Everyday Eating: Food, Taste and Trends in Britain since the 1950s

Eating habits in Britain have changed significantly since the 1950s, with the culinary landscape being shaped by commodification, globalisation, and diversification. This book offers fresh insights into food consumption and eating patterns, exploring everyday meals, shopping, cooking, and dining out and how they are shaped by demographic, social, and cultural processes. It provides a comprehensive and engaging analysis of eating in Britain today and of the many controversies about how this has changed.

Format: Paperback / softback
Length: 220 pages
Publication date: 28 May 2024
Publisher: Bristol University Press

Eating habits have undergone significant changes in recent decades, reflecting a complex interplay of factors such as commodification, globalization, and diversification. This book explores the culinary landscape of Britain, examining the evolution of food consumption and eating patterns since the 1950s. Through discussion of commodification, globalization, and diversification, the authors offer fresh insights into the practices of everyday meals, shopping, cooking, and dining out, and how these are shaped by demographic, social, and cultural processes. The book provides a comprehensive and engaging analysis of eating in Britain today, highlighting the many controversies surrounding how this has changed.

One of the key themes of the book is the commodification of food. The authors argue that the increasing commercialization of food has led to a shift in the way that people consume food, with a greater emphasis on convenience, taste, and value for money. This has resulted in the proliferation of fast food chains, convenience stores, and supermarkets, which offer a wide range of processed and packaged foods at low prices. However, this has also led to concerns about the health and environmental impact of these foods, with many people advocating for a more sustainable and healthy diet.

Globalization has also played a significant role in changing eating habits. The book explores the impact of globalization on food production, distribution, and consumption, and how it has led to the globalization of food cultures. This has resulted in the introduction of new foods and cuisines from around the world, which have become popular in many parts of the world. However, it has also led to concerns about the loss of traditional food cultures and the impact of globalization on food security.

Diversification has also been a significant factor in changing eating habits. The book explores the increasing diversity of food available in Britain, with a greater range of ethnic and cultural foods becoming available. This has led to a greater appreciation of different cuisines and a wider range of dietary options. However, it has also led to concerns about the impact of diversification on food prices and the availability of certain foods.

The authors of the book argue that eating well is a complex and multifaceted concept that involves a range of factors, including the quality of the food, the amount of food consumed, and the way that food is prepared and consumed. They argue that eating well is not just about eating healthy foods, but also about enjoying food and the social and cultural aspects of eating.

The book provides a range of case studies and examples to illustrate the changing eating habits in Britain. These include the rise of vegetarianism, the growth of the organic food movement, and the impact of the COVID-19 pandemic on eating habits. The authors also discuss the challenges that people face in trying to eat well, such as the cost of healthy foods, the availability of healthy foods, and the cultural and social norms that surround food.

In conclusion, eating habits have undergone significant changes in recent decades, reflecting a complex interplay of factors such as commodification, globalization, and diversification. This book provides a comprehensive and engaging analysis of eating in Britain today, highlighting the many controversies surrounding how this has changed. The authors argue that eating well is a complex and multifaceted concept that involves a range of factors, including the quality of the food, the amount of food consumed, and the way that food is prepared and consumed. They argue that eating well is not just about eating healthy foods, but also about enjoying food and the social and cultural aspects of eating.

Dimension: 216 x 140 (mm)
ISBN-13: 9781529224139