What It Means to “Eat Well” in France and Sweden<sup>1</sup>

Bildtgård, Torbjörn

doi:10.1080/07409710.2010.529017

Cited by 21 publications

(9 citation statements)

References 14 publications

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“…For instance, dessert items tend to be acquired and consumed last. Another example is the European norm that meals are built around a focal entrée [36], with vegetables added to play a supporting role on the plate after the entrée has been selected. Therefore, we add two statistics to the model that capture such effects.…”

Section: Healthy To Unhealthy and Entrée To Vegetablementioning

confidence: 99%

Modeling Dynamic Food Choice Processes to Understand Dietary Intervention Effects

Marcum

Goldring

McBride

et al. 2018

Annals of Behavioral Medicine

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Section: Healthy To Unhealthy and Entrée To Vegetablementioning

confidence: 99%

Modeling Dynamic Food Choice Processes to Understand Dietary Intervention Effects

Marcum

Goldring

McBride

et al. 2018

Annals of Behavioral Medicine

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“…Warde and colleagues (2007) conclude that European countries are not converging towards American eating patterns, and that some countries – such as France – retained specific traits. More specifically, cooking seems to be more at the core of eating practices in France than it is in many other societies (Bildtgård, 2010; Fischler and Masson, 2008; Glucksmann, 2014).…”

Section: Methodsmentioning

confidence: 99%

“…In both countries, scholars have observed a decline in the time spent on housework, mostly explained in terms of behavioural changes (Champagne et al, 2015; Gershuny and Harms, 2016); however, they have not analysed cooking per se, nor explored what these behavioural changes might be. The literature suggests that cooking is more at the core of eating practices in France than it is in the USA (Bildtgård, 2010; Fischler and Masson, 2008; Glucksmann, 2014). So do we find similar trends and sources of changes in these two countries when we focus on this practice?…”

Section: Introductionmentioning

confidence: 99%

Is Cooking Still a Part of Our Eating Practices? Analysing the Decline of a Practice with Time-Use Surveys

Plessz

Étilé

2018

Cultural Sociology

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People now spend less time doing housework in general, and cooking in particular. So is cooking still a central feature of our daily eating practices? This article compares trends in household cooking durations in France and the USA in the period 1985-2010 using time-use surveys and practice theory. We ask how the association between cooking and eating at home has changed over time, and how it has contributed to the decline in the time spent on household cooking. Descriptive statistics show that US households spent 20 minutes less time per day cooking in 2010 than in 1985 (15 minutes less time per day in France). Linear regressions indicate that the association between cooking duration and the number of eating events at home has declined in the USA but not in France. The Blinder-Oaxaca decomposition method points to this fact as the primary reason for the change in cooking time in the USA; in France, decreased cooking time is accounted for primarily by changes in population characteristics. French and American food practices have followed gradually diverging trajectories, with cooking less a feature of eating practices-even at home-in the USA, whereas the association between eating and preparing food at home remains stable in France.

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“…Home cooking is understood as the process of transforming food items into socially and culturally acceptable end products: that is, meals or parts of a meal (Bildtgård, 2010;Fjellström, 2004;Author 3, 2002). Thus, we knowingly take a different (though complementary) approach than those previous studies of family food practises, which examine the process of buying food at the supermarket (Kümpel Nørgaard et al, 2007) or the interaction among family members at the dinner table (Ochs et al, 1996;Ochs and Merav, 2006).…”

Section: Informal Learning and Home Cookingmentioning

confidence: 99%

Informal learning and food sense in home cooking

2018

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This exploratory article examines the novel term food sense and informal learning in the context of home cooking. Its theory draws from Dewey's work and from his notions of reflexive thought and action. The data consist of a transcribed audio recording of an in-depth, video-based, stimulated-recall (SR) interview. The auto-ethnographic videos were used to stimulate conversation during the interview and were previously collected as part of a broader research project on home cooking in a Finnish family context. Based on the theory and the data, the definition of food sense was refined into a model consisting of three levels: 'Understanding' as the ability to define and interpret emerging ruptures in activity; 'Applying' as the competence to plan and execute solutions that function in context; and 'Re-defining' as the reformulation of activities to enable new ways of doing. In reference to the empirical examples, two of the three episodes represented 'Understanding' and 'Applying'; whereas the third example included also the potential for re-defining habitual ways of action. However, despite possession of relevant knowledge and initial motivation, the emergence of negative emotions of the person in charge of the cooking process prevented reformulating existing cooking habits. By providing novel insights into the social, cultural, and situated nature of home cooking, the article complements the more individual-focused and/or knowledge-based approaches used by other recent studies of cooking skills and learning.

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What It Means to “Eat Well” in France and Sweden¹

Cited by 21 publications

References 14 publications

Modeling Dynamic Food Choice Processes to Understand Dietary Intervention Effects

Modeling Dynamic Food Choice Processes to Understand Dietary Intervention Effects

Is Cooking Still a Part of Our Eating Practices? Analysing the Decline of a Practice with Time-Use Surveys

Informal learning and food sense in home cooking

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What It Means to “Eat Well” in France and Sweden1

Cited by 21 publications

References 14 publications

Modeling Dynamic Food Choice Processes to Understand Dietary Intervention Effects

Modeling Dynamic Food Choice Processes to Understand Dietary Intervention Effects

Is Cooking Still a Part of Our Eating Practices? Analysing the Decline of a Practice with Time-Use Surveys

Informal learning and food sense in home cooking

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Product

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What It Means to “Eat Well” in France and Sweden¹