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Lyon, Phil
Publikationer (10 of 35) Visa alla publikationer
Lyon, P. (2018). British picnics come of age: food and fashionability in the 1930s. Journal of Tourism and Gastronomy, 3(1), 43-54
Öppna denna publikation i ny flik eller fönster >>British picnics come of age: food and fashionability in the 1930s
2018 (Engelska)Ingår i: Journal of Tourism and Gastronomy, ISSN 2169-2971, E-ISSN 2169-298X, Vol. 3, nr 1, s. 43-54Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

Picnics are an ephemeral feature of social life and suggest a meal that is different in form, eaten in unfamiliar surroundings, and often representing an escape from routine. Although picnics might be regarded as a longstanding tradition in Britain, they were popularized in the 1930s as an adjunct to substantial changes in leisure patterns, and by the opportunities provided by private and public transport. Newspapers reflected this popularity in their coverage. Using digital archive material, primarily for The Times and the Manchester Guardian, period newspaper reports were analyzed in terms of popularity, advice on what to eat, the consumer market for equipment, and rural impact. Picnics, goods, and services connected with them, and the negative environmental consequences of picnicking were regular features of media discourse during the period 1930–1939: this coverage represent a window into the perhaps surprising fashionability of what is now a tacit feature of food culture.

Nyckelord
1930s, consumer market, day tourism, food, leisure, newspapers, picnics
Nationell ämneskategori
Annan samhällsvetenskap Historia
Identifikatorer
urn:nbn:se:umu:diva-146125 (URN)10.3727/216929718X15193195617809 (DOI)
Tillgänglig från: 2018-04-02 Skapad: 2018-04-02 Senast uppdaterad: 2018-06-09Bibliografiskt granskad
Fraser, S. & Lyon, P. (2018). Chef perceptions of modernist equipment and techniques in the kitchen. Journal of Culinary Science & Technology, 16(1), 88-105
Öppna denna publikation i ny flik eller fönster >>Chef perceptions of modernist equipment and techniques in the kitchen
2018 (Engelska)Ingår i: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 16, nr 1, s. 88-105Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

Modernist techniques and equipment (MTE) have enabled chefs to create otherwise impossible dishes and achieve excellent levels of consistency and precision. This research aimed to map the diffusion of these techniques to the broader field of hospitality and the impact they had on the skills, identity, and creativity of chefs. An online survey of 87 Edinburgh (UK) chefs and interviews with 11 of these chefs informed the enquiry. It was found that MTE had been adopted by 64.4% of restaurant kitchens, not only in fine dining but also by casual restaurants and public houses. Chefs’ views of these techniques can be characterized as qualified acceptance and, in some cases, ambivalence. Some skills were thought to be lost, but it was felt that using these techniques reskilled rather than deskilled chefs. That said, there was some resistance to their introduction. However, they currently have a notable influence on Edinburgh chefs.

Ort, förlag, år, upplaga, sidor
Philadelphia: Taylor & Francis, 2018
Nyckelord
Chefs, deskilling, modernist techniques and equipment, occupational culture
Nationell ämneskategori
Livsmedelsteknik
Identifikatorer
urn:nbn:se:umu:diva-136889 (URN)10.1080/15428052.2017.1333935 (DOI)000433047200008 ()
Tillgänglig från: 2017-06-24 Skapad: 2017-06-24 Senast uppdaterad: 2018-06-26Bibliografiskt granskad
Lyon, P. (2018). [Obituary] Robert Bayliss: an accidental home economist 16 July 1927-25 October 2017. International Journal of Consumer Studies, 42(1), 195-195
Öppna denna publikation i ny flik eller fönster >>[Obituary] Robert Bayliss: an accidental home economist 16 July 1927-25 October 2017
2018 (Engelska)Ingår i: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 42, nr 1, s. 1s. 195-195Artikel i tidskrift (Övrig (populärvetenskap, debatt, mm)) Published
Ort, förlag, år, upplaga, sidor
John Wiley & Sons, 2018. s. 1
Nationell ämneskategori
Ekonomi och näringsliv
Identifikatorer
urn:nbn:se:umu:diva-143693 (URN)10.1111/ijcs.12410 (DOI)000419368800017 ()
Anmärkning

Minnesord.

