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AbstrAct The aim of this paper is to explore the phenomenon of urbanization and its consequences on food consumptions in Lebanon. It describes the general patterns of social dynamics and integrates them in order to identify the social processes that influence changes in food culture. An empirical application is presented to portray a system of stru...
Context in source publication
Context 1
... calorie daily input in Lebanon (3.161 kcal/person/day) between 1.991 and 2.001 is even higher than those of others developing countries (2.621 kcal/ person/day) and than the world total (2.757 kcal/person/day), with an increase of vegetable calories in the Lebanese case (87%). Figure 1 shows that the total ration fats level in Lebanon has doubled in 40 years. Ce- reals constitute the first source of calories in Lebanese diet due to the large consumption of bread. ...
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Citations
... In addition, the Lebanese diet historically is open to various influences, leading to food creolisation due to the mixing of different migrant food cultures and the emergence of adaptations resulting from food fusion processes (Peri and Vindigni, 2008). Food fusion is a common process in the Near and Middle East, where the original identity of dishes sometimes is confused, which encourages the assertion of national claims. ...
Organic products often interact with local/traditional food; this relationship is particularly relevant for many Mediterranean countries and could play an important role in contrasting the conventionalisation of organic agriculture and differentiating organic products in an increasingly competitive global market. The goal of this study was to investigate the interaction between organic and local/traditional food in Lebanon from the perspective of an organic consumer. The attitude toward both their present interaction and possible developments were investigated. Interviews with 146 consumers were conducted at the farmers market and specialised shops in Beirut, where organic and local/traditional foods (baladi) are sold. The data collected from the questionnaires were analysed using descriptive and inferential statistical analysis (structural equation model, t-test and ANOVA). The results show that the integration of organic and baladi foods seemed to be accepted largely as a future perspective; recent food scandals made baladi foods less reliable, which has negatively affected the contemporary organic consumer’s attitude toward the relationship between baladi and organic products. The only statistically significant results emerged when this facet of consumer responses was analysed. Younger and wealthier organic food consumers, prone to integrate the more appealing gastronomic characteristics of local/traditional foods in their diet (foodies), seemed relatively more accepting of a joint marketing of organic and baladi foods. The farmers market seemed to play a central role in supporting a positive interaction between organic and baladi foods.
