Item request has been placed! ×
Item request cannot be made. ×
loading  Processing Request

Introductory balance of the literature on the relationship between socioeconomic conditions and food consumption ; Balance introductorio de la literatura sobre la relación entre condiciones socioeconómicas y consumo de alimentos ; Balanço introdutório da literatura sobre a relação entre condições socioeconômicas e consumo de alimentos

Item request has been placed! ×
Item request cannot be made. ×
loading   Processing Request
  • معلومة اضافية
    • بيانات النشر:
      Universidad Nacional de Colombia - Sede Bogotá - Facultad de Ciencias Humanas - Departamento de Sociología
    • الموضوع:
      2020
    • Collection:
      Universidad Nacional de Colombia: Portal de Revistas UN
    • نبذة مختصرة :
      This paper aims to present a literature review that serves as a guide for the analysis of the relationship between socioeconomic conditions and food consumption. First, it shows different interpretations of this relationship from three categories: a) the position that a person occupies in the economic and social system; b) rational and functional aspects of food consumption; c) changes in food consumption and socioeconomic conditions. Then, based on the conclusions drawn from these sections, the analytical balance proposed in this article will be exposed. The paper concludes that there are different micro and macro; material and non-material elements; dynamic; in time and space; that restricts food consumption; thus, it is suggested to the beginner reader of this topic not to lose sight of the vast complexity of the problem. ; This paper aims to present a literature review that serves as a guide for the analysis of the relationship between socioeconomic conditions and food consumption. First, it shows different interpretations of this relationship from three categories: a) the position that a person occupies in the economic and social system; b) rational and functional aspects of food consumption; c) changes in food consumption and socioeconomic conditions. Then, based on the conclusions drawn from these sections, the analytical balance proposed in this article will be exposed. The paper concludes that there are different micro and macro; material and non-material elements; dynamic; in time and space; that restricts food consumption; thus, it is suggested to the beginner reader of this topic not to lose sight of the vast complexity of the problem. ; A prática alimentar, como sistema e processo que conecta elementos diferentes da realidade em que é circunscrita, é composta de diferentes estágios, processos ou subprocessos: fornecimento, armazenamento, preparação, ingestão e desperdício de alimentos. No que lhe concerne, cada um desses elementos contém outras variáveis: tempo, orçamento, locais de suprimento, ...
    • File Description:
      application/pdf; text/xml
    • Relation:
      https://revistas.unal.edu.co/index.php/recs/article/view/78453/pdf_1; https://revistas.unal.edu.co/index.php/recs/article/view/78453/84503; Alkon, A.; Block, D.; Moore, K.; Gillis, C.; DiNuccio, N. y Chavez, N. (2013). Foodways of the urban poor. Geoforum, 48, 126-135. DOI: https://doi.org/10.1016/j.geoforum.2013.04.021; Aymard, M.; Grigon, C. y Sabban, F. (1993). Le temps de manger. Alimentation, emploi du temps et rythmes sociaux. Paris: Intitut National de la Recherche Agronomique. DOI: https://doi.org/10.4000/books.editionsmsh.8116; Baumann, S.; Szabo, M. y Johnston, J. (2017). Understanding the food preferences of people of low socioeconomic status. Journal of Consumer Culture, 1-24. DOI: https://doi.org/10.1177/1469540517717780; Beagan, B.; Chapman, G. y Power, E. (2016). Cultural and symbolic capital with and without economic constraint: Food shopping in low-income and high-income Canadian families. Food, Culture y Society, 19(1), 45-70. DOI: https://doi.org/10.1080/15528014.2016.1145002; Bourdieu, P. (1998). La Distinción. Madrid: Grupo Santillana de Ediciones.; Boylan, S.; Lallukka, T.; Lahelma, E.; Pikhart, H.; Malyutina, S.; Pajak, A.; Kubinova, R.; Bragina, O.; Stepaniak, U.; Gillis-Januszewska, A.; Simonova, G.; Peasey, A. y Bobak, M. (2011). Socio-economic circumstances and food habits in Eastern, Central and Western European populations. Public Health Nutrition, 14(4), 678-687. DOI: https://doi.org/10.1017/S1368980010002570; Chai, A. y Moneta, A. (2013). Back to Engel? Some Evidence for the Hierarchy of Needs. En A. Pyka y E. Andersen (eds.), Long Term Economic Development (pp. 33-60). New