Policy and Practice: Room A405
28 October - 11:20AM-13:00PM CEST Copenhagen (Aarhus University)
Restrictive vs. Non-restrictive Parenting Styles Regarding Food and Meals – What Works Best?
Paper Presentation in a Themed Session Jacob Christensen
Parents in general wish to guide their children towards healthy eating habits. However, the current situation of child obesity across countries clearly demonstrates that not all parents succeed. One reason for this is failure to set comprehensive boundaries for children when it comes to food and meals. Such boundaries can be more or less restrictive and can be set with more or less child involvement. Furthermore, boundaries related to food and meals are often associated with whether the child is told to taste the food served, or whether the child can decide for itself – a taste didactic consideration. Such complexity raises the question of what parenting style works best. This paper presents a study that examines the effectiveness of different parenting styles with regard to food and meals. A web survey of 32 items was conducted among parents (n=1668) with children aged 2-6 years. The survey was designed to examine: 1) level of restrictions, 2) child involvement, 3) taste didactic approach, and 4) perceived effect. Utilizing factor and cluster analysis results indicate that there are three groups of parents with distinct parenting styles. Both the highly restrictive and the non-restrictive parenting styles can potentially have positive effects – but only if there is a high degree of child involvement. The most negatively perceived effect is found among a group of parents who are predominantly restrictive, with a low degree of child involvement, and a taste didactic approach characterized by pressuring the child to taste the food being served.
Pearls for Taiwan: Bubble Tea in Vienna and the Limitations to New Public Diplomacy View Digital Media
Paper Presentation in a Themed Session Martin Mandl
Bubble Tea is back on the streets of Vienna. The sweet beverage has quickly become a food trend amongst a predominantly young crowd. Images are shared on social media and the youth waits patiently in line at the stylish new shops, popping up like the name-giving tapioca pearls. Many of today’s customers may however not remember, that the drink was already widely popular for a short-lived period some 10 years ago. Also, many of today’s customers may not refer the drink to its native Taiwan, the island with the unresolved status 180 km east of China. The purpose of this research is to look at Bubble Tea in Vienna through a gastrodiplomatic lens in order to identify whether Taiwan managed to occupy the beverage as a means to its new public diplomacy. Through a mixed-methods approach, it not only sheds light on the actors involved in Vienna’s Bubble Tea business, but also on the messages conveyed through the shops and their menus. The implications offered by this research show shortcomings in Taiwan’s gastrodiplomatic use of Bubble Tea. These shortcomings are however inherent to the New Public Diplomacy as theorised in the literature. As such, this presentation not only advances the existing literature on Taiwan’s gastrodiplomacy, but also furthers the discussion on the feasibility and utility of New Public Diplomacy for governments beyond the starchy pearls.
Training of Taste Skills Is Not a Metatalk: Hands-on Learning and Training Is Required View Digital Media
Paper Presentation in a Themed Session Morten Aagaard
The ability to taste and express the taste experience is a vital competence for a chef. Chefs need to be aware of the professional taste, the customer taste, and their own taste preferences. It includes all sensory properties of ingredients and product: taste, smell, and consistency. It is a complex challenge. The ability to taste qualified and sound is a complex sensing and cognitive competence. It includes the ability to focus of one sensory property, quantify, and verbalise the sensory experience. All competences that can and should be trained. It is a personal workshop competence and not an applied academic theory. I the Taste for Life project one Gustolingo app was designed and implemented for an experiment at Techcollege/Aalborg. Result of experiment presented.
