Alan Warde, Jessica Paddock, and Jennifer Whillans
- Published in print:
- 2020
- Published Online:
- January 2021
- ISBN:
- 9781526134752
- eISBN:
- 9781526155474
- Item type:
- book
- Publisher:
- Manchester University Press
- DOI:
- 10.7765/9781526134769
- Subject:
- Sociology, Sport and Leisure
The book reports on a major mixed-methods research project on dining out in England. It is a re-study of the populations of three cities – London, Bristol and Preston – based on a unique systematic ...
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The book reports on a major mixed-methods research project on dining out in England. It is a re-study of the populations of three cities – London, Bristol and Preston – based on a unique systematic comparison of behaviour between 2015 and 1995. It reveals social differences in practice and charts the dynamic relationship between eating in and eating out. It addresses topics including the changing frequency and meaning of dining out, patterns of domestic hospitality, changing domestic divisions of labour around food preparation, the variety of culinary experience for different sections of the population, class differences in taste and the pleasures and satisfactions associated with eating out. It shows how the practice of eating out in the three cities has evolved over twenty years. The findings are put in the context of controversies about the nature of taste, the role of social class, the application of theories of practice and the effects of institutional change in the UK. The subject matter is central to many disciplines: Food Studies, Sociology, Anthropology, Cultural Studies, Marketing, Hospitality and Tourism Studies, Media and Communication, Social History, Social and Cultural Geography. It is suitable for scholars, researchers, postgraduate students and advanced undergraduate students in the UK, Europe, North America and East Asia. Academic interest in the book should be accentuated by its theoretical, methodological and substantive aspects. It will also be of interest to the catering trades and a general readership on the back of burgeoning interest in food and eating fostered by mass and social media.Less
The book reports on a major mixed-methods research project on dining out in England. It is a re-study of the populations of three cities – London, Bristol and Preston – based on a unique systematic comparison of behaviour between 2015 and 1995. It reveals social differences in practice and charts the dynamic relationship between eating in and eating out. It addresses topics including the changing frequency and meaning of dining out, patterns of domestic hospitality, changing domestic divisions of labour around food preparation, the variety of culinary experience for different sections of the population, class differences in taste and the pleasures and satisfactions associated with eating out. It shows how the practice of eating out in the three cities has evolved over twenty years. The findings are put in the context of controversies about the nature of taste, the role of social class, the application of theories of practice and the effects of institutional change in the UK. The subject matter is central to many disciplines: Food Studies, Sociology, Anthropology, Cultural Studies, Marketing, Hospitality and Tourism Studies, Media and Communication, Social History, Social and Cultural Geography. It is suitable for scholars, researchers, postgraduate students and advanced undergraduate students in the UK, Europe, North America and East Asia. Academic interest in the book should be accentuated by its theoretical, methodological and substantive aspects. It will also be of interest to the catering trades and a general readership on the back of burgeoning interest in food and eating fostered by mass and social media.
Alan Warde, Jessica Paddock, and Jennifer Whillans
- Published in print:
- 2020
- Published Online:
- January 2021
- ISBN:
- 9781526134752
- eISBN:
- 9781526155474
- Item type:
- chapter
- Publisher:
- Manchester University Press
- DOI:
- 10.7765/9781526134769.00008
- Subject:
- Sociology, Sport and Leisure
Dining out, or eating a main meal away from home, is now a symbolically significant popular activity which provides a complementary source of food and companionship. This chapter introduces a book ...
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Dining out, or eating a main meal away from home, is now a symbolically significant popular activity which provides a complementary source of food and companionship. This chapter introduces a book examining dining out both as customers in commercial venues and as guests of friends and non-resident kin. It describes the outline of a re-study of an activity with considerable cultural and symbolic significance. It also identifies key debates in cultural sociology in the twenty-first century around theories of globalisation, cultural omnivorousness, cultural intermediation and aestheticisation.Less
Dining out, or eating a main meal away from home, is now a symbolically significant popular activity which provides a complementary source of food and companionship. This chapter introduces a book examining dining out both as customers in commercial venues and as guests of friends and non-resident kin. It describes the outline of a re-study of an activity with considerable cultural and symbolic significance. It also identifies key debates in cultural sociology in the twenty-first century around theories of globalisation, cultural omnivorousness, cultural intermediation and aestheticisation.
Alan Warde, Jessica Paddock, and Jennifer Whillans
- Published in print:
- 2020
- Published Online:
- January 2021
- ISBN:
- 9781526134752
- eISBN:
- 9781526155474
- Item type:
- chapter
- Publisher:
- Manchester University Press
- DOI:
- 10.7765/9781526134769.00012
- Subject:
- Sociology, Sport and Leisure
This chapter considers what eating out means to people, for what reasons they dine out, and how their orientations towards the activity differ. It draws on in-depth interviews and survey questions ...
