Change search
ReferencesLink to record
Permanent link

Direct link
The meal as a performance: food and meal practices beyond health and nutrition
Food and Meal Science and the Research Group MEAL, Kristianstad, Sweden.
Food and Meal Science and the Research Group MEAL, Kristrianstad, Sweden.
Linnaeus University, Kalmar, Sweden.
Linnaeus University, Kalmar,Sweden.
Show others and affiliations
2016 (English)In: Ageing & Society, ISSN 0144-686X, E-ISSN 1469-1779Article in journal (Refereed) Published
Abstract [en]

The proportion of elderly people in the population is increasing, presenting a number of new challenges in society. The purpose of this qualitative study was to investigate how elderly persons with motoric eating difficulties perceive and perform their food and meal practices in everyday life. By using Goffman's concept of performance as a theoretical framework together with Bourdieu's thinking on habitus, a deeper understanding of food and meal practices is obtained. Semi-structured interviews were conducted with 14 elderly people (aged between 67 and 87 years) and meal observations were carried out with 11 of these people. Participants were found to manage food and meal practices by continuously adjusting and adapting to the new conditions arising as a result of eating difficulties. This was displayed by conscious planning of what to eat and when, avoiding certain foods and beverages, using simple eating aids, but also withdrawing socially during the meals. All these adjustments were important in order to be able to demonstrate proper food and meal behaviour, to maintain the façade and to act according to the perceived norms. As well as being a pleasurable event, food and meals were also perceived in terms of being important for maintaining health and as ‘fuel’ where the main purpose is to sustain life. This was strongly connected to the social context and the ability to enjoy food and meals with family members and friends, which appeared to be particularly crucial due to the impending risk of failing the meal performance.

Place, publisher, year, edition, pages
2016.
National Category
Health Sciences
Identifiers
URN: urn:nbn:se:ri:diva-26202DOI: 10.1017/S0144686X16000945OAI: oai:DiVA.org:ri-26202DiVA: diva2:1049436
Note

This project was financially supported by the

Kamprad Family Foundation for Entrepreneurship, Research & Charity in Sweden.

Available from: 2016-11-24 Created: 2016-11-24 Last updated: 2016-11-24Bibliographically approved

Open Access in DiVA

fulltext(230 kB)17 downloads
File information
File name FULLTEXT01.pdfFile size 230 kBChecksum SHA-512
d5b213ea4309df4955552a41d440a5b068838aebdf7dd5a48b882301efd59405de020e320c39266e9304b15cea63757a54a4247853b273ec31a7779e6eb52e6b
Type fulltextMimetype application/pdf

Other links

Publisher's full text
By organisation
SP Food and Bioscience
In the same journal
Ageing & Society
Health Sciences

Search outside of DiVA

GoogleGoogle Scholar
Total: 17 downloads
The number of downloads is the sum of all downloads of full texts. It may include eg previous versions that are now no longer available

Altmetric score

Total: 7 hits
ReferencesLink to record
Permanent link

Direct link