Eating habits in the western world today bear little resemblance to those of our
grandparents and those who lived in the earlier part of the twentieth century.
The science and technology of food production, processing and distribution has
developed dramatically. With the aid of more rapid transport, by land, sea and
air, an almost limitless range of food, in greater quantities than ever, from all
over the world, is available from retail outlets for home preparation or ‘eating
out’ at restaurants, fast food establishments and other food service premises.
Less and less food is prepared now from fresh, locally produced basic ingredients
as described in the older cookery books. Even when a basic recipe is used many
of the ingredients will have been produced and processed in locations far from
the place of final preparation, service and consumption.