Journal Entry 2

Word count: 891

By Megan Thomson

Reading John Germovs Fifth Edition Second Opinion, Chapter 11, The Social Appetite: A Sociological
Approach to Food and Nutrition, I now understand that social appetite refers to the production,
distribution and consumption of food (Germov, 2014). Before reading the text I only understood
social appetite as how society socially consumes foods. For example, food can connect us with others
as some may prepare a meal together or eat out at a restaurant together. People can also share the
same interest in foods and recipes etc. Another assumption regarding social appetite I made before
reading the text refers to the impact social settings/situations have to our consumption of food. For
example, what we eat and how much we eat varies depending on who we are surrounded by, the
environment and the occasion. I can relate to this with my own personal experiences. For example at
Christmas time it is a family tradition to have a large lunch consisting of turkey, beef, prawns and
salad. This also elaborates on my initial thinking process of how we consume similar foods to what
others are also consuming around us. I am aware that the consumption and preparation of food can be
an effective way of social interaction with others. My understanding strongly relates back to the word
social meaning being surrounded by people. After completing the reading my previous
understanding is somewhat correct although the reading and workshop has allowed me to further
analyse social appetite and understand that social appetite is constructed and impacted by the
cultural, political, religious and economic factors, which are contributing impacts determining what
we consume (Germov, 2014).

My initial understanding of social appetite connects with social construction of food, point made by
anthropologist and sociologist (compare Murcott 1983;1988, Mennell et al. 1922; Mennell 1966).
This meaning we eat food that is acceptable to eat. The example in the textbook highlights how
cultures have distinct food practices where some food is encouraged traditionally and some food is
avoided as it is seen disrespectful to their culture (Germov & Williams, 2008). Another point relating
back to my original understanding is that the preparation and consumption of food can be a social
activity, for example eating out with a group of friends. Food can also create social differentiation as it
creates an identity/social marker for a group of people (Bourdieu 1979/1984). This was valuable to
learn about before completing our workshop activity as the workshop also identified how different
social groups consume different foods, depending on historical and cultural backgrounds. In the
workshop it was also discussed that it is not only the cultural aspects that determine what they eat
but the political, religious and economic factors which heavily influence the consumption of food
relating back to the textbook (Germov, 2014). The workshop was interesting as I learnt about the
consumption of food in different cultures. It was interesting to compare similarities and differences of
each cultures food consumption over the duration of a week. The social class of groups also
determines the food they choose to eat. This is also strongly impacted on affordability and the
resources available (Bourdieu 1979/1984).

The sociological imagination template can be used to identify historical, cultural, structural and
critical factors, which contribute to what foods we consume (Willis 1993; 2011) The Sociological
template allows thorough analysis regarding the production, distribution and consumption of food
(Germov 2014). The sociological imagination template can also be used to analyse my own experience
remarking social differentiation. For example at Christmas the historical factor can underline when
we started eating this food and when it became a family tradition. The cultural factor can identify who
I eat the food with and why we consume this food. The structural factor can examine what setting the
food consumption has taken place in, whilst the critical factor can recognize why the tradition hasnt
changed (Willis 1993; 2011).

From participating in the workshop and reading the textbook I understand the world epidemic of
McDonaldization, term originated by George Ritzer (1993). This term relates to how fast food places
such as McDonalds sell a large quantity of food for a cheap price, which encourages more
consumption of unhealthy/fattening foods. There is a satisfaction in customers for purchasing a large
amount of food, which is instantly ready for an affordable price instead of prepping a more expensive,
time-consuming meal at home. Consequently, there has been a consistent rise in chain restaurants
from the 1970s, which results in less meals being prepared at home, and therefore people are
becoming more deskilled about the value of preparing healthy foods at home (Germov, 2014). This
has a harmful effect on our youth as McDonalds is promoted and designed appealingly to young
children by having bright colours, playgrounds, including toys in happy meals and arranging birthday
parties. This is even an experience I had as a young child as I always found McDonalds appealing and
attended birthday parties there at a young age. In the workshop I also found the medicalization of
food very interesting. It was eye opening to see how companies can label their food as healthy for
example the coke bottles with vitamins even though it would have countless tablespoons of sugar.
Food claims have gone beyond unrealistic and society is being exposed and being gullible to these
false claims resulting in our country facing an obesity crisis.

Reference List

Williams, L. & Germov, J. (2014) 'The Social Appetite: A Sociological Approach to Food and Nutrition' Chapter 11 in J.
Germov (ed.) Second Opinion 5th edition South Melbourne: Oxford University Press