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

Novelty and Tradition

Novelty and tradition

Change and Continuity in the British Diet

Baudrillard (1988: 48) posited that to experience pleasure by consuming new items has become an obligation; a citizen's duty is constantly to try new pleasures. ‘A universal curiosity … has as a consequence been reawakened in the areas of cuisine, culture, science, religion, sexuality, etc. “Try Jesus!”, says an American slogan. Everything must be tried.’ This spirit of restlessness, the cultivation of novelty, and the associated pursuit of fashion, pervades contemporary society. The constant development of new products and the endless creation of new desires on the part of consumers are the essential mechanisms for the reproduction of modern capitalism and its consumer culture. The requirement for ever renewed innovation among producers is well ...

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