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Eat, cook, grow : mixing human-computer interactions with human-food interactions / / Jaz Hee-jeong Choi, Marcus Foth, and Greg Hearn
| Eat, cook, grow : mixing human-computer interactions with human-food interactions / / Jaz Hee-jeong Choi, Marcus Foth, and Greg Hearn |
| Autore | Choi Jaz Hee-jeong <1980-, > |
| Pubbl/distr/stampa | Cambridge, Massachusetts ; ; London : , : MIT Press, , 2014 |
| Descrizione fisica | 1 online resource (315 p.) |
| Disciplina | 641.5/4 |
| Soggetto topico |
Dinners and dining
Agriculture Online social networks Food - Social aspects |
| ISBN |
0-262-32235-8
0-262-02685-6 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; Acknowledgments; Introduction; EAT; 1 A Relational Food Network: Strategy and Tools to Co-design a Local Foodshed; 2 Technologies of Nostalgia: Vegetarians and Vegans at Addis Ababa Café; 3 What Are We Going to Eat Today? Food Recommendations Made Easy and Healthy; 4 Not Sharing Sushi: Exploring Social Presence and Connectedness at the Telematic Dinner Party; 5 Civic Intelligence and the Making of Sustainable Food Culture(s); COOK; 6 Supporting Mindful Eating with the InBalance Chopping Board
7 Encouraging Fresh Food Choices with Mobile and Social Technologies: Learning from the FlavourCrusader Project8 Probing the Market: Using Cultural Probes to Inform Design for Sustainable Food Practices at a Farmers' Market; 9 Re-placing Food: Place, Embeddedness, and Local Food; GROW; 10 "You Don't Have to Be a Gardener to Do Urban Agriculture": Understanding Opportunities for Designing Interactive Technologies to Support Urban Food Production; 11 Augmented Agriculture, Algorithms, Aerospace, and Alimentary Architectures 12 The Allure of Provenance: Tracing Food through User-Generated Production Information13 Beyond Gardening: A New Approach to HCI and Urban Agriculture; 14 Hungry for Data: Metabolic Interaction from Farm to Fork to Phenotype; 15 Food Futures: Three Provocations to Challenge HCI Interventions; Epilogue: Bringing Technology to the Dining Table; List of Recipes; Index |
| Record Nr. | UNINA-9910792150503321 |
Choi Jaz Hee-jeong <1980-, >
|
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| Cambridge, Massachusetts ; ; London : , : MIT Press, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Eat, cook, grow : mixing human-computer interactions with human-food interactions / / Jaz Hee-jeong Choi, Marcus Foth, and Greg Hearn
| Eat, cook, grow : mixing human-computer interactions with human-food interactions / / Jaz Hee-jeong Choi, Marcus Foth, and Greg Hearn |
| Autore | Choi Jaz Hee-jeong <1980-, > |
| Pubbl/distr/stampa | Cambridge, Massachusetts ; ; London : , : MIT Press, , 2014 |
| Descrizione fisica | 1 online resource (315 p.) |
| Disciplina | 641.5/4 |
| Soggetto topico |
Dinners and dining
Agriculture Online social networks Food - Social aspects |
| ISBN |
0-262-32235-8
0-262-02685-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; Acknowledgments; Introduction; EAT; 1 A Relational Food Network: Strategy and Tools to Co-design a Local Foodshed; 2 Technologies of Nostalgia: Vegetarians and Vegans at Addis Ababa Café; 3 What Are We Going to Eat Today? Food Recommendations Made Easy and Healthy; 4 Not Sharing Sushi: Exploring Social Presence and Connectedness at the Telematic Dinner Party; 5 Civic Intelligence and the Making of Sustainable Food Culture(s); COOK; 6 Supporting Mindful Eating with the InBalance Chopping Board
