Food 1

Question 1

A2 Meal

Answer 1

Idea that a “meal” consists of a “main” (protein) and two side items (usually fruit or vegetable)

Question 2

Authenticity of taste

Answer 2

the original flavor of a food or drink, often associated with a specific region or country.

Question 3

Comfort food

Answer 3

food that provides feeling of consolation or well-being, typically high on carbs or sugar

Question 4

Contested idea

Answer 4

Disagreement abounds on what is agreed to on a term, “knowledge,” or practice.

Question 5

Narrative paradigm

Answer 5

humans are storytelling beings by nature

Question 6

Food citizen

Answer 6

is said to possess certain rights and have certain responsibilities to food and the food system

Question 7

Food sovereignty

Answer 7

the right of peoples to healthy and culturally appropriate food

Question 8

Extensification

Answer 8

Bringing more land into production

Question 9

Malthusian crisis

Answer 9

When population exceeds its ability to produce enough food

Question 10

Zero Waste Restaurant

Answer 10

Practice of minimizing waste of many kinds: food waste, environmental impact of food processing and packaging, and anything thing (food or otherwise) that must be “disposed.”

Silo (London)

Question 11

Food Systems

Answer 11

the entire chain of activities, ranging from input distribution through on-farm production to marketing and processing, involved in producing and distributing food to both urban and rural consumers

Question 12

Terroir

Answer 12

“of the land” taste like the land it comes from

Question 13

Food Voice

Answer 13

The way in which food serves as a dynamic, creative, symbolic, and highly individualized channel of communication. Food serves as a voice in communicating aspects of identity and culture.

Question 14

Commensality

Answer 14

Fellowship at the table; the act or practice of eating with the one’s own group. Who you eat with and who you don’t eat with defines who are part of your exogamous group and who are not

Question 15

Commodification

Answer 15

The process of shaping products to be interchangeable mass-produced foods that take their value from the process they fetch on the market

Question 16

Critical perspective

Answer 16

We question and engage what we experience, never taking it for granted

Question 17

Critical cultural communication

Answer 17

A field of study that examines cultural artificers and practices in relation to the social structures in which they exist

Question 18

Industrial food system

Answer 18

Growing, harvesting, transporting, processing, packaging, wholesaling, retailing, eating, disposing

Question 19

Food As Communication

Answer 19

In communication studies, “food as communication” or “communication as food” identifies three ways in which food functions as a form of communication:
1. It is directly linked to ritual and culture in ordinary and extraordinary ways.
2. It is a “conveyor” of culture on the individual and group level.
3. It is a form of discourse on micro- and macro- levels in society.

Question 20

Foodways

Answer 20

What we eat/why we eat it. The cultural aspect of food

Question 21

Food citizenship

Answer 21

individuals participating in, and making informed choices about, issues such as sustainability, ethics or health in any stage of the food system (economic and environmentally conscious)

Question 22

Sense of place

Answer 22

characteristics that make a place special or unique, as well as to those that foster a sense of authentic human attachment and belonging

Question 23

Diaspora

Answer 23

A dispersion of people from their homeland

Movement, migration, or scattering or people away from their established ancestry homeland

Question 24

Food diaspora

Answer 24

communities that transfer their national foodways to new countries as an extension of their culture

Question 25

Negotiated Identity

Answer 25

Ways in which we negotiate the various influences on our composite identities- how we perceive ourselves in relation to others

Question 26

Discursive Power

Answer 26

who has the power to set the dominant discourse (Albertson’s and Kroger)

Question 27

Industrial Eater

Answer 27

person who eats processed foods; opposite of home cooking

Question 28

Culinary appropriation

Answer 28

The adoption of elements of a culture, including food, by others, typically for self-aggrandizing purposes such as social distinction or economic profit; appropriation subverts and homogenizes expressions of difference. Ethnic cuisine is often appropriate by chefs who “discover” and “improve” it, with great personal rewards.

