Imagining British cuisine: Representations of culinary identity in the good food guide, 1951-2007

Food, Culture and Society

Volumn 12, Issue 2, 2009, Pages 151-171

  Warde, Alan ^a  

^a UNIVERSITY OF MANCHESTER   (United Kingdom)

Author keywords

Banal nationalism; Britishness; Estheticization; Gastronomy; Globalization; Good Food Guide; National identity; Sociology of food; Tradition

Indexed keywords

EID: 68349150496     PISSN: 15528014     EISSN: None     Source Type: Journal    
DOI: 10.2752/175174409X400710     Document Type: Article

References (22)

1. Anderson, B. 1983. Imagined Communities. Harmondsworth: Penguin.
2. Appadurai, A. 1988. How to Make a National Cuisine: Cookbooks in Contemporary India. Comparative Studies of Society & History 31(1): 3-24.
3. Ashley, B., Hollows, J., Jones, S. and Taylor, B. 2004. Food and Cultural Studies. London: Routledge.
4. Billig, M. 1995. Banal Nationalism. London: Sage.
5. Burnett, J. 2004. England Eats Out: A Social History of Eating Out in England from 1830 to the Present. Harlow: Longman.
6. Driver, C. 1983. The British at Table, 1940-80. London: Chatto & Windus.
7. Gabaccia, D. 1998. We Are what We Eat: Ethnic Food and the Making of Americans. Cambridge, MA: Harvard University Press.
8. Gault, H. 2001. Restaurants de Paris. Paris: Éditions Nouveaux Loisirs.
9. Good Food Guide 1951-2007 (various publishers).
10. Helstosky, C. 2004. Garlic and Oil: Food and Politics in Italy. London: Berg.
11. Hobsbawm, E. and Ranger, T. (eds.) 1983. The Invention of Tradition. Cambridge: Cambridge University Press.
12. Jackson, P. 2004. Local Consumption Cultures in a Globalizing World. Transactions of Institute of British Geographers 29(2): 165-78.
13. James, A. 1996. Cooking the Books: Global or Local Identities in Contemporary British Food Cultures. In D. Howes (ed.) Cross-Cultural Consumption: Global Markets, Local Realities. London, Routledge, pp. 77-92.
14. James, A. 1997. How British is British food? In P. Caplan (ed.) Food, Health and Identity. London: Routledge, pp. 71-86.
15. Karpik, L. 2000. Le guide rouge Michelin. Sociologie du Travail 42(3): 369-89.
16. Kumar, K. 2003. The Making of English National Identity. Cambridge: Cambridge University Press.
17. Mennell, S. 1985. All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present. Oxford: Blackwell.
18. Poulain, J.-P. 2002. Sociologies de l'Alimentation: les mangeurs et l'espace social alimentaire. Paris: PUF.
19. Robertson, R. 1992. Globalization: Social Theory and Global Culture. London: Sage.
20. Warde, A. 1997. Consumption Food and Taste: Culinary Antinomies and Commodity Culture. London: Sage.
21. Warde, A. 2003. Continuity and Change in British Restaurants, 1951-2001: Evidence from the Good Food Guide. In M. Jacobs and P. Scholliers (eds) Eating Out in Europe: Picnics, Gourmet Dining and Snacks Since the Late Eighteenth Century. Oxford: Berg, pp. 229-44.
22. Welsch, W. 1996. Aestheticisation Processes: Phenomena, Distinctions, Prospects. Theory Culture & Society 13: 1-24.