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Cited by 20,289

The DOI matches its Crossref record.

Distinction: A Social Critique of the Judgement of Taste*

Bourdieu, Pierre·2018·Food and Culture
DOI 10.4324/9781315680347-10
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Abstract

The basic opposition between the tastes of luxury and the tastes of necessity is specified in as many oppositions as there are different ways of asserting one&s;s distinction vis-a-vis the working class and its primary needs, or-which amounts to the same thing-different powers whereby necessity can be kept at a distance. The taste for rare, aristocratic foods points to a traditional cuisine, rich in expensive or rare product. The system of differences becomes clearer when one looks more closely at the patterns of spending on food. The quasi-conscious representation of the approved form of the perceived body, and in particular its thinness or fatness, is not the only mediation through which the social definition of appropriate foods is established. The relation to food-the primary need and pleasure-is only one dimension of the bourgeois relation to the social world.

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Metadata

Authors
Bourdieu, P.
Venue
Food and Culture
Publisher
Routledge
Published
2018-12-07
Pages
141-150
DOI
10.4324/9781315680347-10
OpenAlex
W1533200881
Cited by
20,289
References
0
FWCI
5035.94
Type
book chapter
Language
en
Open access
closed

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

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