Sociological aspects of meat in meals: Cultural impacts and meal patterns

Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

Standard

Sociological aspects of meat in meals : Cultural impacts and meal patterns. / Jensen, Katherine O'Doherty.

Proceedings from the 55th International Congress of Meat Science and Technology (ICoMST). 2009. p. 1626-1631.

Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

Harvard

Jensen, KOD 2009, Sociological aspects of meat in meals: Cultural impacts and meal patterns. in Proceedings from the 55th International Congress of Meat Science and Technology (ICoMST). pp. 1626-1631, International Congress of Meat Science and Technology, Copenhagen, Denmark, 16/08/2009.

APA

Jensen, K. OD. (2009). Sociological aspects of meat in meals: Cultural impacts and meal patterns. In Proceedings from the 55th International Congress of Meat Science and Technology (ICoMST) (pp. 1626-1631)

Vancouver

Jensen KOD. Sociological aspects of meat in meals: Cultural impacts and meal patterns. In Proceedings from the 55th International Congress of Meat Science and Technology (ICoMST). 2009. p. 1626-1631

Author

Jensen, Katherine O'Doherty. / Sociological aspects of meat in meals : Cultural impacts and meal patterns. Proceedings from the 55th International Congress of Meat Science and Technology (ICoMST). 2009. pp. 1626-1631

Bibtex

@inproceedings{87ed30fd2c0f4efaaad1abc102aba3d6,
title = "Sociological aspects of meat in meals: Cultural impacts and meal patterns",
abstract = "Health professionals and environmental experts advocate reduced consumption of meat in industrialized regions. On this background, and in light of a number ofsociological studies of food practices and meal formats among consumers, this paper examines some aspects of the cultural entrenchment and vulnerability of meat consumption. Tacit meanings of meat products are seen as arising from the human tendency to rank and grade objects relative to each other, a process that is intrinsic to consumption practices. Examples of the ways in which gradient meanings of meat products are entrenched in food practices and of ways in which this consumption is vulnerable to change, are presented. On this basis, thelikelihood that current levels of meat consumption in industrialized societies willremain relatively stable or tend to decrease are briefly discussed.",
author = "Jensen, {Katherine O'Doherty}",
year = "2009",
language = "English",
pages = "1626--1631",
booktitle = "Proceedings from the 55th International Congress of Meat Science and Technology (ICoMST)",
note = "null ; Conference date: 16-08-2009 Through 21-08-2009",

}

RIS

TY - GEN

T1 - Sociological aspects of meat in meals

AU - Jensen, Katherine O'Doherty

N1 - Conference code: 55

PY - 2009

Y1 - 2009

N2 - Health professionals and environmental experts advocate reduced consumption of meat in industrialized regions. On this background, and in light of a number ofsociological studies of food practices and meal formats among consumers, this paper examines some aspects of the cultural entrenchment and vulnerability of meat consumption. Tacit meanings of meat products are seen as arising from the human tendency to rank and grade objects relative to each other, a process that is intrinsic to consumption practices. Examples of the ways in which gradient meanings of meat products are entrenched in food practices and of ways in which this consumption is vulnerable to change, are presented. On this basis, thelikelihood that current levels of meat consumption in industrialized societies willremain relatively stable or tend to decrease are briefly discussed.

AB - Health professionals and environmental experts advocate reduced consumption of meat in industrialized regions. On this background, and in light of a number ofsociological studies of food practices and meal formats among consumers, this paper examines some aspects of the cultural entrenchment and vulnerability of meat consumption. Tacit meanings of meat products are seen as arising from the human tendency to rank and grade objects relative to each other, a process that is intrinsic to consumption practices. Examples of the ways in which gradient meanings of meat products are entrenched in food practices and of ways in which this consumption is vulnerable to change, are presented. On this basis, thelikelihood that current levels of meat consumption in industrialized societies willremain relatively stable or tend to decrease are briefly discussed.

M3 - Article in proceedings

SP - 1626

EP - 1631

BT - Proceedings from the 55th International Congress of Meat Science and Technology (ICoMST)

Y2 - 16 August 2009 through 21 August 2009

ER -

ID: 184575145