• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

How much choice do people in Britain have over the food they eat in contemporary society? How can we best understand the choices individuals make?

Extracts from this document...


Ashley Wicken How much choice do people in Britain have over the food they eat in contemporary society? How can we best understand the choices individuals make? The food available in Britain today provides consumer with an unprecedented level of choice. However these choices are not as varied as they may appear. Complexity typifies consumer's food choices, however quality indicators, cultural and economic factors can be viewed as the most significant influences upon peoples food choices, these factors offers an interesting template that allows the analysis of consumer food choice. It is obvious that British consumers have a greater choice of food types than ever before, responsibility for this comes mainly from supermarkets which offering a huge range of products from a variety of cultures, although takeaways and restaurants have also added to this verity it is the supermarket that truly revolutionised the choices available. Today even minority groups are catered for, vegetarians and religious groups are clear examples of this. The forms of food available have also changed dramatically, fresh, processed, frozen and ready-made meals are all available recent changes include the growth of organic, functional, environmentally friendly and foods made with consideration of animal welfare. The industrialisation of farming has resulted in an expansion of both the range of products available and the number of people they are available too. ...read more.


These theories are informed by the levels of education and are therefore personal however certain themes can be established, for example fatty, sweet foods with additives are usually seen as unhealthy whist vegetables are generally perceived as healthy. People choices, with respect to health are therefore difficult to quantify as they are so subjective, however the increased sale of low fat and functional foods would suggest health to be important. The health benefits of foods have often become linked, in recent years, with processing methods, organic foods often being seen as healthy whilst industrial farms as unhealthy. Processing methods in more general terms have also come to influence the food choice. The expanding popularity of environmentally friendly, GM-free, animal welfare and organically produced foods, is testament to this, expansion in the importance of processing to consumers choices, especially given that goods produced in these ways are usually more expensive, despite having no obvious advantages in sensory and in most cases health terms. The growing importance of process to modern consumers can be traced to the numerous health scares surrounding poor farming or processing methods, the BSE crisis provides the clearest example of this. This is perhaps the least significant of the four attributes informing people's food choices, because their market share represents only a small percentage. ...read more.


The diversity of products available with different wrapping coupled with the disproportionate availability of cheap and easily produced products are examples the hidden ways in which choices are restricted. Contemporary food choices can be analysed with reference to quality indicators, however the perception of consumers food choices have become increasingly multidimensional. Each of the four quality attributes defines a major dimension that defines the way food is viewed and chosen by consumers. Subjective interpretations as to which indicators are more or less important all affects the choices consumers make. Cultural differences add additional complexity to consumer's choices. Modern food choices are more 'dynamic, complex and heterogeneous'5 than has ever been the case previously. A huge selection of products coupled with a complexity of motives, underlie modern food choices in Britain. Books Beardsworth, A. & Keil, T. (1997) Sociology on the Menu: an invitation to the study of food and society. London: Routledge Tansey, G. & Worsley, T. (1995) The Food System: A Guide. London: Earthscan Ritzer, G. (2000 New Century Edition, or 1996, 1993 editions) The McDonaldization of Society. London: Pine Forge Press. Internet W.Berry 'the pleasure of eating' http://www.stjoan.com/ecosp/docs/pleasures_of_eating_by_wendell_b.htm Dowler, liz, insight from the north http://www.blackwellpublishing.com/journal.asp?ref=0950-6764 Grunert, Klaus, The Aarhus School, http://www.farmfoundation.org/documents/KlausGrunert3-13-03.pp 1 W.Berry 'the pleasure of eating' http://www.stjoan.com/ecosp/docs/pleasures_of_eating_by_wendell_b.htm 2 http://www.farmfoundation.org/documents/KlausGrunert3-13-03.ppt. Klaus G. Grunert The Aarhus School of Business Denmark 3 http://econpapers.hhs.se/paper/hhbaarmap/0077.htm 4 http://www.blackwellpublishing.com/journal.asp?ref=0950-6764 insight from the north. Liz dowler 5 http://www.farmfoundation.org/documents/KlausGrunert3-13-03.ppt. Klaus G. Grunert The Aarhus School of Business Denmark ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Food Technology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Food Technology essays

  1. Food Technology - Healthy School Meals

    The advantage of these is that they are cheap and easy to buy to store and cook and are filling with a low fat and calorie content and high in dietary fibre SNP. By improving the food we eat we improve our body's performance by supplying nutrients for health and protein for muscles and daily energy.

  2. Free essay

    An Investigation into Convenience Foods

    There was a technique developed a vacuum bottling process to supply troops in the army with food, which would eventually lead to tinning and then canning. Although initially expensive and somewhat hazardous due to lead used in the cans, canned goods would later become a staple around the world.

  1. heal and social unit 2

    Smoking is also expensive because David has to buy cigarettes regularly. Smoking also makes you teeth colour change to yellow. Smoking makes you stay smelly. This means if he goes near to people he will smell of smoke. Smoking causes people to lose their taste buds.

  2. Science Case Study

    This article is very against size zero, it explains to us all the dramatics of being size zero and how a lot of people are beginning to want to look that way. It tells us the harmful diets and crazy exercise re"gimes that people who wish to be size zero follow.

  1. Describing the Nature of the FAO Report "The State of Food Insecurity in the ...

    Track one refers to the importance of strengthening the productivity and incomes of the hungry and poor, targeting the rural areas where the vast majority of them live and the agriculture sector on which their livelihoods depend. Track two emphasizes the importance of providing direct access to food and to create social safety nets for the hungry16.


    b. Addition f purified or semi-purified bacteriocins as food preservatives c. Use of a product previously fermented with a bacteriocin-producing strain as an ingredient in food processing. Biopreservation of Meat Products Listeria monocytogenes is a Gram-positive, non-spore forming, facultative anaerobic rod widely distributed in the natural environment.

  1. Open and produce a marketing plan for a new restaurant.

    The Plane should have financial intermediaries such as bank and insurance companies. The banks will help the restaurant to keep all the money that this restaurant earn and do the business transactions of this restaurant. Insurance companies will insure the workers against the risks associated with their working place.

  2. My aim is to prepare a meal and compare each component with a readymade ...

    Sensory Analysis ________________ Comparative Analysis When I first made my chicken salad I compared it to one I had bought. I noticed several differences in taste, appearance and pricing. My chicken salad looked green and fresh when I served it; the colours of each component were vibrant and appealing.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work