By Pat Caplan
By way of addressing the difficulty of meals and consuming in Britain at the present time this assortment considers the ways that meals conduct are altering and exhibits how social and private identities and perceptions of health and wellbeing threat effect people's nutrients choices.
The articles discover, between different issues:
• the relatives meal
• marriage ceremony cakes
• nostalgia and the discovery of tradition
• the increase of vegetarianism
• the hot BSE crisis
• the `creolization' of British nutrients consuming out
• construction of person identification via lifestyle.
The participants comprise Hanna Bradby, Simon Charsley, Allison James, Anne Keane, Lydia Martens and Alan Warde.
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Extra info for Food, health, and identity
If so is it an idea to be cherished or disdained? The second main section revisits a little history but shifts the focus to consider the reality of the family meal from different angles. It asks about the kind of family in question, and does so as a way of reflecting on the source of the idea of family meals. And last, it returns to ponder on the very fact that claims are made, and worries expressed, about the waning of the family meal. IMAGES, REALITIES AND ASPIRATIONS Amongst the young mothers of pre-school children in Charles and Kerr’s (1988) well-known survey, a family meal is readily described and highly valued: everybody will sit down together and take time over eating a meal.
Is there evidence about whether they subscribe to some idea of family meals, no matter what their actual eating arrangements might be? If so is it an idea to be cherished or disdained? The second main section revisits a little history but shifts the focus to consider the reality of the family meal from different angles. It asks about the kind of family in question, and does so as a way of reflecting on the source of the idea of family meals. And last, it returns to ponder on the very fact that claims are made, and worries expressed, about the waning of the family meal.
In their study of eating out in a northern city in Britain, they found that people can be perfectly articulate about their likes and dislikes: they enjoy the pleasure of anticipation, trying new foods, escaping from domestic labour. They see eating out as ‘special’, and this is dependent upon it being an occasional activity. Even in situations where the quality or ambience is poor, they are willing to balance this against the positive factors of sociability and having a night out with friends. Diners are seen as actively participating in and shaping the event: ‘In general, people are discerning, self-conscious and aware of the various elements of the experience of eating out and can thus talk about them in discriminating fashion’ (pp.