European food safety: mapping critical food practices and cultural differences in France, Norway, Portugal, Romania and the UK
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , |
Tipo de documento: | Relatório |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/30832 |
Resumo: | How is food handled in safe and unsafe ways from retail to fork in European households? This is the overall research question raised in this report. The aim of this report is to contribute to an in-depth, detailed, empirical and nuanced analysis of how food is handled in everyday life in five European countries: France, Norway, Portugal, Romania and the UK. The first chapters (Part 1) describe the food cultural difference and food safety variation between the five countries, theories of practices that underpin the study and the transdisciplinary methods employed for studying shopping, transportation, storage and cooking a meal with chicken and raw vegetables in 75 European households. The first empirical chapters (Part 2) introduce the households in this study (chapter 2.1), discuss the everyday food life the households (chapter 2.2) and describe food anxieties and experiences with foodborne illnesses (chapter 2.3). Part 3 concentrates on food procuring and organising practices in the households and includes three empirical discussions of shopping (chapter 3.1), transportation (chapter 3.2) and storage (chapter 3.3). Part 4 discusses food preparation and comprises five chapters discussing the order of cooking (chapter 4.1), chicken preparation (chapter 4.2), vegetable preparation (chapter 4.3), determining doneness (chapter 4.4) and washing hands (chapter 4.5). Finally, Part 5 discusses the main findings in the report and suggests further research steps. |
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European food safety: mapping critical food practices and cultural differences in France, Norway, Portugal, Romania and the UKMattrygghet i Europa: en kartlegging av kritiske matpraksiser og kulturelle forskjeller i Frankrike, Norge, Portugal, Romania og StorbritanniaFood safetyRetail-to-forkShoppingTransportStorageCookingChicken and vegetable consumptionKitchen infrastructureCritical consumer handlingPractice theoryTransdisciplinary methodsFranceNorwayPortugalRomaniaUKHow is food handled in safe and unsafe ways from retail to fork in European households? This is the overall research question raised in this report. The aim of this report is to contribute to an in-depth, detailed, empirical and nuanced analysis of how food is handled in everyday life in five European countries: France, Norway, Portugal, Romania and the UK. The first chapters (Part 1) describe the food cultural difference and food safety variation between the five countries, theories of practices that underpin the study and the transdisciplinary methods employed for studying shopping, transportation, storage and cooking a meal with chicken and raw vegetables in 75 European households. The first empirical chapters (Part 2) introduce the households in this study (chapter 2.1), discuss the everyday food life the households (chapter 2.2) and describe food anxieties and experiences with foodborne illnesses (chapter 2.3). Part 3 concentrates on food procuring and organising practices in the households and includes three empirical discussions of shopping (chapter 3.1), transportation (chapter 3.2) and storage (chapter 3.3). Part 4 discusses food preparation and comprises five chapters discussing the order of cooking (chapter 4.1), chicken preparation (chapter 4.2), vegetable preparation (chapter 4.3), determining doneness (chapter 4.4) and washing hands (chapter 4.5). Finally, Part 5 discusses the main findings in the report and suggests further research steps.Oslo Metropolitan UniversityVeritati - Repositório Institucional da Universidade Católica PortuguesaSkuland, S. E.Borda, D.Didier, P.Dumitraşcu, L.Ferreira, V.Foden, M.Truninger, M.Teixeira, P.2020-08-07T10:40:49Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/reportapplication/pdfhttp://hdl.handle.net/10400.14/30832engSkuland, S. E., Borda, D., Didier, P., Dumitraşcu, L., Ferreira, V., Foden, M.,... Truninger, M. (eds.) (2020). European food safety: mapping critical food practices and cultural differences in France, Norway, Portugal, Romania and the UK. (SIFO report-6). Oslo: OsloMetropolitan University9788270635061info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:36:16Zoai:repositorio.ucp.pt:10400.14/30832Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:24:43.394799Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
