Consumption, food & taste

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Sage, May 5, 1997 - Business & Economics - 231 pages
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Exploring the expression of taste through the processes of consumption this book provides an incisive and accessible evaluation of the current theories of consumption, and trends in the representation and purchase of food.

Alan Warde outlines various theories of change in the twentieth century, and considers the parallels between their diagnoses of consumer behaviour and actual trends in food practices. He argues that dilemmas of modern practical life and certain imperatives of the culture of consumption make sense of food selection. He suggests that contemporary consumption is best viewed as a process of continual selection among an unprecedented range of generally accessible items which are made available both commerciall

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Contents

PARTI ISSUES OF TASTE
5
Trends and their Sociological
22
Measuring Change in Taste
43
Copyright

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About the author (1997)

UNNI KJAERNES is Senior Researcher at the National Institute for Consumer Research, Oslo, Norway. She is co-ordinator of the Trust in Food project. She has published widely on food consumption, consumer concerns and food policy and is co-editor of "Regulating Markets: Regulating People: On Food and Nutrition Policy,"
MARK HARVEY is Senior Research Fellow at the ESRC Centre for Research on Innovation and Competition, University of Manchester, UK. His research focuses on economic sociology and innovation, in particular biotechnology, retailing, consumption and food. His recent publications include "Exploring the Tomato: Transformations in Nature, Economy and Society" and he is co-editor of "Qualities of Food,"
ALAN WARDE is Professor of Sociology and Co-Director of the ESRC Centre for Research on Innovation and Competition, University of Manchester, UK. He has published extensively in the fields of food and consumption. He is author of "Consumption, Food and Taste: Culinary Antinomies and Commodity Culture," co-author of "Eating Out: Social Differentiation, Consumption and Pleasure" and co-editor of both "Ordinary Consumption" and "Qualities of Food,