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Restaurant Cuisine, Fast Food and Ethnic Edibles: An Empirical Note on Household Meal Production

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  • Ekelund, Robert B, Jr
  • Watson, John Keith

Abstract

G. S. Becker's model of time inputs in household production is tested in this paper utilizing home versus restaurant food production and consumption. Tests of the model show that both the ratio of restaurant to total meal consumption and the ratio of fast food to restaurant meals are positively related to the opportunity costs of the household. Further, the authors argue that the relative time intensity of producing ethnic foods in the home is high relative to generic meals. In this regard, a positive empirical relation between the proportion of ethnic to total fast food sales and rising household opportunity cost is shown. Copyright 1991 by WWZ and Helbing & Lichtenhahn Verlag AG

Suggested Citation

  • Ekelund, Robert B, Jr & Watson, John Keith, 1991. "Restaurant Cuisine, Fast Food and Ethnic Edibles: An Empirical Note on Household Meal Production," Kyklos, Wiley Blackwell, vol. 44(4), pages 613-627.
    • Handle: RePEc:bla:kyklos:v:44:y:1991:i:4:p:613-27
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    Cited by:

    1. Fanning, Jasper & Marsh, Thomas L. & Stiegert, Kyle W., 2002. "Determinants Of Fast Food Consumption," 2002 Annual Meeting, July 28-31, 2002, Long Beach, California 36637, Western Agricultural Economics Association.
    2. Adriana Dornelles, 2019. "Impact of multiple food environments on body mass index," PLOS ONE, Public Library of Science, vol. 14(8), pages 1-14, August.

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