Changing Vocabularies of Taste, 1967‐92: Discourses about Food Preparation Available to Purchase

Summarizes the findings of a systematic comparison of articles about food and its preparation in popular British women′s magazines in 1967‐68 and 1991‐92. The texts were subjected to a rudimentary content analysis and have been interpreted in terms of a series of four antinomies which are used to recommend recipes to readers. Outlines some trends in discursive practices in the field of food. Analyses these in terms of rationalization, the routinization of the exotic, the ideology of personal choice and the institutionalization of anxiety.