Meat and masculinity in the Norwegian Armed Forces

Appetite

Volumn 112, Issue , 2017, Pages 69-77

  Kildal, Charlotte Lilleby ^a   Syse, Karen Lykke ^a  

^a UNIVERSITY OF OSLO   (Norway)

Author keywords

Masculinity; Meat; Mentality; Military; Norwegian Armed Forces; Soldiers diets; Sustainable diets

Indexed keywords

ARMY; CLIMATE; COMFORT; DIET; HUMAN; HUMAN EXPERIMENT; INTERVIEW; MASCULINITY; ADOLESCENT; ADULT; ATTITUDE; CULTURAL ANTHROPOLOGY; FEEDING BEHAVIOR; FEMALE; INFORMATION PROCESSING; MALE; MEAT; NORWAY; PROTEIN INTAKE; QUALITATIVE RESEARCH; SOLDIER; YOUNG ADULT;

ADOLESCENT; ADULT; ATTITUDE; CULTURE; DIET; DIETARY PROTEINS; FEEDING BEHAVIOR; FEMALE; FOCUS GROUPS; HUMANS; MALE; MASCULINITY; MEAT; MILITARY PERSONNEL; NORWAY; QUALITATIVE RESEARCH; YOUNG ADULT;

EID: 85010657797     PISSN: 01956663     EISSN: 10958304     Source Type: Journal    
DOI: 10.1016/j.appet.2016.12.032     Document Type: Article

References (78)

