The use of Pierre Bourdieu's distinction concepts in scientific articles studying food and eating: A narrative review

The use of Pierre Bourdieu's distinction concepts in scientific articles studying food and eating: A narrative review

Author Sato, Priscila de Morais Autor UNIFESP Google Scholar
Gittelsohn, Joel Google Scholar
Unsain, Ramiro Fernandez Google Scholar
Roble, Odilon Jose Google Scholar
Scagliusi, Femanda Baeza Google Scholar
Abstract This article reviews and discusses scientific papers on eating practices that have used Pierre Bourdieu's concepts presented in Distinction: A Social Critique of the Judgement of Taste. It aims to synthesize and analyze theoretical and empirical studies on the theme in order to present Bourdieu's contributions to the field, advances in his theories, and directions for future research. Exclusion criteria were: not written in Portuguese, English, Spanish, or French not published in a peer-reviewed journal not analyzing food or eating and not using Bourdieu's concepts as presented in Distinction as the main theoretical framework. In this narrative review, we found 38 articles, which were categorized main themes: food choice and provisioning, taste, social class, food symbolism, the body, and the scientific field of food and eating. The taste of luxury and the taste of necessity were broadly applied on the works found in this review and were observed among the lower and upper classes, manifesting differently in each class. These studies show that while Bourdieu's theories are still highly relevant to understanding contemporary social groups, they may be improved when combined with other frameworks and theorists. We highlight as directions for future research manners in which gender and the environment interact with the habitus and food choices. Finally, this review points to new areas of investigation that may help improve the use of Bourdieu's concepts in exploring health inequalities, such as differences in eating practices and habitus within populations with low socioeconomic status.
Keywords Bourdieu
Distinction
Eating practice
Narrative review
Food
HabitusSocial-Class
Nutrition
Habits
Field
Culture
Brazil
Trade
Taste
Body
Language English
Sponsor REUNI scholarship
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
Grant number CNPQ: 487194/2013-6
CNPq: 309121/2012-4
Date 2016
Published in Appetite. London, v. 96, p. 174-186, 2016.
ISSN 0195-6663 (Sherpa/Romeo, impact factor)
Publisher Academic Press Ltd- Elsevier Science Ltd
Extent 174-186
Origin http://dx.doi.org/10.1016/j.appet.2015.09.010
Access rights Closed access
Type Review
Web of Science ID WOS:000367114000024
URI http://repositorio.unifesp.br/handle/11600/46077

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