Pickering, J. orcid.org/0000-0002-6244-2424 and Reynolds, C.J. orcid.org/0000-0002-1073-7394 (2023) Meal mutability: understanding how variations in meal concepts and recipe flexibility relate to food provisioning. International Journal of Gastronomy and Food Science, 33. 100797. ISSN: 1878-450X
Abstract
This short communication introduces the meal mutability concept. This concept aims to describe how recipes and the ideal meals they refer to are flexibly interpreted and enacted as cooked dishes by consumers in practice. This flexibility may be linked to relations between provisioning and cooking in households, among other things. These features are explored using qualitative data originally analysed as part of a project focussing on quantitative modelling of household food and packaging waste. Meal mutability is intended to assist the development of modelling of the environmental consequences of particular foods and cooking methods.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2023 The Authors. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). |
Keywords: | Agricultural, Veterinary and Food Sciences; Food Sciences |
Dates: |
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Institution: | The University of Sheffield |
Academic Units: | The University of Sheffield > Faculty of Social Sciences (Sheffield) > School of Geography and Planning |
Funding Information: | Funder Grant number NATURAL ENVIRONMENT RESEARCH COUNCIL NE/V010654/1 |
Date Deposited: | 07 Oct 2025 15:41 |
Last Modified: | 07 Oct 2025 15:41 |
Status: | Published |
Publisher: | Elsevier BV |
Refereed: | Yes |
Identification Number: | 10.1016/j.ijgfs.2023.100797 |
Related URLs: | |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:232649 |