Normalising Convenience Food?Footnote

This article was originally published with errors. This version has been corrected. Please see Corrigendum (http://dx.doi.org/10.1080/15528014.2017.1265835).

References

• Autio, M., R. Collings, S. Wahlen, and M. Anttila. 2013. “Consuming Nostalgia? The Appreciation of Authenticity in Local Food Production.” International Journal of Consumer Studies 37: 564–568.10.1111/ijcs.12029
   Web of Science ®Google Scholar
• Barbour, R. 2007. Doing Focus Groups. London: Sage.10.4135/9781849208956
   Google Scholar
• Bava, C. M., S. R. Jaeger, and J. Park. 2008. “Constraints upon Food Provisioning Practices in ‘Busy’ Women’s Lives: Trade-Offs Which Demand Convenience.” Appetite 50: 486–498.10.1016/j.appet.2007.10.005
   PubMed Web of Science ®Google Scholar
• Beagan, B., G. E. Chapman, A. D’Sylvia, and B. R. Bassett. 2008. “‘It’s Just Easier for Me to Do It.’ Rationalizing the Family Division of Foodwork.” Sociology 42: 653–671.
   Google Scholar
• Best, A. L. 2014. “Youth Consumers and the Fast-Food Market: The Emotional Landscape of Micro-Encounters.” Food, Culture & Society 17: 283–300.
   Web of Science ®Google Scholar
• Blake, C. E., C. M. Devine, E. Wethinton, M. Jastran, T. J. Farrell, and C. A. Bisogni. 2009. “Employed Parents’ Satisfaction with Food-Choice Coping Strategies Influence of Gender and Structure.” Appetite 52: 711–719.
   PubMed Web of Science ®Google Scholar
• Braun, J., and M. A. Beckie. 2014. “Against the Odds: The Survival of Traditional Food Knowledge in a Rural Albertan Community.” Canadian Food Studies 1: 54–71.
   Google Scholar
• Brembeck, H. 2005. “Home to McDonald’s. Upholding the Family Dinner with the Help of McDonald’s.” Food, Culture & Society 8: 215–226.
   Google Scholar
• Brunner, T. A., K. van der Horst, and M. Siegrist. 2010. “Convenience Food Products Drivers for Consumption.” Appetite 55: 498–506.
   PubMed Web of Science ®Google Scholar
• Buckley, M., C. Cowan, and M. McCarthy. 2007. “The Convenience Food Market in Great Britain. Convenience Food Lifestyle (CFL) Segments.” Appetite 49: 600–617.10.1016/j.appet.2007.03.226
   PubMed Web of Science ®Google Scholar
• Bugge, A. B., and R. Almås. 2006. “Domestic Dinner. Representations and Practices of a Proper Meal among Suburban Mothers.” Journal of Consumer Culture 6: 203–228.
   Google Scholar
• Carrigan, M., I. Szmigin, and S. Leek. 2006. “Managing Routine Food Choices in UK Families: The Role of Convenience Consumption.” Appetite 47: 372–383.10.1016/j.appet.2006.05.018
   PubMed Web of Science ®Google Scholar
• Coffey, A., and P. Atkinson. 1996. Making Sense of Qualitative Data. London: Sage.
   Google Scholar
• Costa, A., M. Dekker, R. Beuner, F. Rombauts, and W. Jongen. 2001. “A Consumer-Oriented Classification System for Home Replacement Meals.” Food, Quality and Preference 12: 229–242.10.1016/S0950-3293(01)00010-6
   Web of Science ®Google Scholar
• Evans, D., and D. Welch. 2013. Food Waste Transitions. Consumption, Retail and Collaboration towards a Sustainable Food System. Report from The Sustainable Consumption Institute, University of Manchester.
   Google Scholar
• Fagt, S., T. Christensen, M. V. Groth, A. Biltoft-Jensen, J. Matthiessen, and E. Trolle. 2008. Børn Og Unges Måltidsvaner 2000-2004 [Meal Habits among Children and Youth 2000-2004]. Copenhagen: Fødevareinstituttet, Danish Technological University.
   Google Scholar
• Fuentes, M., and H. Brembeck. 2016. “Best for Baby. Framing Weaning Practice through Web-Mediated Marketing Discourse.” Consumption, Markets & Culture. Advance online publication. doi: 10.1080/10253866.2016.1205493.
   Google Scholar
• Halkier, B. 2010. Consumption Challenged. Food in Medialised Everyday Lives. Farnham: Ashgate.
   Google Scholar
• Halkier, B., T. Katz-Gerro, and L. Martens. 2011. “Applying Practice Theory to the Study of Consumption: Theoretical and Methodological Considerations.” Journal of Consumer Culture 11: 3–13.10.1177/1469540510391765
   Web of Science ®Google Scholar
• Hammersley, M., and P. Atkinson. 1995. Ethnograpy. Principles in Practice. London: Routledge.
   Google Scholar
• Holstein, J. A., and J. F. Gubrium. 2003. “Active Interviewing.” In Postmodern Interviewing, edited by J. F. Gubrium and J. A. Holstein, 67–80. London: Sage.
   Google Scholar
• Jabs, J., and C. M. Devine. 2006. “Time Scarcity and Food Choices: An Overview.” Appetite 47: 196–204.10.1016/j.appet.2006.02.014
   PubMed Web of Science ®Google Scholar
