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 emissionsand other aspects of environmental degradation. It is the aim of this paper to explore meat inthe configuration of main meals eaten out in England across types and styles of cuisine, and toconsider the implications for transition towards less resource intensive ways of eating in thefuture. We show that the odds ratio of eating a dish without red meat is significantly lower inNorth American/European and Near/Middle Eastern cuisines compared to East Asian (with nodifference between South and East Asian), that women are more likely than men to eat fish andpoultry (with no gender differences in vegetarian dishes), that Prestonians are the least likely toselect a vegetarian dish, compared to people in London and Bristol, and that the odds of avegetarian dish compared to red meat is higher among higher managerial workers compared tothe routine manual workers (with no other statistically significant class differences). We suggestthe term ‘translated cuisine’ to refer to cuisines that travel and become incorporated into thepalate of the new food culture, and discuss how this could play a role in transitions toward lessmeat-centered patterns of food consumption in the future.

Subject headings

SAMHÄLLSVETENSKAP  -- Sociologi (hsv//swe)

SOCIAL SCIENCES  -- Sociology (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)