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
Chapter 2: The New Manners of Food: Trends and Their Sociological Interpretation
The New Manners of Food: Trends and Their Sociological Interpretation
The Sociology of Food
For a sociology of consumption, food is a most instructive critical case study. Food, its preparation and consumption, is intricately connected to many other central processes of social life. The food system comprises an enormous industry: Goodman and Redclift (1991: 27) estimated that about 2.8 million people were employed in food production and distribution and catering industries in the UK in 1987. Food preparation also absorbs huge amounts of time: shopping, planning, storing, cooking, serving and clearing up are the regular activities necessary to sustain the habit of almost everyone eating several times a day. Much of that household labour is performed by ...