FIGURES AND TABLES
| 3.1 A model of the food system ||48|
| 3.2 The culinary triangle ||62|
| 4.1 Expectations for reciprocity ||76|
| 6.1 Selected long-term dietary aims for the UK population proposed by the National Advisory Committee on Nutrition Education (NACNE) ||136|
| 6.2 Dietary guidelines for North Americans from age 2 ||141|
| 7.1 A simplified model of the news spiral ||165|
| 9.1 Total UK meat consumption (oz per person per week) ||196|
| 9.2 UK consumption of beef, lamb and poultry (oz per person per week) ||197|
| 9.3 UK consumption of sausages and pork products (oz per person per week) ||198|
| 9.4 The conventional hierarchy of food status and potency ||211|
| 2.1 Contrasts between traditional and modern food sysems ||33|
| 3.1 The features of the food system ||48|
| 4.1 Average frequency of consumption of selected items over a two-week period ||79|
| 4.2 Persons last doing a specific food-related task in households containing a couple ||81|
| 4.3 The division of labour in two-parent families ||83|
| 5.1 Types of restaurant meals eaten during the last twelve months (1991) ||117|
| 6.1 Cheyne’s classification of foods according to digestibility ||132|
| 7.1 The paradoxical nature of food ||152|
| 8.1 Body mass index categories ||182|
| 9.1 Quantities of meat available for consumption in the US food supply (lb per capita per annum) ||199|
| 9.2 Available meat supply by region expressed as calories per capita per day (1986-88) ||200|
Questia, a part of Gale, Cengage Learning. www.questia.com
Book title: Sociology on the Menu:An Invitation to the Study of Food and Society.
Contributors: Alan Beardsworth - Author, Teresa Keil - Author.
Place of publication: London.
Publication year: 1997.
Page number: ix.
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