تفاوت های میان نسلی در بازنمایی هویت کدبانو مطالعه موردی: فرهنگ آشپزی و اقتصاد خوراک در گفتمان روزمره مادران ودختران

Due to the expansion of communications, technological advances in means of living, and rapid cultural, social, and economic changes in lifestyle, especially in transitional societies, the perception of women by new generations has become different from that of previous generations. Being a housewife means managing the home and family efficiently and effectively. It is an identity that includes various roles, skills and characteristics. One of these characteristics is cooking and food management skills. Intergenerational differences in cooking culture often lead to disagreements and conflicts between mothers and daughters. One of the important issues in the field of family pathology is the lack of attention and proper understanding of the generational differences between mothers and daughters in managing the home, which causes drastic changes in the structure of relationships, disorder and crises between parents and children, and ultimately a generational gap. The crisis of family relationships causes the role of the home to be shaken as the first center of common life in the socialization of children. The main question of the research is how intergenerational differences in the representation of the identity of the housewife. To find the answer, the researcher has conducted a case study to explain the differences in cooking culture and food management among two generations of mothers and daughters of the Gunai (Central Shabestar) living in Tehran, through various aspects of the housewife.

Methodology: The research method is qualitative with a phenomenological approach and analysis of semi-structured interviews with 30 mothers and daughters of Gunai (Central Shabestar) residing in Tehran regarding culinary culture and food management. Participants (mothers born in the 40s and 50s / daughters born in the 70s and 80s) were selected through purposive sampling and snowball method. From the analysis of the interview texts and daily speech between mothers and daughters, semantic units were identified and by integrating them, sub-themes and main themes were determined and finally the central theme of the Kodbanu identity was extracted from the perspective of culinary culture and food management. The main themes include 1- culinary knowledge and standard foods, 2- knowledge of food storage and warehousing, 3- knowledge of food consumption and food distribution, 4- food culture and participation in social harmony, and 5- the role of food in women's agency.



Findings: The findings indicate: 1- The fluid identity of the female cook among generations and the changing criteria of culinary culture and food management. 2- The difference in the generations' view of the social capital of culinary knowledge and food economics. 3- The changing nature of social stigmas due to the changing roles of women in the home. 4- The difference in the two generations' perception of women's power and social agency in culinary culture due to changing lifestyles. 5- Changing vocabulary in speech between mothers and daughters regarding cooking and culinary culture 6- The impact of the Internet and virtual networks in changing the standards of culinary culture and food management. 7- The emergence of constant comparisons of culinary skills between generations and creating conflict and strife between mothers and daughters. 8- Increased verbal violence and aggression between mothers and daughters due to differences in perception regarding cooking and food management, which can lead to a deep intergenerational gap.

Conclusion and Suggestions:

If intergenerational differences in household management are not properly explained, the transmission of family culture and values will encounter difficulties, the effects of which can lead to generational gaps and emotional ruptures between family members.

The lack of understanding of the values and behavioral patterns of each generation by the other generation, the nervousness and inflexibility in accepting innovations and creativity in the culinary culture of the younger generation by mothers, narrows the field for children and causes discouragement, lack of self-confidence, and discouragement of young people.

The results show that although there is no difference between mothers and daughters regarding the acquisition of cooking knowledge and food management as one of the characteristics of women in the household, there is a difference between generations in the representation of its criteria and characteristics