Food Researchers In Edinburgh (FRIED) Annual Public Lecture: Everyday Eating: Food, Taste and Trends in Britain since the 1950s, by Prof Alan Warde
Venue
Business School, University of EdinburghDescription
In this public lecture, Alan will treat us to some of the highlihts of his latest book, Everyday Eating: Food, Taste and Trends in Britain since the 1950s (Bristol University Press, May 2024).
The book examines continuity and change in food consumption and eating patterns since the 1950s. The culinary landscape of Britain is explored through discussion of commodification, globalisation and diversification enabling an understanding of both developing trends and enduring habits. The book examines everyday meals, shopping, cooking and dining out, and how these are shaped by demographic, social and cultural processes. It offers an overview of eating in Britain today, and of the controversies about how it might have changed. The lecture will discuss some of the difficulties in establishing what has and has not been changed.
The lecture will be held in the Auditorium of the University of Edinburgh Business School. Attendees are invited to stay for drinks and canapés served on the Concourse after the lecture.
Alan Warde is Emeritus Professor of Sociology at the University of Manchester and Honorary Visiting Professor in the School of Social Sciences at the University of Edinburgh. He specialises in cultural sociology, consumption and food. His books include: The Social Significance of Dining Out: a study of continuity and change (Manchester University Press, 2020) with Jessica Paddock and Jennifer Whillans; Consumption: a sociological analysis (Palgrave, 2017); The Practice of Eating (Polity, 2016); and Culture, Class, Distinction (Routledge, 2009) with Tony Bennett, Mike Savage, Elizabeth Silva, Modesto Gayo-Cal, and David Wright.
Food Researchers In Edinburgh (FRIED) is an interdisciplinary group that brings together academics, students and others at and around the University of Edinburgh who are interested in food-related research. FRIED and its members approach food from a variety of angles, including the social science of food and eating, inequalities in food access, long-term uses and abuses of resources, food production, food governance and trade, and food in relation to health and well-being. We run an online seminar series, a podcast series, an annual postgraduate conference, an annual European workshop with our European network 'Bridg'it' (Universities of Copenhagen, Giessen, Lisbon and INRAE/Centre Maurice Halbwachs from CNRS Paris), as well as an annual public lecture. For more information, see https://www.sps.ed.ac.uk/research/research-project/food-researchers-edinburgh-fried