Food, Health, and IdentityPatricia Caplan By addressing the issue of food and eating in Britain today this collection considers the ways in which food habits are changing and shows how social and personal identities and perceptions of health risk influence people's food choices. The articles explore, among other issues: The contributors include Hanna Bradby, Simon Charsley, Allison James, Anne Keane, Lydia Martens and Alan Warde. |
Contents
Family meals a thing of the past? | 32 |
Marriages weddings and their cakes | 50 |
How British is British food? | 71 |
Iranian migrants in the British | 87 |
meateating | 111 |
Urban pleasure? On the meaning of eating out in | 131 |
food on holiday | 151 |
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advice animals Anthropology appears argues behaviour biomedical body breakfast Britain British food catering century Charsley chips cholesterol concepts concern consumer consumption context cooking cuisine culinary culture Davison decoration diabetes diet discussed disease Douglas eating meat economic effect eggs ethnic example experience factory farming family meals Finkelstein fish food and health Food Choice food industry foreign food gender ghee groups health promotion healthy eating heating foods holiday human identity individual insulin interviews Iranian Iranian cuisine issues lifestyle London MAFF Margot marriage mean meat-eating Mennell mothers Murcott Nutrition organisations participants particular patients Permaculture pleasure political production Punjabi Question recent red meat reductionist reported restaurants risk Routledge salmonella seen significant social society Sociology Sociology of Food South-East London strategies sugar suggests symbolic take-away taste things traditional University Press vegan vegetarian wedding cake woman women