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 7: Convenience and Care
Convenience and Care
Commodification: Production and Consumption
The contribution of domestic production to consumption, through the provision of services like cooking and cleaning within the household, frequently goes unrecognized. Many accounts deriving from mainstream economics, for example, discount such labour, because consumption is equated with purchase; what happens to goods after they leave the shop is inconsequential because preference is expressed at the point of sale. Such a view is rendered partly plausible because some of the more spectacular changes in British consumption are associated with the further extension of commodification, increased variety of available foods being one of the most obvious examples. Also, in historical perspective, the contemporary household possesses more kitchen machinery and buys more part-prepared or ready-made foods, while growing, gathering ...