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Marriages, weddings and their cakes Simon Charsley List of contributors Preface and acknowledgementsĪpproaches to the study of food, health and identity Pat Caplanįamily meals-a thing of the past? Anne Murcott Includes bibliographical references and index. British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library Library of Congress Cataloging in Publication Data Food, health, and identity/edited by Pat Caplan. No part of this book may be reprinted or reproduced or utilised in any form or by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying and recording, or in any information storage or retrieval system, without permission in writing from the publishers. Simultaneously published in the USA and Canada by Routledge 29 West 35th Street, New York, NY 10001 © 1997 Pat Caplan, selection and editorial matter individual chapters, the contributors. Pat Caplan is Professor of Social Anthropology at Goldsmiths’ College, University of London.įirst published 1997 by Routledge 11 New Fetter Lane, London EC4P 4EE This edition published in the Taylor & Francis e-Library, 2003. It addresses topical issues which are central to the study of anthropology, sociology and health promotion. Food, Health and Identity is based on recent field research.

Finally, questions of health and risk perception are addressed in discussions of current ‘healthy eating’ advice and the way in which people respond to it, including a study of recent BSE crises in the context of government/ media relations and the new environmental radicalism.

A second theme is that of identity, with studies of both ethnic minorities and the dominant majority, as well as the creation of individual identity through culinary lifestyle. The following chapters, written by well-known anthropologists and sociologists, discuss themes of change and continuity in food and eating-the family meal, wedding cakes, nostalgia and the invention of tradition, the ‘creolisation’ of British food, and increases in vegetarianism and eating out.

The Introduction seeks to indicate how social scientists can help us understand why people eat what they do.

By addressing the issue of what we eat today, Food, Health and Identity considers the way in which our food habits are changing, and shows how our social and personal identities and our perception of health and risk influence our choices.

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