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2018 | OriginalPaper | Buchkapitel

4. Food for Culture

verfasst von : Danielle Nierenberg, Barilla Center for Food and Nutrition

Erschienen in: Nourished Planet

Verlag: Island Press/Center for Resource Economics

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Abstract

The culture of how, why, and what we eat is complex and varied, changing from country to country, region to region, village to village, and even household to household.

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Vorheriges Kapitel Food for Health

C. Lévi-Strauss, The Raw and the Cooked (New York: Harper & Row, 1969); M. Pollan, Cooked: A Natural History of Transformation (New York: The Penguin Press, 2013).

“The Cultural Dimension of Food,” BCFN (2016), https://www.unscn.org/web/archives_resources/files/the_cultural_dimension_of_food.pdf

N. Rayman, “How a McDonald’s Restaurant Spawned the Slow Food Movement,” Time, (2014), www.time.com/3626290/mcdonalds-slow-food/

N. Rayman, “How a McDonald’s Restaurant Spawned the Slow Food Movement,” Time (10 December 2014).

“What Is Happening to Agrobiodiversity?,” Food and Agriculture Organization (FAO) of the United Nations (1999), www.fao.org/docrep/007/y5609e/y5609e02.htm

L. Govender et al., “Food and Nutrition Insecurity in Selected Rural Communities of KwaZulu-Natal, South Africa: Linking Human Nutrition and Agriculture,” International Journal of Environmental Research and Public Health, 14, no. 1 (2017): 17, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5295268/

A.D. Jones and G. Ejeta, “A New Global Agenda for Nutrition and Health: The Importance of Agriculture and Food Systems,” Bulletin of the World Health Organization 94 (2015): 228–9, http://www.who.int/bulletin/volumes/94/3/15-164509/en/

“Obesity and Overweight,” World Health Organization (2016), www.who.int/mediacentre/factsheets/fs311/en/

“Slow Food USA,” Slow Food (2017), https://www.slowfoodusa.org

“Ark of Taste,” Slow Food (2017), https://www.slowfoodusa.org/ark-of-taste

H. Heuler, “Ugandan Promotes ‘Slow Food’ Ideals to Feed Africa,” VOA News (24 July 2014), https://www.voanews.com/a/ugandan-promotes-slow-food-ideals-to-feed-africa/1964162.html

“10,000 Gardens in Africa,” Slow Food Foundation for Biodiversity (2017), https://www.fondazioneslowfood.com/en/what-we-do/10-000-gardens-in-africa/

S. Small, “34 Indigenous Crops Promoting Health and Feeding the World,” Food Tank (2017), https://foodtank.com/news/2015/08/indigenous-crops-promoting-health-feeding-world/

Ibid.

“Mandacaia Bee Honey (Melipona mandacaia),” Slow Food Foundation for Biodiversity (2017), https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/mandacaia-bee-melipona-mandacaia-honey/

Ibid.

“Caatinga Mandacaia Bee Honey,” Slow Food Foundation for Biodiversity (2017), https://www.fondazioneslowfood.com/en/slow-food-presidia/mandacaia-bee-caatinga-honey/

“Maungo,” Slow Food Foundation for Biodiversity (2017), https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/maungo-5/

Ibid.

L. Estes and L. Greyling, “Southeastern Africa: South Africa, Mozambique, Botswana, Zambia, Zimbabwe, Swaziland, Namibia, and Malawi,” WWF (2017), https://www.worldwildlife.org/ecoregions/at0725

“5 Endangered North American Plants with Significant Medicinal Benefits,” Herbs List (2012), www.herbslist.net/5-endangered-north-american-plants-with-significant-medicinal-benefits.html

Ibid.

“Conservation and Restoration of North American Ginseng,” Espace pour la Vie Montreal (2017), www.espacepourlavie.ca/en/conservation-and-restoration-north-american-ginseng

“Nature, Culture, and History: Refuge in the Mountains,” Queensland Government Department of National Parks, Sport, and Racing (2013), https://www.npsr.qld.gov.au/parks/bunya-mountains/culture.html

Ibid.

“Millets, Sorghum, and Grain Legumes: The Smart Foods of the Future,” International Crops Research Institute for the Semi-Arid Tropics (2017), www.icrisat.org/millets-sorghum-and-grain-legumes-the-smart-foods-of-the-future/

Ibid.

“Guinea Hog,” Slow Food USA (2017), https://www.slowfoodusa.org/ark-item/guinea-hog

Ibid.

“Grant Jumpstarts Largest Heritage-Hog Conservation Effort,” Hobby Farms (2012), www.hobbyfarms.com/grant-jumpstarts-largest-heritage-hog-conservation-effort-2/

“Holland Chicken,” The Livestock Conservancy (2017), https://livestockconservancy.org/index.php/heritage/internal/holland

Ibid.

