From Culinary Taste: Consumer Behaviour in the International Restaurant Sector
The four forms of capital are economic, social, symbolic and cultural.
The three structures of consumption he examines are food, culture and presentation (clothing, beauty care, etc.). He then maps out patterns of expenditure for three fractions within the dominant class: industrial and commercial employers, teachers and members of the professions.
However, evidence drawn from a study of all the children born in 1946, 1958 and 1974 in Britain shows that social class remains the most important determinant of opportunities and choices. ( Guardian, 12/10/02, report on Changing Britain, Changing Lives, 2003).
Of interest too is a recent article which suggests that consumers are turning away from the traditional McDonald"s product. In response to falling sales, the company has introduced ... the traditional American diner with waitress service in the USA, and in Paris has upgraded its restaurants to look more like Parisian caf s. ( Guardian, 19th September 2002, p. 28).
For example, the River Caf cookbooks demand highly specialized expensive ingredients.
When the first McDonalds opened on the Champs Elys es in Paris, the bourgeoisie temporarily adopted it as "chic".
It is interesting to note how often criticisms of Bourdieu lack any convincing evidence. See, for example, Douglas, 1996, pp. 29 32.
Products & Services
Topics of Interest
Bibliography Alfino, M., Caputo, J.S. and Wynyard, R. (1998). McDonaldization Revisited: Critical Essays on Consumer Culture. Westport: Praeger. Beaujour, A. (2000). Pour r sister au goût...
Habitus and social class This brings us to a consideration of the class-based source of habitus. For Bourdieu, class position is not based crudely on the possession or non-possession of the means of...
The construction of culinary taste Let us now turn to how Bourdieu uses this theoretical framework to explain the ways in which culinary taste is socially constructed through habitus. He observes,...
Diane Seymour This chapter examines the argument that taste is socially constructed and that the food tastes we have and the choices we make about what to eat are determined by social factors. For...
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