Research centres
The Centre for Food Policy
  1. PhD students
Food Policy

Andy Gatley

PhD work

Transitions in culinary cultures: a comparative study of France and Britain.

Education

  • 2011: Awarded PhD in Food Policy at City University in September subject to amendments (Expected re-submission, March 2012)
  • 1995: BSc (Hons) Open University
  • 1986/7: City & Guilds 706/3 Advanced Pastry & Advanced Kitchen/Larder, Ealing College, London
  • 1984: Post Graduate Certificate in Education, Garnett College, London
  • 1977: HND in Hotel and Catering Management, Middlesex Polytechnic, London

The study

The impetus for this research was the policy debate surrounding the alleged decline in cooking skills within contemporary society and the social, economic and health consequences of any such changes. Evidence also suggested that powerful structural factors within the food system were progressively operating at a global level and having a more universal impact on domestic food practices and diet around the world. It was therefore decided to compare and contrast any such changes to Britain's culinary cultures with any changes occurring to the culinary cultures of another country.

France was chosen because it shared certain geographical, socio-economic, historical and political similarities and yet is regarded as possessing a radically different food culture to Britain. As such, the initial aim for this research was to identify and compare current domestic food practices in France and Britain, analyse how they might be changing and evaluate the factors responsible for driving any such changes along with the policy implications. The research was inter-disciplinary and qualitative and the first stage of the fieldwork involved interviewing members of the public in both countries about who cooks what, how, when and why. The second stage asked 'experts' within the policy domain to comment on the emerging narrative and discuss the implications of any 'transition' to policy development.

The findings show that cooking remains a significant activity in many people's lives although both countries have witnessed transitions in food supply and combined with the demands of scheduling modern life has resulted in cooking being practiced less often and for less time. However, food, cooking and eating remains symbolically more important to French people's cultural identity and a powerful culinary discourse was widely celebrated and frequently articulated by the State to underpin France's national identity and such attachment to a deep rooted culinary culture has acted as a bulwark against globalising tendencies present within the food system. As a result, France has maintained a healthier diet than that consumed in Britain where individualised eating habits are increasingly common.

Why it matters for food policy

The success of food policy in France has been to embrace a wider, national agenda and promote French food along with a daily food model of three highly structured meals, often served in the company of others, as a significant part of everyday life. Meanwhile in Britain there has been a range of uncoordinated, ad hoc policies to promote healthier diets, lifestyles and occasionally cooking. The situation in Britain now demands a collaborative and strategic approach which recognises the complexity of the problems and develops a coherent policy environment supported via state intervention and the community. This needs to be informed with an understanding of how cultural practices, including the ability to cook, underpin how people make the choices they do from their food environment.

Publications, seminars, talks, media broadcasts, etc.

  • 'Manger Aujoud'hui - Francais et anglais face à l'alimentation' Presentation at the Ealing and Marc-en-Barouel Twinning Association, London (2009)
  • The Research Process' The 10th Annual PhD Conference at University of West London (2006)
  • 'Transitions dans les cultures culinaires: Un étude comparative entre la France et la Grande Bretagne' Meeting at L'Union Regionale des Caisses d'Assurance Maladie (URCAM) Franche-Compte, France (2006)
  • Book Review of 'Food Tourism' by Hall et al (2004) for Int. Journal of Hospitality Management, 25, 340-343~
  • 'Transitions in culinary cultures: A comparative study of France and Britain'. Research Student Poster Day at City University, London (2003)
  • Member of Research Project Team. 'Embedding Intellectual & Transferable Skills'. LTSN (2002)
  • 'Towards a Methodology' at The 5th Annual PhD Conference at University of West London (2001)
  • Interviewed by Pascal Guillon on Radio Canada BC (French) on 'Eating trends in UK and France' (1996) 

Employment and interests

Andy Gatley has been Senior Lecturer at The University of West London since 1988 where he teaches under & postgraduate hospitality & culinary arts students a range of food and research related modules. He worked at Acton College from 1982 -1988 teaching professional cookery to those entering the industry. Prior to this he worked as a chef in a range of establishments in the UK as well as in the USA and France.