Show Summary Details

Page of

PRINTED FROM OXFORD HANDBOOKS ONLINE ( © Oxford University Press, 2018. All Rights Reserved. Under the terms of the licence agreement, an individual user may print out a PDF of a single chapter of a title in Oxford Handbooks Online for personal use (for details see Privacy Policy and Legal Notice).

date: 22 September 2019

Abstract and Keywords

Among the copious research on consumption in the last couple of decades, historians and historical accounts have made some most trenchant and fruitful contributions. However, our improved understanding of the operation of, for want of a better concept, consumer culture, has, despite its apparent potential, had limited impact on the analysis of eating. This article reviews recent scholarship in the field of eating and food consumption, and uses the lens of the globalization thesis to explore how goods, people, and ideas have come to circulate in ways that affect eating habits. It argues that scholarship on eating per se has been comparatively weak, and that recently, rather than being driven by the theoretical concerns of social science, the focus has been on popular anxieties about food. The article also discusses the movement of goods and the movement of people (international migration, suburbanization), and the circulation of ideas about what is good to eat (gastronomy and restaurant guides, cookery books).

Keywords: eating, food consumption, eating habits, globalization, goods, people, ideas, movement, international migration, cookery books

Access to the complete content on Oxford Handbooks Online requires a subscription or purchase. Public users are able to search the site and view the abstracts and keywords for each book and chapter without a subscription.

Please subscribe or login to access full text content.

If you have purchased a print title that contains an access token, please see the token for information about how to register your code.

For questions on access or troubleshooting, please check our FAQs, and if you can''t find the answer there, please contact us.