Tillgänglig från: 2018-01-07 Skapad: 2018-01-07 Senast uppdaterad: 2018-06-09Bibliografiskt granskad
Lyon, P. & Kinney, D. (2018). Repurposing Retail Premises: The Life and Times of 54-56 Fossgate, York. In: : . Paper presented at Retailing, Architecture and Material Culture: Historical Perspectives [CHORD Conference, University of Wolverhampton, UK, 22 May 2018].
Öppna denna publikation i ny flik eller fönster >>Repurposing Retail Premises: The Life and Times of 54-56 Fossgate, York
2018 (Engelska)Konferensbidrag, Muntlig presentation med publicerat abstract (Övrigt vetenskapligt)
Abstract [en]

We are increasingly familiar with demise of retailers who were important for a while, were seemingly indispensable for customer needs and then slipped first into decline, then to nostalgic reflection. Seldom, though, are we able to photograph the last days of a once vibrant business and collect reminiscences of the owners.

The Army and Navy store in Fossgate, York, opened in 1919 and closed in 2012. Over that period it had reinvented itself several times to address changing customer needs and the premises’ interior was occasionally rearranged to provide appropriate sales and storage areas. It was famous locally for the traditional counter service internal configuration, as well as for the varied workwear, outdoor leisure clothing and equipment it stocked. Eventually, market changes overwhelmed its ability to adapt and, with retirement, the premises were sold to become a bar-bistro. While this is consistent with the current narrative of decline in retail diversity on urban streets, it has to be remembered that these premises had been repurposed several times before 1919 and were part of a longer-term dynamic of business initiation and extinction. The Fossgate premises illustrate a longer-term historical reality sometimes overlooked in the genuine collective sense of loss felt when a familiar shop closes: the repurposing of commercial buildings is not restricted to our own times although each event will be produced by distinctive conditions.

Our presentation today provides a photographic record of the interior, a brief oral history from audio recordings taken at the time, and is set in the context of changed ownership and purpose over the years as reflected in newspaper archive material.

Nationell ämneskategori
Historia och arkeologi
Identifikatorer
urn:nbn:se:umu:diva-152349 (URN)
Konferens
Retailing, Architecture and Material Culture: Historical Perspectives [CHORD Conference, University of Wolverhampton, UK, 22 May 2018]
Tillgänglig från: 2018-10-03 Skapad: 2018-10-03 Senast uppdaterad: 2018-10-03Bibliografiskt granskad
Kautto, E., Olsson, C., Ivarsson, A., Lyon, P., Hörnell, A. & Alex, L. (2017). Living with celiac disease: norms of femininity and the complications of everyday life. International Journal of Celiac Disease, 5(3), 115-124
Öppna denna publikation i ny flik eller fönster >>Living with celiac disease: norms of femininity and the complications of everyday life
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2017 (Engelska)Ingår i: International Journal of Celiac Disease, ISSN 2334-3427, Vol. 5, nr 3, s. 115-124Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

Women with celiac disease are often described as being exposed to negative emotions and experiences related to the treatment of celiac disease, the gluten-free diet. To explore the daily consequences of diagnosis and their daily experiences of living with celiac disease, interviews were conducted with seven Swedish young women who had been diagnosed with celiac disease by screening in early adolescence. The semi-structured interview transcripts were content analysed using a gender perspective. The analysis showed that these young women`s daily experiences were coloured by the conjunction of their dietary treatment, their social relationships, and social norms. This means that recurrent food situations often clash with the normative constructions of femininity and social norms of eating with an adverse effect on dietary compliance.

Ort, förlag, år, upplaga, sidor
Science and Education Publishing, 2017
Nyckelord
adherence/compliance, gluten-free diet, gender, young adults
Nationell ämneskategori
Gastroenterologi Genusstudier
Identifikatorer
urn:nbn:se:umu:diva-138488 (URN)10.12691/ijcd-5-3-4 (DOI)
Tillgänglig från: 2017-08-24 Skapad: 2017-08-24 Senast uppdaterad: 2018-11-13Bibliografiskt granskad
Lyon, P. & Ross, L. (2016). Broadcasting cookery: BBC radio programmes in the 1920s and 1930s. International Journal of Consumer Studies, 40(3), 327-335
Öppna denna publikation i ny flik eller fönster >>Broadcasting cookery: BBC radio programmes in the 1920s and 1930s
2016 (Engelska)Ingår i: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 40, nr 3, s. 327-335Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

