Food and Nutrition: What Everyone Needs to Know (Second Edition) is Now on Pre-Sale

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Taste, Cost, Culture, and Today’s Food Environment

Chapter 7. Taste, Cost, and Culture: Cooking and Eating in Today’s Food Environment

This chapter examines how social, biological, and economic factors intersect with the food environment to influence dietary choices. Taste is the main factor in wealthy countries, which is based on genes and early diet—and food marketing and advertising. Other variables include cost, health, convenience, environmental sustainability, climate change, and animal welfare. The agrifood system (Big Food, Big Ag), food industry, food policy, and trade comprise the global food environment, while culture, tradition, and social norms (gender roles, women’s rights) shape how sapiens cook and eat. It explores whether fast food and food deserts cause obesity and how COVID-19, geopolitical conflicts and wars, and bird flu combine with corporate greed to drive high food prices that make healthy eating unaffordable. The chapter highlights contemporary dining, like street food, fast food, and food trucks amid the fall of cooking and eating three meals daily, the rise of snacking—and girl dinner.

Big Food, food advertising, obesity, fast food, food desert, girl dinner, food environment (Ch 7)

  • Taste biology
  • Cost of healthy diets
  • Food traditions
  • Big Food & food environments
  • Modern dining & eating

core topics this chapter addresses

Guiding Questions

  • What are the major factors influencing our food choices? 
  • What exactly is taste, and why does it differ across person and place? 
  • Are food deserts and fast food leading to obesity? 
  • Are healthier diets always more expensive? 
  • How has meal prep shifted over the decades, and does anyone still cook? 
  • Do we still eat three squares, or is it now just snacks and so-called girl dinner—and does it even matter? 
  • Why are we eating outside the home, and where are we going? 

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Showcase how taste and culture drive food choice; a springboard for cultural studies courses or media feature pieces exploring foodscapes.

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Copyright © 2019-2025  P.K. Newby, LLC & Food Matters Media, LLC. All Rights Reserved.

  • Food and Nutrition
  • Table of Contents
  • Book Abstract
  • Chapter 25 Future of Food
  • Chapter 24 Healthy Diet
  • Chapter 23 Diet Longevity
  • Chapter 22 SDGs 4AR AI
  • Chapter 20 Milk, Dairy
  • Chapter 21 Seafood Facts
  • Chapter 19 Meat Eggs Myth
  • Chapter 17 Nuts Beans Soy
  • Chapter 16 Grains, Gluten
  • Chapter 15 Fruit and Veg
  • Chapter 14 Coffee Tea
  • Chapter 13 Alcohol Facts
  • Chapter 12 Protein Myths
  • Chapter 11 Fat Facts
  • Chapter 10 Carbs Sugar
  • Chapter 9 Nutrients
  • Chapter 8 Water Plastics
  • Chapter 7 Diet Drivers
  • Chapter 6 Diet Fads Myths
  • Chapter 5 Food Processing
  • Chapter 4 Big Food Costs
  • Chapter 3 Big Food Costs
  • Chapter 2 Diet Disease
  • Chapter 1 Food Nutrition

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