FRIED seminar with Professor Lotte Holm
- FRIED seminar with Professor Lotte Holm
- Speaker: Professor Lotte Holm # University of Copenhagen; Hosted by: Food Researchers in Edinburgh # FRIED
- Hosted by
- Introduced by
- Date and Time
- 2nd Jun 2016 15:30 - 2nd Jun 2016 17:00
- Chrystal Macmillan Building, Seminar Room 2
Everyday eating in four Nordic countries: 1997 and 2012 – and Food in Turbulent Times: food budget restraint in a Scandinavian Welfare Society
Two ongoing projects will be presented:
In a study of changes in meal patterns in four Nordic countries over a fifteen year period trends of individualization, delocalization, informalization and changes in the gendering of cooking are analysed. The project is based on the basis of two almost identical surveys among representative samples of the adult populations in Denmark, Finland, Norway and Sweden conducted in 1997 and 2012. Results regarding changes in the rhythm, context and conduct of eating will be presented.
The Food in Turbulent Times project investigates how households in Denmark react to food budget restraint and asks which impact such reactions may have on quality of life, dietary health and climate impact of food consumption. The project combines qualitative interviews in households with the development of a survey instrument to monitor changes in food consumption and how they affect parameters of health, sustainability and life quality. Households from a panel registering all food purchases are used to validate this instrument. Preliminary results of the project will be presented.
Lotte Holm is a professor of Sociology at the Department of Food and Resource Economics at University of Copenhagen, Denmark. She leads a research group which specializes in sociological and anthropological studies of food. Her research interests centers around social practices related to food and eating in ordinary daily life. Her current and recent projects address changes in everyday eating rhythms and patterns in four Nordic countries; body management and eating practices; the experiences of individuals subjected to obesity interventions; acceptance and appropriation of the New Nordic Diet; and impacts of economic restraint on food consumption patterns.