Claudia Giacoman, Pamela Ayala Arancibia and Camila Joustra
The social sciences have extensively studied meals; nonetheless, a few have investigated the menu format, with all the data originating from European countries. Within this…
Abstract
Purpose
The social sciences have extensively studied meals; nonetheless, a few have investigated the menu format, with all the data originating from European countries. Within this framework, the novelty of this research is that it analyses the relationship between social class and lunch structure among adults in a Global South city: Santiago, Chile.
Design/methodology/approach
The study worked with data from the Survey of Commensality in Adults (>18) of the Metropolitan Region, which used a questionnaire and a self-administered eating event diary. The analysis unit was lunches (n = 3,595). The dependent variable was the structure of the lunches (single course, starter with a main course, a main course with dessert or a full-course menu with starter, main course and dessert). The independent variable was the individual’s social class (either the working, intermediate or service class).
Findings
The data showed that lunches are mostly semi- or fully structured (only 44.5% of the lunches reported by the participants contained a single course). The odds of eating a single course were lower in the service class than the working one and the odds of eating a full-course meal were higher in the service class than the working one.
Originality/value
The results provide new quantitative evidence from a representative sample of a Global South city about the relevance of social class as a differentiating factor in food, specifically regarding the existence of simpler meals among the lower classes.
Details
Keywords
Claudia Giacoman, Pamela Ayala Arancibia and Juan Alfaro
Global meat consumption has increased rapidly, which is of concern, given its contribution to environmental destruction. Within this framework, this article aims to analyse the…
Abstract
Purpose
Global meat consumption has increased rapidly, which is of concern, given its contribution to environmental destruction. Within this framework, this article aims to analyse the social determinants in relation to stopping red meat consumption for environmental reasons in Chile, with a focus on gender and social status.
Design/methodology/approach
Using data from a representative national survey, we estimated six logistic regression models to analyse the social determinants that reduce red meat consumption in Chile.
Findings
The results show that social stratification variables (gender, social class, household income and education) are closely linked with choosing to stop eating red meat for environmental reasons. A possible interpretation of these results is the ambiguous status of red meat in contemporary Chilean society and its symbolic link with masculinity.
Research limitations/implications
The analysis may be complemented by future research that distinguishes the environmental aspects, which encourage individuals to stop eating red meat. In addition, asking about meat consumption in an environmental survey, may generate social desirability.
Originality/value
The results contribute to understanding which social factors help stop meat consumption within a strong carnism culture. This is relevant since South America is well known for high meat consumption, and few studies have explored the issue of consumption in these countries.
Details
Keywords
This review discusses the concept of edible nanocoatings (ENCs), the biomaterials used in the coating matrices, techniques of coating development, applications, challenges and…
Abstract
Purpose
This review discusses the concept of edible nanocoatings (ENCs), the biomaterials used in the coating matrices, techniques of coating development, applications, challenges and safety regulations associated with nanotechnology in food products. These ENCs are capable of imparting increased shelf life, improved appearance, better physiological qualities and bioactive potentials such as antimicrobial and antioxidant properties. ENCs can be developed using the layer-by-layer method which forms multiple alternative layers adhered together primarily by electrostatic interactions.
Design/methodology/approach
Various keywords such as edible coatings (ECs), safety aspects and nanocoatings were used to search the literature from Google Scholar, Research Gate, ScienceDirect, Springer Link, Taylor and Francis and PubMed. After searching enough literature, 113 articles and research papers were examined, which provides the updated overview of different aspects of edible nano-coatings.
Findings
Consumers today are very much aware of the food quality and its safety. They demand food products with longer shelf life, which are minimally processed with natural or no preservatives. ECs based on biopolymers is an alternative technique, which is biodegradable and can be consumed as such without posing any safety risks. The emergence of nanotechnology in food processing has provided new insights to develop ECs at the nanoscale with improved mechanical and barrier properties
Originality/value
ECs are beneficial to consumers and to the environment. ECs have generated significant attention over years as an alternative to fossil-based plastics, considering their renewable and biodegradable features