2408-9338Research result. Sociology and Management2408-933810.18413/2408-9338-2019-5-4-0-61822SOCIOLOGY OF CULTURE AND SPIRITUAL LIFESocio-cultural analysis of the nutrition practice in a system of life support: traditions and modern timesSocio-cultural analysis of the nutrition practice in a system of life support: traditions and modern timesLogunovaLarisa YuryevnaLogunovaLarisa Yuryevnavinsky888@mail.ruMazheninaEkaterina AnatolyevnaMazheninaEkaterina Anatolyevnavinsky888@mail.ru20195400

The authors of the article apply a sociocultural analysis to study modern nutrition practices. Changing the style of people's lives has led to the complication of life support systems. The modern life support system consists of traditional and professional subsystems. Food practices are based on cultural norms and symbolic design. They have developed in the framework of traditional support systems. The set of food practices is differentiated situationally (routine, holiday) and socially (price categories of food, ethnic, professional nutrition). The professional life support system has become a regulator and limiter of everyday and festive (sacramental) nutrition practices. People are forced to adapt to the imperfections of the standards of catering, the features of the mode of work associated with professional duties. The professional system eliminates national differences and social differentiation in food practices. The limitedness of its infrastructure, ignoring the specifics of the labor regime of certain professional categories leads to the inability to observe the diet, national traditions. Considering the change in food practices in the two types of life-support systems, the authors focus on changing cultural attributes and design rules «place» for meals, time due to the contradictions between the needs of their traditional practices and limitations of modern professional life-support systems. The use of sociocultural and comparative analyses suggests that professionals with irregular working hours have social habits of a creative, situational nature, outside of traditional cultural norms and meanings. It defines the problem of organizing contemporary food in the workplace related to the maintenance of health and the transformation of food culture.

The authors of the article apply a sociocultural analysis to study modern nutrition practices. Changing the style of people's lives has led to the complication of life support systems. The modern life support system consists of traditional and professional subsystems. Food practices are based on cultural norms and symbolic design. They have developed in the framework of traditional support systems. The set of food practices is differentiated situationally (routine, holiday) and socially (price categories of food, ethnic, professional nutrition). The professional life support system has become a regulator and limiter of everyday and festive (sacramental) nutrition practices. People are forced to adapt to the imperfections of the standards of catering, the features of the mode of work associated with professional duties. The professional system eliminates national differences and social differentiation in food practices. The limitedness of its infrastructure, ignoring the specifics of the labor regime of certain professional categories leads to the inability to observe the diet, national traditions. Considering the change in food practices in the two types of life-support systems, the authors focus on changing cultural attributes and design rules «place» for meals, time due to the contradictions between the needs of their traditional practices and limitations of modern professional life-support systems. The use of sociocultural and comparative analyses suggests that professionals with irregular working hours have social habits of a creative, situational nature, outside of traditional cultural norms and meanings. It defines the problem of organizing contemporary food in the workplace related to the maintenance of health and the transformation of food culture.

life support systemsocial nutrition practicesfood culturesociocultural analysislife support systemsocial nutrition practicesfood culturesociocultural analysis

This work was supported by Grant RFFI No. 18-411-420001\19, of 04.07.2019; Grant RFFI-project region under the agreement № 10/2019, of 04.09.2019

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