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The Domestic Foodscapes of Young Low-Income Women in Montreal: Cooking Practices in the Context of an Increasingly Processed Food Supply
Rachel Engler-Stringer, PhD*
University of Saskatchewan, Saskatoon, Canada
* To whom correspondence should be addressed. E-mail: rachel.engler-stringer{at}usask.ca.
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Abstract |
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Over the course of the past century, the quantity of prepackaged, pre-prepared foods available in the North American context has increased dramatically. This study examines the shifts in food practices that are taking place through an exploration of the day-to-day cooking practices of a group of young, low-income women in Montreal and considers how these contribute to health problems such as obesity and nutritional deficiencies in addition to health inequalities within populations. The participatory study uses data from five focus groups with a total of 22 participants to contribute to our understanding of how social and physical food environments (the "foodscape") shape daily food and cooking practices. Aspects of these environments that were discussed include household roles and responsibilities that require complex management, personal food choice and skill, as well as health, learning, and access to food.
First published on August 18, 2009
Health Education & Behavior 2009, doi:10.1177/1090198109339453
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