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Reframing Convenience Food

Authors Peter Jackson
Helene Brembeck
Jonathan Everts
Maria Fuentes
Bente Halkier
Frej Daniel Hertz
Angela Meah
Valerie Viehoff
Christine Wenzl
ISBN 978-3-319-78150-1
Publisher Palgrave Macmillan, Cham
Place of publication London
Publication year 2018
Published at Gothenburg Research Institute (GRI)
Centre for Consumer Science
Language en
Keywords consumption; unhealthy; ERA-Net Sustainable Food programme; cooking; culinary practice; public health; ecology of food; sustainable;
Subject categories Ethnology, Social Sciences Interdisciplinary


This book questions the simplistic view that convenience food is unhealthy and environmentally unsustainable. By exploring how various types of convenience food have become embedded in consumers’ lives, it considers what lessons can be learnt from the commercial success of convenience food for those who seek to promote healthier and more sustainable diets. The project draws on original findings from comparative research in the UK, Denmark, Germany and Sweden (funded through the ERA-Net Sustainable Food programme). Reframing Convenience Food avoids moral judgments about convenience food, and instead provides a refreshingly novel perspective guided by an understanding of everyday consumer practice. It will appeal to those with an interest in the sociology and politics behind health, consumerism, sustainability and society.

Page Manager: Webmaster|Last update: 9/11/2012

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