Chapter 4 - Food, nutrition and health in the UK

Abstract

There is a rich and complex history to our daily meals. Traditional food is the term given to the use of particular food ingredients and food preparation methods has been passed on from one generation to the next. Ethnic food in turn can refer to authentic ethnic food (a food from countries other than the home market contributing to a different food culture than the traditional cuisine of the host country) and modified ethnic food (modified ethnic food was defined as “a commercially modified version of food as prepared in an immigrant's country to suit the taste and preference of the host country”). In a broader sense, ethnic food can be defined as an ethnic group's or a country's cuisine that is culturally and socially accepted by consumers outside of the respective ethnic group. For example, Greek food, Indian food, Italian food, Thai food, and Korean food are all considered ethnic food outside of their own countries. Unfortunately, throughout Europe, some traditional and ethnic foods are at risk of disappearing due to altered lifestyles. This chapter gives data where the figures are available, and points to areas where they are lacking. It shows that knowledge about the links between food production, distribution and consumption and subsequent health pattern is now sufficient to enable these elements to be seen as parts of a greater whole. This whole is influenced by past and present food policies, and can influence future policymaking.