating and moderating effects of the PHD. These analyses were also replicated in another Finnish cohort study (2 834 participants). PRS for BMI was positively associated with baseline BMI and changes in anthropometric measures, except waist circumference (p = 0.12). Significant associations were observed for baseline BMI and WC (p < 0.001), changes in BMI and WC (p = 0.01), and body fat percentage change (p = 0.05). However, the PHD (average score 3.8 points) did not mediate or moderate these relationships. These findings were consistent in the replication cohort. Diet quality assessed with the PHD did not mediate or moderate the associations between genetic susceptibility to obesity and anthropometric measures. This lack of effect may be partly due to low adherence to the PHD and the older age of participants ( > 50 years) at baseline.

Ethnobotany study on wild edible plants used by the Tujia ethnic group in Laifeng, southwest Hubei, China.

Wild edible plants hold a significant position in the lives of local residents, serving as a primary food source or supplement. Laifeng County, located in the hinterland of the central mountainous area of China, boasts abundant wild edible plant resources. The Tujia people, residing here for generations, have accumulated a wealth of traditional knowledge in the long-term practice of utilizing wild edible plants. The aim of this study is to document and organize the traditional utilization of wild edible plants by the Tujia ethnic group in Laifeng. An ethnobotanical investigation, comprising semi-structured interviews, key informant interviews, and participatory observations, was conducted in 26 traditional villages in Laifeng County from May 2023 to June 2024. A total of 252 informants were interviewed, from whom information about wild edible plants, including edible parts, food categories, consumption modes, and multiple uses was collected. The relative frequency of citation (RFC) and the cultural food significance index (CFSI) were calculated to identify the cultural importance of wild edible plants. A total of 163 species of wild edible plants consumed by the Tujia people in Laifeng, belonging to 64 families and 118 genera and related traditional knowledge were collected, including vegetables (78), fruits (52), wine-soaking plants (12), spices (11), food substitutes (9), tea substitutes (6), nuts (5), coagulants (2), and oil (1). The most frequently used families were Rosaceae, Asteraceae, and Poaceae, with 23, 10, and 10 species, respectively. The most commonly utilized plant parts were fruits, leaves, and stems. RFC and CFSI analyses identified 14 species of wild edible plants with high cultural importance in the local diet, such as Allium macrostemon, Houttuynia cordata, and Hovenia acerba. The Tujia ethnic group in Laifeng demonstrates extensive knowledge in their traditional usage of wild edible plants, offering unique and robust insights into the harvesting, processing, and consumption of these resources. Over time, this practice has become an integral part of the local food culture. These findings contribute to the preservation of the Tujia culture of wild edible plants in Laifeng and the conservation and development of wild edible plant resources.

Environmental footprints in divergent cuisines: a case study of eight Chinese culinary traditions

The sustainable dietary transitions must account for the varied culinary traditions and regional food cultures to ensure a balanced and culturally sensitive approach. This study aims to explore the impact of regional preferences on culinary culture and examine ways to achieve environmentally friendly dietary transitions in China by considering the differences in the environmental burdens of various cuisines. We investigate the eight Chinese culinary traditions and depict their respective popularity in China at the city level via POI characterization based on ArcGIS. Water, carbon, and ecological footprints are selected to investigate the environmental performance of each type of cuisine. Results show that the eight cuisines vary significantly in spreads of influence and environmental performances. Chuan cuisine is the most widely disseminated cuisine with a relatively low environmental burden. The remaining seven cuisines have limited spreads of influence and are mainly distributed in small cultural regions and the surrounding areas. Hui Cuisine, Zhe Cuisine, and Min Cuisine have the worst environmental performances. This study reveals the significant impact of regional cuisines on the environmental footprint of diets and highlights the necessity of considering this impact when promoting dietary transition, especially in culturally diverse countries.

History and practices on the magnanimity and sanctity of diet

From prehistoric hunter-gatherer societies to the sophisticated gastronomy of medieval royal courts, the evolution of Indian food culture underscores the integral role of food in sustaining life and fostering communal bonds. Beginning with the ancestral legacies where food was regarded as a divine gift fostering communal eating and social cohesion, this article explores the progression of food culture through the lens of historical epochs such as the Harappan civilization, Vedic period, Mauryan and Gupta periods, and the influences of Dravidian culture, Muslim rulers, and European colonization. The article highlights the pivotal role of Prana, the life force in digestion, as described in texts such as the Chandogya-Upanishad, and the impact of food on mental purity and vitality. It examines the classification of food in the Bhagavad Gita based on its effects on the Gunas (qualities), emphasizing the preference for Sattvika foods that promote longevity and happiness. The Manusmritiunderscores the cosmic significance of food offerings, linking human actions to natural elements and divine beings. The practice of Annadanam (the giving of food) is extolled as one of the highest forms of charity, reflecting a universal ethos of generosity and hospitality. The comprehensive review underscores the holistic understanding of the sanctity of food within the intricate fabric of Indian culture, intertwining spiritual beliefs, ethical considerations, and communal practices that have shaped culinary traditions and societal norms over millennia.

