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Consumption, Food and Taste

Consumption, Food and Taste

February 1997 | 240 pages | SAGE Publications Ltd
This book provides an incisive evaluation of current theories of consumption. It uses food as a case study of consumption and the expression of taste, and provides a structural analysis of changes and continuities in the representation and purchase of food. Alan Warde outlines various theories of change in the late 20th Century and considers the parallels between their diagnoses of consumer behavior and actual trends in food practices. He argues that various dilemmas of the modern predicament and certain imperatives of the culture of consumption make sense of food selection. He suggests that contemporary consumption is best viewed as a process of continual selection among an unprecedented range of generally accessible items that are made available both commercially and informally. Consumption, Food, and Taste will be essential reading for students and academics in the sociology of consumption and the sociology of food and eating. It will also be of interest to academics and students in sociology, cultural studies, home economics, and consumer behavior.
Consumption, Taste and Social Change
The New Manners of Food
Trends and their Sociological Interpretation

Measuring Change in Taste
Novelty and Tradition
Health and Indulgence
Economy and Extravagance
Convenience and Care
The Reconstruction of Taste
Theories of Consumption and the Case of Food

`Alan Warde, professor in sociology at the University of Lancaster, makes here a well argued and important contribution, on the basis of empirical research, to current theories of consumption. The book is in three parts: `Issues of Taste', `Indicators of Taste: Changing Food Habits', and

`Interpretations of Taste'. In each, fresh material is usefully explored and new viewpoints presented regarding the relationship between consumption patterns and processes of economic production of

food' -

`Food is of immediate interest to work, employment and society. It straddles a number of sectors, from agriculture through processing and retailing to catering. As such it is the source of a wide variety of jobs, in number and type. Further, food is not fodder; it is prepared both in and out of the home, has enormous symbolic significance, and is intimately related to social and economic reproduction. Warde's carefully constructed and argued book is primarily concerned with food and consumption...

This book does much to clear the ground of other, over-generalized theories of food consumption, and it provides a considerable range of alternative perspectives informed by empirical material. As such, it will prove invaluable to those examining food and consumption. It opens the way for further analytical advance if wedded to, and reconstructed on the basis of , a more detailed attention to specific foods and how they are provided' - Work, Employment and Society

A very useful text, which has added the sociological elements required for the module.

Mrs Susan Skipper
Law Justice & Community Studies, East Lancashire Institute of HE at Blackburn
June 23, 2010

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Alan Warde

Alan Warde is Professor of Sociology at the University of Manchester. He has worked in the sociology of consumption over the last 15 years and has published extensively on the topic. He was Co-Director of the ESRC Centre for Research in Innovation and Competition, between 1999 and 2007, where he was responsible for a programme of research on consumption. He has written a dozen books and edited a further eleven. More About Author

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ISBN: 9780803979734
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