Giada Danesi

Giada Danesi
University of St.Gallen · Technology Studies

PhD

About

24
Publications
5,234
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151
Citations
Introduction
I'm Senior Researcher in Science and Technologies Studies at the School of Humanities and Social Sciences of the University of St. Gallen working on the research project founded by the SNSF "FoodCoach: Societal Implications of Digital Receipt-based Diet Monitoring and Interventions enabled by Graph Analytics Techniques". My current research areas are: practices, knowledge, health, food, chronic illness, diabetes, eating, commensality, youth and migration.
Additional affiliations
September 2020 - present
University of St.Gallen
Position
  • Senior Researcher
September 2018 - May 2019
Lausanne University Hospital
Position
  • Scientific collaborator
September 2015 - December 2019
University of Lausanne
Position
  • Senior Researcher
Education
January 2009 - July 2013
September 2007 - September 2008
September 2006 - September 2007
Université Lumiere Lyon 2
Field of study
  • Social Anthropology

Publications

Publications (24)
Article
Full-text available
This essay explores festive eating occasions among French, German and Spanish young adults. It draws from in-depth interviews with 83 young adults of these three nationalities living in one of these countries, as well as participant, direct and ‘floating’ observation of their eating events in Lyon, Paris, Berlin, Barcelona, and Madrid. The paper sh...
Article
Full-text available
Self-management of type 1 diabetes (T1D) is a difficult task that involves different actions and decisions and requires various types of knowledge. Nowadays, it can be done partly autonomously, using a mobile digital device that measures the level of blood glucose. The FreeStyle Libre, launched on the Swiss market in 2016, is one such device. Drawi...
Article
Full-text available
This article focuses on the ways in which a flash glucose monitoring system, FreeStyle Libre®, is introduced and used by people living with type 1 diabetes, their relatives and healthcare professionals. It draws on a multi-sited ethnography in a variety of clinical and daily situations, and on interviews with caregivers and people living with diabe...
Article
Full-text available
Socioeconomic deprivation has been linked to food consumption practices, but studies investigating the food environment around schools provide mixed findings. Peer influence and marketing cues are considered important influencers of young people’s behaviors. This study used a tribal theory lens to investigate the factors affecting pupils’ purchasin...
Article
Full-text available
The aim of this paper is to report on the lunchtime food purchasing practices of secondary school students and some of the factors related to this purchasing, including the influence of socio-economic status (SES) and the food environment within and around schools. A mixed-methods study incorporating an online purchasing recall questionnaire and mu...
Article
Not enough is known about the relationship between socio‐economic deprivation and places where young people purchase food at lunchtime on a school day. This paper draws on qualitative data from 600 + young people aged 13–15 years and illustrates that socioeconomic factors form boundaries that young people have a feeling for when buying food. This i...
Article
This article explores commensal practices of French, German and Spanish young adults. In doing so, it aims to fill a gap in research on commensality and on contemporary eating practices in Europe within a qualitative cross-cultural approach. The different nationalities of the informants, along with their country of residence, contribute to emphasiz...
Article
Full-text available
This paper highlights factors that influence young people aged 13–15 years when purchasing food or drink within or beyond the school catering service. The paper draws from a qualitative study of secondary schools in Scotland, which varied in terms of relative socio-economic deprivation and density of food and drink businesses within a 10-min walk....
Article
Full-text available
Menu: Journal of Food and Hospitality Research is a new journal dedicated to food-­‐ related practices, usages, behaviors, decisions and perceptions, with a special focus on culinary arts, foodservice and gastronomy. Food is at the same time a product with sensory properties, a marketable good, a means to meet physiological needs and a symbolic sta...
Article
Full-text available
Commensality is crucial to understanding the social organization of societies, and illustrates transformations in the relationship between humans and food. Societal changes over the last 40 years in western countries have entailed a 'destructuration' of eating patterns, an increase in the number of solitary food consumptions and of 'snacking'. Usin...
Chapter
Full-text available
This paper aims to show the specificities of eating practices and social representations of food among Cuban immigrants living in Paris. There are two elements, which seem to characterise and influence their eating practices in the migration context. First, they come from a communist country. Second, there is not an expatriation community in France...
Chapter
Full-text available
The concept of commensality, that is the sharing of food with others, refers to a social phenomenon, which prescribes with whom we should eat, and which social rules are associated with expected behaviour while eating together. A ‘proper’ or ‘true’ meal is usually eaten together with others. Commensality is a central concept for an understanding of...
Article
Full-text available
The presence and the absence of people during meals create pleasures and stress to the eaters. Therefore these positive or negative feelings have an impact on their perception and their appreciation of meals. The purpose of this paper is to explore the pleasures and the stress of eating alone and eating together among French and German young adults...

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Projects

Projects (5)
Project
To explore users’ meanings and practices of food monitoring apps and digital health
Project
Exploring the experiences of cancer survivorship
Project
The aim of the study was to investigate what food and drink young people aged 13-15 years purchase beyond the school gate at lunchtime and to explore the factors related to this purchasing. The importance of relative deprivation and the food environment were investigated.