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本帖最后由 yearshappy 于 24-9-2019 12:07 编辑
Book: Alan Warde & Lydia Martens 2000, Eating Out: social differentiation, consumption and pleasure, Cambridge University Press
(a research based on a study of the consumption of food outside the home carried out in England in the 1990s)
- the practice of eating out has increased drammatically over recent years .. collected a wealth of information into people's attitude towards, and expectations of, eating out as a form of enterainment and an expression of taste and status ... social inequalities in access to eating out, social distinction, interactions between customers and staff, and the economic and social implications of the practice.
- studying eating out methods of investigation, theorise and themes, the organisation of the book
- modes of provision: the development of the habit of eating out in the UK: commercial mode, institutional catering, communal mode, provision: a summary;; the meanings of eating out: share understandings of eating out, reasons to eat out: pleasure, leisure and necessity, attitudes towards eating out, eating out and other leisure activities, entertaining, shared understanding and cultural templates
- access: patterns of eating out: the forming of a ahabit, commercial venues, on being a guest, metropolitan and provincial patterns, the concentration of inequality;; domestic organisation, family meals and eating out: the organisation of domestic food work, commercial alternatives: substitution, time and money ...
- delivery: personal service in public and private settings , .. power and informality
- enjoyment: the attractions of eating out: eating out as a source of gratification ... sociality: participation and mutuality
- conclusion: eating out and theories of consumption: events, variety and the social consequences of eating out
Book: John Burnett 2004, England Eats Out: a social history of eating out in England from 1830 to the present, Longman Publishing
- today eating out is more than just fetting fed; it is an expression of lifestyle. In the past it has been crucial to survival for the impoverished but a primary form of entertainment for the few ... to eat ourside the home for pleasure was mainly restricted to the wealthier classes when travelling or on holiday ... Eating out came to all classes, to men, women and young people after World War II as a result of rising standards of living, the growth of leisure and the emergence of new types of restaurants having wide popular appeal.
- 1830-1880: eating to live, places of refreshment for the working classes, the growth of gastronomy
- 1880-1914: catering for the masses, for the classes
- 1914-1945: WWI 14/18; 18/19 after the deluge; 39/45 WWII the worst of times
- 1945-2000: from austerity to affluence 45/70, a revolution at table 70/2000
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