MA University of Otago
BHSc University of Otago
Tel 64 3 479 7558
Fax 64 3 479 7567
Social and cultural aspects of food.
1. Mitchell, J. 1999. The British main meal in the 1990s:has it changed its identity. British Food Journal Vol. 101 no11 pp.871-883.
2. Mitchell J. & McLaughlin R. 2000. Comparison of meal types selected by ordinary New Zealanders and those with a specialized knowledge of nutrition. Journal of the New Zealand Dietetic Association Vol.54 No. 2 pp.105-109.
3. Mitchell J. 2001 Cookbooks as a social and historical document . A Scottish case study. Food Service Technology Vol.1 No.1 pp.13-24
4. Mitchell, J. 2008. New Zealand cookbooks as a reflection of nutritional knowledge, 1940-1969. Nutrition and Dietetics 2008; 65:134-138.
- Consumer Sciences
- Social and cultural factors influencing food selection, food patterns and eating habits.
- Consumer trends and their impact on new product development.
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