A growing interest in the preparation and consumption of homemade foods is currently to be observed especially among people living in urban centres. Homemade foods have a special role in the construction of family identities (Moi-sio / Arnould / Price2004), mainly through their importance in contemporary consumption and their opposition to the market's attempts to commodity the homemade food category. Furthermore, citizens regard these foods as being of superior quality to industrially-produced ones, and as offering additional benefits in the areas of nutrition, health and economics (Reuters 2011; Hispanic Busi-ness.com 2013). In contrast to industrially-processed foods, homemade foods are more often based on all natural ingredients, better cookingmethods are involved (American Heart Association 2014[a]), and unhealthy ingredient substitutions are usually avoided (American Heart Association 2014[b]). Nowadays, with the economy in recession, people prefer homemade food, because, from an economic perspective, it offers better all-round value than fast food or pre-cooked meals (New York Times 2011).
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