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Chapter 2 Food and Drink, The declining importance of cultural context

DOI: 10.23912/978-1-908999-03-0-2328

ISBN: 978-1-908999-03-0

Published: September 2013

Component type: chapter

Published in: Food and Drink: the cultural context

Parent DOI: 10.23912/978-1-908999-03-0-2005

Abstract

When we pop open a can of Coca Cola or reach into a bag of potato chips, we are most-likely consuming a product available to consumers in many locations across the globe and made of ingredients produced in multiple countries. While food and drink remain an integral part of cultural practices and identities today, very few of the products we purchase at the supermarket or in chain restaurants are actually local. What processes have contributed to the seemingly limitless availability of out-of-season produce, the global spread of name-brand food and drink, and the prominence of low cost ‘convenience’ foods and fast food restaurants in cities across the globe? There is no question that national and ‘local’ social structures and cultures continue to be important throughout the world. Similarly, today’s global citizens continue to have agency through which they make an array of choices and, more importantly, construct their social and cultural worlds. In other words, the dialectics between culture and agency (Archer, 1988), and structure and agency (Giddens, 1984) continue to be of great importance. This is true globally, as well as nationally and locally.

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Contributors

  • George Ritzer, University of Maryland (Author)
  • Anya Galli, University of Maryland (Author)

For the source title:

  • Donald Sloan, Oxford Brookes University (Editor)

Cite as

Ritzer & Galli, 2013

Ritzer, G. & Galli, A. (2013) "Chapter 2 Food and Drink, The declining importance of cultural context" In: Sloan, D. (ed) . Oxford: Goodfellow Publishers http://dx.doi.org/10.23912/978-1-908999-03-0-2328

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