Evolution of Social Ties Around New Food Practices

Herausgegeben:Sere de Lanauze, Gilles

• Gebundenes Buch

Produktbeschreibung

We live in a world of major disruption, where the individual and the collective stand in opposition against the backdrop of globalization, digital revolution, community development, growing concerns around health and the planet, and now an unprecedented global health crisis.

This book explores how these phenomena influence the social ties that surround food and the way we eat together. Extensive research is presented on institutional recommendations concerning eating together, the role of online communities in supporting weight loss, the perceived consequences of diets, the social phenomena involved in vegetarianism, market segmentation in the case of ritual and religious practices, and the rising tendency to "buy local" and to value local identity. As the Covid-19 crisis adds to the complexity of these issues, its impact is also taken into account.

For both interested readers and the many players involved in the agri-food industry, these reflections shed light onthe current developments in "eating together".

---

Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Wiley & Sons / Wiley-ISTE
• Artikelnr. des Verlages: 1W789450440
• 1. Auflage
• Seitenzahl: 256
• Erscheinungstermin: 29. Dezember 2021
• Englisch
• Abmessung: 240mm x 161mm x 18mm
• Gewicht: 500g
• ISBN-13: 9781789450446
• ISBN-10: 1789450446
• Artikelnr.: 62893020

Autorenporträt

Gilles Sere de Lanauze is Professor at the University of Montpellier, France. He is in charge of the agri-food branch of the MRM research laboratory and his research interests include consumer behavior, the differences between attitudes and behaviors, and responsible consumption.

Inhaltsangabe

Foreword xi
Thibaut NGUYEN

Acknowledgments xv

Author Biographies xvii

Introduction xxi
Gilles SÉRÉ DE LANAUZE

Chapter 1. Eating Together, a PNNS Recommendation. How Can it be Put Into Practice? 1
Margot DYEN and Lucie SIRIEIX

1.1. Introduction 1

1.2. Eating together, a recommendation of the National Nutrition and Health Plan 2

1.3. Understanding the emergence and maintenance of eating together 5

1.3.1. Benefits of practice theories to the study of eating together 5

1.3.2. A two-stage qualitative study to understand how consumers "eat together" 7

1.3.3. The different practices of eating together 10

1.4. Eating together: materials, meanings and skills 13

1.5. Interactions between materials, meanings and skills: particular practices or means of overcoming constraints 17

1.6. Does eating together always promote well-being? 20

1.7. What are the perspectives for promoting eating together? 21

1.8. Appendix: Sample summary 23

1.9. References 24

Chapter 2. "Eating Together" Through the Internet: The Case of Online Weight Loss Support Communities 27
Steffie GALLIN, Laurie BALBO and Marie-Christine LICHTLÉ

2.1. Introduction 27

2.2. Online weight loss support communities 28

2.3. Exchanges in these communities: informational as well as emotional social support 29

2.4. Social influence within online weight loss support communities 31

2.5. A hybrid research methodology 32

2.5.1. Step 1: Survey of health experts and community participants 33

2.5.2. Step 2: Analysis of the content shared within the weight loss support communities 34

2.6. Analysis of the results 34

2.6.1. Content exchanged in weight loss support communities 34

2.6.2. The exchange of informational support in online weight loss support communities 38

2.6.3. The exchange of emotional support in online weight loss support communities 41

2.6.4. Recipes at the heart of discussions in the communities... 44

2.6.5. Informational and normative social influence in online weight loss support communities 46

2.6.6. The degree of susceptibility to social influence 50

2.7. Conclusion 51

2.8. Appendices 52

2.8.1. Appendix 1: Characteristics of the expert sample 52

2.8.2. Appendix 2: Characteristics of the user sample 54

2.9. References 55

Chapter 3. "Eating Together": With or Without the Dietary Constraints of Others? 59
Andréa GOURMELEN, Marie-Christine LICHTLÉ, Laurie BALBO and Steffie GALLIN

3.1. Introduction 59

3.2. Dietary constraints, whether endured or chosen 61

3.2.1. What are the possible dietary constraints? 62

3.2.2. Nutritional compliance and the role of social support in chronic disease 63

3.2.3. Selected dietary constraints: the example of consideration of future consequences (CFC) 65

3.3. Suffering from dietary constraints but eating with others: the case of meals between sick and healthy people 67

3.3.1. The difficulties of the system 69

3.3.2. Factors that explain deviations from the plan 70

3.3.3. Meals with other people: a variety of situations 71

3.4. Having dietary constraints out of conviction: How do you eat with others? 73

3.4.1. The point of view of those who impose constraints on themselves: wanting to convince without being judged 74

3.4.2. The point of view of those who do not have constraints: wanting to make an effort but not too much 77

3.4.3. Struggles, trade-offs and compromises of eating together 78