Phil Lyon

From a background in sociology and history, my main interest is in the various relationships that exist between our food and the changing social contexts of retail and consumption. Research and publications include the advent of food broadcasting and the early days of food journalism; the transition from small food shops to supermarkets; the social meanings associated with farmers’ market shopping; the historical impact of the canned food industry; current and historical discourses on cooking skills.

Professions

Author, Food historian, Teacher/lecturer on food related matters

Special subjects

Food and society;
Food history

Regular work

Teaching and research

Links

Contact

Published

Phil Lyon

Dining Out in the 1930s
Phil Lyon

Invalid Food
Phil Lyon

British Kitchens in the 1920s

[with Scott Fraser] Chef Perceptions of Modernist Equipment and Techniques in the Kitchen

[with Liz Ross] Broadcasting cookery: BBC radio programmes in the 1920s and 1930s

Good Food and Hard Times: Ambrose Heath’s Contribution to British Food Culture of the 1930s and the War Years

[with Dave Kinney] Grocers' window displays: The eclipse of a British tradition

[with Dave Kinney] Convenience and choice for consumers: the domestic acceptability of canned food between the 1870s and 1930s

[with Ylva Mattsson Sydner, Christina Fjellström, Hille Janhonen-Abruquah, Monika Schröder, Anne Colquhoun] Continuity in the kitchen: how younger and older women compare in their food practices and use of cooking skills

Search for another member

Search