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Food Traditions (food + tradition)

Distribution by Scientific Domains

Humanities and Social Sciences	80%

Selected Abstracts

Mass Producing Food Traditions for West Africans Abroad

AMERICAN ANTHROPOLOGIST, Issue 4 2007
ELISHA P. RENNE
In this article, I examine West African foods sold mainly in specialty grocery stores, focusing on how technologies used in food production in West Africa are referenced in the brand names and packaging of processed African foods sold in the United States. Through their association with "timeless" West African food-processing techniques, such foods evoke memories of childhood and home. Yet the transformation of West African foods through new technologies of processing, packaging, and branding reflects different time and health concerns of West African immigrants living in the United States. Through their purchase of time-saving, mass-produced, and hygienically packaged foodstuffs, which are ideologically similar to but technologically very different from the production processes and cooking in Africa, West Africans in the United States use food to maintain social relations with their particular families, hometown associations, and religious groups, while also constituting national, regional, and global connections through the reinvention of food traditions. [source]

Maintenance and Change in the Diet of Hispanic Immigrants in Eastern North Carolina

FAMILY & CONSUMER SCIENCES RESEARCH JOURNAL, Issue 4 2001
Laura H. McArthur
The objectives of this descriptive, exploratory study were to assess maintenance and change in the food consumption, preparation, and purchasing practices of Hispanic immigrants currently residing in eastern North Carolina who had lived in the United States for no more than 10 years, and to identify underlying ecological factors and perceptions about food quality that shape their postmigrational food habits. The participants were 33 Hispanic immigrants: 8 males and 25 females. Qualitative data were collected using individual interviews and a focus group session. Findings suggest that these Hispanic immigrants struggle to retain their cultural food traditions and are consuming more high-fat, high-sugar foods than they did in their home countries. Improved economic status and school food service offerings are examples of factors that promote dietary change among children and families. These influences and identified misconceptions about food safety and freshness are important topics for culturally sensitive nutrition education for this population. [source]

Mass Producing Food Traditions for West Africans Abroad

Social learning of diet and foraging skills by wild immature Bornean orangutans: implications for culture

AMERICAN JOURNAL OF PRIMATOLOGY, Issue 1 2010
Adrian V. Jaeggi
Abstract Studies of social learning in the wild are important to complement findings from experiments in captivity. In this field study, immature Bornean orangutans rarely foraged independently but consistently followed their mothers' choices. Their diets were essentially identical to their mothers' even though not all mothers had the same diet. This suggests vertical transmission of diet by enhancement. Also, immatures selectively observed their mothers during extractive foraging, which increased goal-directed practice but not general manipulation of similar objects, suggesting observational forms of learning of complex skills. Teaching was not observed. These results are consistent with the reported presence of food traditions and skill cultures in wild orangutans. We suggest that food traditions can develop wherever association commonly allows for social learning. However, the capacity for observational learning, and thus more complex culture, is more likely to evolve among extractive foragers with prolonged association between adults and immatures. Am. J. Primatol. 72:62,71, 2010. © 2009 Wiley-Liss, Inc. [source]

THINGS BECAME SCARCE: FOOD AVAILABILITY AND ACCESSIBILITY IN SANTIAGO de CUBA THEN AND NOW

ANNALS OF ANTHROPOLOGICAL PRACTICE, Issue 1 2009
Hanna Garth
Cuba has had a nationalized food rationing system since 1962, and has been lauded for exemplary food security innovations in the face of national financial hardship. Decreases in food and agricultural related importations after the collapse of the Soviet Union in 1990 limited the amount of food provided in the monthly rations, forcing individuals to acquire increasing amounts of their food through other means. This article reveals the complexities Cubans face when attempting to access foods in Santiago de Cuba. This project examines how Cubans experience their food system, their struggles to maintain food traditions despite the low availability of ingredients, and how people use and relate to Cuba's food provisioning system. In this article two memories of past periods of abundance are juxtaposed to show the different ways in which individuals interpret food security. The analysis of semistructured interviews, community mapping, and participant-observation reveal the ways in which residents of Santiago de Cuba orient to their present situation through memories of past periods when foods were more available and more easily accessible. [source]