Proceedings of the 20 th International Ethnological Food Research Conference, Department of Folklore and Ethnology, Institute of Ethnology and Cultural Anthropology, University of Łodź, Poland, 3–6 September 2014
The Comeback of Homemade Foods and the Role of the Web. The Case of Non-Alcoholic Fermented Beverages: Aristea Baschali and Antonia-Leda Matalas
Aristea Baschali and Antonia-Leda Matalas
The Comeback of Homemade Foods and the Role of the Web. The Case of Non-Alcoholic Fermented Beverages
A growing interest in the preparation and consumption of homemade foods is currently to be observed especially among people living in urban centres. Homemade foods have a special role in the construction of family identities (Moisio / Arnould / Price 2004), mainly through their importance in contemporary consumption and their opposition to the market’s attempts to commodify the homemade food category. Furthermore, citizens regard these foods as being of superior quality to industrially-produced ones, and as offering additional benefits in the areas of nutrition, health and economics (Reuters 2011; Hispanic Business.com 2013). In contrast to industrially-processed foods, homemade foods are more often based on all natural ingredients, better cooking methods are involved (American Heart Association 2014[a]), and unhealthy ingredient substitutions are usually avoided (American Heart Association 2014[b]). Nowadays, with the economy in recession, people prefer homemade food, because, from an economic perspective, it offers better all-round value than fast food or pre-cooked meals (New York Times 2011).
Eating homemade food also provides health benefits. It enables appropriate portion sizes to be maintained and makes it possible for people to avoid the urge to indulge in oversized restaurant meals. Recent research has found that families who eat more fast-food meals than home-cooked ones, are less likely to eat healthy fruit and vegetables, and also that there is, as...
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