THE EFFECT OF GIVING NATURAL FEED FROM CULTURES OF ROTIFERS (Brachionus sp.) TO GROWRTH OF WHITE SEAPER (Lates calcarifer) LARVA AND WATER QUALITY AT PT. BALI BARRAMUNDI, BULELENG DISTRICT, BALI

This research was to determine the effect of providing natural food cultures of phytoplankton and rotifers in white snapper (Lates calcarifer) hatcheries on air quality at PT. Bali Barramundi Buleleng Regency, Bali. The rotifer culture will be successful in harvesting if there is sufficient food for the rotifer zooplankton (Brachionus sp.). One good food for rotifer growth is Chlorella sp. To get 500-700 rotifers/ml for 3 weeks with an initial inoculation of 10 birds/ml requires 5 million Chlorella sp cells/ml. The air used for rotifer zooplankton is sea air which is taken directly through 3 pumps connected to pipes installed in the sea at a distance of approximately 100 meters from the shoreline. The air that has been collected is added with chlorine at a dose of 25 ppm, then after stirring thoroughly, turn off the aeration in the tub. After 1x24 hours, add sodium thiosulfate at a dose of 0.125 ppm and turn on the aeration after a while. Before being given to larvae, rotifers and enriched first using Algamax, vitamin C at a dose of 2.5g/10 L for one hour. Rotifers are given with an initial density of 4-5 ind/ml (4,000-5,000 individuals/1,000L). Natural rotifer food is given twice a day for larvae (D2-D5) at 09.00 and 15.00 and given four times a day for larvae (D6-D25) at 08.00, 10.00, 14.00, 16.00 with a dose of (5-10 tail/ml). The results of spawning showed an average hatching degree (HR) of 65% - 90.5% and normal growth up to D25 with a length of 9.5 mm. The water quality test results obtained were temperatures ranging from (28 – 30)⁰ C, pH (7.5 – 8.5), DO (6.5-6.54) ppm, salinity (28 – 36) ppt, nitrate (2.6 – 3.2) ppm, phosphate 0.01 ppm and ammonia (0.05-0.06) ppm.

Never eat foods that are not in season: The commodification and authentication of gastronomic identity in tourism

Gastronomic identity is an emerging concept with considerable explanatory power in understanding cultural and social dynamics. This study investigates the meaning of gastronomic identity and the cultural and social processes involved in its touristic commodification. The study was conducted in Suzhou, China, using a multi-method qualitative approach comprising participant observation, secondary document analysis, and semi-structured interviews. Analysis reveals that the essence of Suzhou’s gastronomic identity lies in seasonality, periodic changes in local food supply and demand. The commodification of this seasonal feature has transformed into a cultural allure for visitors. Stakeholders strategically leverage seasonal selections and culinary presentations to authenticate the regional gastronomic identity. However, these efforts are undermined by unethical food business practices—disregarding seasonality and engaging in premature food production—that threaten seasonal food culture’s authenticity. This study enhances our understanding of the place-based meaning of gastronomic identity and its commodification and authentication in tourism.

Women’s Role in Transforming Food Systems in Sri Lanka – A Narrative Review

A food system is referred to as a complex web of activities involving production, processing, transport, selling, and consumption of food. This is often associated with governance and economics of food production, wastage of food, effects on the environment during this process, and impact on individual and population health. Sri Lanka is considered as an agricultural country with women playing an active role in food systems, particularly in the past. In ancient Sri Lanka, agriculture was not essentially a revenue generation process but was everybody’s service and public responsibility, where they cultivated land (either in paddy fields, chena, or home garden that surrounded the house) to provide food for the family, and rear cattle/hens for eggs and milk. The excess would be shared or stored for future consumption. The women were actively involved in all related chores, from the initial steps of cultivation to harvesting, which further extended to food preparation and preservation. However, the role of women in areas associated with food systems changed with time— the colonial era, the post-colonial era, and then the modern era, when the processes involved in modern food culture has replaced the traditional food systems in Sri Lanka. This narrative review discusses the changing role of women in food systems in Sri Lanka, from the ancient era to modern times.