Download e-book for kindle: Consumption, Food and Taste: Culinary Antinomies and by Alan Warde

By Alan Warde

ISBN-10: 080397972X

ISBN-13: 9780803979727

Exploring the expression of style during the techniques of intake this publication offers an incisive and obtainable overview of the present theories of intake, and tendencies within the illustration and buy of food.

Alan Warde outlines quite a few theories of switch within the 20th century, and considers the parallels among their diagnoses of client behaviour and real traits in nutrition practices. He argues that dilemmas of recent useful lifestyles and sure imperatives of the tradition of intake make experience of nutrients choice. He means that modern intake is healthier considered as a strategy of continuous choice between an exceptional variety of quite often obtainable goods that are made on hand either commerciall

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Additional resources for Consumption, Food and Taste: Culinary Antinomies and Commodity Culture

Example text

Meanwhile signs of popular resistance are apparent as movements for protection of the environment, animal rights and vegetarianism become prominent. F o o d scares, eating disorders and obsession with body shape equally suggest enhanced concern, and often anxiety, about food. All these processes are widely acknowledged, recognized and discussed. Together they constitute prima facie evidence of rapid and fundamental change. However, sociological analysis needs to be sceptical of common sense. Some of these shifts may not be as extensive as they at first appear.

Initially, the most plausible interpretation of their relationship is that greater variety is a consequence of the decline of social class. In the long run, since the 18th century, that thesis is hard to resist (see also Burnett, 1989), but whether it accounts for change during the 20th century is contestable, for it is neither clearly 1 2 The New Manners of Food 29 demonstrated nor explained. Greater affluence means that people are able to afford a wider range of products, providing that is what they desire.

Second, class differences could give way to other dimensions of social-structural variation, leading to new social contrasts that reflect new types of social division. Or, third, it could lead to a more uniform national diet. Of course, the third is not consistent with 'increasing variation', if that term is genuinely describing consumer behaviour. By suggesting in various places all three outcomes, his formulation is rendered indeterminate. Other accounts of changing food habits, examined in the next section, give support to each of four possible outcomes.

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Consumption, Food and Taste: Culinary Antinomies and Commodity Culture by Alan Warde

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