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Essay / Research Paper Abstract
This is a 10 page paper discussing the sociology of food and eating and its relation to the increase in focus on food preference and selection. The sociology of food has allowed for a great deal of insight into the selection and choice of food in modern British society. Since the intense study of the sociology of food begun in the 1990s, several trends have been discovered which lead to food selection preferences. These trends include McDonalization which suggests less diversity in food selection in Western cultures, social differentiation which suggest more diversity in food selections and self-regulation or self-rationalization which correlates food selection and eating habits with the perception of the self and the body. Food preference has also been greatly influenced by industrialization, national research and nutritional guidelines and commercial and national advertising campaigns. All of these factors combine to allow the consumer to pay more attention to personal preference in foods and eating habits while at the same time allowing for individuality and diversity.
Bibliography lists 11 sources.
Page Count:
10 pages (~225 words per page)
File: D0_TJsocfd1.rtf
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Unformatted sample text from the term paper:
the intense study of the sociology of food begun in the 1990s, several trends have been discovered which lead to food selection preferences. These trends include McDonalization which suggests less
diversity in food selection in Western cultures, social differentiation which suggest more diversity in food selections and self-regulation or self-rationalization which correlates food selection and eating habits with the perception
of the self and the body. Food preference has also been greatly influenced by industrialization, national research and nutritional guidelines and commercial and national advertising campaigns. All of these factors
combine to allow the consumer to pay more attention to personal preference in foods and eating habits while at the same time allowing for individuality and diversity. Sociology of
Food and Eating Since its origin in the early 1990s, the sociology of food has now become central to research in the areas of nutrition, dietetics, consumption, the body, risk,
science and technology (Franklin, 2001; Germov and Williams, 1999). Recently, the disciplines associated with the sociology of food and eating are said to fall within three central categories termed by
Germov and Williams (1999) as "McDonaldization, "social differentiation" and "self-rationalization". In addition to most research articles which fall within these categories are those works by Anne Murcott who describes more
the trends associated with the British social research programs which examine the nations diet and the differences in the status of foods and "non-foods" which have changed in recent years
(Franklin, 2001). The idea of McDonaldization in recent food trends follows that society has begun a trend toward "standardized and homogenized forms of food production, which effectively limit the variety
of food choices available to the public" (Germov and Williams, 1999, 7). When the trend of social differentiation is discussed however, it offers a slightly opposite perspective to the trend
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