{"id":830,"date":"2022-12-08T05:18:34","date_gmt":"2022-12-08T05:18:34","guid":{"rendered":"https:\/\/www.serake.ut.ee\/?page_id=830"},"modified":"2023-01-10T09:50:35","modified_gmt":"2023-01-10T09:50:35","slug":"eesti-toit","status":"publish","type":"page","link":"https:\/\/www.serake.ut.ee\/en\/eesti-toit\/","title":{"rendered":"Estonian Food"},"content":{"rendered":"
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Estonian Food<\/h2><\/div>

The analysis commissioned by the Estonian Ministry of Agriculture to define what is Estonian food by using semiotic methods. <\/p><\/div><\/div>\n\n\n\n

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<\/path><\/svg><\/span>2006.<\/span><\/div>\n\n\n\n
<\/path><\/svg><\/span>Commissioned by the Estonian Ministry of Agriculture.<\/span><\/div>\n\n\n\n
<\/path><\/svg><\/span><\/a>\u00a0Research team: Andres K\u00f5nno, Silvi Salupere, Peeter Torop, Ester V\u00f5su, Anti Randviir (project manager).
<\/a><\/a><\/span><\/div>\n<\/div><\/div>\n<\/div>\n\n\n\n
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Background of the analysis<\/h4><\/div>\n\n\n\n

In today's society, the communicative role of food is constantly growing: Food is accredited a symbolic value (food as signifier), and the primary function of food\u2014to fill the stomach\u2014 has shifted into the background. Estonian food is not just Estonian food, but a part of Estonian identity, formed by sociocultural factors such as cultural representations of food; cultural practices like cooking methods, customs, and rituals; income, employment, educational aspects; and so on. Previous studies on the same subject have failed to take into account the sociocultural factors which influence people\u2019s choices and taste regarding food.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Sociocultural factors investigated<\/h4><\/div>\n\n\n\n
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Cultural memory<\/h5><\/div>\n\n\n\n

Food as a material expression of cultural memory and a medium of communication between the past and the present.<\/p>\n<\/div>\n\n\n\n

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Representations of food<\/h5><\/div>\n\n\n\n

Mass media (television, cookbooks, magazines, the Internet, etc.) as cultural influencers and definers of \"Estonian food.\u201d <\/p>\n<\/div>\n\n\n\n

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National identity<\/h5><\/div>\n\n\n\n

Changes in cultural traditions, behavioural practices, and lifestyles.<\/p>\n<\/div>\n\n\n\n

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Lifestyle or way of life<\/h5><\/div>\n\n\n\n

National food (holiday food) and everyday food.<\/p>\n<\/div>\n\n\n\n

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The dynamics of dietary recommendations<\/h5><\/div>\n<\/div>\n<\/div>\n\n\n\n
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Report<\/h4><\/div>\n\n\n\n

As a result of the analysis, the report \"Defining Estonian food\" (in Estonian) was published.<\/p>\n<\/div>\n\n\n\n

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Read the report<\/a><\/div>\n<\/div>\n\n\n\n
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International seminar \"Importance of Estonian food for Estonian people.\u201d<\/h5><\/div>\n\n\n\n

Conference hall, University of Tartu Library, October 2006<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

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Back to Portfolio<\/a><\/div>\n<\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

Uuringu taust Sotsiokultuurilised aspektid kultuurim\u00e4lu Toidu representatsioonid Massiteabevahendid (televisioon, kokaraamatud, k\u00e4siraamatud, ajakirjad jms.) kui kultuurikujundajad ja \u201deesti toidu\u201d m\u00e4\u00e4ratlejad rahvuslik identiteet eluviis ja elustiil toitumissoovituste d\u00fcnaamika Raport Rahvusvaheline seminar \u201eEesti toidu t\u00e4htsus Eesti inimese jaoks\u201d<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"class_list":["post-830","page","type-page","status-publish","hentry"],"uagb_featured_image_src":{"full":false,"thumbnail":false,"medium":false,"medium_large":false,"large":false,"1536x1536":false,"2048x2048":false,"trp-custom-language-flag":false},"uagb_author_info":{"display_name":"Semiootika Rakenduskeskus","author_link":"https:\/\/www.serake.ut.ee\/en\/author\/admin\/"},"uagb_comment_info":0,"uagb_excerpt":"Uuringu taust Sotsiokultuurilised aspektid kultuurim\u00e4lu Toidu representatsioonid Massiteabevahendid (televisioon, kokaraamatud, k\u00e4siraamatud, ajakirjad jms.) kui kultuurikujundajad ja \u201deesti toidu\u201d m\u00e4\u00e4ratlejad rahvuslik identiteet eluviis ja elustiil toitumissoovituste d\u00fcnaamika Raport Rahvusvaheline seminar \u201eEesti toidu t\u00e4htsus Eesti inimese jaoks\u201d","_links":{"self":[{"href":"https:\/\/www.serake.ut.ee\/en\/wp-json\/wp\/v2\/pages\/830","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.serake.ut.ee\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.serake.ut.ee\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.serake.ut.ee\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.serake.ut.ee\/en\/wp-json\/wp\/v2\/comments?post=830"}],"version-history":[{"count":14,"href":"https:\/\/www.serake.ut.ee\/en\/wp-json\/wp\/v2\/pages\/830\/revisions"}],"predecessor-version":[{"id":1438,"href":"https:\/\/www.serake.ut.ee\/en\/wp-json\/wp\/v2\/pages\/830\/revisions\/1438"}],"wp:attachment":[{"href":"https:\/\/www.serake.ut.ee\/en\/wp-json\/wp\/v2\/media?parent=830"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}