York: Springer. DOI: https://doi.org/10.1007/978-3-642-35125-9_3; Chapman, M y Macbeth, H. (1990). Conceptions of famine, en M. Chapman y H. Machbeth (dir.), Food for humanity. Cross-disciplinary readings. Oxford: Center of the Sciences of Food and Nutrition.; Counihan, C. y van Esterik, P. (2008). Food and Culture: A Reader. Nueva York: Routledge.; Darmon, N. y Drewnowski, A. (2008). Does social class predict diet quality? The American Journal of Clinical Nutrition, 8, 1107-1117.; Desjeux, D. (2006). La consommation. Paris: Presses Universitaires de France, colq. «Que sais-je ?». DOI: https://doi.org/10.1093/ajcn/87.5.1107; Devereux, S. (1993). Theories of famine. Nueva York: Harvester Wheatsheaf.; Dubuisson-Quellier, S. y Plessz, M. (2013). La théorie des pratiques. Quels apports pour l’étude sociologique de la consummation ? Sociologie, 4(4), 451-469. Consultado el 5 de mayor del 2020 en https://journals.openedition.org/sociologie/2030; Elias, N. (2016). El proceso de la civilización: Investigaciones sociogenéticas y psicogenéticas. Traducción de Ramón García Cotarelo. México: Fondo de Cultura Económica.; Fischler, C. (1979). Gastro-nomie et gastro-anomie. Communications: La nourriture. Pour une anthropologie bioculturelle de l’alimentation, 31, 189-210. DOI: https://doi.org/10.3406/comm.1979.1477; Flandrin, J. L. y Montanari, M. (1996). Historia de la Alimentación. Gijón: Ediciones Trea.; Flemmen, M,; Hjellbrekke, J. y Jarness, V. (2017). Class, Culture, and Culinary Tastes: Cultural Distinctions and Social Class Divisions in Contemporary Norway. Sociology, 52(1), 1-22. DOI: https://doi.org/10.1177/0038038516673528; Giskes, K.; Turrell, G.; van Lenthe, F.; Brug, J. y Mackenbach, J. (2005). A multilevel study of socio-economic inequalities in food choice behaviour and dietary intake among the Dutch population: the GLOBE study. Public Health Nutrition, 9(1), 75-83. https://doi.org/10.1079/PHN2005758; Grignon, C. y Grignon, C. (1980). Styles d’alimentation et goûts populaires. Revue française de Sociologie, 21(4), 531-569. https://doi.org/10.2307/3320833; Grignon, C. y Grignon, C. (1981). Alimentation et stratification social. Cahiers de Nutrition de Diététique, 16, 207-217.; Grignon, C. y Grignon, C. (1999). Long-Term Trends in Food Consumption: A French Portrait. Food and Foodways, 8, 151-174. https://doi.org/10.1080/07409710.1999.9962086; Halbwachs, M. (1933). L’evolution des besoins dans les classes ouvrières. Paris: Librairie Félix Alcan.; Harris, M. (2009). Bueno para comer. Madrid: Alianza Editorial.; Herpin, N. (2004). Sociologie de la consommation. Paris: La Découverte.; Holm, L. (2013). Sociology of food consumption. En A. Murcott, W. Belasco y P. Jackson (eds.), The handbook of food research (pp. 324-337). Londres y Nueva York: Bloomsbury Academic.; Holm, L.; Lauridsen, D.; Gronow, J.; Kahma, N.; Kjærnes, U.; Lund, T.; Mäkelä, J. y Niva, M. (2015). The food we eat in Nordic countries - some changes between 1997 and 2012. En K. Bergström; I. Jonsson; H Prell; I. Wernersson y Helena Åberg (eds.), Mat är mer än mat: Samhällsvetenskapliga perspektiv på mat och maltider (pp. 227-246). Göteborg: Göteborgs universitet, Institutionen för kost- och idrottsvetenskap.; Holm, L. y Kjaernes, U. (2006). Social factors and food choice: consumption as practice. En L. Frewer y H. van Trijp (eds.) Understanding consumers of food products (pp. 511-533). Cambridge: Woodhead publishing. DOI: https://doi.org/10.1533/9781845692506.5.511; Johansson, L.; Thelle, D.; Solvoll, K.; Bjorneboe, G. E. y Drevon, Ch. (1999). Healthy dietary habits in relation to social determinants and lifestyle factors. British Journal of Nutrition, 81, 211-220. DOI: https://doi.org/10.1017/S0007114599000409; Johnston, J.; Szabo, M. y Rodney, A. (2011). Good food, good people: Understanding the cultural repertoire of ethical eating. Journal of Consumer Culture, 11(3), 293-318. DOI: https://doi.org/10.1177/1469540511417996; Kamphuis, C.; Jansen, T.; Mackenbach, J. y van Lenthe, F. (2015). Bourdieu's Cultural Capital in Relation to Food Choices: A Systematic Review of Cultural Capital Indicators and an Empirical Proof of Concept. PLoS ONE, 10(8), 1-19. DOI: https://doi.org/10.1371/journal.pone.0130695; Kjaernes, U. (2001). Eating Patterns: A Day in the Lives of Nordic Peoples. Norway: National Institute for Consumer Research.; Koch, S. y Sprague, J. (2014). Economic Sociology vs. Real Life: The Case of Grocery Shopping. American Journal of Economics and Sociology, 73(1), 238-263. DOI: