Abstract

The focus of this paper is on food expenditure in Greece from 1957 to 2005 from a socio-vocational perspective. Our main interest lies in the description of the form and development of the basic alimentary models of the different professional layers of the population. This takes place through the examination of Statistical information presented in the Household Budget Surveys published by the National Statistical Service of Greece. We look at food consumption on the grounds of professional criteria (directors vs. workers for example); and of the workers’ place in the workforce (employers, employees, unemployed, etc.). By considering the fundamental changes in alimentary patterns in post war Greece we attempt to comprehend the respective dietary behaviours and the ways different professional layers brought about the associated changes over time.

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