Food goes along with sleep, water and recreation to formulate the fundamental necessaries we as humans need to survive. In most developed countries we have cultivated mechanisms and technologies that greatly improve the provision of food and this has given rise to experimentation with flavours and recipes that has produced a variety of tastes and delights. Within these countries eating has lost its association with need and has developed a new connotation with pleasure. Restaurants are just one of the industries that have been born of that pleasure, as we enter the beginnings of a still very young millennium, the changes and growth of the restaurant industry provides a vessel in which to explore the drive for consumption, the importance of the meal and society in its relation to culture. All this is amidst a backdrop of those country\u2019s which still encounter the struggle for food and in many ways reflect the same picture of life from the beginning of the last millennium. Part One – Analysis of three restaurants in Leeds:- Anthony\u2019s \u2013 Fine Dining; The Outside In \u2013 Family Restaurant \/ Nouvelle Cuisine; McDonald\u2019s \u2013 Fast Food. Part Two \u2013 History of The Restaurant, Parisian Phenomena, Move to England and USA, Last 50 years – diet revolution. Part Three – McDonaldization of Society, Max Weber \u2013 Rationalisation, Mass Culture \/ Consumerism. Part Four – Food Technology, Martin Heidegger and Albert Borgmann \u2013 Technology, Healthier Attitudes \u2013 Slow Food. Key Texts \u2013 Heidegger – Question Concerning Technology, Eric Schlosser \u2013 Fast Food Nation, George Ritzer \u2013 The McDonaldization of Society, Rebecca Sprang \u2013 History of the Restaurant, Peter Davison \u2013 The Cultural Debate, Theodore Adorno \u2013 The Culture Industry: Selected Essays on Mass Culture, Albert Borgmann \u2013 Technology and the Character of Contemporary Life, Alan Warde \u2013 Consumption, Food and Taste.<\/p>\n","protected":false},"excerpt":{"rendered":"
Caroline Galvin, 2006, Stage 3<\/p>\n","protected":false},"author":8792,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[461,22,123],"tags":[159,487,34],"class_list":["post-1702","post","type-post","status-publish","format-standard","hentry","category-461","category-abstracts","category-stage-3-abstracts","tag-consumerism","tag-food","tag-heidegger"],"_links":{"self":[{"href":"https:\/\/blogs.ncl.ac.uk\/philosophy\/wp-json\/wp\/v2\/posts\/1702","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.ncl.ac.uk\/philosophy\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.ncl.ac.uk\/philosophy\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.ncl.ac.uk\/philosophy\/wp-json\/wp\/v2\/users\/8792"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.ncl.ac.uk\/philosophy\/wp-json\/wp\/v2\/comments?post=1702"}],"version-history":[{"count":0,"href":"https:\/\/blogs.ncl.ac.uk\/philosophy\/wp-json\/wp\/v2\/posts\/1702\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.ncl.ac.uk\/philosophy\/wp-json\/wp\/v2\/media?parent=1702"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.ncl.ac.uk\/philosophy\/wp-json\/wp\/v2\/categories?post=1702"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.ncl.ac.uk\/philosophy\/wp-json\/wp\/v2\/tags?post=1702"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}