Meal times and synchronization: A cross-metropolitan comparison between Santiago (Chile) and Paris (France)

Lhuissier, Anne; Giacoman, Claudia; Ferrant, Coline; Devilat, Denisse; Leal, Daniella; Ayala, Pamela; Torres, Giselle; Chauvin, Pierre

doi:10.1016/j.soscij.2019.02.007

Cited by 3 publications

(3 citation statements)

References 31 publications

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“…Three studies involved comparisons of routines over two cultures, one regarding French–British couples [ 35 ], the other two the cities of Santiago, Chile, and Paris, France [ 36 , 37 ]. The interview study on French and British couples revealed that the timing of dinners appeared to move against the temporal preference of the country of residence.…”

Section: Resultsmentioning

confidence: 99%

“…Two studies compared results from commensality in different countries, with surveys in Santiago, Chile, and Paris, France [ 36 , 37 ]. Another study interviewed couples originating from France and the UK [ 35 ].…”

Section: Discussionmentioning

confidence: 99%

“…It was seen as important to negotiate meal break times with other colleagues, it was seen as a part of a collegial agreement and collegial act to wait until everyone had completed their working tasks [ 26 ]. Time available, mindful eating, and eating with colleagues were positively associated with commensal meals and were improved by a positively perceived ambience [ 25 , 36 , 37 ].…”

Section: Discussionmentioning

confidence: 99%

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Assessing Time of Eating in Commensality Research

Scander

Wiklund

Yngve

2021

IJERPH

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Commensal meals seem to be related to a better nutritional and metabolic health as well as an improved quality of life. The aim of this paper was to examine to what extent research was performed using the search term commensality related to assessment of timing of meals. A scoping review was performed, where 10 papers were identified as specifically addressing the assessment of timing of commensality of meals. Time use studies, questionnaires, and telephone- and person-to-person interviews were used for assessing meal times in relation to commensality. Four of the studies used a method of time use registration, and six papers used interviews or questionnaires. Common meals with family members were the most common, and dinners late at night were often preferred for commensal activities among the working population. In conclusion, the family meal seemed to be the most important commensal meal. It is clear from the collected papers and from previous systematic reviews that more studies of commensal meals in general and about timing aspects in particular and in relation to nutritional health are essential to provide a solid background of knowledge regarding the importance of timing in relation to commensal meals.

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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Assessing Time of Eating in Commensality Research

Scander

Wiklund

Yngve

2021

IJERPH

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Social varieties of eating out: evidence from Santiago and Paris

Ferrant

Giacoman

Lhuissier

et al. 2023

Food, Culture & Society

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Social class and lunch: differences in midday meal format in Santiago, Chile

Giacoman,

Ayala Arancibia,

Joustra

2024

BFJ

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PurposeThe social sciences have extensively studied meals; nonetheless, a few have investigated the menu format, with all the data originating from European countries. Within this framework, the novelty of this research is that it analyses the relationship between social class and lunch structure among adults in a Global South city: Santiago, Chile.Design/methodology/approachThe study worked with data from the Survey of Commensality in Adults (>18) of the Metropolitan Region, which used a questionnaire and a self-administered eating event diary. The analysis unit was lunches (n = 3,595). The dependent variable was the structure of the lunches (single course, starter with a main course, a main course with dessert or a full-course menu with starter, main course and dessert). The independent variable was the individual’s social class (either the working, intermediate or service class).FindingsThe data showed that lunches are mostly semi- or fully structured (only 44.5% of the lunches reported by the participants contained a single course). The odds of eating a single course were lower in the service class than the working one and the odds of eating a full-course meal were higher in the service class than the working one.Originality/valueThe results provide new quantitative evidence from a representative sample of a Global South city about the relevance of social class as a differentiating factor in food, specifically regarding the existence of simpler meals among the lower classes.

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Meal times and synchronization: A cross-metropolitan comparison between Santiago (Chile) and Paris (France)

Cited by 3 publications

References 31 publications

Assessing Time of Eating in Commensality Research

Assessing Time of Eating in Commensality Research

Social varieties of eating out: evidence from Santiago and Paris

Social class and lunch: differences in midday meal format in Santiago, Chile

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