https://doi.org/10.1111/ajes.12065; Lallukka, T.; Laaksonen, M.; Rahkonen, O.; Roos, E. y Lahelma, E. (2007). Multiple socio-economic circumstances and healthy food habits. European Journal of Clinical Nutrition, 61, 701-710. https://doi.org/10.1038/sj.ejcn.1602583; Lévi-Strauss, C. (1965). El totemismo en la actualidad. México: Fondo de Cultura Económica.; Lhuissier, A. (2017). Des dépenses alimentaires aux niveaux de vie : La contribution de Maurice Halbwachs à la statistique des consommations. L’Année sociologique, 67(1), 47-72. DOI: https://doi.org/10.3917/anso.171.0047; Marx, K. (2007). Manuscritos de economía y filosofía. Traducción, introducción y notas de Francisco Rubio Llorente. Madrid: Alianza Editorial.; Maslow, A. (1943). A Theory of Human Motivation. Psychological Review, 50(4), 370-396. DOI: https://doi.org/10.1037/h0054346; Mennell, S. (1987). Français et anglais à table. Du moyen âge à nos jours. Paris: Flammarion.; Mestdag, I. (2005). Disappearance of the Traditional Meal: Temporal, Social and Spatial Destructuration. Appetite, 45, 62-74. DOI: https://doi.org/10.1016/j.appet.2005.03.003; Muñoz, J. (2000). Marx: Textos selectos. Oxford: Oxford University Press.; Murcott, A. (1997). Family Meals – a Thing of the Past?. En P. Caplan (ed.) Food, Identity and Health (pp. 32–49). Londres: Routledge.; Poulain, J. P. (2002). Sociologies de l’alimentation : Les mangeurs et l’espace social alimentaire. Paris: Presses Universitaires de France.; Prättälä, R.; Berg, M. A. y Puska, P. (1992). Diminishing or increasing contrasts? Social class variation in Finish food consumption patterns, 1979-1990. European Journal of Clinical Nutrition, 46, 279-287.; Reckwitz A. (2002). Toward a theory of social practices: A development in culturalist theorizing. European Journal of Social Theory, 5(2), 243-263. DOI: https://doi.org/10.1177/13684310222225432; Régnier, F.; Lhuissier, A. y Gojard, S. (2006). Sociologie de l’alimentation. Paris: La Découverte.; Rotberg, R. y Rabb, T. K. (1985). Hunger and History. Cambridge: Cambridge University Press.; Satter, E. (2007). Hierarchy of Food Needs. Journal of Nutrition, Education and Behavior, 39, 187-188. DOI: https://doi.org/10.1016/j.jneb.2007.01.003; Sen, A. (1982). Poverty and Famines: An essay on entitlement and deprivation. Oxford: Oxford University Press.; Van Lenthe, F.; Jansen, T. y Kamphuis, C. (2015). Understanding socioeconomic inequalities in food choice behaviour: can Maslow's pyramid help? British Journal of Nutrition, 113, 1139-1147. DOI: https://doi.org/10.1017/S0007114515000288; Veblen, T. (2000). Teoría de la clase ociosa. Ediciones elaleph.com.; Warde, A. (1997). Consumption, food and taste: Culinary antinomies and commodity culture. Londres, Thousand Oaks, Nueva Delhi: SAGE Publications.; Warde, A. (2005). Consumption and theories of practice. Journal of Consumer Culture, 5(2), 131-153. DOI: https://doi.org/10.1177/1469540505053090; Warde, A. (2014). After taste: Culture, consumption and theories of practice. Journal of Consumer Culture, 14(3), 279-303. DOI: https://doi.org/10.1177/1469540514547828; Warde, A.; Cheng, S. L.; Olsen, W. y Southerton, D. (2007). Changes in practice of eating: A comparative analysis of time-use. Acta Sociológica, 50(4), 363-385. DOI: https://doi.org/10.1177/0001699307083978; Weber, M. (1969). División del poder en la comunidad: clases, estamentos, partidos. En M. Weber, Economía y Sociedad (pp. 682-694), México: Fondo de Cultura Económica.; Wills, W.; Backett, K.; Roberts, M. L. y Lawton, J. (2011). The framing of social class distinctions through family foods and eating practices. The Sociological Review, 59(4), 725-740. DOI: https://doi.org/10.1111/j.1467-954X.2011.02035.x; Wingens, M. y Reiter, H. (2012). The Life Course Approach-it's about Time! BIOS- Zeitschrift für Biographieforschung, Oral History und Lebensverlaufsanalysen, 24(2), 187-203.; Young, T.; Burton, M. y Dorsett, R. (1998). Consumer theory and food choice in economics, with an example. En A. Murcott (Ed.) The Nation’s Diet: The Social Science of Food Choice (pp. 81-94). Londres: Logman.; Zimmerman, C. (1932). Ernst Engel’s Law of Expenditures for Food. The Quarterly Journal of Economics, 47(1), 78-101. DOI: https://doi.org/10.2307/1885186; https://revistas.unal.edu.co/index.php/recs/article/view/78453
    • الدخول الالكتروني :
      https://revistas.unal.edu.co/index.php/recs/article/view/78453
    • Rights:
      Derechos de autor 2020 Revista Colombiana de Sociología ; https://creativecommons.org/licenses/by-nc-nd/4.0
    • الرقم المعرف:
      edsbas.D7AF3319