There is constant tension within the EU arising from conflicting national interests. One aspect of this which has received little attention is that of conflicting national…
Abstract
There is constant tension within the EU arising from conflicting national interests. One aspect of this which has received little attention is that of conflicting national cultures. In the modern world, culture is mainly transmitted across national borders via the medium of television. This means that the USA, which produces the greater part of world output of TV material, would fill a majority of schedules outside the USA in a free market. Within the EU, some countries find this acceptable whereas others do not, fearing that their national cultures will be destroyed. These tend to be countries with a different language and a history of originating rather than receiving culture. The issue of how much culture can be imported has accordingly dogged the EU for a long period, resulting in many cases before the European Court of Justice and several unsatisfactory attempts to produce a universally acceptable directive on the issue of cross‐border TV.
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Lisa Curtice, Ann Hobbiss, Frances Jack, Jackie Landman, Linda McKie and Sean Stitti
Presents the debates conducted during themed workshops. Considersthe implications of historical and consumption factors alongsideresearch questions. The themes considered include…
Abstract
Presents the debates conducted during themed workshops. Considers the implications of historical and consumption factors alongside research questions. The themes considered include dietary change, low income households, health education, food industry and government policies. Concludes that there is a need for a continuing and wide ranging debate to assess and evaluate structural, regional and local activities and policies.
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Frances R. Jack and David C. W. Sanderson
Irradiation is an effective means of increasing a food′smicrobiological safety. However, it has not been widely adopted in theUK as a routine process. The major stumbling block is…
Abstract
Irradiation is an effective means of increasing a food′s microbiological safety. However, it has not been widely adopted in the UK as a routine process. The major stumbling block is consumer resistance. Tests the hypothesis that this may be due to radiophobia (fear of irradiation). Perceptions of irradiation, gauged by means of questionnaire, showed a low awareness of irradiation and the treatment involved. In those aware of irradiation, radiophobia was apparent, demonstrated by both fear of radioactivity and worries of potential detrimental health effects after consuming irradiated foods. However, younger consumers appeared to be less radiophobic than older consumers. Consumers are generally unaware of process benefits. This demonstrates a need for education, if food irradiation is to be accepted on a routine basis.
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Frances R. Jack and David C.W. Sanderson
Demand for gourmet foods, from around the globe, is increasing.However, owing to high perishability many of these products requirepreservation if they are to arrive in a safe and…
Abstract
Demand for gourmet foods, from around the globe, is increasing. However, owing to high perishability many of these products require preservation if they are to arrive in a safe and unspoilt condition. The sensory effects of such treatments range from relatively minor, for example those produced on freezing, to major, such as the effects of brining. Irradiation, although not as yet widely accepted, provides an alternative means of preservation. Examines irradiation of langoustine and subsequent effects on sensory acceptability. Finds that irradiated flavours and textures were preferred over those of the fresh product irrespective of whether or not the consumers were informed that the langoustine had been irradiated. Concludes that if enhanced sensory quality can conclusively be demonstrated to, and accepted by, the gourmet market, the future of irradiation will be brighter.
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Anne de Looy and Pamela Turner
A New Centre for Food Research was created in September 1993 atQueen Margaret College, Edinburgh. Its main purpose is to promoteresearch into food choice, particularly factors…
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A New Centre for Food Research was created in September 1993 at Queen Margaret College, Edinburgh. Its main purpose is to promote research into food choice, particularly factors influencing choice such as sensory, socio‐cultural and nutritional aspects. Research undertaken involves a multi‐disciplinary approach by bringing together expertise from various disciplines including consumer sciences, dietetics and nutrition, food science, social sciences and hospitality studies. A one‐day symposium “Food research in Europe” was held in 1994 to mark the Centre′s official launch. The symposium was well attended, with delegates representing a wide range of organizations in the UK and other EU countries. Presentations were given by eminent speakers and researchers – Dr David Lindsay, MAFF; Dr Ronan Gormley, The National Food Centre in Dublin; Dr David Kilcast, Leatherhead Food Research Association; Dr Wendy Brown and Dr Richard Shepherd, both from the Institute of Food Research, Reading. The centre′s major research interests and activities are related to fruit and vegetable consumption (sensory qualities of apples; barriers to consumption); the relationship between snacking, body weight and physical activity; healthy eating award schemes in the UK.