Understanding the geographical development of social movements: a web‐link analysis of Slow Food

Slow Food (SF) is a global, grassroots movement aimed at enhancing and sustaining local food cultures and traditions worldwide. Since its establishment in the 1980s, Slow Food groups have emerged across the world and embedded in a wide range of different contexts. In this article, we explain how the movement, as a diverse whole, is being shaped by complex dynamics existing between grassroots flexibilities and emerging drives for movement coherence and harmonization. Unlike conventional studies on social movements, our approach helps one to understand transnational social movements as being simultaneously coherent and diverse bodies of collective action. Drawing on work in the fields of relational geography, assemblage theory and webometric research, we develop an analytical strategy that navigates and maps the entire Slow Food movement by exploring its ‘double articulation’ between the material‐connective and ideational‐expressive. Focusing on representations of this connectivity and articulation on the internet, we combine methodologies of computation research (webometrics) with more qualitative forms of (web) discourse analysis to achieve this. Our results point to the significance of particular networks and nodal points that support such double movements, each presenting core logistical channels of the movement's operations as well as points of relay of new ideas and practices. A network‐based analysis of ‘double articulation’ thus shows how the co‐evolution of ideas and material practices cascades into major trends without having to rely on a ‘grand', singular explanation of a movement's development.     

THE ROLE OF NONCOGNITIVE SKILLS IN EXPLAINING COGNITIVE TEST SCORES

This article examines whether noncognitive skills—measured both by personality traits and by economic preference parameters—influence cognitive tests' performance. The basic idea is that noncognitive skills might affect the effort people put into a test to obtain good results. We experimentally varied the rewards for questions in a cognitive test to measure to what extent people are sensitive to financial incentives. To distinguish increased mental effort from extra time investments, we also varied the questions' time constraints. Subjects with favorable personality traits such as high performance motivation and an internal locus of control perform relatively well in the absence of rewards, consistent with a model in which trying as hard as you can is the best strategy. In contrast, favorable economic preference parameters (low discount rate, low risk aversion) are associated with increases in time investments when incentives are introduced, consistent with a rational economic model in which people only invest when there are monetary returns. The main conclusion is that individual behavior at cognitive tests depends on noncognitive skills. ( JEL J20, J24)     

Psychosocial and Environmental Determinants of Eating Behaviors,Physical Activity,and Weight Change Among College Students: A Qualitative Analysis

Abstract

Objective: The goal of this study was to identify factors that college students perceived as contributing to healthy and unhealthy eating patterns, physical activity (PA) levels, and weight change. Participants: Forty-nine 18- to 22-year-old students at a midwestern university participated. Methods: Six focus groups (3 with each gender) were conducted, and data were analyzed using qualitative software to code and categorize themes and then reduce these to clusters according to commonly practiced methods of qualitative analysis. Results: Eating and PA behaviors appear to be determined by a complex interplay between motivations and self-regulatory skills as well as the unique social and physical environment comprising college life. Moreover, there appear to be gender differences in how these determinants impact behavior. Conclusions: Future research should examine these interactions in the college context in order to further our understanding of potential interventions or environmental modifications that support healthy eating and PA.