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

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dc.contributor.author Sato, Priscila de Morais [UNIFESP]
dc.contributor.author Gittelsohn, Joel
dc.contributor.author Unsain, Ramiro Fernandez
dc.contributor.author Roble, Odilon Jose
dc.contributor.author Scagliusi, Femanda Baeza
dc.date.accessioned 2018-07-26T17:30:28Z
dc.date.available 2018-07-26T17:30:28Z
dc.date.issued 2016
dc.identifier http://dx.doi.org/10.1016/j.appet.2015.09.010
dc.identifier.citation Appetite. London, v. 96, p. 174-186, 2016.
dc.identifier.issn 0195-6663
dc.identifier.uri http://repositorio.unifesp.br/handle/11600/46077
dc.description.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. en
dc.description.sponsorship REUNI scholarship
dc.description.sponsorship Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.format.extent 174-186
dc.language.iso eng
dc.publisher Academic Press Ltd- Elsevier Science Ltd
dc.relation.ispartof Appetite
dc.rights Acesso restrito
dc.subject Bourdieu en
dc.subject Distinction en
dc.subject Eating practice en
dc.subject Narrative review en
dc.subject Food en
dc.subject HabitusSocial-Class en
dc.subject Nutrition en
dc.subject Habits en
dc.subject Field en
dc.subject Culture en
dc.subject Brazil en
dc.subject Trade en
dc.subject Taste en
dc.subject Body en
dc.title The use of Pierre Bourdieu's distinction concepts in scientific articles studying food and eating: A narrative review en
dc.type Revisão
dc.description.affiliation Univ Fed Sao Paulo, Inst Hlth & Soc, Dept Hlth Clin & Inst, BR-11015020 Santos, SP, Brazil
dc.description.affiliation Johns Hopkins Univ, Bloomberg Sch Publ Hlth, Ctr Human Nutr, Baltimore, MD 21205 USA
dc.description.affiliation Johns Hopkins Univ, Bloomberg Sch Publ Hlth, Global Obes Prevent Ctr, Baltimore, MD 21205 USA
dc.description.affiliation Univ Nacl Buenos Aires, Catedra Antropol, Fac Filosofia & Letras, Buenos Aires, DF, Argentina
dc.description.affiliation Univ Estadual Campinas, Sch Phys Educ, Dept Phys Educ & Humanities, BR-13083970 Campinas, SP, Brazil
dc.description.affiliation Univ Sao Paulo, Sch Publ Hlth, Dept Nutr, BR-01255000 Sao Paulo, SP, Brazil
dc.description.affiliationUnifesp Univ Fed Sao Paulo, Inst Hlth & Soc, Dept Hlth Clin & Inst, Campus Baixada Santista,Rua Silva Jardim,136, BR-11015020 Santos, SP, Brazil.
dc.description.sponsorshipID CNPQ: 487194/2013-6
dc.description.sponsorshipID CNPq: 309121/2012-4
dc.identifier.doi 10.1016/j.appet.2015.09.010
dc.description.source Web of Science
dc.identifier.wos WOS:000367114000024



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