Gatley, Andy (2014) The significance of culinary cultures to cooking practices, diet and health: a comparative analysis of France and Britain. In: 5th Asia-Euro Conference, 19-21 May 2014, Kuala Lumpur, Malaysia. (Unpublished)

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Abstract

This study is concerned with the routine experiences, attitudes and knowledge people bring to the preparation of food in Britain and compares this to another country, namely France. 46 qualitative interviews were carried out in both France and Britain to explore the significance of such culinary cultures on cooking practices and diets. In France food was found to be more important to people’s cultural identity and a powerful culinary discourse circulates which re-enforces the centrality of food to everyday life. Culinary cultures in France support the consumption of a relatively healthy diet which has not been the case in Britain.

Item Type:	Conference or Workshop Item (Paper)
Keywords:	cooking; diet; health; culinary cultures, cross-cultural qualitative research design
Subjects:	Hospitality and tourism
Depositing User:	Marzena Dybkowska
Date Deposited:	18 Jan 2016 14:41
Last Modified:	28 Aug 2021 07:18
URI:	https://repository.uwl.ac.uk/id/eprint/1488

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