Food, Health and Identity

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Overview

By addressing the issue of food and eating today, Food, Health and Identity considers the way in which food habits are changing, and shows how social and personal identities and perceptions of health risk influence choice.

In reviewing some of the

existing literature on the subject, this book discusses how social scientists can help us understand why people eat what they do. Some of the chapters cover the family meal, wedding cakes, the rise of vegetarianism, and creation of individual identity through lifestyle. Contributors

include Hanna Bradby, Simon Charsley, Allison James, Anne Keane, Lydia Martens and Alan Warde.

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Product Details

  • ISBN-13: 9780415156790
  • Publisher: Taylor & Francis
  • Publication date: 9/28/1997
  • Pages: 296
  • Lexile: 1430L (what's this?)
  • Product dimensions: 6.06 (w) x 8.52 (h) x 0.89 (d)

Table of Contents

List of contributors
Preface and acknowledgements
1 Approaches to the study of food, health and identity 1
2 Family meals - a thing of the past? 32
3 Marriages, weddings and their cakes 50
4 How British is British food? 71
5 Fast food/spoiled identity: Iranian migrants in the British catering trade 87
6 'Bacon sandwiches got the better of me': meat-eating and vegetarianism in South-East London 111
7 Urban pleasure? On the meaning of eating out in a northern city 131
8 'We never eat like this at home': food on holiday 151
9 Too hard to swallow? The palatability of healthy eating advice 172
10 Being told what to eat: conversations in a Diabetes Day Centre 193
11 Health, eating and heart attacks: Glaswegian Punjabi women's thinking about everyday food 213
12 Scaremonger or scapegoat? The role of the media in the emergence of food as a social issue 234
13 Declining meat: past, present ... and future imperfect? 252
Index 267
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