1. Adams, C., The sexual politics of meat. 1990, Polity Press, Oxford, UK.
2. Animalia, Kjøttets tilstand 2015. 2015 Retrieved from http://www.animalia.no/Kjottets-tilstand/Kjottets-tilstand-2015/.
3. Austgulen, M.H., Environmentally sustainable meat Consumption: An analysis of the Norwegian public debate. Journal of Consumer Policy 37:1 (2014), 45–66.
4. Bailey, R., Froggatt, A., Wellesley, L., Livestock – climate Change's forgotten Sector: Global public opinion on meat and dairy consumption. 2014 Retrieved from Chatham House, the Royal Insititute of International Affairs https://www.chathamhouse.org/sites/files/chathamhouse/field/field_document/20141203LivestockClimateChangeForgottenSectorBaileyFroggattWellesleyFinal.pdf.
5. Beardsworth, A., Bryman, A., Meat consumption and meat avoidance among young people: An 11-year longitudinal study. British Food Journal 106:4 (2004), 313–327, 10.1108/00070700410529573.
6. Beardsworth, A., Bryman, A., Keil, T., Goode, J., Haslam, C., Lancashire, E., Women, men and food: The significance of gender for nutritional attitudes and choices. British Food Journal 104:7 (2002), 470–491, 10.1108/00070700210418767.
7. Bergheim, L.L., Stenberg, P.H., Kosthold i Forsvaret. Uten mat og drikke skapes helter ikke! Norsk Tidsskrift for Ernæring. (01/14), 2014.
8. Bertrand, J.T., Brown, J.E., Ward, V.M., Techniques for analysing focus group data. Evaluation Review 16:2 (1992), 198–209.
9. de Boer, J., Schösler, H., Aiking, H., “Meatless days” or “less but better”? Exploring strategies to adapt Western meat consumption to health and sustainability challenges. Appetite 76:0 (2014), 120–128.
10. Bohm, I., Lindblom, C., Åbacka, G., Bengs, C., Hörnell, A., “He just has to like ham” – the centrality of meat in home and consumer studies. Appetite 95 (2015), 101–112 http://dx.doi.org/10.1016/j.appet.2015.06.015.
11. Caplan, P., Why do people eat what they Do? Approaches to food and diet from a social science perspective. Clinical Child Psychology and Psychiatry 1:2 (1996), 213–227 SAGE Publications.
12. Caplan, P., Food, health and identity. 1997, Routledge, London.
13. Dagevos, H., Voordouw, J., Sustainability and meat consumption: Is reduction realistic?. Sustainability: Science, Practice & Policy, 9(2), 2013.
14. Difi, Offentlige anskaffelser. 2015 Retrieved from http://www.difi.no/veiledning/offentlige-anskaffelser.
15. Douglas, M., Purity and danger: An analysis of the concepts of pollution and taboo. 1984, Ark Paperbacks, London.
16. Fagerli, R.A., Wandel, M., Gender differences in opinions and practices with regard to a “healthy diet”. Appetite 32:2 (1999), 171–190 http://dx.doi.org/10.1006/appe.1998.0188.
17. Fiddes, N., Meat: A natural symbol. 1991, Routledge, London.
18. Forsvaret, Ernæring i felt. Organization, T.N.D.L., (eds.) Forsvarets logistikkorganisasjon/Felleskapasiteter/Base og ABC-avdelingen/Forpleiningsseksjonen, 2013, The Norwegian Armed Forces.
19. Forsvaret, Statistikk personell. 2016 Retrieved from https://forsvaret.no/aarsrapport/statistikk/personell.
20. Friel, S., Dangour, A.D., Garnett, T., Lock, K., Chalabi, Z., Roberts, I.,.. Haines, A., Public health benefits of strategies to reduce greenhouse-gas emissions: Food and agriculture. The Lancet 374:9706 (2009), 2016–2025, 10.1016/S0140-6736(09)61753-0.
21. Fuchs, D.A., Lorek, S., Sustainable consumption governance: A history of promises and failures. Journal of Consumer Policy 28 (2005), 261–288.
22. Garnett, T., Where are the best opportunities for reducing greenhouse gas emissions in the food system (including the food chain)?. Food Policy 36 (2011), S23–S32.
23. Gerber, P.J., Steinfeld, H., Henderson, B., Mottet, A., Opio, C., Dijkman, J.,.. Tempio, G., Tackling climate change through livestock - a global assessment of emissions and mitigation opportunities (978-92-5-107921-8). 2013 Retrieved from Rome http://www.fao.org/3/a-i3437e/index.html.
24. Graca, J., Calheiros, M.M., Oliveira, A., Attached to meat? (Un)Willingness and intentions to adopt a more plant-based diet. Appetite 95 (2015), 113–125, 10.1016/j.appet.2015.06.024.
25. Grønlund, A., Vurdering av klimatiltak i jordbruket (24/2015). 2015 (Retrieved from).
26. Gullestad, M., “Hverdagslivet” som symbol i norsk samtidskultur. Fortolkende analyse av ideologisk endring. Nytt norsk tidsskrift, 4, 1986.
27. Guzmán, M.A., Kjærnes, U., Menneske og dyr. En kvalitativ studie av holdninger til kjøtt. 1998 Retrieved from Oslo http://www.sifo.no/files/file48384_arbeidsrapport_1998-6_web.pdf.
28. Hastrup, K., Odense. Island of anthropology: Studies in past and present Iceland, Vol. 5, 1990, Odense University Press.
