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1

Food in Retailers' Commercial Offer : Possibilities of Building Relationships with Consumers

100%

Kucharska B.

Olsztyn Economic Journal

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2019

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vol. 14

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issue 3

313-324

EN

The purpose of the article is to identify the possibility of building relationships with consumers in the area of shaping the food offer in retail trade. The subject of the article also concerns consumer needs and changes in their behaviors essential to building these relationships. A critical analysis of the literature of the subject and case study were used to implement the purpose of the article. A diagnosis of solutions implemented by retailers show that the scope and form of activities conducted in the area of building relationships with customers depends on the retail format. Relationships are mainly built on the basis of physical proximity, but also by referring to key consumer needs and trends in their behaviors (mainly "health", "comfort", "convenience", and "new family model"). Retailers in the creation of the food offer refer to the needs of consumers as being related not only to selecting and buying food, but also to their future purchases.

2

Japanese Cooking through Media

100%

Kawada K.

Acta Asiatica Varsoviensia

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2013

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issue 26

213-217

EN

Japanese food, such as sushi, tempura, sukiyaki, and so forth is considered a vegetarian cuisine. Since the Meiji era, Japanese food culture has absorbed influences from the food culture of other countries, for example European countries, China, Korea, India, etc. Japanese people eat other countries’ foods quite often – not only in food served at restaurants but also in the daily food created in each family. The media has introduced many new foods into the lives of Japanese people for 200 years; and nowadays, the internet has drastically changed the role of the media.

3

Body on the Plate. On the Relation between the Carnality and Food (on the example of meat in advertising)

88%

Goszczyński W., Wójtewicz A.

Qualitative Sociology Review

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2018

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vol. 14

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issue 2

130-151

EN

Do we own our bodies? Do we control them during the meal, or does the meal control us? In this paper, we aim to examine the complex nexus of social and physical practices embedded in eating habits. During the examination of selected culinary advertisements, we will attempt to explain how food stabilizes, catalyzes, separates, and mediates social relations, as well as social and individual bodies. The paper merges the perspective of cultural anthropology, sociology of the body, and food studies.

4

Governing the Nexus for Sustainability

88%

Marx S.

Change and Adaptation in Socio-Ecological Systems

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2015

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vol. 2

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issue 1

EN

This report summarizes the challenges of and requirements for effective governance of the water, energy and food nexus. With global dynamics such as climate change, urbanization and changing consumption patterns, governing resources in a coherent manner becomes both more complex and more relevant for sustainable development. Governance challenges include nexus economics (costs and benefits of different approaches to resource management), institutional design (like questions of how decision-making should be best distributed) and good governance (how to make sure that nexus governance adheres to certain agreed upon principles and values). In terms of economics, a balance between sector specific actions and nexus governance is required. For effective decision-making it is important that power among different institutions is both distributed and coordinated. Good nexus governance requires targets that can be monitored to make sure that basic principles are followed and to examine whether progress toward sustainable development is being made.

5

Dual-heritage households: Food, culture, and re-membering in Hamilton, New Zealand

88%

Graham R., Hodgetts D., Stolte O.

International Review of Social Research

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2016

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vol. 6

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issue 1

4-14

EN

Food is deeply connected to processes of re-membering, identity construction, the texturing of shared spaces, and social relationships. This case-comparative research focusses on how everyday food-related practices (sourcing, preparing, serving and eating) reproduce aspects of culture and communal ways of being. We will consider the food practices of three dual-heritage households who took part in a series of biographical, ‘go-along’, ‘eat-along’ and photo-elicitation interviews. Particular attention is paid to the ways in which food is intimately interwoven with familial relationships, the reproduction of hybrid ways of being, and connecting the present, past, and future.

6

Masculinity and Immigrant Health Practices: How Male Kurdish Immigrants to the United States Think about and Practice Health

75%

Othman J. K., Linders A.

Qualitative Sociology Review

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2018

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vol. 14

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issue 1

30-50

EN

Researchers have identified a host of factors that influence immigrant men’s understanding of and commitment to health, but overall the scholarship is still unsettled, in large part because the experiences of immigrant groups are so varied. In this paper, based on interviews with Kurdish immigrants in the United States, we demonstrate that the field of health provides both opportunities and pitfalls for men whose social, familial, and masculine aspirations simultaneously pull them into American life and push them towards a segregated existence. We conclude that men use a discourse of health to simultaneously assert themselves as men and maintain their connections to their original culture, just as they use a discourse of masculine responsibility to account for the health-related choices they make.

7

The Naming of Food and Drink in the Ladder of John Climacus

75%

Popova T. G.