• Jackson, P. 2013. “Convenience.” In Food Words, edited by P. Jackson and the CONANX group, 56-59. London: Bloomsbury.
   Google Scholar
• Jackson, P., and V. Viehoff. 2016. “Reframing Convenience Food.” Appetite 98: 1–11.10.1016/j.appet.2015.11.032
   PubMed Web of Science ®Google Scholar
• Lyon, P., A. Colquhoun, and E. Alexander. 2003. “Deskilling the Domestic Kitchen: National Tragedy or the Making of a Modern Myth?” Food Service Technology 3: 167–175.10.1111/fst.2003.3.issue-3-4
   Google Scholar
• Marshall, D., and R. Bell. 2003. “Meal Construction: Exploring the Relationship between Eating Occasion and Location.” Food Quality and Preference 14: 53–64.10.1016/S0950-3293(02)00015-0
   Web of Science ®Google Scholar
• Meah, A., and M. P. Jackson. 2011. “Saints and Slackers: Challenging Discourses about the Decline of Domestic Cooking.” Sociological Research Online 16 (2): 6.
   Web of Science ®Google Scholar
• Meah, A., and M. Watson. 2013. “Crowded Kitchens: The ‘Democratisation’ of Domesticity?” Gender, Place & Culture: A Journal of Feminist Geography 20: 578–596.10.1080/0966369X.2012.701202
   Web of Science ®Google Scholar
• Moisio, R., E. J. Arnould, and L. L. Price. 2004. “Between Mothers and Markets. Constructing Family Identity through Homemade Food.” Journal of Consumer Culture 4: 361–384.
   Google Scholar
• Närvänen, E., H. Saarijärvi, and O. Simanainen. 2013. “Understanding Consumers’ Online Conversation Practices in the Context of Convenience Food.” International Journal of Consumer Studies 37: 569–576.10.1111/ijcs.12021
   Web of Science ®Google Scholar
• Olsen, S. O., N. Prebensen, and T. A. Larsen. 2009. “Including Ambivalence as a Basis for Benefit Segmentation: A Study of Convenience Food in Norway.” European Journal of Marketing 43: 762–783.
   Web of Science ®Google Scholar
• Plessz, M., and S. Gojard. 2015. “Fresh is Best? Social Position, Cooking and Vegetable Consumption in France” Sociology 49: 172–190.
   Google Scholar
• Povlsen, K. K., and J. Leer. 2016. Media Food and Identity. Practices, Distinctions and Heterotopias. Farnham: Ashgate.
   Google Scholar
• Prim, M. K., I. Gustafsson, and G. Hall. 2007. “The Appropriateness of Ready Meals for Dinner.” Journal of Foodservice 18: 238–250.10.1111/fri.2007.18.issue-6
   Google Scholar
• Reckwitz, A. 2002. “Toward a Theory of Social Practices. a Development in Culturalist Theorizing.” European Journal of Social Theory 5: 243–263.10.1177/13684310222225432
   Google Scholar
• Rousseau, S. 2012. Food and Social Media. You Are What You Tweet. Plymouth: Altamira Press.
   Google Scholar
• Schatzki, T. 2002. The Site of the Social. a Philosophical Account of the Constitution of Social Life and Change. Pennsylvania: Pennsylvania State University Press.
   Google Scholar
• Scholliers, P. 2015. “Convenience Foods. What, Why, and When.” Appetite 94: 2–6.
   PubMed Web of Science ®Google Scholar
• Short, F. 2006. Kitchen Secrets. the Meaning of Cooking in Everyday Life. Oxford: Berg.
   Google Scholar
• Shove, E., M. Pantzar, and M. Watson. 2012. The Dynamics of Social Practices. Everyday Life and How It Changes. London: Sage.10.4135/9781446250655
   Google Scholar
• Silverman, D. 2006. Interpreting Qualitative Data. London: Sage.
   Google Scholar
• Simmons, D., and G. E. Chapman. 2012. “The Significance of Home Cooking within Families.” British Food Journal 114: 1184–1195.10.1108/00070701211252110
   Web of Science ®Google Scholar
• Spradley, J. P. 1979. The Ethnographic Interview. Fort Worth, Holt: Rinehart and Winston.
   Google Scholar
• Szabo, M. 2011. “The Challenges of ‘Re-Engaging with Food’: Connecting Employment, Household Patterns and Gender Relations to Convenience Food Consumption in North America.” Food, Culture and Society 14: 547–566.
   Web of Science ®Google Scholar
• Warde, A. 1999. “Convenience Food: Space and Timing.” British Food Journal 101: 518–527.10.1108/00070709910279018
   Google Scholar
• Warde, A. 2005. “Consumption and Theories of Practice.” Journal of Consumer Culture 5: 131–153.10.1177/1469540505053090
   Google Scholar
• Warde, A. 2014. “After Taste: Culture, Consumption and Theories of Practice.” Journal of Consumer Culture 14: 279–303.10.1177/1469540514547828
   Web of Science ®Google Scholar
• Warde, A., S. Cheng, W. Olsen, and D. Southerton. 2007. “Changes in the Practice of Eating: A Comparative Analysis of Time-Use.” Acta Sociologica 50: 363–385.10.1177/0001699307083978
   Web of Science ®Google Scholar