One man's meat

Abstract

Stewed octopus on holiday in Greece, carrot sweets at the local Indian restaurant, termite delicacies in Africa on a TV documentary — in increasingly cosmopolitan Britain the more exotic differences in food habits are becoming just as familiar as the well known Lancashire hotpot or Welsh cakes of the regions, and chips and pickled onions or champagne and caviare of opposite ends of the social scale. We are left in no doubt that there are tremendous cultural variations in eating patterns. But what are we to make of these differences? Are they merely a matter of ‘taste’, chance and preference? Or can they tell us more about ourselves and our lives?

Citation

Murcott MA, A. (1982), "One man's meat", Nutrition & Food Science, Vol. 82 No. 3, pp. 2-4. https://doi.org/10.1108/eb058892