The domestic foodscapes of young low-income women in Montreal: cooking practices in the context of an increasingly processed food supply.
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.
Engler-Stringer
Rachel
R
Department of Community Health and Epidemiology, College of Medicine, University of Saskatchewan, Saskatoon, Canada. rachel.engler-stringer@usask.ca
D000293:Adolescent; D000328:Adult; D002170:Canada; D003296:Cooking / Q000379:methods*; D005260:Female; D017144:Focus Groups; D005518:Food Preferences; D005523:Food Supply; D005783:Gender Identity; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D007858:Learning; D011203:Poverty; D012931:Social Environment; D014505:Urban Population; D055815:Young Adult