7 Encouraging Fresh Food Choices with Mobile and Social Technologies: Learning from the FlavourCrusader Project8 Probing the Market: Using Cultural Probes to Inform Design for Sustainable Food Practices at a Farmers' Market; 9 Re-placing Food: Place, Embeddedness, and Local Food; GROW; 10 "You Don't Have to Be a Gardener to Do Urban Agriculture": Understanding Opportunities for Designing Interactive Technologies to Support Urban Food Production; 11 Augmented Agriculture, Algorithms, Aerospace, and Alimentary Architectures 12 The Allure of Provenance: Tracing Food through User-Generated Production Information13 Beyond Gardening: A New Approach to HCI and Urban Agriculture; 14 Hungry for Data: Metabolic Interaction from Farm to Fork to Phenotype; 15 Food Futures: Three Provocations to Challenge HCI Interventions; Epilogue: Bringing Technology to the Dining Table; List of Recipes; Index |
| Record Nr. | UNINA-9910817691203321 |
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Choi Jaz Hee-jeong <1980-, >
|
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| Cambridge, Massachusetts ; ; London : , : MIT Press, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Eating beside ourselves : thresholds of foods and bodies / / Heather Paxson, editor
| Eating beside ourselves : thresholds of foods and bodies / / Heather Paxson, editor |
| Pubbl/distr/stampa | Durham : , : Duke University Press, , 2023 |
| Descrizione fisica | 1 online resource (xii, 233 pages) : illustrations |
| Soggetto topico |
Food - Social aspects
Food habits - Social aspects Nutrition policy |
| ISBN | 1-4780-2406-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Eating beside ourselves / Heather Paxson -- Sweetness across thresholds at the edge of the sea / Amy Moran-Thomas -- The food of our food : medicated feed and the industrialization of metabolism / Hannah Landecker -- Intercalary Exchange: Processing / Hannah Landecker and Alex Blanchette -- The politics of palatability : hog viscera, pet food, and the trade in industrial sense impressions / Alex Blanchette -- Intercalary Exchange: (In)edibility / Alex Blanchette and Marianne Elisabeth Lien -- Becoming food : edibility as threshold in Arctic Norway / Marianne Elisabeth Lien -- Intercalary Exchange: Giving / Marianne Elisabeth Lien and Harris Solomon -- On life support / Harris Solomon -- Intercalary Exchange: Transgression / Harris Solomon and Emily Yates-Doerr -- The placenta : an ethnographic account of feeding relations / Emily Yates-Doerr -- Intercalary Exchange: Nourishment / Emily Yates-Doerr and Deborah Heath -- Between sky and earth : biodynamic viticulture's slow science / Deborah Heath. |
| Record Nr. | UNINA-9910705082303321 |
| Durham : , : Duke University Press, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Educated tastes [[electronic resource] ] : food, drink, and connoisseur culture / / edited and with an introduction by Jeremy Strong
| Educated tastes [[electronic resource] ] : food, drink, and connoisseur culture / / edited and with an introduction by Jeremy Strong |
| Pubbl/distr/stampa | Lincoln, : University of Nebraska Press, c2011 |
| Descrizione fisica | 1 online resource (319 p.) |
| Disciplina | 394.1/2 |
| Altri autori (Persone) | StrongJeremy |
| Collana | At table |
| Soggetto topico |
Food habits
Drinking customs Taste - Social aspects Gourmets Food - Social aspects Beverages - Social aspects |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-49779-3
9786613593023 0-8032-3813-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Untitled; Copyright Page; Contents; Introduction; Part One: Learning to Taste; 1. Feeding Finn; 2. The Book of Tasty and Healthy Food: The Establishment of Soviet Haute Cuisine; 3. The Flavor of the Place: Eating and Drinking in Payottenland; 4. National Tastes: Italy and Food Culture; 5. Teaching Wine Tasting; Part Two: Theorizing andContextualizing Taste; 6. The (Extensive) Pleasures of Eating; 7. A Short Poetics of Cruel Food; "Los Pajaritos del Aire": Disappearing Menus and After-DinnerSpeaking in Don Quixote; 9. Nourishment, Body and Soul: Modern Performers, Diverse Tastes
Lionizing Taste: Toward an Ecology of Contemporary ConnoisseurshipContributors |
| Record Nr. | UNINA-9910461089803321 |
