SOC 808 Lecture 11: Sociology of Food and Eating

• School: Ryerson University
• Department: Sociology
• Course: SOC 808
• Professor: Jacqui Gingras

Document Summary

Sociology of food and eating day 11. What has led to the fisheries crises: modern technology, growing demand. International codes and conventions: consumers and the marketplace, fishing communities and organizations, collaboration and conflict, aquaculture, intensive, extensive. Conceptual issues: pseudo foods: nutrient-poor food that is high in fat, sugar, salt and calories, low in protein, minerals and vitamins, recent legislation that restricts advertising them to youth, many frozen dairy products and juice beverages, concern trolling. Ice cream takes up more shelf space than milk (50%-70% of calories from fat: the amount of pseudo foods contributing to obesity, critical food scholars are placing the obesity blame on pseudo foods. Toward a critical indigenous perspective on food and health. Indigenous food sovereignty: the indigenous food guide was made to prevent diseases like diabetes, decolonization and self-determination. Look for in textbook: food sovereignty is people making their own decisions on traditional knowledge (different from positive science)