SOC349H5 Lecture 7: Week 7
Document Summary
Foodie: constantly educate self about food: minute differences between different foods and food regions, education, identity, exploration, evaluation. Research methodology: how do gourmet food writers view good food, and create culinary repetoire, food blogs. Interviewed foodies, how they interpreted and consumed foodie culture. Hamburger obsessions: hamburgers became an it food, on menus, magazine covers, upscale burgers, fancy hot dog, meatloaf, poutine, macaroni and cheese, upscaling of many comfort foods, often low-brow foods. What is the sociological significance of the high-brow hamburger: still very elitist. End of haute cuisine and food snobbery: rejection of food snobbery, eating low-brow foods, still something going on here, there is a distinction- cultural hierarchies. Long history of culinary stratification: food and status have been linked for centuries. Traditional food snobbery: french and expensive: legitimate high-brow option, historically definition of good food is expensive and french.