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This chapter considers what eating out means to people, for what reasons they dine out, and how their orientations towards the activity differ. It draws on in-depth interviews and survey questions about orientations towards dining out. It distinguishes between special meals and impromptu and regularised ordinary meals, identifying popular understandings and the meaning of eating out from the analysis of responses to twenty-five statements included in the survey in both 1995 and 2015. These responses indicate what people like and dislike, hope and fear, think and do. They also give some indication of change over time. The social characteristics which predispose people towards different orientations can be identified. It is concluded that dining out is primarily understood, as it was in 1995, as a substantial meal, paid for in a commercial establishment, eaten with other people, and usually primarily for enjoyment. Basic reasons for wanting to eat out are similar in 2015, but the activity has become more familiar and rather less special. Most meals out now are best considered as ordinary, and occurring in an impromptu or regularised manner which renders them normal.Less
This chapter considers what eating out means to people, for what reasons they dine out, and how their orientations towards the activity differ. It draws on in-depth interviews and survey questions about orientations towards dining out. It distinguishes between special meals and impromptu and regularised ordinary meals, identifying popular understandings and the meaning of eating out from the analysis of responses to twenty-five statements included in the survey in both 1995 and 2015. These responses indicate what people like and dislike, hope and fear, think and do. They also give some indication of change over time. The social characteristics which predispose people towards different orientations can be identified. It is concluded that dining out is primarily understood, as it was in 1995, as a substantial meal, paid for in a commercial establishment, eaten with other people, and usually primarily for enjoyment. Basic reasons for wanting to eat out are similar in 2015, but the activity has become more familiar and rather less special. Most meals out now are best considered as ordinary, and occurring in an impromptu or regularised manner which renders them normal.
Alan Warde, Jessica Paddock, and Jennifer Whillans
- Published in print:
- 2020
- Published Online:
- January 2021
- ISBN:
- 9781526134752
- eISBN:
- 9781526155474
- Item type:
- chapter
- Publisher:
- Manchester University Press
- DOI:
- 10.7765/9781526134769.00011
- Subject:
- Sociology, Sport and Leisure
This chapter shows how dining out has become more familiar to more people over the twenty years since 1995. It examines who visits which types of restaurant and how frequently, showing how often ...
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This chapter shows how dining out has become more familiar to more people over the twenty years since 1995. It examines who visits which types of restaurant and how frequently, showing how often people eat out and who eats out most, on the basis of survey evidence. It reports on how personal orientations affect the frequency of eating in restaurants. It examines exposure of survey respondents to the variety of different types of restaurant in 2015 and compares that with 1995. It concludes that eating out is both necessary and discretionary. There has been a modest increase in the rate of eating out as the tempo has stepped up. Familiarisation with the practice makes dining out less special, so while it is still highly pleasurable, satisfaction with commercially provided meals has declined.Less
This chapter shows how dining out has become more familiar to more people over the twenty years since 1995. It examines who visits which types of restaurant and how frequently, showing how often people eat out and who eats out most, on the basis of survey evidence. It reports on how personal orientations affect the frequency of eating in restaurants. It examines exposure of survey respondents to the variety of different types of restaurant in 2015 and compares that with 1995. It concludes that eating out is both necessary and discretionary. There has been a modest increase in the rate of eating out as the tempo has stepped up. Familiarisation with the practice makes dining out less special, so while it is still highly pleasurable, satisfaction with commercially provided meals has declined.
Christel Lane
- Published in print:
- 2018
- Published Online:
- June 2018
- ISBN:
- 9780198826187
- eISBN:
- 9780191865138
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/oso/9780198826187.003.0004
- Subject:
- Business and Management, Business History
This chapter examines the food eaten at this time in taverns, inns, and public houses. It focuses on how allegiance to either English or French cuisine expresses patriotism and cosmopolitanism ...
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This chapter examines the food eaten at this time in taverns, inns, and public houses. It focuses on how allegiance to either English or French cuisine expresses patriotism and cosmopolitanism respectively. Patriotism and the consumption of large amounts of beef receive particular emphasis. An examination of food consumed nevertheless finds a considerable variety in the types of food enjoyed, as well as noting the quality, particularly of country house cooking. Divergent national identifications, in turn, are related to the class background of diners, as well as to gender identity. Changes in modes of dining out are viewed in their social, economic, and political contexts.Less
This chapter examines the food eaten at this time in taverns, inns, and public houses. It focuses on how allegiance to either English or French cuisine expresses patriotism and cosmopolitanism respectively. Patriotism and the consumption of large amounts of beef receive particular emphasis. An examination of food consumed nevertheless finds a considerable variety in the types of food enjoyed, as well as noting the quality, particularly of country house cooking. Divergent national identifications, in turn, are related to the class background of diners, as well as to gender identity. Changes in modes of dining out are viewed in their social, economic, and political contexts.
Yong Chen
- Published in print:
- 2014
- Published Online:
- November 2015
- ISBN:
- 9780231168922
- eISBN:
- 9780231538169
- Item type:
- chapter
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231168922.003.0002
- Subject:
- Sociology, Race and Ethnicity
This chapter links the spread of Chinese food to the geographic and socioeconomic expansion of the United States. This connection is best captured by the notion of “empire food,” which was created in ...
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This chapter links the spread of Chinese food to the geographic and socioeconomic expansion of the United States. This connection is best captured by the notion of “empire food,” which was created in the process of America's empire building for the pleasures of its citizens. While many Americans are unwilling or unable to see their country as an empire, the United States is, nonetheless, an empire of consumption characterized by extraordinary material abundance. It is the kind of empire that an American founding father such as Thomas Jefferson aspired to build in order to ensure freedom and liberty. Standing as an important event in the expansion of the American empire, the multiplication of Chinese restaurants expanded the meaning of American freedom and abundance by extending the dining-out experience to the masses.Less
This chapter links the spread of Chinese food to the geographic and socioeconomic expansion of the United States. This connection is best captured by the notion of “empire food,” which was created in the process of America's empire building for the pleasures of its citizens. While many Americans are unwilling or unable to see their country as an empire, the United States is, nonetheless, an empire of consumption characterized by extraordinary material abundance. It is the kind of empire that an American founding father such as Thomas Jefferson aspired to build in order to ensure freedom and liberty. Standing as an important event in the expansion of the American empire, the multiplication of Chinese restaurants expanded the meaning of American freedom and abundance by extending the dining-out experience to the masses.