Read more
This book provides in-depth perspectives on communal food and dining practices. In doing so, it challenges less sustainable lifestyles that are encouraged by a social system based on unlimited economic growth.
List of contents
Introduction
Tamas Lestari. Eating together in the family circle (case studies)1. TV or not TV? A comparison of children and young peoples' experiences of conviviality in Spain and the UK.
Surinder Phull2. Negotiating food, negotiating family well-being: eating together in Algerian modern families
Souad Birady and Hichem Sofiene Salaouatchi3. Dining together with family and mental well-being of young people: A study conducted in four Asian countries
Seyedeh Khadijeh Taghizadeh, Syed Abidur Rahman & Behnaz Saboori4. Swedengate - When commensality norms collide
Håkan Jönsson ii. Eating together in communities (case studies)5. Bringing the nation (back) together: The Big Jubilee Lunch in the UK (2022)
Malgorzata Radomska 6. Potluck in the Seventh-day Adventist Church. Two auto-ethnographic accounts
Tamas Lestar & Jason Garcia Portilla7. Eating together - staff members' perceptions of a social lunch meal in kindergarten
Hege Wergedahl8. Plant-Based lunch in school: Eating Together as a means to promote sustainable and healthy eating
Malliga Marimuthu9. The influence of local gastronomy on tourist behavioural intentions: a case of Saharan cuisine
Ghidouche Faouzi, Nechoud Lamia & Ait-Yahia Ghidouche Kamilaiii. Theorising the present and future practice of eating together10. Commensality and identification in a Christian context: stable and transient elements
Stephanos Avakian, Pavlos Stavrakakis11. Being here, being there: eating and drinking together as a socially constructed issue
Hugues Séraphin, Shem Wambugu Maingi & Maximiliano Korstanje12. The evolution in Nordic eating and commensality: a focus on solitary eating practices in Finland
Silvia Gaiani13. The banquet in Western Hospitality: a descriptive reading of Culinary Tourism
Maximiliano Korstanje14. Beyond conviviality: Facets of Eating Together
Nicklas Neuman & Håkan JönssonConclusions
Tamas Lestar
About the author
Tamas Lestar is a Senior Lecturer in Business Management. He holds a PhD in management and sustainability from the University of Essex. For several years, he has been investigating spiritual communities and practices in the context of dietary change and sustainability transitions. He taught qualitative research methods, new venture creation, social innovation, and other management and organisation modules internationally, including in China. His research interests include sustainability transitions, CO2 transitions, Social Practice Theory, Post-structuralism; Political Discourse Theory, Ethnography, Dietary change; Veganism; Conviviality (eating together); Degrowth / Postgrowth economy (New Economics), Sharing (economy); Job-share; Reduced working hours, Spirituality, Religion & Pro-environmental practice, Spiritual leadership and organisational hierarchies, Transformative learning; Second / Third-order learning, Eco-communities; Eco-farms; and Eco-tours, Agency for change, East Africa, Asia.
Manuela Pilato is a Senior Lecturer in Business Management. She holds a PhD in Agrifood Business. She has been working in research and management positions in different European universities in the Agribusiness and EU policy sector, including the University of Catania (Italy), the London School of Economics and Political Science (LSE), and the University of Bucharest (Romania). Since 2014, she has been working for the University of Winchester within the Faculty of Business, Law and Sport, expanding her research and teaching interests in Responsible Management, Sustainable Development and Global Issues. In 2017, she also joined the Politics and Society team in the Faculty of Humanities and Social Sciences, as a Senior Lecturer in Politics. She has extensive research experience and robust analysis testified by participation in conferences, international networks, publications in peer-reviewed journals, and edited volumes in the agribusiness, environmental, and sustainability issues. Her current research interests include agrifood management, sustainability, and environmental management, and European and global environmental, food, and health issues.
Hugues Séraphin is a Senior Lecturer in Tourism, Hospitality and Events. He joined Oxford Brookes Business School in January 2023. He holds a PhD from the University of Perpignan (Université de Perpignan Via Domitia, France). His current research interests include Sustainable Tourism / Events; Tourism (and Events) in Post-Colonial and Post-Conflict Destinations; Children in Tourism, Hospitality and Events; and Tourism Education.