European food safety: mapping critical food practices and cultural differences in France, Norway, Portugal, Romania and the UK Mattrygghet i Europa: en kartlegging av kritiske matpraksiser og kulturelle forskjeller i Frankrike, Norge, Portugal, Romania og Storbritannia |
title |
European food safety: mapping critical food practices and cultural differences in France, Norway, Portugal, Romania and the UK |
spellingShingle |
European food safety: mapping critical food practices and cultural differences in France, Norway, Portugal, Romania and the UK Skuland, S. E. Food safety Retail-to-fork Shopping Transport Storage Cooking Chicken and vegetable consumption Kitchen infrastructure Critical consumer handling Practice theory Transdisciplinary methods France Norway Portugal Romania UK |
title_short |
European food safety: mapping critical food practices and cultural differences in France, Norway, Portugal, Romania and the UK |
title_full |
European food safety: mapping critical food practices and cultural differences in France, Norway, Portugal, Romania and the UK |
title_fullStr |
European food safety: mapping critical food practices and cultural differences in France, Norway, Portugal, Romania and the UK |
title_full_unstemmed |
European food safety: mapping critical food practices and cultural differences in France, Norway, Portugal, Romania and the UK |
title_sort |
European food safety: mapping critical food practices and cultural differences in France, Norway, Portugal, Romania and the UK |
author |
Skuland, S. E. |
author_facet |
Skuland, S. E. Borda, D. Didier, P. Dumitraşcu, L. Ferreira, V. Foden, M. Truninger, M. Teixeira, P. |
author_role |
author |
author2 |
Borda, D. Didier, P. Dumitraşcu, L. Ferreira, V. Foden, M. Truninger, M. Teixeira, P. |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Skuland, S. E. Borda, D. Didier, P. Dumitraşcu, L. Ferreira, V. Foden, M. Truninger, M. Teixeira, P. |
dc.subject.por.fl_str_mv |
Food safety Retail-to-fork Shopping Transport Storage Cooking Chicken and vegetable consumption Kitchen infrastructure Critical consumer handling Practice theory Transdisciplinary methods France Norway Portugal Romania UK |
topic |
Food safety Retail-to-fork Shopping Transport Storage Cooking Chicken and vegetable consumption Kitchen infrastructure Critical consumer handling Practice theory Transdisciplinary methods France Norway Portugal Romania UK |
description |
How is food handled in safe and unsafe ways from retail to fork in European households? This is the overall research question raised in this report. The aim of this report is to contribute to an in-depth, detailed, empirical and nuanced analysis of how food is handled in everyday life in five European countries: France, Norway, Portugal, Romania and the UK. The first chapters (Part 1) describe the food cultural difference and food safety variation between the five countries, theories of practices that underpin the study and the transdisciplinary methods employed for studying shopping, transportation, storage and cooking a meal with chicken and raw vegetables in 75 European households. The first empirical chapters (Part 2) introduce the households in this study (chapter 2.1), discuss the everyday food life the households (chapter 2.2) and describe food anxieties and experiences with foodborne illnesses (chapter 2.3). Part 3 concentrates on food procuring and organising practices in the households and includes three empirical discussions of shopping (chapter 3.1), transportation (chapter 3.2) and storage (chapter 3.3). Part 4 discusses food preparation and comprises five chapters discussing the order of cooking (chapter 4.1), chicken preparation (chapter 4.2), vegetable preparation (chapter 4.3), determining doneness (chapter 4.4) and washing hands (chapter 4.5). Finally, Part 5 discusses the main findings in the report and suggests further research steps. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-08-07T10:40:49Z 2020 2020-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/report |
format |
report |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/30832 |
url |
http://hdl.handle.net/10400.14/30832 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Skuland, S. E., Borda, D., Didier, P., Dumitraşcu, L., Ferreira, V., Foden, M.,... Truninger, M. (eds.) (2020). European food safety: mapping critical food practices and cultural differences in France, Norway, Portugal, Romania and the UK. (SIFO report-6). Oslo: OsloMetropolitan University 9788270635061 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Oslo Metropolitan University |
publisher.none.fl_str_mv |
Oslo Metropolitan University |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799131959471898624 |