| Lincoln, : University of Nebraska Press, c2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Educated tastes : food, drink, and connoisseur culture / / edited and with an introduction by Jeremy Strong
| Educated tastes : food, drink, and connoisseur culture / / edited and with an introduction by Jeremy Strong |
| Pubbl/distr/stampa | Lincoln : , : University of Nebraska Press, , 2011 |
| Descrizione fisica | 1 online resource (xxii, 292 pages) |
| Disciplina | 394.1/2 |
| Altri autori (Persone) | StrongJeremy |
| Collana | At table |
| Soggetto topico |
Food habits
Drinking customs Taste - Social aspects Gourmets Food - Social aspects Beverages - Social aspects |
| ISBN |
1-280-49779-3
9786613593023 0-8032-3813-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Cover; Untitled; Copyright Page; Contents; Introduction; Part One: Learning to Taste; 1. Feeding Finn; 2. The Book of Tasty and Healthy Food: The Establishment of Soviet Haute Cuisine; 3. The Flavor of the Place: Eating and Drinking in Payottenland; 4. National Tastes: Italy and Food Culture; 5. Teaching Wine Tasting; Part Two: Theorizing and Contextualizing Taste; 6. The (Extensive) Pleasures of Eating; 7. A Short Poetics of Cruel Food; "Los Pajaritos del Aire": Disappearing Menus and After-Dinner; Speaking in Don Quixote; 9. Nourishment, Body and Soul: Modern Performers, Diverse Tastes; Lionizing Taste: Toward an Ecology of Contemporary Connoisseurship; Contributors |
| Record Nr. | UNINA-9910790116803321 |
| Lincoln : , : University of Nebraska Press, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Educated tastes : food, drink, and connoisseur culture / / edited and with an introduction by Jeremy Strong
| Educated tastes : food, drink, and connoisseur culture / / edited and with an introduction by Jeremy Strong |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Lincoln : , : University of Nebraska Press, , 2011 |
| Descrizione fisica | 1 online resource (xxii, 292 pages) |
| Disciplina | 394.1/2 |
| Altri autori (Persone) | StrongJeremy |
| Collana | At table |
| Soggetto topico |
Food habits
Drinking customs Taste - Social aspects Gourmets Food - Social aspects Beverages - Social aspects |
| ISBN |
1-280-49779-3
9786613593023 0-8032-3813-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Cover; Untitled; Copyright Page; Contents; Introduction; Part One: Learning to Taste; 1. Feeding Finn; 2. The Book of Tasty and Healthy Food: The Establishment of Soviet Haute Cuisine; 3. The Flavor of the Place: Eating and Drinking in Payottenland; 4. National Tastes: Italy and Food Culture; 5. Teaching Wine Tasting; Part Two: Theorizing and Contextualizing Taste; 6. The (Extensive) Pleasures of Eating; 7. A Short Poetics of Cruel Food; "Los Pajaritos del Aire": Disappearing Menus and After-Dinner; Speaking in Don Quixote; 9. Nourishment, Body and Soul: Modern Performers, Diverse Tastes; Lionizing Taste: Toward an Ecology of Contemporary Connoisseurship; Contributors |
| Record Nr. | UNINA-9910808444003321 |
| Lincoln : , : University of Nebraska Press, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Ethical eating in the postsocialist and socialist world / / edited by Yuson Jung, Jakob A. Klein, Melissa L. Caldwell
| Ethical eating in the postsocialist and socialist world / / edited by Yuson Jung, Jakob A. Klein, Melissa L. Caldwell |
| Pubbl/distr/stampa | Berkeley, California : , : University of California Press, , 2014 |
| Descrizione fisica | 1 online resource (233 p.) |
| Disciplina | 178 |
| Altri autori (Persone) |
JungYuson <1972->
KleinJakob CaldwellMelissa L. <1969-> |
| Soggetto topico |
Food - Moral and ethical aspects
