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The 1990s: A Decade of Change in British Food Habits!

Not so long ago if you were a vegetarian, then you were thought of as being a bit strange! Fortunately, this is no longer the truth. It is interesting to note that a Guinness Survey of pubfood done in Jan 1991 showed that 96% of British pubs now cater for vegetarians. Further investigation on the internet brought up the following figures for UK.

  • Click to enlargeOver 4 million people in Britain today are vegetarian and one of the fastest growing groups of vegetarians is young people!
  • Miller Lite December 1991: A poll of 18-35 year olds showed that 14% of people living in the south of Britain are likely to be vegetarian.
  • An NOP poll for Dalepak and The Vegetarian Society in May 1998 surveyed 1004 adults aged 16 years and over. The following statistics emerged:
  • 12% of 15-24 year-olds, 9% of 25-34 year-olds, 7% of 35-44 year olds and 4% of 45+ year-olds claimed that they ate no meat at all.
  • 6% of those interviewed were currently meat-eaters but would like to become vegetarians.
  • 25% thought that it was not 'safe and healthy' to eat meat, rising to 34% in 15-24 year-olds.
  • 36% of non-vegetarians would consider becoming vegetarian if they felt animal farming was cruel.
  • 82% felt that in the future there would be more vegetarians.
  • 80% claimed to buy food which was cruelty-free and good for the environment.

Try the following vegetarian recipes out for yourselves!
 

VEGGIE BEAN BURGERS  (serves 4)

Ingredients:  
  • 2oz/50g cooked mixed beans (dried or tinned)
  • 1 small onion, finely chopped
  • 1 carrot, finely grated
  • 1tsp vegetable extract
  • 1tsp dried mixed herbs

  • 1oz/25g  breadcrumbs 
How to make:
  • Mix all ingredients in a food processor or blender
  • until almost smooth.
  • Shape into 4 thick burgers and chill well.
  • Brush with oil and grill or barbecue for about 15 minutes, turning once or twice.
  • Serve in sesame rolls with relish, salad and chips
 
    MINI CHEESECAKES  (Serves 2)

    Ingredients: 
    • 1oz/25g cream cheese or soya cream cheese
    • 1oz/25g natural thick yogurt/fromage frais or silken tofu
    • 1tsp honey or icing sugar
    • 1/2oz/15g raisins
    • 4 wholewheat digestive biscuits 
    How to make: 
    • Mix the first 3 ingredients until soft and well
    • blended.
    • Stir in the raisins
    • Divide mixture into 2 portions and sandwich each half between 2 biscuits.
    • Wrap each mini cheesecake in cling wrap and chill well.

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