Since the end of WWII, there has been a catalogue of far-reaching changes in eating in the UK, many hailed as finally signaling almost a half century of long-awaited improvements, in variety and increased choice, in renewed attention to quality. At the same time, it is possible to identify longer established models of food and drink, including tea, fish and chips, and a ‘cooked dinner’. All echo the particular geography and history of the British Isles and illustrate that it is possible to detect and describe stable patterns of dishes, menus and mealtimes, models of UK eating.
Models of Food and Eating in the United Kingdom
Anne Murcott is Professorial Research Associate, SOAS, University of London and Honorary Professor, University of Nottingham. She is co-editor of Waste Matters: New Perspectives of Food and Society (Sociological Review Monograph 2013) with David Evans and Hugh Campbell; The Handbook of Food Research, co-edited with Peter Jackson and Warren Belasco (Bloomsbury 2013); and the forthcoming Food Consumption in Global Perspective: Essays in the Anthropology of Food in Honour of Jack Goody (Palgrave 2014), co-edited with Jakob Klein. In 2009 Dr. Murcott was awarded an honorary doctorate from the University of Uppsala, Sweden.
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Anne Murcott; Models of Food and Eating in the United Kingdom. Gastronomica 1 August 2013; 13 (3): 32–41. doi: https://doi.org/10.1525/gfc.2013.13.3.32
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