Forskning ved Københavns Universitet - Københavns Universitet

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Sociological aspects of meat in meals: Cultural impacts and meal patterns

Publikation: Bidrag til bog/antologi/rapportKonferencebidrag i proceedingsForskning

Dokumenter

Health professionals and environmental experts advocate reduced consumption of meat in industrialized regions. On this background, and in light of a number of
sociological studies of food practices and meal formats among consumers, this paper examines some aspects of the cultural entrenchment and vulnerability of meat consumption. Tacit meanings of meat products are seen as arising from the human tendency to rank and grade objects relative to each other, a process that is intrinsic to consumption practices. Examples of the ways in which gradient meanings of meat products are entrenched in food practices and of ways in which this consumption is vulnerable to change, are presented. On this basis, the
likelihood that current levels of meat consumption in industrialized societies will
remain relatively stable or tend to decrease are briefly discussed.
OriginalsprogEngelsk
TitelProceedings from the 55th International Congress of Meat Science and Technology (ICoMST)
Antal sider6
Publikationsdato2009
Sider1626-1631
StatusUdgivet - 2009
BegivenhedInternational Congress of Meat Science and Technology - Copenhagen, Danmark
Varighed: 16 aug. 200921 aug. 2009
Konferencens nummer: 55

Konference

KonferenceInternational Congress of Meat Science and Technology
Nummer55
LandDanmark
ByCopenhagen
Periode16/08/200921/08/2009

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