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Exploring (non‐)meat eating and “translated cuisines” out of home: Evidence from three English cities
Author(s) -
Neuman Nicklas,
Mylan Josephine,
Paddock Jessica
Publication year - 2020
Publication title -
international journal of consumer studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 1470-6423
DOI - 10.1111/ijcs.12542
Subject(s) - red meat , odds , consumption (sociology) , fish <actinopterygii> , geography , food science , sociology , medicine , social science , logistic regression , biology , fishery
Meat production and consumption are major contributors to global greenhouse gas emissions and other aspects of environmental degradation. It is the aim of this paper to explore red meat in the configuration of main meals eaten out in England across types and styles of cuisine, and to consider the implications for transition towards less resource intensive ways of eating in the future. We show that the odds ratio of eating a dish without red meat is significantly lower in North American/European and Near/Middle Eastern cuisines compared with East Asian (with no difference between South and East Asian), that women are more likely than men to eat fish and poultry (with no gender differences in vegetarian dishes), that Prestonians are the least likely to select a vegetarian dish, compared with people in London and Bristol, and that the odds of a vegetarian dish compared with red meat is higher amongst managerial workers compared with the routine manual workers (with no other statistically significant class differences). We suggest the term “translated cuisine” to refer cuisines that travel and become incorporated into the palate of the new food culture, and discuss how this could play a role in transitions towards less meat‐centred patterns of food consumption in the future.