Peter Jackson is Professor of Human Geography at the University of Sheffield, UKHelene Brembeck is Professor of Ethnology at the University of Gothenburg, SwedenJonathan Everts is Professor of Human Geography at the University of Halle-Wittenberg, GermanyMaria Fuentes is Senior Researcher at the University of Gothenburg, SwedenBente Halkier is Professor of Sociology at the University of Copenhagen, DenmarkFrej Daniel Hertz is a PhD student at Roskilde University, DenmarkAngela Meah is Research Fellow at the University of Sheffield, UK Valerie Viehoff is completing a PGCE at University College London, UKChristine Wenzl is a PhD student at the University of Bonn, Germany

• 1. Introduction.- 2. A Short History of Convenience Food.- 3. Convenience Food as a Contested Category.- 4. The Normalization of Convenience Food.- 5. The Temporalities of Convenience Food.- 6. The Spatialities of Convenience Food.- 7. The Moralization of Convenience Food.- 8. Cooking and Convenience.- 9. Convenience, Health and Sustainability.- 10. Conclusions.

“This is to be applauded for it retains intellectual integrity while providing relevant evidence that supports educating nonacademic attitudes about the matter, especially among those who are spending public funds. … The book will also be informative for policy makers and practitioners, and educative for students, enabling them to see the argument for reframing common sense assumptions—including some with which they themselves might have started their undergraduate studies.” (Anne Murcott, Review of Agricultural, Food and Environmental Studies, Vol. 100, 2019)

Peter Jackson is Professor of Human Geography at the University of Sheffield, UKHelene Brembeck is Professor of Ethnology at the University of Gothenburg, SwedenJonathan Everts is Professor of Human Geography at the University of Halle-Wittenberg, GermanyMaria Fuentes is Senior Researcher at the University of Gothenburg, SwedenBente Halkier is Professor of Sociology at the University of Copenhagen, DenmarkFrej Daniel Hertz is a PhD student at Roskilde University, DenmarkAngela Meah is Research Fellow at the University of Sheffield, UK Valerie Viehoff is completing a PGCE at University College London, UKChristine Wenzl is a PhD student at the University of Bonn, Germany

• 1. Introduction.- 2. A Short History of Convenience Food.- 3. Convenience Food as a Contested Category.- 4. The Normalization of Convenience Food.- 5. The Temporalities of Convenience Food.- 6. The Spatialities of Convenience Food.- 7. The Moralization of Convenience Food.- 8. Cooking and Convenience.- 9. Convenience, Health and Sustainability.- 10. Conclusions.

“This is to be applauded for it retains intellectual integrity while providing relevant evidence that supports educating nonacademic attitudes about the matter, especially among those who are spending public funds. … The book will also be informative for policy makers and practitioners, and educative for students, enabling them to see the argument for reframing common sense assumptions—including some with which they themselves might have started their undergraduate studies.” (Anne Murcott, Review of Agricultural, Food and Environmental Studies, Vol. 100, 2019)

Peter Jackson is Professor of Human Geography at the University of Sheffield, UKHelene Brembeck is Professor of Ethnology at the University of Gothenburg, SwedenJonathan Everts is Professor of Human Geography at the University of Halle-Wittenberg, GermanyMaria Fuentes is Senior Researcher at the University of Gothenburg, SwedenBente Halkier is Professor of Sociology at the University of Copenhagen, DenmarkFrej Daniel Hertz is a PhD student at Roskilde University, DenmarkAngela Meah is Research Fellow at the University of Sheffield, UK Valerie Viehoff is completing a PGCE at University College London, UKChristine Wenzl is a PhD student at the University of Bonn, Germany

• 1. Introduction.- 2. A Short History of Convenience Food.- 3. Convenience Food as a Contested Category.- 4. The Normalization of Convenience Food.- 5. The Temporalities of Convenience Food.- 6. The Spatialities of Convenience Food.- 7. The Moralization of Convenience Food.- 8. Cooking and Convenience.- 9. Convenience, Health and Sustainability.- 10. Conclusions.

“This is to be applauded for it retains intellectual integrity while providing relevant evidence that supports educating nonacademic attitudes about the matter, especially among those who are spending public funds. … The book will also be informative for policy makers and practitioners, and educative for students, enabling them to see the argument for reframing common sense assumptions—including some with which they themselves might have started their undergraduate studies.” (Anne Murcott, Review of Agricultural, Food and Environmental Studies, Vol. 100, 2019)