Food studies is the critical examination of food and its contexts within science, art, history, society, and other fields. It is distinctive from other food-related areas of study such as nutrition, agriculture, gastronomy, and culinary arts in that it tends to look beyond the consumption, production, and aesthetic appreciation of food and tries to illuminate food as it relates to a vast number of academic fields. It is thus a field that involves and attracts philosophers, historians, scientists, literary scholars, sociologists, art historians, anthropologists, and others.
State of the field
This is an interdisciplinary and emerging field, and as such there is a substantial crossover between academic and popular work. Practitioners reference best-selling authors, such as the journalist Michael Pollan, as well as scholars, such as the historian Warren Belasco and the anthropologist Sidney Mintz. While this makes the discipline somewhat volatile, it also makes it interesting and engaging. The journalist Paul Levy has noted, for example, that "Food studies is a subject so much in its infancy that it would be foolish to try to define it or in any way circumscribe it, because the topic, discipline or method you rule out today might be tomorrow's big thing."
Research questions
Qualitative research questions include: What impact does food have on the environment? What are the ethics of eating? How does food contribute to systems of oppression? How are foods symbolic markers of identity? At the same time practitioners may ask seemingly basic questions that are nonetheless fundamental to human existence. Who chooses what we eat and why? How are foods traditionally prepared—and where is the boundary between authentic culinary heritage and invented traditions? How is food integrated into classrooms? There are also questions of the spatialization of foodways and the relationship to place. This has led to the development of the concept of "foodscape" – introduced in the early 1990s – and the related practice of foodscape mapping. Discussion of these questions has increased as a result of the emergence of a vast array of novel food technologies throughout the last century, ranging from chemical fertilizers to GMOs. Pursuers of food studies approach these questions by first understanding the scientific, economic, and philosophical issues surrounding them.
Food insecurity and health outcomes
In America, almost 50 million people are considered food insecure. This is because they do not have the means to buy healthy food, therefore, lead an unhealthy lifestyle. At least 1.4 times more children who are food insecure are likely to have asthma, compared to food-secure children. And older Americans who are food-insecure will tend to have limitations in their daily activities. When a household is lacking the means (money) to buy proper food, their health ultimately suffers. Supplemental Nutrition Assistance Program (SNAP, formerly known as the Food Stamp Program) is put in place to help families in need to get the proper nutrition they need in order to live a healthy lifestyle. There are three points that make a household eligible for SNAP. One is their gross monthly income must be 130% of the federal poverty level. The second point they have to meet is being below poverty. Finally, they have to have assets of less than $2,000 except that households with at least one senior and households that include at least one person with a disability can have more assets. Multiple studies have shown SNAP as being successful in reducing poverty.
The major part of this research was examining children's food insecurity, the effect of this have greatly affected a child's performance. Due to food insecurity also runs the risk of possibly birth defects "5 anemia, 6,7 lower nutrient intakes, 8 cognitive problems, 9 and aggression and anxiety." As opposed to children in food-secure households, "children in food-insecure households had 2.0-3.0 times higher odds of having anemia, 6, 7 2.0 times higher odds of being in fair or poor health, 8 and 1.4–2.6 times higher odds of having asthma, depending on the age of the child."
Non senior adult had less research done on them in regards with the impacts of food insecurity "however, some of the studies in this limited set have shown that food insecurity is associated with decreased nutrient intakes; 20-25 increased rates of mental health problems and depression,10,26-30 diabetes, 31, 32 hypertension, 33 and hyperlipidemia; 32 worse outcomes on health exams; 33 being in poor or fair health; 23 , 34 and poor sleep outcomes 35." Mothers who are food-insecure tend to be twice as likely to report mental health issues as well as oral health problems.