S. Weaver, “Raising Rare Livestock Breeds,” Hobby Farms (2009), www.hobbyfarms.com/raising-rare-livestock-breeds-7/

“Abouriou Wine,” Wine-Searcher (2017), https://www.wine-searcher.com/grape-1968-abouriou

“Abouriou Grapes,” Slow Food (2017), https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/abouriou-grape-variety/

Stevie Stacionis, “Abouriou: An Endangered Species of Wine,” Serious Eats (2017), http://drinks.seriouseats.com/2013/02/adventures-with-weird-wine-grapes-abouriou-california-endangered-species-wine.html

S. Fields, “The Fat of the Land: Do Agricultural Subsidies Foster Poor Health?,” Environmental Health Perspectives 112, no. 14 (2004).

V. Shiva, “From Seeds of Suicide to Seeds of Hope: Why Are Indian Farmers Committing Suicide and How Can We Stop This Tragedy?,” Huffington Post (2017), www.huffingtonpost.com/vandana-shiva/from-seeds-of-suicide-to_b_192419.html

D. Moss, “Why a Public Sector Indian Agronomist Embraced Agroecology,” Food Tank (2017), https://foodtank.com/news/2017/04/indian-indigenous-agroecological-traditions/

“Participatory Guarantee Systems (PGS),” IFOAM Organics International (2017), www.ifoam.bio/en/organic-policy-guarantee/participatory-guarantee-systems-pgs

World Vegetable Center (2017), https://avrdc.org

“Managing Germplasm,” World Vegetable Center (2017), https://avrdc.org/our-work/managing-germplasm/

Ibid.

“Smart Food,” International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) (2017), www.icrisat.org/smartfood/

Ibid.

“Millets and Sorghum: Climate-Smart Grains for a Warmer World,” CGIAR Development Dialogues 2014 (2014), www.dialogues.cgiar.org/blog/millets-sorghum-climate-smart-grains-warmer-world/

Ibid.

G. Sertorio and M.C. Martinengo, “Consumare. Lineamenti di sociologia dei consume,” G. Giappichelli Editore (2005), https://www.ibs.it/consumare-lineamenti-di-sociologia-dei-libro-guido-sertorio-m-cristina-martinengo/e/9788834857182

Ibid.

“The Truth about Land Grabs,” Oxfam (2017), https://www.oxfamamerica.org/take-action/campaign/food-farming-and-hunger/land-grabs/

A. Aubrey, “If You Think Eating Is a Political Act, Say Thanks to Frances Moore Lappé,” National Public Radio (2016), www.npr.org/sections/thesalt/2016/09/22/494984095/70s-food-movement-promoted-benefits-of-plant-based-diet

F.M. Lappé, Diet for a Small Planet (New York: Ballantine, 1971).

S.C. Larsson and N. Orsini, “Red Meat and Processed Meat Consumption and All-Cause Mortality: A Meta-Analysis,” American Journal of Epidemiology 179, no. 3 (2014): 282–9, https://doi.org/10.1093/aje/kwt261

S. Rohrmann et al., “Meat Consumption and Mortality: Results from the European Prospective Investigation into Cancer and Nutrition,” BMC Medicine 11 (2013): 63, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3599112/

WHO and FAO, “Diet, Nutrition and the Prevention of Chronic Diseases,” World Health Organization Technical Report Series no. 916 (2002), http://www.who.int/dietphysicalactivity/publications/trs916/en/

“Vegetarians and Vegans: Feeding the Future?,” L’Eurispes.it (2015), www.leurispes.it/vegetariani-vegani-alimentazione-futuro/; “Italians, It Changes: The Board Becomes Green,” Trevalli Cooperlat (2015), www.trevalli.cooperlat.it/news-502-italiani-si-cambia-la-tavola-diventa-verde; “Vegetarianism in America,” Vegetarian Times, Clean Eating (2017), https://www.vegetariantimes.com/uncategorized/vegetarianism-in-america

“The Power of Meat 2016 Report,” Food Marketing Institute and North American Meat Institute (2017), https://goaptaris.com/wp-content/uploads/2016/06/Power-of-Meat-2016.pdf

ff“The State of Food and Agriculture: Women in Agriculture, Closing the Gender Gap for Development,” Food and Agriculture Organization (FAO) of the United Nations (2011), www.fao.org/docrep/013/i2050e/i2050e.pdf

Ibid.

“Lindsey Shute: ‘Agriculture Is the Wealth of the Nation,’” Food Tank (2017), https://foodtank.com/news/2017/03/lindsey-shute-interview/

A. Trichopoulou et al., “Definitions and Potential Health Benefits of the Mediterranean Diet: Views from Experts around the World,” BMC Med 12, no. 112 (2014), https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4222885/

Ibid.

“Eating Planet: Food and Sustainability: Building Our Future,” BCFN (2016), https://www.barillacfn.com/media/pdf/Barilla_Eating_planet-2016_Eng_S_abstract.pdf

A. Brillat-Savarin, “The Physiology of Taste, or Transcendental Gastronomy” (1826), http://www.gutenberg.org/ebooks/5434

Ibid.

Ibid.; Sertorio and Martinengo, “Consumare: Lineamenti di sociologia dei consume”; H. Marvin, “Good to Eat: Riddles of Food and Culture,” Waveland Press (1998), https://www.waveland.com/browse.php?t=158

Sertorio and Martinengo, “Consumare: Lineamenti di sociologia dei consume”; Marvin, “Good to Eat.”

