Sociology of Food

 

Convenor:
Eva Barlosius Wissenschaftszentrum Berlin, Arbeitsgruppe Public Health, Germany  

- ROOM 3.10

Wednesday September 24    (9.00 - 11.00) 

Session 1

Chair: Eva Barlosius  

Author(s): Johanna Mäkelä 
Institution: National Consumer Research Centre
Country: Finland 
YOU ARE WHAT YOU DO NOT EAT. PARADOXES OF EVERYDAY EATING 
Author(s): Mari Niva 
Institution: National Consumer Research Centre
Country: Finland 
CONSUMERS, EVERYDAY KNOWLEDGE AND TECHNOLOGISATION OF FOOD

5 minutes discussion  

Author(s): Torbjörn Bildtgård 
Institution: Department of Caring Sciences and Sociology
Country: Sweden 
HOW FOOD BECAME A RISK  
Author(s): Annechen Bahr Bugge 
Institution: National Institute of Consumer Research
Country: Norway 
COOKING AS IDENTITY WORK  

5 minutes discussion  

Author(s): Evgenia Poretskina 
Institution: Sociological Institute, Russian Academy of Sciences
Country: Russia 
ATTITUDES TOWARDS DOMESTIC AND FOREIGN FOOD-STUFFS. CASE OF ST. PETERBURG FAMILIEN
Author(s): Tanja Kamin and Blanka Tivadar 
Institution: University of Ljubljana , Faculty of Social Sciences
Country: Slovenia 
MUST I? MAY I? SHOULD I? FOOD RELATED CONCERNS 

5 minutes discussion  

Author(s): Juha Hedman, Osmo Kivinen and Jonna Nurmi 
Institution: Research Unit for the Sociology of Education, University of Turku
Country: Finland 
FROM UNDERNUTRITION TO LIFESTYLE-RELATED DISEASES? COMPARISON OF HEALTH HAZARDS IN 53 COUNTRIES 
Author(s): Antje Springer and Georgios Papastefanou 
Institution: ZUMA, Center for Survey Research and Methodology
Country: Germany 
SOCIO-STRUCTURAL AND SUBJECTIVE BELIEF REASONS FOR INTRA-EUROPEAN DISPARITIES OF ATTITUDES TOWARD GENETICALLY MODIFIED FOOD    
Author(s): Paloma Herrera Racionero and Cecilia Díaz Méndez 
Institution: Universidad Politécnica de Valencia / Universidad de Oviedo
Country: Spain 
A QUALITATIVE APPROACH TO THE STATISTICAL SOURCES ON FOOD CONSUMPTION 

10 minutes discussion