Everyday Food Practices

Tarunna Sebastian

doi:10.5771/9781793630377

Summary

In Everyday Food Practices, Tarunna Sebastian explores the teaching and learning dimensions of people’s food choices and practices as they are played out in their everyday lives and local community. Using multi-sited critical ethnographic methodology, Sebastian followed people on their journeys while planning, shopping, preparing, cooking, and eating food. These journeys reveal that supermarket corporations play a hegemonic role, creating and sustaining class-based diets and cultural dynamics which undermine individual agency. Rebuking corporate hegemony, food education at counter-cultural sites—such as farmers’ markets, food cooperatives, and community gardens—seeks to empower people with knowledge and skills derived from socially and environmentally sustainable food curricula. However, class and ethnicity-based patterns of engagement compromise learning at these sites. Sebastian argues that, by contrast, the embodied experiences of inter-generational, home-based food practices are more effective in teaching sustainable cooking skills and the production of healthy meals.

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Bibliographic data

Copyright year: 2021
ISBN-Print: 978-1-7936-3036-0
ISBN-Online: 978-1-7936-3037-7
Publisher: Lexington, Lanham
Language: English
Pages: 218
Product type: Book Titles

1. Contents No access
2. List of Figures and Table No access
3. 1. Figures No access
  2. Table No access
4. Acknowledgments No access
1. Introduction No access
2. Place in Food Research No access
3. Contemporary Food Practices in Australia No access
4. A Multidisciplinary Food Studies Framework No access
5. Hegemony, Culture, and Education No access
6. Hegemony and Pedagogy No access
7. Public Pedagogy No access
8. Banking Education Pedagogy No access
9. Awareness and Difference in Food Production and Consumption No access
10. Participants’ Characteristics and Sites of Food Procurement No access
11. Planning With No access
12. Shopping With No access
13. Preparation and Cooking With No access
14. Eating With No access
15. Chapter Overviews No access
1. Supermarkets and Independent Grocery Stores No access
2. Health-Food Stores No access
3. Gardening No access
4. Influences on Food Choices and Preferences No access
5. Conclusion No access
1. Theoretical Tools No access
2. Study Participants’ Experiences of Supermarkets’ Pedagogies and Curricula No access
3. Conclusion No access
1. Critical Public Pedagogy and Curriculum No access
2. Sites of Food Counter-Hegemony in Sydney’s Inner West No access
3. Conclusion No access
1. Corporate De Facto Curricula of Food Preparation and Cooking at Home No access
2. Necessity, Convenience, and Time Constraints No access
3. Food Preparation and Cooking Outside the Home No access
4. Conclusion No access
1. Cooking for Love and Family Togetherness No access
2. Cooking for Pleasure and Taste No access
3. Cooking from Scratch No access
4. Intergenerational Food Preparation and Cooking No access
5. Community Cooking Classes No access
6. Conclusion No access
1. Corporate Pedagogies and De Facto Curricula of Food Procurement No access
2. Conclusion No access
1. Farmers’ Markets No access
2. Community and Backyard Gardens No access
3. Food Activism through the Alternative Media No access
4. Bin Diving No access
5. Food Preparation and Cooking No access
6. Conclusion No access
1. Importance of Research on the Pedagogies and Curricula of Food No access
2. Implications for Sustainability of Food No access
References No access Pages 185 - 208
Index No access Pages 209 - 216
About the Author No access Pages 217 - 218