Exploring (non‐)meat eating and 'translated cuisines' out of home : Evidence from three English cities

• 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 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 to 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 to people in London and Bristol, and that the odds of a vegetarian dish compared to red meat is higher among higher managerial workers compared to the routine manual workers (with no other statistically significant class differences). We suggest the term ‘translated cuisine’ to refer to cuisines that travel and become incorporated into the palate of the new food culture, and discuss how this could play a role in transitions toward less meat-centered patterns of food consumption in the future.

Subject headings

MEDICIN OCH HÄLSOVETENSKAP  -- Hälsovetenskap -- Näringslära (hsv//swe)

MEDICAL AND HEALTH SCIENCES  -- Health Sciences -- Nutrition and Dietetics (hsv//eng)

LANTBRUKSVETENSKAPER  -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)

AGRICULTURAL SCIENCES  -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)

SAMHÄLLSVETENSKAP  -- Annan samhällsvetenskap -- Tvärvetenskapliga studier inom samhällsvetenskap (hsv//swe)

SOCIAL SCIENCES  -- Other Social Sciences -- Social Sciences Interdisciplinary (hsv//eng)

Keyword

climate change

eating out

meat

sustainable consumption

translated cuisines

vegetarian

Kostvetenskap

Food, Nutrition and Dietetics

Publication and Content Type

ref (subject category)

art (subject category)