Food-related values in Spanish ethnographies during the 21st century
DOI:
https://doi.org/10.17398/3020-3635.3.53Keywords:
Etnography, values, culture, Anthropology of Food, feedingAbstract
Our diet and eating habits are deeply rooted in the culture and society to which we belong and influenced by social and economic factors. Diet and eating habits are framed within a specific sociocultural system, unique and different for each group, and an expression of a lifestyle. If we ask ourselves why we eat what we eat, the answer should lead us to consider sociocultural and historical aspects, in addition to the biological and biochemical aspects of nutrition. From the variety of foods available to us, we select those we prefer for their social, ecological, and/or economic value; we eat what is most accessible and what we prefer (and can) consume. We culturally choose what we eat, when we eat it, and with whom we eat it, in addition to the characteristics of foods in terms of aspects such as their origin (local, industrial), preparation (raw, preserved), cooking process (Espeitx and Cáceres, 2011), and other sociocultural factors such as gender, marketing, traditions, fashions, or status. However, works such as that of Medina and Aguilar (2022) point out that sociocultural factors have often been neglected in the study of food. Consequently, we propose the need to reflect ethnographically on the social nature of the values assigned to food as an expression of the individual and group interest in opting for a healthy and environmentally friendly diet.
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