Food - Social aspects Food consumption - Moral and ethical aspects Food consumption - Social aspects |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-520-95814-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter -- CONTENTS -- Acknowledgments -- Introduction: Ethical Eating and (Post)socialist Alternatives -- 1. Homogenizing Europe: Raw Milk, Risk Politics, and Moral Economies in Europeanizing Lithuania -- 2. The Moral Significance of Food in Reform-Era Rural China -- 3. Placing Alternative Food Networks: Farmers' Markets in Post-Soviet Vilnius, Lithuania -- 4. Ambivalent Consumers and the Limits of Certification: Organic Foods in Postsocialist Bulgaria -- 5. Connecting with the Countryside? "Alternative" Food Movements with Chinese Characteristics -- 6. Vegetarian Ethics and Politics in Late-Socialist Vietnam -- 7. Agroecology and the Cuban Nation -- 8. Gardening for the State: Cultivating Bionational Citizens in Postsocialist Russia -- Afterword: Ethical Food Systems: Between Suspicion and Hope -- Contributors -- Index |
| Record Nr. | UNINA-9910453582503321 |
| Berkeley, California : , : University of California Press, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Ethical eating in the postsocialist and socialist world / / edited by Yuson Jung, Jakob A. Klein, Melissa L. Caldwell
| Ethical eating in the postsocialist and socialist world / / edited by Yuson Jung, Jakob A. Klein, Melissa L. Caldwell |
| Pubbl/distr/stampa | Berkeley, California : , : University of California Press, , 2014 |
| Descrizione fisica | 1 online resource (233 p.) |
| Disciplina | 178 |
| Altri autori (Persone) |
JungYuson <1972->
KleinJakob CaldwellMelissa L. <1969-> |
| Soggetto topico |
Food - Moral and ethical aspects
Food - Social aspects Food consumption - Moral and ethical aspects Food consumption - Social aspects |
| Soggetto non controllato |
alternative food movements
anthropology bulgaria capitalism china consumption of food critical food studies cuba eating ethical ethics fair trade food food and hunger food and morality food around the world food practices food geography global economy history lithuania local food organic food political movements political politics of food post socialist production of food russia social movements socialism socialist sociology state market citizen relations trade of food vietnam |
| ISBN | 0-520-95814-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter -- CONTENTS -- Acknowledgments -- Introduction: Ethical Eating and (Post)socialist Alternatives -- 1. Homogenizing Europe: Raw Milk, Risk Politics, and Moral Economies in Europeanizing Lithuania -- 2. The Moral Significance of Food in Reform-Era Rural China -- 3. Placing Alternative Food Networks: Farmers' Markets in Post-Soviet Vilnius, Lithuania -- 4. Ambivalent Consumers and the Limits of Certification: Organic Foods in Postsocialist Bulgaria -- 5. Connecting with the Countryside? "Alternative" Food Movements with Chinese Characteristics -- 6. Vegetarian Ethics and Politics in Late-Socialist Vietnam -- 7. Agroecology and the Cuban Nation -- 8. Gardening for the State: Cultivating Bionational Citizens in Postsocialist Russia -- Afterword: Ethical Food Systems: Between Suspicion and Hope -- Contributors -- Index |
| Record Nr. | UNINA-9910790980103321 |
| Berkeley, California : , : University of California Press, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Ethical eating in the postsocialist and socialist world / / edited by Yuson Jung, Jakob A. Klein, Melissa L. Caldwell
| Ethical eating in the postsocialist and socialist world / / edited by Yuson Jung, Jakob A. Klein, Melissa L. Caldwell |
| Pubbl/distr/stampa | Berkeley, California : , : University of California Press, , 2014 |
| Descrizione fisica | 1 online resource (233 p.) |
| Disciplina | 178 |
| Altri autori (Persone) |
JungYuson <1972->
KleinJakob CaldwellMelissa L. <1969-> |
| Soggetto topico |
Food - Moral and ethical aspects
Food - Social aspects Food consumption - Moral and ethical aspects Food consumption - Social aspects |
| Soggetto non controllato |
alternative food movements
