To everything there was a season: deconstructing UK food availability
| Autor: | Phil Lyon, Anne Colquhoun |
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| Rok vydání: | 2001 |
| Předmět: | |
| Zdroj: | Food Service Technology. 1:93-102 |
| ISSN: | 1471-5740 1471-5732 |
| DOI: | 10.1046/j.1471-5740.2001.00010.x |
| Popis: | For a considerable period of time, the UK has had a largely inflexible relationship between the seasons and the availability of many foods. Plants, with their constituent fruits, foliage and roots, provide numerous examples of seasonality in diet. In this, both plant and seasonal meat/fish variability, gives a cadence to the year as well as the potential for problems of glut and famine. Historically, at one extreme, the problem has been to preserve excesses to avoid starvation when food supply is predictably problematic. As an adjunct, people were also able to extend the pleasures of particular foods for a greater part of the year. Now, at the start of a new millennium, the effectiveness of food preservation and distribution techniques is such that most food commodities are available most of the time. In this paper, we map the progress of attempts to ensure food security and ask, by reference to food availability in the UK, if this has not been at the expense of novelty and the appreciation of seasonality. |
| Databáze: | OpenAIRE |
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