Food and education
Food and school are two interconnected topics. Children spend a large part of their day in school, so the food that is served in and around school greatly influences eating habits. Fast food in particular has proven to affect school children's health. Fast food marketing targets children. In the United States, more than 13 million children and adolescents are obese. Obesity prevalence was 13.9% among 2- to 5-year-olds, 18.4% among 6- to 11-year-olds, and 20.6% among 12- to 19-year-olds. The close proximity of fast food restaurants to schools has been speculated be one of the reasons for such high childhood obesity. In California, students with fast food restaurants within a half mile from their schools are more likely to be overweight, and are less likely to eat healthier foods. Fast food restaurants are also concentrated around schools in Chicago, increasing the risk of poor food choices for school children there. Research has shown that at least 80% of schools in Chicago have at least one fast food restaurant 10 minutes away. The close proximity of fast food restaurants to schools exposes US children to unhealthy, cheap meals that they can easily get to and from school, increasing the chances of childhood obesity.
The influence of food on school children can also be a positive thing. Schools are being used to advocate for obesity prevention, since nutrition has been proven to be linked to academic performance. The overweight students do not perform as well academically, and also deal with health related issues that take away from school time. To combat this, schools are working to help their students. 83% of public and private schools provide breakfast and lunch programs that serve nutritious food up to federal standards, and these programs are proven to be beneficial for students' nutrition.
The prevalence of competitive foods in schools are still providing students with unhealthy foods. Competitive foods are the foods that are for sale to students besides the federal meals. Usually these foods are high in fat and sugar, and access to vending machines allows for students to have sugary drinks as well. A 2003 California High School Fast Food Survey found that about one-fourth of 173 districts served brand name fast food from Subway, Domino's, Pizza Hut, and Taco Bell. These foods are reached for more than the healthier options.
Parents and the public have raised concerns about the health impacts of the competitive food in schools. Healthier food costs schools more to buy, so the concern of losing revenue influences the purchase of cheaper, less healthy options. Even so, schools in Maine, California, Minnesota, and Pennsylvania were able to replace sugary drinks with healthier options without losing revenue.
School nutrition programs have also helped fight poor eating habits of students with the support of parents and school administrators. Making it Happen! School Nutrition Success Stories is a program that provides healthier alternative foods to schools. Schools have been doing their part by changing food contracts, promoting better eating, and fundraising for better student health.
Food industry and economy
The food industry has a rapid rate of increasing sectors such as restaurants and fast food places that impact the economy in the long and short run. There are many people involved behind a successful business. In the food industry, the workers that are involved include servers, waiters, chefs, farmworkers and all restaurant workers. The issue is that some of these workers are paid minimum wage for all the effort they put in. The work individuals do involves picking fruits and vegetables that are served in the meal, they make the food, serve it to the consumers and wash dishes. These workers deal with working conditions, aspirations and labor practices. But these workers specifically have to deal with poor working conditions such as unsanitary kitchens which affect the food that is served to the consumers and can negatively impact their health.
This allows the society to see from the perspective of how the workers and their relationship to the food can be demonstrated as multiple meanings for them because they live off of it. These people include immigrant restaurant owners and mobile food vendors. Ellen Kossek and Lisa Burke did a research on "Developing Occupational and Family Resilience in US Migrant Farm Workers" which explained how the migrant workers in the agriculture industry face tough circumstances in their work and home environment. The other conditions besides low work wages include difficult working conditions, health problems, not well suited housing, family issues and children's lives impacted negatively. These conditions are categorized as 'acculturative stress' but the goal is to maintain a healthy and better life which does not have a negative impact on family relations and job performance. One of the findings from the research was that the farm work mothers who had an infant in the Migrant Head Start Program, those ladies performed better in their household and at work.
There can be programs developed as a solution to the problem with the goal of improving social networks for the migrant farmworkers and better education systems for the children. The benefits of creating these programs will help in improving work, childcare and housing conditions for farmworkers and their families. The issue is that they have to move constantly based on the season because there are limited opportunities. Another study was done by Saru Jayaraman and Sean Basinski who focused on this issue. In "Feeding America: Immigrants in the Restaurant Industry and Throughout the Food System Take Action for Change", they provide data which looks at the working conditions and poverty rates that affect the workers. There were efforts made by Restaurant Opportunities Centers United to better wages, benefits and opportunities to advance. These studies allow us to see the workers experiences and the conditions they deal with. Our goal should be to get involved and make a healthy and sustainable industry.
