Daniels Sarah, Glorieux Ignace, Minnen Joeri, van Tienoven T P, Weenas Djiwo
Vrije Universiteit Brussel, Research Group TOR, Sociology Department, 1050 Brussels, Belgium.
Vrije Universiteit Brussel, Research Group TOR, Sociology Department, 1050 Brussels, Belgium.
Soc Sci Res. 2015 May;51:205-18. doi: 10.1016/j.ssresearch.2014.09.010. Epub 2014 Oct 27.
One of the most fundamental, but also controversial, food trends of the past years is convenience food. This article investigates the underexplored relationship between the heterogeneity in (convenience) food consumption (a feature of a food culture's cuisine) and meal patterns (characteristics of a food culture's structure). This study hopes to illustrate that convenience food can be interpreted both as a means to maintain a food culture's structure and as a means to overturn it. Latent Class Cluster Analysis is performed using data from the HBS 2005 survey on families' food expenditures to conceptualize convenience-orientation and to examine the relationships with families' meal behaviors. Whereas outsourcing cooking is most prevalent among single-person households; two-or more-person households are most likely to buy unprocessed and natural foods and to spend most time cooking and eating in. A higher consumption of convenience food is also more likely to affect individuals' kitchen than table habits.
过去几年中最基本但也颇具争议的食品趋势之一是方便食品。本文探讨了（方便）食品消费的异质性（一种饮食文化烹饪风格的特征）与用餐模式（一种饮食文化结构的特征）之间尚未得到充分研究的关系。本研究希望说明，方便食品既可以被解释为维持一种饮食文化结构的手段，也可以被解释为颠覆这种结构的手段。使用2005年哈佛商学院关于家庭食品支出的调查数据进行潜在类别聚类分析，以概念化方便导向，并研究其与家庭用餐行为的关系。虽然外包烹饪在单人家庭中最为普遍；但两人或以上的家庭最有可能购买未加工的天然食品，并花最多的时间在家做饭和用餐。较高的方便食品消费量也更有可能影响个人的厨房习惯而非餐桌习惯。
