![]() ![]() ![]() Mutton), fresh fruit and vegetables, fi sh and shellfi sh, cheese and aperitifs. Percent of their food budget), and especially the most expensive meat (veal, lamb, ![]() The members of the professions are mainly distinguished by the high proportion of their spending which goes on expensive products, particularly meat (18.3 Spirits and distinctly less than the professions on expensive products such as meatespecially the most expensive meats, such as mutton and lamb-and fresh fruit and Identically structured to those of offi ce workers, spend more than all other fractions onīread, milk products, sugar, fruit preserves and non-alcoholic drinks, less on wine and The teachers, whose food purchases are almost ![]() Wine, meat preserves (foie gras, etc.) and game, and their relatively low spending on The importance they give to cereal-based products (especially cakes and pastries), In this respect the industrial and commercial employersĭiffer markedly from the professionals, and a fortiori from the teachers, by virtue of The system of differences becomes clearer when one looks more closely at the patterns of spending on food. ![]()
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