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Cooking, eating and digesting:: Notes on the emergent normativities of food and speeds
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Sociology.
2014 (English)In: Time & Society, ISSN 0961-463X, E-ISSN 1461-7463, Vol. 23, no 3, p. 287-308Article in journal (Refereed) Published
Abstract [en]

This article analyses conflicting versions of speed and temporal work that are involved in engaging with food. The dominant discourses around fast and slow food are challenged and extended by juxtaposing three kinds of food-related activities: cooking, eating, and digesting. Drawing on a wide range of empirical and theoretical examples and dietary advice, I illustrate how modes of engaging with foods also produce and come with specific “goods” and “bads.” Problematizing these normativities, I use the Swedish word ‘lagom’ to denote a temporal and spatial normativity that is always located in a specific situation.

Place, publisher, year, edition, pages
2014. Vol. 23, no 3, p. 287-308
National Category
Sociology (excluding Social Work, Social Psychology and Social Anthropology)
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URN: urn:nbn:se:uu:diva-396942DOI: 10.1177/0961463X14549511OAI: oai:DiVA.org:uu-396942DiVA, id: diva2:1369526
Available from: 2019-11-12 Created: 2019-11-12 Last updated: 2020-01-22Bibliographically approved

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CiteExportLink to record
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Citation style
  • apa
  • ieee
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More styles
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  • de-DE
  • en-GB
  • en-US
  • fi-FI
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  • nn-NB
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  • Other locale
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Output format
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