This document discusses a proposed study on the socialization of mealtime. It begins by posing several research questions about how group size, location, and conversation can impact satisfaction with meals. The methodology describes plans to observe groups of different sizes eating at various on-campus locations and asking them to rate their satisfaction. Preliminary observations and a discussion section hypothesize that larger groups are more social during meals and satisfaction is greater than for individuals. Cooking for others was also found to increase satisfaction for some.

1. Socialization of
Mealtime
By Ammas Tanveer

2. Questions:
● How does the size of a group during mealtime affect
individual satisfaction with said meal?
● How does eating a meal at home differ with eating in
a restaurant in terms of type of food and amount?
● Does cooking for one differ in nutritional value
opposed to for a group?
● How does increased conversation affect how an
individual eats/views mealtime?

3. Methodology
1. Choose a set of locations on/around campus where people regularly eat in groups:
EMU Fishbowl, Qdoba, Caspian’s, Dux Bistro (LLC), Delta Tau Delta Fraternity
2. Visit those locations at the same time during a given week and observe the
sociability of said groups for 30 minutes: 1pm Monday-Friday (1/23-1/26)
3. Approach Groups that are comprised of one, three, or greater than three person(s)
and ask them to rate their satisfaction with their meal from 1-5 (1 being poor, 3 good,
5 excellent)
4. Also ask groups the following questions:"if they enjoyed their meal", "if they enjoy
socializing when eating","If they eat more or less at home/when eating out";
Alternatively ask the groups observed in the Fraternity dining hall:"does cooking for
more people increase individual satisfaction with their meal"

4. Observations

5. DataSatisfactionRating(1-5)
TimesSpecificGroupSizeswereObserved

6. Discussion
● Larger groups tend to be more social during mealtime
and general satisfaction is greater
● People, on average, reported that they ate more at
home due to binge eating and cost of eating out
● Fraternity members that cook stated that they ate
healthier when they cooked for themselves and 5/7
members interviews said they liked cooking for others
● Most people reported that they enjoy talking with
others and a good conversation improves satisfaction

7. Works Cited
Farb, Peter and George J. Armelagos. (1980) Consuming Passions: The Anthropology of Eating. Boston:
HoughtonMifflin. 279 pp.
Jones, Martin. "1: A RETURN TO THE HEARTH." Feast: Why Humans Share Food. New York: Oxford UP,
Array. Anthropology Online. Web. 12 Jan. 2017.
Lee, Siew-Peng. "Eating Solo: Food Practices of Older Hong Kong Chinese Migrants in England." Food and
Foodways 23.3 (2015): 210-30. Web.
Locher, Julie L., William C. Yoels, Donna Maurer, and Jillian Van Ells. "Comfort Foods: An Exploratory
Journey Into The Social and Emotional Significance of Food." Food and Foodways 13.4 (2005): 273-97. Web.
Nowlin, Emily E., John Worobey, and Harriet S. Worobey. "Family Meal- and Related-Practices in Families of
Preschoolers: Differences by Family Income." Creative Education06.05 (2015): 540-47. 10 Apr. 2015. Web.
Ochs, Elinor, and Merav Shohet. "The Cultural Structuring of Mealtime Socialization." NEW DIRECTIONS
FOR CHILD AND ADOLESCENT DEVELOPMENT (n.d.): n. pag. 13 Mar. 2016. Web.
Ruetzler, Tanya. "Food, Beverage, and Service Quality: Does Culture Impact Satisfaction with University
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