29. Higgs, S., Social norms and their influence on eating behaviours. Appetite 86 (2015), 38–44 http://dx.doi.org/10.1016/j.appet.2014.10.021.
30. Holm, L., Møhl, M., The role of meat in everyday food culture: An analysis of an interview study in copenhagen. Appetite 34:3 (2000), 277–283.
31. IPCC, Climate change 2014: Mitigation of climate change. Contribution of working group III to the fifth assessment, report of the intergovernmental Panel on climate change., 2014, Cambridge, United Kingdom and New York, NY, USA Retrieved from http://www.ipcc.ch/report/ar5/wg3/.
32. Kellman, S.G., Fish, Flesh, and Foul: The Anti-Vegetarian Animus. The American Scholar 69:4 (2000), 85–96.
33. Kildal, C., Introducing Sustainable Food Policies: The Case of the Norwegian Armed Forces. Master thesis, 2015, University of Oslo Retrieved from https://www.duo.uio.no/handle/10852/45460.
34. Kjærnes, U., Borgen, S.O., Borch, A., Lavik, R., Tillit til kjøtt - endringer og utfordringer i det norske markedet. 2010 Retrieved from Oslo http://www.sifo.no/files/file77267_oppdragsrapport_14-2010_web.pdf.
35. Kubberød, E., Ueland, Ø., Rødbotten, M., Westad, F., Risvik, E., Gender specific preferences and attitudes towards meat. Food Quality and Preference 13 (2002), 285–294.
36. Kubberød, E., Ueland, Ø., Tronstad, Å., Risvik, E., Attitudes towards meat and meat-eating among adolescents in Norway: A qualitative study. Appetite 38:1 (2002), 53–62.
37. Lavik, R., 10 år - endring og stabilitet i forbruk og holdninger til kjøtt. 1997-2007. 2008 Retrieved from Oslo http://www.sifo.no/files/file73957_oppdragsrapport_2008-2-web.pdf.
38. Le Goff, J., Time, work, & culture in the middle ages. 1980, The University of Chicago Press, Chicago.
39. Le Goff, J., Nora, P., Odén, B., Att skriva historia: nya infallsvinklar och objekt. 1978, PAN/Norstedts, Stockholm.
40. Locher, J.L., Yoels, W.C., Maurer, D., van Ells, J., Comfort Foods: An exploratory journey into the social and emotional significance of food. Food and Foodways 13:4 (2005), 273–297.
41. Löfgren, O., Hannerz, U., Löfgren, O., Liljeström, R., (eds.) Kultur och medvetande: en tvärvetenskaplig analys, 1982, Akademilitteratur, Stockholm.
42. Löfgren, O., På jakt efter den borgerlige kulturen. Wåhlin, B., Kvium, C., (eds.) Mentalitetsforandringer: oplæg fra den 19. Nordiske fagkonference i historisk metodelære, Ljusterö, 31. maj-3. juni 1985 Studier i historisk metode, Vol. 19, 1987, Aarhus universitetsforlag, Aarhus.
43. Lupton, D., Food, the body and the self. 1996, SAGE Publications Ltd, London.
44. Macdiarmid, J.I., Douglas, F., Campbell, J., Eating like there's no tomorrow: Public awareness of the environmental impact of food and reluctance to eat less meat as part of a sustainable diet. Appetite 96 (2016), 487–493 http://dx.doi.org/10.1016/j.appet.2015.10.011.
45. Makiniemi, J.P., Vainio, A., Barriers to climate-friendly food choices among young adults in Finland. Appetite 74 (2014), 12–19, 10.1016/j.appet.2013.11.016.
46. Malterud, K., Qualitative research: Standards, challenges, and guidelines. The Lancet 358:9280 (2001), 483–488.
47. Monteiro, C.A., Cannon, G., Moubarac, J.-C., Martins, A.P.B., Martins, C.A., Garzillo, J.,.. Jaime, P.C., Dietary guidelines to nourish humanity and the planet in the twenty-first century. A blueprint from Brazil. Public Health Nutrition 18:13 (2015), 2311–2322, 10.1017/S1368980015002165.
48. Nath, J., Gendered fare?: A qualitative investigation of alternative food and masculinities. Journal of Sociology 47:3 (2011), 261–278, 10.1177/1440783310386828.
49. Niva, M., Mäkelä, J., Kahma, N., Kjærnes, U., Eating Sustainably? Practices and background factors of ecological food consumption in four Nordic countries. Journal of Consumer Policy 37:4 (2014), 465–484, 10.1007/s10603-014-9270-4.
50. OECD, Meat consumption. 2016 Retrieved from https://data.oecd.org/agroutput/meat-consumption.htm.
51. Parry, J., Gender and slaughter in popular gastronomy. Feminism & Psychology 20:3 (2010), 381–396, 10.1177/0959353510368129.
52. Pingali, P., McCullough, E., Drivers of change in global agriculture and livestock systems (1022–0119). 2010 Retrieved from African Journal of Range & Forage Science http://dx.doi.org/10.2989/10220119.2010.529462.
53. Roos, G., Wandel, M., Menn og mat. Menn, yrkedsgruppe og helselivsstil: En kvalitativ studie. 2004 Retrieved from Oslo http://www.sifo.no/files/file48566_prosjektnotat_2004-01web.pdf.
54. Rothgerber, H., Real men Don't eat (vegetable) Quiche: Masculinity and the justification of meat consumption. Psychology of Men & Masculinity 14:4 (2013), 363–375.
