Exploring the expression of taste through the processes of consumption this book provides an incisive and accessible evaluation of the current theories of consumption, and trends in the representation and purchase of food. Alan Warde outlines various theories of change in the twentieth century, and considers the parallels between their diagnoses of consumer behaviour and actual trends in food practices. He argues that dilemmas of modern practical life and certain imperatives of the culture of consumption make sense of food selection. He suggests that contemporary consumption is best viewed as a process of continual selection among an unprecedented range of generally accessible items which are made available both commerciall
Part II: Indicators of Taste: Changing Food Habits
Part II reports the findings of the different empirical research exercises designed to estimate the degree and direction of change in British food habits since the 1960s. It describes change in the nature of media recommendations about taste and in the domestic practices of food purchase and preparation.
The evidence is presented in terms of the more general issue about how and why consumers select what to eat. It presupposes that the unprecedented range of products that are made available for sale, increasingly in the UK by a small number of supermarket chains, poses a perpetual problem of selection for customers. There are many reasons why this problem is not disabling, one of which is ...