SOC349H5 Lecture Notes - Lecture 8: The Huffington Post, Exoticism
Document Summary
Taste: status and distinction (bourdieu, 1984: people in similar classes have similar taste, working class: heavier fattier food, preserved meats, bread, middle/ upper classes: fruit, salad, wine, light foods, taste classifies not only things but people, the dominant classes create distinction through specific types of cultural consumption, differentiation between different taste. Valued food: authentic and exotic: authenticity: what is an authentic food, simplicity: hand made food vs. processed, little industrial alteration (cid:224) nothing added to it, simple foods differentiating from snobby food or pretentious(cid:224) not overly decorated, personal connection: artisan or chef (cid:224) seen as having artistry, chef"s usually white(cid:224)who is defining good food, geographic specificity: the more specific, the higher the status, parmesan cheese(cid:224) from parma, italy, mcdonalds is placeless(cid:224) seen as inauthentic, tradition/ history, the longer the history, the better, ethnic connection, connection with culture, eaten or made by people of that background, real chinese people eat there / japanese people make the sushi .
