Food Information, Communication and Education: Eating Knowledge

ISBN-13: 9781350162501 / Angielski / Twarda / 2022 / 248 str.

Simona De Iulio;Susan Kovacs

Opis

Food Information, Communication and Education analyses the role of different media in producing and transforming knowledge about food. ‘Eating knowledge’, or knowledge about food and food practice, is a central theme of cooking classes, the daily press, school textbooks, social media, popular magazines and other media. In addition, a wide variety of actors have taken on the responsibility of informing and educating the public about food, including food producers, advertising agencies, celebrity chefs, teachers, food bloggers and government institutions. Featuring a range of European case studies, this interdisciplinary collection advances our understanding of the processes of mediatization, circulation and reception of knowledge relating to food within specific social environments. Topics covered include: popularized knowledge about food carried over from past to present; the construction of trustworthy knowledge in today’s food risk society; critical assessment of nutrition education initiatives for children; and political and ideological implications of food information policy and practice.

Spis treści

List of Figures Contributors Acknowledgments Introduction, Simona De Iulio (University of Lille, France) and Susan Kovacs, (Enssib Library and Information Science School, Villeurbanne, France) Part I: Construction and Circulation of 'Eating Knowledge': Mediators and mediations 1. Athena, Jesus Christ and the Traffic light. History and Anthropology of Olive Oil, Elisabetta Moro, (University of Naples, Italy) 2. Strategies for disseminating dietetics: The health regimen as medical book genre in seventeenth-century France, Justine Le Floc'h, (Sorbonne University, France) 3. Projecting savoir-faire in the French classroom: Nutrition filmstrips, 1930–70, Didier Nourrisson, (University of Lyon, France) 4. Changing Public Health Recommendations for Older People: from Curbing Excess to Battling Undernutrition, Laura Guérin, (Max Weber Centre, France) 5. Food in the Workplace, where Productivity Meets Well-Being: a Contemporary Question?, Thomas Heller and Elodie Sevin, (University of Lille, France) 6. Knowledge, Information and Mediations in Tension: a Decade of Food Scandals and Controversies, François Allard-Huver, (University of Lorraine, France) Part II: Uses and Appropriations of ‘Eating Knowledge’ in Everyday Practices 7. From Disciplining Bodies to Patient Education: Changing Diabetics' Eating Habits in the Nineteenth and Twentieth Centuries, Vincent Schlegel, (The School for Advanced Studies in the Social Sciences (EHESS), Paris, France) 8. The Dietary Consultation Session as a Place for Mediating Food Knowledge, Viviane Clavier, (University of Grenoble-Alpes, France) 9. Information Practices and Knowledge Appropriation Among Gluten-Sensitive Individuals, Virginie Wolff, (University of Strasbourg, France) 10. Vitamins in Food Advertising and School Resources, 1950 to the Present: Between Prevention and Health-Capital Approaches, Simona De Iulio (University of Lille, France), Laurence Depezay (University of Lille, France), Susan Kovacs, (Enssib Library and Information Science School, Villeurbanne, France), Denise Orange Ravachol, (University of Lille, France), and Christian Orange, (Free University of Brussels (ULB) Belgium) 11. The Circulation of Knowledge about Food in Schools, Marie Berthoud, (University of Lille, France) 12. Developing a Reasoned Approach to Food Education Through Science Teaching, Denise Orange Ravachol, (University of Lille, France) and Christian Orange, (Free University of Brussels (ULB) Belgium) 13. When 'Healthy' Eating becomes a Political Issue: Parents’ Association School Canteens in Andalusia, Spain, Philippe Cardon, (University of Lille, France) and María Dolores Martín-Lagos López, (University of Granada, Grenada) Bibliography Index