The development of British radio broadcasting technology in the 1920s and 1930s and,equally importantly, the progressively widespread purchase and use of radio setsestablished a new platform from which to engage and influence the population on anumber of matters. The British Broadcasting Corporation’s public service principles ofprogrammes to inform, educate and entertain gave rise to various content experiments ata time when there were very few precedents. One such innovation was the cookery talk.This was broadcast live, accomplished without the possibility of practical demonstration,and constituted a new, and abstract, form of communication primarily designed forwomen in their own homes. In this, women were the earliest and most frequentcontributors, and their broadcast content differed from that provided by men. Byreference to archive material, this article examines the social context and the thinkingbehind those early years of radio cookery talks and documents the contributors who wereto establish this now-familiar genre of broadcasting.

Nyckelord
BBC, cookery, gender, radio, wireless, 1920s, 1930s
Nationell ämneskategori
Samhällsvetenskap
Identifikatorer
urn:nbn:se:umu:diva-131837 (URN)10.1111/ijcs.12265 (DOI)
Tillgänglig från: 2017-02-22 Skapad: 2017-02-22 Senast uppdaterad: 2018-06-09Bibliografiskt granskad
Kautto, E., Olsson, C., Ivarsson, A., Lyon, P., Hörnell, A. & Alex, L. (2016). Seeking a new normality: masculinity, interaction and a gluten free diet. International Journal of Celiac Disease, 4(4), 138-145
Öppna denna publikation i ny flik eller fönster >>Seeking a new normality: masculinity, interaction and a gluten free diet
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2016 (Engelska)Ingår i: International Journal of Celiac Disease, ISSN 2334-3486, Vol. 4, nr 4, s. 138-145Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

From earlier studies, men diagnosed with celiac disease are known to be less troubled by their experiences of living with the disease than are diagnosed women. Previous studies, concentrating on men with celiac disease have been mostly quantitative, and have a bio-medical emphasis. The aim of this study was to explore the social experience of young men with screening-detected celiac disease and to highlight daily life situations five years after diagnosis. Seven young men, diagnosed with celiac disease when they were 13 years-olds through a large Swedish school-based celiac screening-study, were interviewed. The semi-structured interviews were analyzed from a gender perspective which resulted in three themes; being subjected to changes, striving for normality and emphasizing commitment. These were underpinned by several sub-themes. The young men dissociated themselves from being seen as a person with a life-long chronic disease. The analysis also showed that the young men’s daily experiences of living with celiac disease largely depended on their use of characteristics known to be associated with masculinity: such as being self-assured, demanding, and behaving authoritatively. In food situations, where the young men had the ability to make use of such characteristics in their informal group, they experienced fewer negative aspects of the disease. If the young men did not hold a strong position in their informal group, their situation was insecure and vulnerable and this could lead to avoidance of contacts and social meal situations.

Nyckelord
celiac disease, young males, gender, masculinity, social norms
Nationell ämneskategori
Folkhälsovetenskap, global hälsa, socialmedicin och epidemiologi Genusstudier Övrig annan samhällsvetenskap
Forskningsämne
Kostvetenskap
Identifikatorer
urn:nbn:se:umu:diva-129442 (URN)10.12691/ijcd-4-4-7 (DOI)2-s2.0-85010382769 (Scopus ID)
Tillgänglig från: 2016-12-28 Skapad: 2016-12-28 Senast uppdaterad: 2018-11-14Bibliografiskt granskad
Lyon, P. (2015). Review of Tyler, N. (2014), Sanders Bros. The Rise and Fall of a British Grocery Giant, The History Press: Stroud [Review]. Business History, 58(3-4), 603-604
Öppna denna publikation i ny flik eller fönster >>Review of Tyler, N. (2014), Sanders Bros. The Rise and Fall of a British Grocery Giant, The History Press: Stroud
2015 (Engelska)Ingår i: Business History, ISSN 0007-6791, E-ISSN 1743-7938, Vol. 58, nr 3-4, s. 603-604Artikel, recension (Övrigt vetenskapligt) Published
Nationell ämneskategori
Ekonomi och näringsliv
Identifikatorer
urn:nbn:se:umu:diva-138490 (URN)10.1080/00076791.2015.1123803 (DOI)
Tillgänglig från: 2017-08-24 Skapad: 2017-08-24 Senast uppdaterad: 2018-06-09
Lyon, P. (2014). Good food and hard times:Ambrose Heath's contribution to British food culture of the 1930s and the war years. Food & History, 12(2), 99-117
Öppna denna publikation i ny flik eller fönster >>Good food and hard times:Ambrose Heath's contribution to British food culture of the 1930s and the war years
2014 (Engelska)Ingår i: Food & History, ISSN 1780-3187, E-ISSN 2034-2101, Vol. 12, nr 2, s. 99-117Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

