Consumption, Food and Taste: Culinary Antinomies and by Alan Warde

By Alan Warde

Exploring the expression of flavor throughout the procedures of intake this e-book offers an incisive and available overview of the present theories of intake, and tendencies within the illustration and buy of food.

Alan Warde outlines quite a few theories of switch within the 20th century, and considers the parallels among their diagnoses of shopper behaviour and genuine tendencies in meals practices. He argues that dilemmas of recent sensible existence and sure imperatives of the tradition of intake make experience of nutrients choice. He means that modern intake is healthier considered as a strategy of continuous choice between an remarkable diversity of more often than not obtainable goods that are made to be had either commerciall

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Additional info for Consumption, Food and Taste: Culinary Antinomies and Commodity Culture

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As Bell said back in 1962, 'What strikes one first about varied uses of the concept of mass society is how little they reflect or relate to the complex, richly striated social relations of the real world' (1988: 25). Nevertheless there remain many forces encouraging uniformity rather than diversity. One possible consequence of a collapse of class cultures is precisely the emergence of very widespread shared tastes and preferences. Ray Pähl, for example, proclaimed the irrelevance of class to sociological analysis in the late 20th century, and saw the successor social regime as characterized by an increasingly large 'middle mass' (1989).

Some of the tendencies towards massification within food manufacture and distribution occur today on a global scale. As yet, governments and state agencies are probably more important in that they provide a mixture of constraints and incentives towards certain dietary choices. In the U K there is regular controversy about government health and safety in the light of food scares, restraints on international trade, and national guidelines for a healthy diet. The latter are interesting for many reasons: they make visible the sectional interests involved in the politics of food provision and they induce indignant debate about the adequacy of scientific statements and the fallibility of experts.

So too have those between town and country. Importantly, manufactured foods have become part of the diet of every social class. Also, whereas the emergence of haute cuisine increased differences when compared to the common culture of early modern Europe, its recent decline, which is also associated with 'the common participation of all social ranks in modern mass catering, 26 issues of Taste convenience and fast foods, can be seen as restoring only in the very recent past some semblance of the medieval culinary unity' (1985: 324).

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