100-year magazine study reveals 'narrowing' of U.K. seafood recipes
A century-long study of Good Housekeeping magazine recipes reveals that U.K. seafood consumption has narrowed to just five species. Researchers suggest this shift is driven by supply chain changes rather than consumer preference.
Why it matters
Understanding how media influences dietary habits provides insight into food security and the ecological impact of relying on a limited number of marine species.
edited by Swati Mestri , reviewed by Andrew Zinin
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Add to Preferred Sources Credit: Lan Yao from Pexels A century of recipes published in the magazine Good Housekeeping reveals how the variety of seafood presented to U.K. readers has "narrowed," new research shows.
The research is published in People and Nature .
Dr. Ruth Thurstan, from the University of Exeter, studied seafood recipes published in the magazine from 1923 to the present day.
Over that time, a diverse range of seafood recipes gave way to today's "big five"—cod, haddock, tuna, salmon and shrimp—which now make up about 80% of seafood eaten in the U.K.
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