D.M. Douglas and B. Isherwood, “The World of Goods: Towards an Anthropology of Consumption,” Routledge (1996).

“BCFN: Protect the Planet and Our Health with a Mediterranean Diet and Local Products,” BCFN (2016), https://www.barillacfn.com/en/media/bcfn-protect-the-planet-and-our-health-with-a-mediterranean-diet-and-local-products/

Ibid.

C. Fischler, “With Food for Free We Can Cancel Our Identity,” Corriere della Sera–Sette (2012), http://manuelamimosaravasio.com/claude-fischler-cibo/

D.L. Katz and S. Meller, “Can We Say What Diet Is Best for Health?,” Annual Review of Public Health 35 (2014): 83–103, http://www.annualreviews.org/doi/full/10.1146/annurev-publhealth-032013-182351

“Food and the Environment,” BCFN (2013), https://www.barillacfn.com/m/publications/bcfn-magazine-foodenvironment1.pdf

A. Rosenberger, “Five Questions with Tony Hillery, Founder of Harlem Grown,” Food Tank (2016), https://foodtank.com/news/2016/08/five-questions-with-tony-hillery-founder-of-harlem-grown/; Jamie’s Food Revolution (2017), www.jamiesfoodrevolution.org

M. Hammershoj, U. Kidmose, and S. Steenfeldt, “Deposition of Carotenoids in Egg Yolk by Short-Term Supplement of Coloured Carrot (Daucus carota) Varieties as Forage Material for Egg-Laying Hens,” Journal of the Science of Food and Agriculture 90, no. 7 (2010): 1163–71, https://www.ncbi.nlm.nih.gov/pubmed/20393997

J.K. Boehm, D.R. Williams, E.B. Rimm, C. Ryff, and L.D. Kubzansky, “Association between Optimism and Serum Antioxidants in the Midlife in the United States Study,” Psychosomatic Medicine 75, no. 1 (2013): 2–10, https://www.ncbi.nlm.nih.gov/pubmed/23257932

D. Morgan et al., “Seattle Food System Enhancement Project: Greenhouse Gas Emissions Study,” University of Washington Program on the Environment (2008), https://my.vanderbilt.edu/danmorgan/files/2012/12/Final_GHG_Report1.pdf

K. Musick and A. Meier, “Assessing Causality and Persistence in Associations between Family Dinners and Adolescent Well-Being,” Journal of Marriage and Family 74, no. 3 (2012): 476–93, www.onlinelibrary.wiley.com/doi/10.1111/j.1741-3737.2012.00973.x/abstract

Ibid.

M. Franchi, “Il cibo flessibile: Nuovi comportamenti di consume,” Carocci Editore (2009), http://www.carocci.it/index.php?option=com_carocci&task=schedalibro&Itemid=72&isbn=9788843049370

“State of the World 2011: Innovations That Nourish the Planet,” Worldwatch Institute: Vision for a Sustainable World 10–11 (2011), www.worldwatch.org/sow11

“Outlook on the Millennial Consumer 2014,” The Hartman Group (2014), www.store.hartman-group.com/content/millennials-2014-overview.pdf

“Americans’ Budget Shares Devoted to Food Have Flattened in Recent Years,” USDA (2014), https://www.ers.usda.gov/data-products/chart-gallery/gallery/chart-detail/?chartId=76967

“Kernza Grain: Toward a Perennial Agriculture,” The Land Institute (2017), https://landinstitute.org/our-work/perennial-crops/kernza/

A. Savory, “How to Fight Desertification and Reverse Climate Change,” TED Talk (2013), https://www.ted.com/speakers/allan_savory

SEWA: Self-Employed Women’s Association (2009), www.sewa.org

N. Nunn and N. Qian, “Aiding Conflict: The Impact of U.S. Food Aid on Civil War,” American Economic Review 104:6 (2014), https://www.aeaweb.org/articles?id=10.1257/aer.104.6.1630; C. Dugger, “Charity Finds That U.S. Food Aid for Africa Hurts Instead of Helps,” The New York Times (14 August 2007), http://www.nytimes.com/2007/08/14/world/americas/14iht-food.4.7116855.html

“Eating in 2030: Trends and Perspectives,” BCFN (2012); CoHo Ecovillage (2017), https://www.cohoecovillage.org; “Shared Meals,” Community Learning Incubator (2017), www.clips.gen-europe.org/shared-meals/

R. Derousseau, “Financial Supper Clubs and Gaming for Millennial Investors,” USA Today (27 January 2015), https://www.usatoday.com/story/money/personalfinance/2015/01/27/ozy-investment-education-geared-toward-millennials/22402783/

“School Meals,” World Food Programme (2017), www.1.wfp.org/school-meals

Titel: Food for Culture
verfasst von: Danielle Nierenberg
Barilla Center for Food and Nutrition
Verlag: Island Press/Center for Resource Economics
Buch: Nourished Planet
Print ISBN: 978-1-61091-986-9

Electronic ISBN: 978-1-61091-895-4

Copyright-Jahr: 2018
DOI: https://doi.org/10.5822/978-1-61091-895-4_4

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