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Reports findings from a qualitative study using focus group discussions and individual interviews, about diet and cuisine among family members from a range of South Asian origins in Scotland. Most participants ate British style breakfasts and lunches but evening meals were eclectic in culinary styles. The widest ranges of cereal, pulse and vegetable foodstuffs were associated with South Asian style cuisine, British style cuisine was more likely to be associated with simple or convenience foods. Parents and some young people were very strongly committed to South Asian cuisine
|Glasgow Author(s):||Wyke, Prof Sally|
|Authors:||Wyke, S., and Landman, J.|
|College/School:||College of Social Sciences|
College of Medical Veterinary and Life Sciences > Institute of Health and Wellbeing > Social Scientists working in Health and Wellbeing
|Journal Name:||British Food Journal|
|Publisher:||Emerald Group Publishing Ltd.|