SOC 808 Lecture Notes - Lecture 3: Omnivore, Nutritionism, Macrobiotic Diet

• School: Ryerson University
• Department: Sociology
• Course: SOC 808
• Professor: Mustafa Koc

Document Summary

This week we will look at the current state of confusion about healthy eating and how we get our information about it. Historically, necessities imposed by climate, seasons, geography combined with cultural, social and economic limitations defined the boundaries of what is edible. Humans have always sought new food sources to feed themselves (neophilia) while at the same time afraid of these new things that could make them sick (neophobia) We are more confused about what is good to eat. French sociologists fischler (1988) calls this confusion gastro-anomie. We no longer produce our own food. Changes in the rhythms of meal (i. e. snacking) Rise in consumer anxieties and food scares. Emergence of new dietary trends: i. e. vegetarian, macrobiotic. Pollan, m. , (2007) unhappy meals, new york times magazine. Talks about the need for thinking about food as less of a thing and more of a relationship .