anthropology bulgaria capitalism china consumption of food critical food studies cuba eating ethical ethics fair trade food food and hunger food and morality food around the world food practices food geography global economy history lithuania local food organic food political movements political politics of food post socialist production of food russia social movements socialism socialist sociology state market citizen relations trade of food vietnam |
| ISBN | 0-520-95814-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter -- CONTENTS -- Acknowledgments -- Introduction: Ethical Eating and (Post)socialist Alternatives -- 1. Homogenizing Europe: Raw Milk, Risk Politics, and Moral Economies in Europeanizing Lithuania -- 2. The Moral Significance of Food in Reform-Era Rural China -- 3. Placing Alternative Food Networks: Farmers' Markets in Post-Soviet Vilnius, Lithuania -- 4. Ambivalent Consumers and the Limits of Certification: Organic Foods in Postsocialist Bulgaria -- 5. Connecting with the Countryside? "Alternative" Food Movements with Chinese Characteristics -- 6. Vegetarian Ethics and Politics in Late-Socialist Vietnam -- 7. Agroecology and the Cuban Nation -- 8. Gardening for the State: Cultivating Bionational Citizens in Postsocialist Russia -- Afterword: Ethical Food Systems: Between Suspicion and Hope -- Contributors -- Index |
| Record Nr. | UNINA-9910813511103321 |
| Berkeley, California : , : University of California Press, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Evolution of social ties around new food practices / / edited by Gilles Séré de Lanauze
| Evolution of social ties around new food practices / / edited by Gilles Séré de Lanauze |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : John Wiley and Sons, Incorporated, , [2021] |
| Descrizione fisica | 1 online resource (256 pages) |
| Disciplina | 394.12 |
| Soggetto topico | Food - Social aspects |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-119-88219-2
1-119-88220-6 1-119-88218-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover -- Half-Title Page -- Title Page -- Copyright Page -- Contents -- Foreword -- Acknowledgments -- Author Biographies -- Introduction Eating Together, What Are We Talking About? Social Evolution of Today's Food… -- I.1. References -- 1 Eating Together, a PNNS Recommendation. How Can it be Put Into Practice? -- 1.1. Introduction -- 1.2. Eating together, a recommendation of the National Nutrition and Health Plan -- 1.3. Understanding the emergence and maintenance of eating together -- 1.3.1. Benefits of practice theories to the study of eating together -- 1.3.2. A two-stage qualitative study to understand how consumers "eat together" -- 1.3.3. The different practices of eating together -- 1.4. Eating together: materials, meanings and skills -- 1.5. Interactions between materials, meanings and skills: particular practices or means of overcoming constraints -- 1.6. Does eating together always promote well-being? -- 1.7. What are the perspectives for promoting eating together? -- 1.8. Appendix: Sample summary -- 1.9. References -- 2 "Eating Together" Through the Internet: The Case of Online Weight Loss Support Communities -- 2.1. Introduction -- 2.2. Online weight loss support communities -- 2.3. Exchanges in these communities: informational as well as emotional social support -- 2.4. Social influence within online weight loss support communities -- 2.5. A hybrid research methodology -- 2.5.1. Step 1: Survey of health experts and community participants -- 2.5.2. Step 2: Analysis of the content shared within the weight loss support communities -- 2.6. Analysis of the results -- 2.6.1. Content exchanged in weight loss support communities -- 2.6.2. The exchange of informational support in online weight loss support communities -- 2.6.3. The exchange of emotional support in online weight loss support communities.
