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Observes that an indirect reason why genetically engineered food is viewed with suspicion is that recent serious food safety problems have undermined public confidence, both in the food industry and in government, making further “tampering” with food unwelcome. Challenges the assertion that...
Offers a preliminary examination of the nature of food snobbery. However, any psychological evaluation of the concept of snobbery is eschewed in favour of discussion that locates professional food commentary in a market context. By understanding the narrow targeting of professional food...
The imposition of the National Curriculum on schools in England and Wales took place without any substantive consultation with professional practitioners in education and other intersectoral groups. One of the consequences of this imposition has been the “optionalization” of food skills in the...
Attempts to draw together some of the key themes which those attempting to promote food and cooking skills need to consider, with particular emphasis on issues affected by gender. Raises concerns about the construction of “eating disorders”, of diet and weight concerns among women, and of how...
In the last two decades there has been a dynamic growth in consumption of ethnic foods both in and outside home in the UK. Explores symbolic meanings associated with ethnic food consumption by native British consumers in the light of this growth. At a very broad level, an acculturation framework...
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