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European food safety: mapping critical food practices and cultural differences in France, Norway, Portugal, Romania and the UK

2020Relatório Acesso aberto
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dc.contributor.authorSkuland, S. E.
dc.contributor.authorBorda, D.
dc.contributor.authorDidier, P.
dc.contributor.authorDumitraşcu, L.
dc.contributor.authorFerreira, V.
dc.contributor.authorFoden, M.
dc.contributor.authorTruninger, M.
dc.contributor.authorTeixeira, P.
dc.date.accessioned2020-08-07T10:40:49Z
dc.date.available2020-08-07T10:40:49Z
dc.date.issued2020
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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSkuland, S. E., Borda, D., Didier, P., Dumitraşcu, L., Ferreira, V., Foden, M.,... Truninger, M. (eds.) (2020). European food safety: mapping critical food practices and cultural differences in France, Norway, Portugal, Romania and the UK. (SIFO report-6). Oslo: OsloMetropolitan Universitypt_PT
dc.identifier.isbn9788270635061
dc.identifier.urihttp://hdl.handle.net/10400.14/30832
dc.language.isoengpt_PT
dc.peerreviewednopt_PT
dc.publisherOslo Metropolitan Universitypt_PT
dc.subjectFood safetypt_PT
dc.subjectRetail-to-forkpt_PT
dc.subjectShoppingpt_PT
dc.subjectTransportpt_PT
dc.subjectStoragept_PT
dc.subjectCookingpt_PT
dc.subjectChicken and vegetable consumptionpt_PT
dc.subjectKitchen infrastructurept_PT
dc.subjectCritical consumer handlingpt_PT
dc.subjectPractice theorypt_PT
dc.subjectTransdisciplinary methodspt_PT
dc.subjectFrancept_PT
dc.subjectNorwaypt_PT
dc.subjectPortugalpt_PT
dc.subjectRomaniapt_PT
dc.subjectUKpt_PT
dc.titleEuropean food safety: mapping critical food practices and cultural differences in France, Norway, Portugal, Romania and the UKpt_PT
dc.title.alternativeMattrygghet i Europa: en kartlegging av kritiske matpraksiser og kulturelle forskjeller i Frankrike, Norge, Portugal, Romania og Storbritanniapt_PT
dc.typereport
dspace.entity.typePublication
person.familyNameBorges Ferreira
person.familyNameTeixeira
person.givenNameVânia
person.givenNamePaula
person.identifier.orcid0000-0001-7093-9193
person.identifier.orcid0000-0002-6296-5137
person.identifier.ridK-1343-2014
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id8317338900
person.identifier.scopus-author-id7005895206
rcaap.rightsopenAccesspt_PT
rcaap.typereportpt_PT
relation.isAuthorOfPublicationb8867092-8efe-4663-99d3-7cb6d1a7d89e
relation.isAuthorOfPublicationb918d4a2-b9f9-4c56-8318-111625e4d58b
relation.isAuthorOfPublication.latestForDiscoveryb918d4a2-b9f9-4c56-8318-111625e4d58b

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