SOC349H5 Lecture Notes - Lecture 8: Exoticism, Crass, French Cuisine
Document Summary
Imagine you"re going on a 1st date and money is not an issue. Taste: statues and distinction (bourdieu, 1984: taste classifies not only thing but people, the dominant classes create distinction through specific of cultural consumption, certain choices are deemed tasteful and sophisticated while other choices are considered tasteless. 4: class background is related, working class: heavier and fattier food such as meat, upper class: light food such as wine, fish, fruit. Individual choice: people in particular class sharp similar taste. Culinary trendsetters: food critics, food writers, chefs -> elite and pop culture. Recent remnants of french dominance from pretty women, 1990. A move from small number of genres to larger number of genres. What food do foodies and food writers values and eat: authentic and exotic. Authentic: something that is real or genuine and not counterfeit. Authenticity: something is genuine or real, the state of something being authentic, or legitimate and true.
