气候变化领域集成服务门户(CCPortal): Beef or Beet Wellington? Chefs, meat reduction, and hindering and supportive forms of craftsmanship

CCPortal

DOI	10.1080/15528014.2024.2322792
	Beef or Beet Wellington? Chefs, meat reduction, and hindering and supportive forms of craftsmanship
	Michielsen, Yolie J. E.; van der Horst, Hilje M.; van de Nobelen, Rosan
发表日期	2024
ISSN	1552-8014
EISSN	1751-7443
英文摘要	One of the most effective ways to mitigate climate change is to shift to more plant-based consumption practices. In this context, hands-on professionals in the food sector such as chefs are often seen as change-makers. Yet, most restaurants in wealthier countries predominantly serve meat and fish. In this paper, we use chefs and their embodied relationship with food as a case, and combine theories of practice and craftsmanship, to better understand the potential roles, both supportive and hindering, of craftsmanship in the protein transition. Drawing on 23 semi-structured interviews with a diverse mix of executive head chefs of Dutch restaurants in terms of menu type (animal/plant ratio), sector (fine dining/regular), and geographical location (city/rural), we found a reciprocal relationship between agentic capacity of animal- and plant-based materials and embodied skill. Based on this relationship, we found two forms of craftsmanship that relate differently to the protein transition. We argue that a classical form, in which a strong embodied relationship with animal- and a weaker one with plant-based materials is embedded, hinders a protein shift in chefs' practice. We highlight the important role of culinary education in strengthening the relationship with plant-based materials and defining plant-based cooking as a prestigious challenge.
英文关键词	Chefs; craftsmanship; practice theory; embodiment; meat consumption; plant-based; protein transition; restaurants; culinary culture; Sennett
语种	英语
WOS研究方向	Sociology
WOS类目	Sociology
WOS记录号	WOS:001189544200001
来源期刊	FOOD CULTURE & SOCIETY
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/295892
作者单位	Wageningen University & Research
推荐引用方式 GB/T 7714	Michielsen, Yolie J. E.,van der Horst, Hilje M.,van de Nobelen, Rosan. Beef or Beet Wellington? Chefs, meat reduction, and hindering and supportive forms of craftsmanship[J],2024.
APA	Michielsen, Yolie J. E.,van der Horst, Hilje M.,&van de Nobelen, Rosan.(2024).Beef or Beet Wellington? Chefs, meat reduction, and hindering and supportive forms of craftsmanship.FOOD CULTURE & SOCIETY.
MLA	Michielsen, Yolie J. E.,et al."Beef or Beet Wellington? Chefs, meat reduction, and hindering and supportive forms of craftsmanship".FOOD CULTURE & SOCIETY (2024).