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Culinary Solitude in the Diet of People with Functional Diversity

Author

Listed:
  • Carmen Cipriano-Crespo

    (Faculty of Health Sciences, University of Castilla La Mancha, 45600 Talavera de la Reina, Spain)

  • Francesc-Xavier Medina

    (Faculty of Health Sciences/Foodlab & Unesco Chair on Food, Culture, and Development, Universitat Oberta de Catalunya (UOC), 08018 Barcelona, Spain)

  • Lorenzo Mariano-Juárez

    (Faculty of Nursing and Occupational Therapy, University of Extremadura, 10003 Caceres, Spain)

Abstract

This qualitative ethnographic study identifies how problems in the feeding process of a group of people with functional diversity influence different eating situations. The study, which was carried out in the Autonomous Community of Castilla La Mancha, Spain, is based on interviews conducted at the headquarters of the different participating associations for functionally diverse people, at the participants’ homes, and in public spaces. The study included 27 subjects aged between 18–75 years. Their functional diversity had caused significant changes in their sociability, particularly in contexts associated with food consumption. The analysis identified three main themes: social ghettoisation and culinary loneliness; stigma, shame, feeling like a burden, and loneliness; and exclusion or self-exclusion at the dining table. Our participants’ narratives underscored the importance of acknowledging the significance of changes in eating-related sociability due to functional diversity. For the study subjects, grief, loneliness, and shame contributed to disassociating food consumption from social celebrations, withdrawing from restaurant meals, or conversations while eating to avoid other people’s stares.

Suggested Citation

  • Carmen Cipriano-Crespo & Francesc-Xavier Medina & Lorenzo Mariano-Juárez, 2022. "Culinary Solitude in the Diet of People with Functional Diversity," IJERPH, MDPI, vol. 19(6), pages 1-13, March.
    • Handle: RePEc:gam:jijerp:v:19:y:2022:i:6:p:3624-:d:774394
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    References listed on IDEAS

    as
    1. Håkan Jönsson & Maxime Michaud & Nicklas Neuman, 2021. "What Is Commensality? A Critical Discussion of an Expanding Research Field," IJERPH, MDPI, vol. 18(12), pages 1-17, June.
    2. Fairley Le Moal & Maxime Michaud & Carol Anne Hartwick-Pflaum & Georgia Middleton & Isabelle Mallon & John Coveney, 2021. "Beyond the Normative Family Meal Promotion: A Narrative Review of Qualitative Results about Ordinary Domestic Commensality," IJERPH, MDPI, vol. 18(6), pages 1-23, March.
    3. Francesc-Xavier Medina, 2021. "Looking for Commensality: On Culture, Health, Heritage, and the Mediterranean Diet," IJERPH, MDPI, vol. 18(5), pages 1-9, March.
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    Cited by:

    1. F. Xavier Medina & Francesc Fusté-Forné & Nela Filimon, 2023. "Public Awareness of Food Products, Preferences and Practices: Old Challenges and New Insights," IJERPH, MDPI, vol. 20(9), pages 1-3, May.

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