This fascinating book examines continuity and change in food consumption and eating patterns since the 1950s. The culinary landscape of Britain is explored through discussion of commodification, globalisation and diversification enabling an understanding of both developing trends and enduring habits...

Ausführliche Beschreibung

Bibliographische Detailangaben

1. Verfasser:	Warde, Alan 1949- (VerfasserIn)
Format:	Buch
Sprache:	English
Veröffentlicht:	Bristol Bristol University Press 2024
Zusammenfassung:	This fascinating book examines continuity and change in food consumption and eating patterns since the 1950s. The culinary landscape of Britain is explored through discussion of commodification, globalisation and diversification enabling an understanding of both developing trends and enduring habits. Front Cover -- Half-title -- Everyday Eating: Food, Taste and Trends in Britain since the 1950s -- Copyright information -- Dedication -- Table of Contents -- List of Figures, Tables and Boxes -- List of Abbreviations -- Acknowledgements -- Preface -- 1 Changing Eating Habits -- The origins of the mid-20th century British diet -- Class and the British diet -- The Second World War and post-war reconstruction -- Modification of the urban-industrial diet: the later 20th century -- The practice of eating -- Individuals, practices and the slow pace of cultural change -- 2 Meals: Occasions and Arrangements -- Meal occasions -- The decline of Sunday lunch -- After lunch, dinner -- Breakfast -- Arrangements -- Meal times and coordination -- Snacks -- The fate of the family meal -- Eating out -- Eating alone: meals and companionship -- Informality: the end of ceremony -- The meanings of occasions, routines and manners -- 3 Acquisition and Diversity -- What people buy and eat -- Affordability: poverty, deprivation and inequality -- Origins of diversity -- Availability -- Global trade and new ingredients -- Mass markets, niche markets and supermarkets -- Alternatives to the market: critique of commodification -- Availability, affordability and acceptability -- 4 Tasting: Embracing Foreign Flavours -- Expanding tastes -- Spicing up the British palate: a culinary revolution? -- Dining out and changing tastes -- Foreign food in women's magazines -- Reception of foreign tastes: four stages of normalisation -- The uneven dispersion of new flavours -- Cultural intermediation and the normalisation of foreign food: the flavours of a revolution? -- 5 Meal Preparation -- Household work and divisions of labour -- Gender and cooking: women and men in the kitchen -- Commodification and the value of convenience -- In praise of convenience.
Beschreibung:	221 Seiten
ISBN:	9781529224122