Question 29

Culinary capital

Answer 29

the components of cultural capital that relate to food and eating

Question 30

Culinary tourism

Answer 30

A food-based encounter with an unfamiliar culture that reinforces the culinary tourist’s identity as an adventurous and sophisticated person

Question 31

Culture

Answer 31

Beliefs, customs, and traditions of a specific group of people

Question 32

Discourse

Answer 32

Verbal expression or exchange; conversation

Question 33

Ethical consumerism

Answer 33

Buying products that are not harmful to the environment, animals, and society

Question 34

Food as spectacle

Answer 34

An attractive plate of food can appeal to diners’ visual taste and palette. It can also allow chefs to be creative and stamp their identity on the menu

Question 35

Food from nowhere

Answer 35

The increasing disconnection between food, agriculture, and place in the conventional food and agricultural system

Question 36

Food justice

Answer 36

Enabling communities to enact the principles just mentioned, which is simply to be able to grow, eat, and sell healthy food and care for the well-being of the local ecosystem in culturally appropriate ways

Question 37

Food narrative

Answer 37

The way in which a story (narrative) is frames, discussed recalled and repeated (passed on) to others. (Out presentations)

Question 38

Food politics

Answer 38

Involve the governmental control and debate over the production, regulation, inspection, distribution, and consumption of food

Question 39

Food rules

Answer 39

Cultural classification or folk taxonomies about what a group of people considers acceptable in terms of food consumption

Question 40

Food studies

Answer 40

The study of the relationships between food and the human experience

Question 41

Foodie

Answer 41

Characterized as “well informed, discovery-minded, discerning customers who lead food-focused lived and present themselves to others as uncommonly passionate about food”.

Question 42

Foodscape

Answer 42

A space where people acquire and prepare food, talk about and learn about food and connect with food

Question 43

Gastronarratives

Answer 43

Stories that use food as a way to define and represent a specific time, place, or group of people

Question 44

Gastronomy

Answer 44

The art of eating well

Question 45

Identity

Answer 45

Social: Set of people marked by a label and distinguished by rules deciding membership and characteristics features or attributes
Personal: Some distinguishing characteristic(s) that a person takes pride in

Question 46

Inputs

Answer 46

The resources— such as: labor, money, materials, and energy— that are converted into outputs

Question 47

Intensification

Answer 47

The process of getting more in return for less; for example:
Growing more food on a smaller plot of land

Question 48

Material vs. Symbolic culture

Answer 48

Material: the meaning of objects of a given society such as artwork, clothing, jewelry, food, tools, (ex: the American Flag)

Symbolic: ideas thar represent a group of people such as: mottos, songs, catch phrases

Question 49

Meal gaze

Answer 49

A feminist theory that describes the way women are depicted in visual media, such as film, literature, and arts from a heterosexual, masculine perspective. (This, but food)

Question 50

Micro vs Macro level

Answer 50

Individual vs society. Institutions, cultures

Question 51

Outputs

Answer 51

The goods, services and ideas that result from the conversion of inputs

Question 52

Performance theory

Answer 52

A complex theory about the way we continuously perform our identities particularly our sexual and gender roles

Question 53

Production vs. Consumption

Answer 53

We are producing more than we are consuming

New world is consuming more while Old world is consuming less (biggest consumer is USA)

Typically, the more a country consumes, the more sales they have

Question 54

Sense of place

Answer 54

State of mind derived through the infusion of a place with meaning and emotion by remembering important events that occurred in that place or by labeling a place with a certain character.

Question 55

Social construction of taste

Answer 55

A socially-shaped food practice resulting in a taste preference or avoidance

Question 56

Standardized food labels

Answer 56

Food that is subject to a standard of identity, which is a regulation that establishes the food’s composition, name, and ingredients

Question 57

Systems thinking

Answer 57

Recognizes the complexity of food production, distribution, consumption, and communication ex. agriculture how food is grown