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Authors:Frances Short: Independent (affiliated with the Open University and University of Hertfordshire, UK)
Publication title:Cooking; Convenience and Dis-Connection
Conference:Inter: A European Cultural Studies : Conference in Sweden 11-13 June 2007
Publication type: Abstract and Fulltext
Article No.:057
Abstract:In popular UK commentary and much academic and policy discussion; home-cooking ‘from scratch’; from ‘real’; ‘non-prepared foods’ is viewed as grounded in learned knowledge; skilful and vital to family well-being and identity. Using ‘pre-prepared’ ‘convenience foods’ on the other hand is usually portrayed oppositionally; as lacking in skill; individualistic and atomising. ‘Pre-prepared foods’ are regularly presented as destroying processes of acquiring cooking skills; handing down food cultures and connecting generations. Parents who can’t cook cannot pass on food knowledge and abilities to their children. Drawing on research that provides insight into the different ways of knowing; approaching and practising cooking this paper will challenge current discourse. It will argue that ‘convenience foods’ play an important role in the intergenerational transference of skills; that ‘convenience foods’ can be seen as inclusive and connecting.
No. of pages:11
Series:Linköping Electronic Conference Proceedings
ISSN (print):1650-3686
ISSN (online):1650-3740
Publisher:Linköping University Electronic Press; Linköpings universitet

Frances Short (2007). Cooking; Convenience and Dis-Connection, Inter: A European Cultural Studies : Conference in Sweden 11-13 June 2007;article=057 (accessed 2/12/2016)