See also
Further reading
- Albala, Ken (2013). Routledge International Handbook of Food Studies. London ; New York: Routledge. ISBN 9781136741661. OCLC 8419126771. Retrieved 2016-02-09.
- Belasco, Warren James (2008). Food: The Key Concepts. Oxford ; New York: Berg. ISBN 9781847884572. OCLC 422763149. Retrieved 2016-02-09.
- Belasco, Warren James (2006). Meals to Come: A History of the Future of Food. Berkeley, CA, US: University of California Press. ISBN 9780520940468. OCLC 123767968. Retrieved 2016-02-09.
- Counihan, Carole (2004). Around the Tuscan Table: Food, Family and Gender Twentieth Century Florence. New York, NY: Routledge. ISBN 9780203491003. Retrieved 2016-02-09.
- Counihan, Carole; Van Esterik, Penny, eds. (2013). Food and Culture: A Reader (3rd ed.). London ; New York: Routledge. ISBN 9780203079751. OCLC 842228999. Retrieved 2016-02-09.
- Curtin, Deane W; Heldke, Lisa M, eds. (1992). Cooking, Eating, Thinking: Transformative Philosophies of Food. Bloomington, IN, US: Indiana University Press. ISBN 9780253207043. OCLC 654676797. Retrieved 2016-02-09.
- Heldke, Lisa (2003). Exotic Appetites: Ruminations of a Food Adventurer. New York , NY: Taylor and Francis. ISBN 9781317827740. OCLC 935253692. Retrieved 2016-02-09.
- Holtzman, Jon (2009). Uncertain Tastes: Memory, Ambivalence, and the Politics of Eating in Samburu, Northern Kenya. Berkeley, CA, US: University of California Press. ISBN 9780520944824. OCLC 609850084. Retrieved 2016-02-09.
- Koç, Mustafa; Sumner, Jennifer; Winson, Anthony, eds. (2012). Critical Perspectives in Food Studies. Oxford University Press. ISBN 9780195446418. OCLC 791165424.
- McWilliamsn, James E. (2010). Just Food: Where Locavores Get It Wrong and How We Can Truly Eat Responsibly. Boston, MA, US: Back Bay. ISBN 9780316148566. OCLC 894025491. Retrieved 2016-02-09.
- McIntosh Alex, 1996, Sociologies of Food and Nutrition. Environment, Development, and Public Policy, Springer, ISBN 978-1-4899-1387-6
- Mintz, Sidney W (1985). Sweetness and Power: The Place of Sugar in Modern History. New York, NY: Penguin Books. ISBN 9780670687022. OCLC 646968332.
- Pollan, Michael. In Defense of Food: An Eater's Manifesto. New York: Penguin Press, 2008.
- Pollan, Michael. The Omnivore's Dilemma: A Natural History of Four Meals. New York: Penguin Press, 2006.
- Poulain, Jean Pierre, 2017, The Sociology of Food: Eating and the Place of Food in Society, Bloomsbury, ISBN 978-1472586216,
- Sutton, David. 2001. Remembrance of Repasts: An Anthropology of Food and Memory. Oxford: Berg.
- Weissman, Evan; Gantner, Leigh; Narine, Lutchmie (25 June 2012). "Building a Food Studies Program: On the Ground Reflections from Syracuse University". Journal of Agriculture, Food Systems, and Community Development: 79–89. doi:10.5304/jafscd.2012.023.010.
- Wilk, Richard, ed. Fast Food/Slow Food: The Cultural Economy of the Global Food System. Walnut Creek: Altamira Press, 2006.
- Yasmeen, Gisèle (1992). "Bangkok's Restaurant Sector: Gender, Employment and Consumption". Journal of Social Research. 15 (2): 69–81.
- Yasmeen, G. Bangkok's Foodscape, Bangkok: White Lotus, 2006.