2.6.4. Recipes at the heart of discussions in the communities… -- 2.6.5. Informational and normative social influence in online weight loss support communities -- 2.6.6. The degree of susceptibility to social influence -- 2.7. Conclusion -- 2.8. Appendices -- 2.8.1. Appendix 1: Characteristics of the expert sample -- 2.8.2. Appendix 2: Characteristics of the user sample -- 2.9. References -- 3 "Eating Together": With or Without the Dietary Constraints of Others? -- 3.1. Introduction -- 3.2. Dietary constraints, whether endured or chosen -- 3.2.1. What are the possible dietary constraints? -- 3.2.2. Nutritional compliance and the role of social support in chronic disease -- 3.2.3. Selected dietary constraints: the example of consideration of future consequences (CFC) -- 3.3. Suffering from dietary constraints but eating with others: the case of meals between sick and healthy people -- 3.3.1. The difficulties of the system -- 3.3.2. Factors that explain deviations from the plan -- 3.3.3. Meals with other people: a variety of situations -- 3.4. Having dietary constraints out of conviction: How do you eat with others? -- 3.4.1. The point of view of those who impose constraints on themselves: wanting to convince without being judged -- 3.4.2. The point of view of those who do not have constraints: wanting to make an effort but not too much -- 3.4.3. Struggles, trade-offs and compromises of eating together -- 3.5. Conclusion -- 3.6. Appendix: Characteristics of the Study 2 sample -- 3.7. References -- 4 Eating Together, Yes, But Without Meat! Social Influences Related to Vegetarianism and Veganism -- 4.1. Introduction -- 4.2. Not eating meat! -- 4.2.1. What does vegetarianism mean? -- 4.2.2. Vegetarianism, the steps of a process -- 4.3. Relationships between vegetarians and non-vegetarians -- 4.3.1. From hostility to acceptance. 4.3.2. The notion of a vegetarian community -- 4.4. Opposition between society and community, the normative dissonance -- 4.4.1. Conceptualizing forms of normative dissonance (what normative perceptions of vegetarianism?) -- 4.4.2. Perceived normative dissonance between community and society -- 4.4.3. Strategies for managing and reducing normative dissonance -- 4.5. Conclusion -- 4.6. References -- 5 Eating Together and Differently: Halal Between Standardization and Segmentation -- 5.1. The halal meat market: eating together or differently? -- 5.2. Producing together AND differently: actors, complexity and differentiation: segments within the segment -- 5.2.1. Producing differently: actors and organization of halal meat production -- 5.2.2. Producing together: between standardization and differentiation -- 5.3. Consuming together and differently: credibility, trust and differentiation: more segments within segments -- 5.3.1. Eating differently: specificities of the halal meat market in France -- 5.3.2. Eating together: between standardization and hyper-differentiation -- 5.4. Conclusion: the halal meat market in France: eating together and differently -- 5.5. Appendices -- 5.5.1. Appendix 1: Secondary data on the halal meat market in France -- 5.5.2. Appendix 2: Description of the questionnaire survey -- 5.5.3. Appendix 3: Example of information collected during the semi-structured interview survey (16 respondents, Montpellier, November 2019-January 2020) -- 5.6. References -- 6 From "Eating Together" to "Living Together Better", the Case of Local Products -- 6.1. Introduction -- 6.2. Eating locally in a global context -- 6.2.1. Close links between local products and the local area -- 6.2.2. Food and local anchoring: the challenge of trust -- 6.3. Eating locally: from local conviviality to globalized connectivity. 6.3.1. Attachment to a soil: the conviviality of the land and better living together -- 6.3.2. Digital technology and better living together through local consumption -- 6.4. Conclusion -- 6.5. Appendices -- 6.6. References -- 7 By Way of an Epilogue: "Eating Together" in the Time of Covid-19 -- 7.1. Introduction -- 7.2. The change in practices -- 7.3. Irruption and trivialization of the digital in food and conviviality -- 7.4. Strengthening communities and beliefs? -- 7.5. A refocusing on the local and nearby -- 7.6. What are the possible scenarios? -- Conclusion -- C.1. Producing, buying, eating together on different scales -- C.2. Eating together: between identity construction and social influences -- C.3. Eating together: adapting practices and offers -- C.4. Eating together: What changes are expected? -- List of Authors -- Index -- EULA. |
| Record Nr. | UNINA-9910555159203321 |
| Hoboken, New Jersey : , : John Wiley and Sons, Incorporated, , [2021] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
