Browsing by Subject "food"

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Access status: Open Access ,
Kultura wellbeing… w kuchni. Refleksja o jedzeniu w kontekście pojęcia dobrostanu (wellbeing)
(Wydawnictwa AGH, 2024) Maj, Agnieszka
The aim of this article is to show that referring to the concept of well-being in a broad sense (not only in terms of physical health, but also in an emotional or social sense) is used in food advertising to encourage consumers to purchase food products. However, referring to the idea of wellbeing in food advertising does not necessarily imply building a ‘positive food culture’, that is, one that supports healthy eating habits (Mingay et al., 2021), as it can also be found in advertisements for sweets or fast food. One of the theoretical references used in the article is the concept of food for wellbeing (Block et al., 2011), which complements the hitherto popular food for health concept.
Access status: Open Access ,
Opowiadanie w społecznym układzie stołu. Analiza konwersacyjna spotkań rodzinnych
(Wydawnictwa AGH, 2015) Rancew-Sikora, Dorota
The storytelling approach is a new chapter in the study of linguistic activity. The research does not focus on the content nor structure of the finished verbal products, but rather on an analysis of processes by which stories are created and performed in particular social contexts. Within this approach in recent years a trend to study small stories has evolved, one which is especially concerned with interactional and pragmatic roles of stories in social relations and for shaping the social identities of the participants. The purpose of this article is to examine in detail and present the processes of small story production in the situation of gatherings of families and their guests at the table. It is aimed at discovering some aspects of social organization and the social importance of small stories told at the table. Stories are treated here as parts of the »table culture«, complementary to other important elements of this social setting. The theoretical grounding for the investigations is in conversation analysis. The empirical material includes 82 sequences of storytelling at the table.
Access status: Open Access ,
Risk and trust. Food-related concerns and »good« food procurement strategies. From research into eating practices in Poland
(Wydawnictwa AGH, 2018) Straczuk, Justyna
The article discusses how risk and trust – interpreted as social phenomena characteristic of the late modernity era – are reflected in the concerns related to everyday food choices of residents of Poland. It postulates a link between the perception of food-related threats and the meanings associated with different food procurement practices, and the specifics of a local value system and its historical determinants. Based on the analysis of responses from 70 interviewees speaking about food-related concerns, it outlines diverse strategies for verifying food choices and the types of trust that are granted to various social actors who take part in the production and distribution of food. Since the strategies and forms of trust are largely associated with social and cultural assets of consumers, the article also brings into focus their stratifying aspect, as well as levels of overall trust in people, institutions and abstract systems.