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dc.contributor.authorSkuland, Silje Elisabeth (ed.)
dc.date.accessioned2020-05-20T11:30:58Z
dc.date.available2020-05-20T11:30:58Z
dc.date.issued2020
dc.identifier.urihttp://hdl.handle.net/20.500.12199/3112
dc.description.abstractEditor: Silje Elisabeth Skuland. Authors: (alphabetical): Borda, D., Didier, P., Dumitraşcu, L., Ferreira, V., Foden, M., Langsrud, S., Maître, I., Martens, L. Møretrø, T., Nguyen-The, C., Nicolau, A. I.Nunes, C., Rosenberg, T. G., Skuland, S. E., Teigen, H. M., Teixeira, P., and Truninger, M.en
dc.description.abstractHow is food handled in safe and unsafe ways from retail to fork in European households? This is the overall research question raised in this report. The aim of this report is to contribute to an in-depth, detailed, empirical and nuanced analysis of how food is handled in everyday life in five European countries: France, Norway, Portugal, Romania and the UK. The first chapters (Part 1) describe the food cultural difference and food safety variation between the five countries, theories of practices that underpin the study and the transdisciplinary methods employed for studying shopping, transportation, storage and cooking a meal with chicken and raw vegetables in 75 European households. The first empirical chapters (Part 2) introduce the households in this study (chapter 2.1), discuss the everyday food life the households (chapter 2.2) and describe food anxieties and experiences with foodborne illnesses (chapter 2.3). Part 3 concentrates on food procuring and organising practices in the households and includes three empirical discussions of shopping (chapter 3.1), transportation (chapter 3.2) and storage (chapter 3.3). Part 4 discusses food preparation and comprises five chapters discussing the order of cooking (chapter 4.1), chicken preparation (chapter 4.2), vegetable preparation (chapter 4.3), determining doneness (chapter 4.4) and washing hands (chapter 4.5). Finally, Part 5 discusses the main findings in the report and suggests further research steps.en
dc.language.isoenen
dc.publisherConsumption Research Norway (SIFO), OsloMeten
dc.relation.ispartofseriesReport;6-2020
dc.subjectfood safetyen
dc.subjectretail-to-forken
dc.subjectshoppingen
dc.subjecttransporten
dc.subjectstorageen
dc.subjectcookingen
dc.subjectchicken and vegetable consumptionen
dc.subjectkitchen infrastructureen
dc.subjectcritical consumer handlingen
dc.titleEuropean food safety: Mapping critical food practices and cultural differences in France, Norway, Portugal, Romania and the UKen
dc.typeResearch reporten
fagarkivet.source.pagenumber809en


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