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 8: The Reconstruction of Taste
The Reconstruction of Taste
Thematic Trends in Representation
Trends in Recommendation
The study of the magazines has included an examination of both a systematic sample of recipes and a general overview of the themes isolated in food columns. Change in the relative importance of particular principles of recommendation in those recipes is schematically outlined in Figure 8.1.
Figure 8.1 Changes in frequency of appeals to principles of recommendation in recipes, 1968–92
The principles invoked when columnists introduced their recipes altered in relative importance between the 1960s and the 1990s. Perhaps surprisingly the appeal of novelty, while still very significant, reduced over time, as did reference to extravagance and caring. The attractions of economy remained more or less constant, those of tradition and indulgence augmented a little, ...