Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 551001
Title Modes of Eating and Phased Routinisation: Insect-Based Food Practices in the Netherlands
Author(s) House, Jonas
Source Sociology : the Journal of the British Sociological Association 53 (2019)3. - ISSN 0038-0385 - p. 451 - 467.
DOI https://doi.org/10.1177/0038038518797498
Department(s) Consumption and Healthy Lifestyles
Publication type Refereed Article in a scientific journal
Publication year 2019
Keyword(s) consumer acceptance - edible insects - entomophagy - insects - novel foods - routinisation - theories of practice
Abstract

Sociological research on sustainable consumption has seen widespread application of theories of practice (‘practice theories’) as a means of transcending the limitations of epistemologically individualistic ‘behaviour change’ approaches. While in many ways the central insights of practice theories vis-a-vis consumption are now well established, this article argues that the approach holds further insights for sociological analysis of food consumption in general, and of novel foods in particular. Based on empirical research with consumers of a range of insect-based convenience foods in the Netherlands, this article introduces two practice-theoretic concepts – ‘modes of eating’ and ‘phased routinisation’ – which contribute to sociological theorisations of how food practices are established, maintained, interdepend and change. Beyond its theoretical contribution, the article substantively extends research literatures on the introduction, uptake and normalisation of insect-based and other novel foods.

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