- 296 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Food, Health and Identity
About this book
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 family meal
• wedding cakes
• nostalgia and the invention of tradition
• the rise of vegetarianism
• the recent BSE crisis
• the `creolization' of British food eating out
• creation of individual identity through lifestyle.
The contributors include Hanna Bradby, Simon Charsley, Allison James, Anne Keane, Lydia Martens and Alan Warde.
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Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Food, Health and Identity by Pat Caplan in PDF and/or ePUB format, as well as other popular books in Medizin & Gesundheitsversorgung. We have over one million books available in our catalogue for you to explore.
Information
Topic
MedizinSubtopic
GesundheitsversorgungTable of contents
- Cover
- Title
- Copyright
- Contents
- List of contributors
- Preface and acknowledgements
- 1 Approaches to the study of food, health and identity
- 2 Family meals — a thing of the past?
- 3 Marriages, weddings and their cakes
- 4 How British is British food?
- 5 Fast food/spoiled identity: Iranian migrants in the British catering trade
- 6 'Bacon sandwiches got the better of me': meat-eating and vegetarianism in South-East London
- 7 Urban pleasure? On the meaning of eating out in a northern city
- 8 'We never eat like this at home': food on holiday
- 9 Too hard to swallow? The palatability of healthy eating advice
- 10 Being told what to eat: conversations in a Diabetes Day Centre
- 11 Health, eating and heart attacks: Glaswegian Punjabi women's thinking about everyday food
- 12 Scaremonger or scapegoat? The role of the media in the emergence of food as a social issue
- 13 Declining meat: past, present ... and future imperfect?
- Index