Today, little attention is paid to Ambrose Heath (1891-1969), although he was a prolific British food writer in the 1930s and during the Second World War. Heath’s remarkable output for national and regional newspapers in Britain and the many books he wrote, co-authored, edited, contributed to or translated provided a considerable encouragement for what he termed “good food.” In one sense, he might be viewed simply as an intermediary between “authentic” gastronomic voices and a wider readership; however, his engagement with that audience was no mean feat and, arguably, was important for the successful diffusion of a more cosmopolitan culinary culture. Although a staunch defender of British ingredients and traditional dishes, he was perplexed by what he saw as the widespread atrophy of cooking skills in Britain and reached for French culinary ideas to show what might be done - simply and economically but producing the hallmark “good food” he espoused.

With the outbreak of the Second World War, the “good food” narrative was largely eclipsed but, on the basis of his pre-war popularity, he contributed significantly to the way that the wartime government, and ordinary people, tried to make inadequate food supplies meet demands. He wrote and broadcast to advise the civilian population what they could do to make food interesting even with restricted supplies and vital ingredients missing. Although he played an important part in that wartime resilience, he is now virtually forgotten in reviews of that era. This article examines his contribution to British food culture in the 1930s and the war years.

Ort, förlag, år, upplaga, sidor
Brepols, 2014
Nyckelord
food culture, food writers
Nationell ämneskategori
Näringslära Historia
Identifikatorer
urn:nbn:se:umu:diva-131835 (URN)10.1484/J.FOOD.5.108964 (DOI)
Tillgänglig från: 2017-02-22 Skapad: 2017-02-22 Senast uppdaterad: 2018-11-16Bibliografiskt granskad
Ross, L., Lyon, P. & Cathcart, C. (2014). Pills, potions and devices: treatments for hearing loss advertised in mid-nineteenth century British newspapers. Social history of medicine, 27(3), 530-556
Öppna denna publikation i ny flik eller fönster >>Pills, potions and devices: treatments for hearing loss advertised in mid-nineteenth century British newspapers
2014 (Engelska)Ingår i: Social history of medicine, ISSN 0951-631X, E-ISSN 1477-4666, Vol. 27, nr 3, s. 530-556Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

This article examines the ameliorative options facing people with hearing loss in mid-nineteenth-century Britain. As reflected in professional journals of the day, medical understanding of diseases and dysfunctions of the ear was limited, yet there was vigorous assertion and counter-claim as to the cause and treatment of problems. At the time, medicine was largely unregulated and quack practitioners were also able to promote their nostrums and services to a credulous the general public with little chance of a genuine cure for their hearing loss. Using the nineteenth-century British Library Newspapers Archive for 1850, 379 advertisements offering cures for deafness were identified and examined to illustrate the variety of nostrums and devices offered to the public. Individuals with hearing loss were easy prey when even qualified medical practitioners had little understanding of cause or treatment, and when scant legal protection protected them from fraudulent treatment claims or offered redress for their failure.

Ort, förlag, år, upplaga, sidor
Oxford: Oxford University Press, 2014
Nyckelord
hearing loss, deafness, quacks, newspaper advertisements
Nationell ämneskategori
Teknikhistoria
Identifikatorer
urn:nbn:se:umu:diva-138491 (URN)10.1093/shm/hkt128 (DOI)000340046000006 ()
Tillgänglig från: 2017-08-24 Skapad: 2017-08-24 Senast uppdaterad: 2018-06-09Bibliografiskt granskad
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