1 - 7 of 7 articles
The ideal farmhouse cheese profile for 256 Irish farmhouse cheese consumers was one with a strong flavour, a hard texture, a wax packaged wheel, made with pasteurised milk, nutritional information present on the package, a white coloured cheese and a price of €3.17 per 200g. Least squares...
There have been several “food scares” in Europe and across the Atlantic in recent years. They have led to nationally orientated reaction – often in the face of otherwise apparently binding international commitments. This article is concerned with such events and the planning, development and...
One of the many barriers to a healthier diet in low‐income communities is a presumed lack of practical food skills. This article reports findings from exploratory qualitative research conducted with potential participants in a cooking skills intervention, in low income communities in Scotland....
Consumers within the UK have access to a wide variety of international foodstuffs and cuisines but there is also a growing interest in local food. This case study explores what is meant by local food, outlines some of the benefits claimed for, and the problems seen to be associated with, food...
A series of consultations with eight‐ and nine‐year‐old children in three schools in England and Wales are set out. The aim of the consultation was to determine how children view the world of cooking and food. A technique called draw and write was used to ascertain the views of the young people....
This paper reports the findings of an 11‐year longitudinal study of the food preferences of first‐year social science undergraduates at a UK university. Argues that this predominantly young and female response group constitutes a “critical case” that can be used to assess broader trends in meat...
Understanding consumer perception of risk and how it affects behaviour is a key issue for both consumers and the food industry. This paper aims to assess the food safety risks consumers associate with purchasing minced beef and to ascertain the most prevalent of these risks. Results show that...
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