Studia Ceranea

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2021

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vol. 11

371-386

EN

The article is devoted to the analysis of the names of food and drink in the Ladder of John Climacus. The material for analysis is the published text of the work (Patrologia Graeca, vol. LXXXVIII) and three unpublished ancient Greek manuscripts of the Ladder. In total, 21 words were found in the work, included in the lexical-semantic group “Food”, and 6 words included in the lexical-semantic group “Drink”. In many cases, lexemes are used in pairs (salt and oil, milk and honey, bread and water, bread and mustard). This use is obviously due to the biblical tradition, on the basis of which the author of the Ladder built his book. For the general designation of food, nouns such as βρῶμα, τροφή, τρυφή, βρῶσις, ἔδεσμα, ἑστίασις, ὄψον, τράπεζα, ἐδώδιμον are used. In a collective sense, the lexemes καρπός and ὀπώρα are used to designate fruits. For the names of vegetables (herbs) in the Ladder, lexemes such as πικρίς and λάχανον are used. Of the specific types of food in the Ladder, there are names of baked goods (ἄρτος ‘bread’ and ἄζυμον ‘unleavened bread’), grapes (βότρυς and ῥάγας), spices (ἔλαιον ‘olive oil’ and ἅλας ‘salt’), honey (μέλι) and cheese (τυρός). To designate drink, in general, in the Ladder there are the lexemes πόμα, νάμα and ποτόν. Specific drinks are called ὕδωρ ‘water’, οἶνος ‘wine’ and γάλα ‘milk’. In the lexical-semantic groups “Food” and “Drink” hyperonyms clearly prevail over hyponyms. The small amount of specific vocabulary is explained by the fact that for a monk, as he moves up the ladder of virtues, it is less and less important what food he consumes. Monks who have reached the highest degrees of spiritual life (ἰσάγγελοι, equal to the angels) no longer feel the taste of food and forget to take it; for them the most important thing is spiritual food. In the lexico-semantic groups “Food” and “Drink” in the Ladder, as in the texts of the Holy Scriptures, direct (physical) and figurative (spiritual) meanings are masterfully connected. Almost all examples of the use of these words can be viewed both in the direct and in the symbolic sense. In the highest metaphorical meaning, all lexemes included in the thematic field “Nutrition” represent a symbol of participation in God’s salvation in Christ.

8

Ten Restaurants That Changed America by Paul Freedman

75%

Gora L. S.

Review of International American Studies

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2019

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vol. 12

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issue 1

137-144

EN

L. Sasha Gora's review of Paul Freedman's study Ten Restaurants That Changed America. Liveright, 2016.

9

Wpływ wielkości spożycia i cen na wydatki żywnościowe i napoje bezalkoholowe w gospodarstwach domowych

63%

Turczak A., Zwiech P.

Wiadomości Statystyczne. The Polish Statistician

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2014

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issue 6

84-96

XX

Ocena wpływu wielkości spożycia i ceny zakupu na wartość wydatków na żywność i napoje bezalkoholowe jest głównym celem artykułu. Opracowanie podzielono na trzy części dotyczące: 1) wskazania grupy gospodarstw domowych o najwyższej średniej wartości spożycia na osobę dla każdej z rozpatrywanych kategorii asortymentowych; 2) wskazania czynników wpływających na wydatki na żywność i napoje bezalkoholowe w zależności od wielkości gospodarstwa domowego; 3) określenia wpływu ilości spożycia i ceny na wartość wydatków na osobę w gospodarstwie domowym dla każdej z kategorii asortymentowych. (fragment tekstu)

EN

The aim of this article is to determine how consumption and prices of food and non-alcoholic beverages affect expenses per capita incurred by Polish households of various sizes. The results of conducted research allow to draw a conclusion that the highest expenses per capita on certain assortment categories are incurred by one-person households and the increasing number of household members has impact on not only decreasing consumption per capita and its value but also it decreases the price. Decreasing consumption per capita when the number of the household members increases is shaped by decreasing consumption per capita, the importance of decreasing price is far less important. However, the importance of decreased price to decreased consumption per capita increases along with the household size. (original abstract)

10

Uwarunkowania zmian w systemie sprzedaży żywności

51%

Słomińska B.

Wiadomości Statystyczne. The Polish Statistician

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2002

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issue nr 7

49-60

XX

W artykule podjęto próbę prezentacji i oceny obserwowanych w ostatnich latach zmian rynkowych zarówno w sferze popytu, jak i podaży artykułów żywnościowych pod kątem ich wpływu na funkcjonujące systemy sprzedaży. Omówiono czynniki popytowe zmian w sprzedaży artykułów żywnościowych oraz trendy rozwojowe w przetwórstwie spożywczym.

Refine search results

Food in Retailers' Commercial Offer : Possibilities of Building Relationships with Consumers

Japanese Cooking through Media

Body on the Plate. On the Relation between the Carnality and Food (on the example of meat in advertising)

Governing the Nexus for Sustainability

Dual-heritage households: Food, culture, and re-membering in Hamilton, New Zealand

Masculinity and Immigrant Health Practices: How Male Kurdish Immigrants to the United States Think about and Practice Health

The Naming of Food and Drink in the Ladder of John Climacus

Ten Restaurants That Changed America by Paul Freedman

Wpływ wielkości spożycia i cen na wydatki żywnościowe i napoje bezalkoholowe w gospodarstwach domowych

Uwarunkowania zmian w systemie sprzedaży żywności