55. Ruby, M.B., Vegetarianism. A blossoming field of study. Appetite 58:1 (2012), 141–150 http://dx.doi.org/10.1016/j.appet.2011.09.019.
56. Ruby, M.B., Heine, S.J., Meat, morals, and masculinity. Appetite 56:2 (2011), 447–450 http://dx.doi.org/10.1016/j.appet.2011.01.018.
57. Sabaté, J., Soret, S., Sustainability of plant-based diets: Back to the future. American Society for Nutrition, 2014, 1S–7S.
58. Sadalla, E., Burroughs, J., Profiles in eating. Sexy vegetarians and other diet-based social stereotypes. Psychology Today (15/10), 1981, 51–57.
59. Schösler, H., de Boer, J., Boersema, J.J., Aiking, H., Meat and masculinity among young Chinese, Turkish and Dutch adults in The Netherlands. Appetite 89 (2015), 152–159 http://dx.doi.org/10.1016/j.appet.2015.02.013.
60. Setten, G., Bonden og landskapet: historier om natursyn, praksis og moral i det jærske landskapet. Geografisk institutt, Fakultet for samfunnsvitenskap og teknologiledelse. 2002, Norges teknisk-naturvitenskapelige universitet, NTNU, Trondheim.
61. Sobal, J., MEN, meat, and marriage: Models of masculinity. Food and Foodways 13:1–2 (2005), 135–158, 10.1080/07409710590915409.
62. Spiller, A., Nitzko, S., Peak meat: The role of meat in sustainable consumption. Reisch, L.A., Thøgersen, J., (eds.) Handbook of research on sustainable consumption, 2015, Edward Elgar Publishing, Cheltenham, UK.
63. Steinfeld, H., Gerber, P., Wassenaar, T., Castel, V., Rosales, M., de Haan, C., Livestock's long shadow, environmental issues and options. 2006 (Retrieved from).
64. Stoll-Kleemann, S., Schmidt, U.J., Reducing meat consumption in developed and transition countries to counter climate change and biodiversity loss: A review of influence factors. Regional Environmental Change, 2016, 1–17, 10.1007/s10113-016-1057-5.
65. Syse, K.L., From land use to landscape: A cultural history of conflict and consensus in argyll: 1945-2005. (No. 402), faculty of humanities. 2009, University of Oslo Unipub, Oslo.
66. Syse, K.L., Looking the beast in the eye: re-animating meat in Nordic and British food culture. Lundblad, E., (eds.) Animalities. Literary and Cultural Studies Beyond the Human. Forthcoming 2017, 2017, Edinburgh University Press.
67. The Norwegian Directorate of Health, Utvikling i norsk kosthold 2016. 2016 Retrieved from https://helsedirektoratet.no/Lists/Publikasjoner/Attachments/1257/Utviklingen-i-norsk-kosthold-2016-IS-2558.pdf.
68. Thorsen, L.E., Det fleksible kjønn: mentalitetsendringer i tre generasjoner bondekvinner 1920-1985. 1993, Universitetsforl, Oslo.
69. Tilman, D., Clark, M., Global diets link environmental sustainability and human health. Nature 515:7528 (2014), 518–522, 10.1038/nature13959.
70. Tobler, C., Visschers, V.H.M., Siegrist, M., Eating green. Consumers’ willingness to adopt ecological food consumption behaviors. Appetite 57:3 (2011), 674–682 http://dx.doi.org/10.1016/j.appet.2011.08.010.
71. Totland, T.H., Melnæs, B.K., Lundberg-Hallen, N., Helland-Kigen, K.M., Lund-Blix, N.A., Myhre, J.B.,.. Andersen, L.F., Norkost 3. En landsomfattende kostholdsundersøkelse blant menn og kvinner i Norge i alderen 18-70 år, 2010-11. (IS-2000). 2012 Retrieved from Helsedirektoratet https://helsedirektoratet.no/Lists/Publikasjoner/Attachments/301/Norkost-3-en-landsomfattende-kostholdsundersokelse-blant-menn-og-kvinner-i-norge-i-alderen-18-70-ar-2010-11-IS-2000.pdf.
72. Vittersø, G., Rosenberg, T.G., Kjøtt og reklame. En studie av annonsering og reklame for kjøtt i det norske matmarkedet (Oppdragsrapport nr. 4). 2014 Retrieved from Oslo http://www.sifo.no/files/file79841_oppdragsrapport_4-2014_web.pdf.
73. Wallenborn, G., Wilhite, H., Rethinking embodied knowledge and household consumption. Energy Research & Social Science 1:0 (2014), 56–64.
74. Wansink, B., Cheney, M.M., Chan, N., Exploring comfort food preferences across age and gender. Physiology & Behavior 79:4–5 (2003), 739–747.
75. Warde, A., The practice of eating. 2016, Polity, Cambridge.
76. Wellesley, L., Happer, C., Froggatt, A., Changing climate, changing diets. Pathways to lower meat consumption. 2015 Retrieved from Chatham House, the Royal Insititute of International Affairs https://www.chathamhouse.org/sites/files/chathamhouse/publications/research/CHHJ3820%20Diet%20and%20climate%20change%2018.11.15_WEB_NEW.pdf.
77. Westhoek, H., Lesschen, J.P., Rood, T., Wagner, S., De Marco, A., Murphy-Bokern, D.,.. Oenema, O., Food choices, health and environment: Effects of cutting Europe's meat and dairy intake. Global Environmental Change 26 (2014), 196–205 http://dx.doi.org/10.1016/j.gloenvcha.2014.02.004.
78. Williams, R., Keywords: A vocabulary of culture and society. 1976, Fontana/Croom Helm, London.