The Sociology of Food: Eating, Diet and Culture
Published 5 February 1993
Stephen Mennell, Anne Murcott, A.H. van Otterloo
Citations405
Generate an AI Snapshot to get a quick, structured summary of this paper.
Study Snapshot
ObjectiveStudy objective
MethodsResearch methodology
PopulationPopulation studied
Sample sizeSample sizes
OutcomesStudy outcomes here
ResultsStudy results comes here
LimitationsResearch study limitations comes here
A concise AI-generated summary of the paper will appear here once you click Generate AI Snapshot.
Abstract
Introduction - significance and theoretical orientations the development of culinary cultures ethnological food research nutritional trends beliefs and practices about food and health - the lay perspective eating disorders patterns of food consumption shortage and plenty food technology and its impact the impact on food of colonialism and migration the public sphere - professional cooks and eating outside the home domestic cookery, home economics and girls' education food in the division of labour at home food in total institutions conclusion - commensality and society.
Keywords
Agricultural and Biological Sciences