Hostname: page-component-745bb68f8f-kw2vx Total loading time: 0 Render date: 2025-01-13T13:49:16.922Z Has data issue: false hasContentIssue false
  • English
  • Français

Social influences on food choice and dietary change: a sociological attitude

Published online by Cambridge University Press:  28 February 2007

Anne Murcott
Anne Murcott
Affiliation:
School of Education and Health Studies, South Bank University, London SE1 OAA
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Symposium on ‘Psycho-social influences on food choice: implications for dietary change’
Information
Proceedings of the Nutrition Society , Volume 54 , Issue 3 , November 1995 , pp. 729 - 735
Copyright
Copyright © The Nutrition Society 1995

References

Beardsworth, A. & Keil, T. (1992). The vegetarian option: varieties, conversions, motives and careers. The Sociological Review 40, 253–293.CrossRefGoogle Scholar
Charles, N. & Kerr, M. (1988). Women, Food and Families. Manchester: Manchester University Press.Google Scholar
Cook, I. J. (1995). Constructing the exotic: the case of tropical fruit. In A Shrinking World [Allen, J. and Hamnett, C., editors]. Oxford: Oxford University Press.Google Scholar
DeVault, M. L. (1991). Feeding the Family. Chicago: Chicago University Press.Google Scholar
Fiddes, N. (1991). Meat: A Natural Symbol. London: Routledge.Google Scholar
Mennell, S. (1985). All Manners of Food. Oxford: Basil Blackwell.Google Scholar
Mintz, S. W. (1985). Sweetness and Power. New York: Viking.Google Scholar
Murcott, A. (1982). On the social significance of the ‘cooked dinner’ in South Wales. Social Science Information 21, 677–695.CrossRefGoogle Scholar
Murcott, A. (1983 a). ‘It's a pleasure to cook for him …’: food, mealtimes and gender in some South Wales households. In The Public and the Private, pp. 78–90 [Garmarnikow, E., Morgan, D. Purvis, J. and Taylorson, D., editors]. London: Heinemann.Google Scholar
Murcott, A. (1983 b). Cooking and the cooked. In The Sociology of Food and Eating, pp. 178–185 [Murcott, A., editor]. Aldershot: Gower.Google Scholar
Murcot, A. (1986). Opening the ‘black box’: food, eating and household relationships. Sosioaaliliaaketieteellinen Aikakauslehti 23, 85–92.Google Scholar
Twigg, J. (1979). Food for thought: purity and vegetarianism. Religion 9, 13–35.Google Scholar
Twigg, J. (1983). Vegetarianism and the meanings of meat. In The Sociology of Food and Eating, pp. 18–30 [Murcott, A., editor]. Aldershot: Gower.Google Scholar