Evolving antinomies of culinary practice: Britain 1968-2016.
This paper examines continuity and change in the bases of recommendations about dishes to prepare and serve in the household in Britain between 1968 and 2016. Employing a content analysis of recipes in widely circulating women's magazines, it compares a sample of recipes from 2015–16 with ones from...
| Publicado en: | Food, Culture & Society Vol. 27; no. 3; pp. 677 - 696 |
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| Autores principales: | , |
| Formato: | Artículo |
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Taylor & Francis Ltd
Jun2024
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ssf&AN=177594250&site=ehost-live header: @attributes: shortDbName: ssf uiTerm: 177594250 longDbName: Social Sciences Full Text (H.W. Wilson) uiTag: AN controlInfo: bkinfo: jinfo: jid: 15528014 1GVA jtl: Food, Culture & Society issn: 15528014 maglogo: N pubinfo: dt: Jun2024 vid: 27 iid: 3 pid: 377 pub: Taylor & Francis Ltd artinfo: ui: 177594250 10.1080/15528014.2022.2127069 ppf: 677 ppct: 19 formats: fmt: – @attributes: type: T – @attributes: type: P size: 435KB tig: atl: Evolving antinomies of culinary practice: Britain 1968-2016. aug: au: Warde, Alan Hirth, Steffen affil: Sustainable Consumption Institute, Alliance Manchester Business School, University of Manchester, Manchester, UK Sustainable Consumption Institute, University of Manchester, Manchester, UK The Center of Interdisciplinary Sustainability Research, University of Muenster, Manchester, UK su: Sociometry Social change Women's magazines Cooking Food preferences sug: subj: Sociometry Social change Women's magazines Cooking Food preferences keyword: Antinomies of culinary taste Britain cultural change fashions in food food discourses food preparation measurement of social change recipes recommended dishes women's magazines Antinomies of culinary taste Britain cultural change fashions in food food discourses food preparation measurement of social change recipes recommended dishes women's magazines ab: This paper examines continuity and change in the bases of recommendations about dishes to prepare and serve in the household in Britain between 1968 and 2016. Employing a content analysis of recipes in widely circulating women's magazines, it compares a sample of recipes from 2015–16 with ones from 1968 and 1992 analyzed previously. In this follow-up study, new data are collected, using the same coding frame, with findings interpreted through the same conceptual framework, to classify recommendations about domestic food preparation with reference to four "culinary antinomies" expressing symbolic, structural oppositions between (1) health and indulgence, (2) economy and extravagance, (3) convenience and care, and (4) novelty and tradition. The changing prevalence of these principles of recommendation is described. Discussion revolves around interpretation of the social significance of changing recommendations, modification of the conceptual framework, and methodological aspects of the measurement of social change. pubtype: Academic Journal doctype: Article src: R language: English refInfo: copyright: @attributes: flag: N holdings: @attributes: islocal: N |
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