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dc.contributor.authorSato, Priscila de Morais [UNIFESP]-
dc.contributor.authorGittelsohn, Joel-
dc.contributor.authorUnsain, Ramiro Fernandez-
dc.contributor.authorRoble, Odilon Jose-
dc.contributor.authorScagliusi, Femanda Baeza-
dc.identifier.citationAppetite. London, v. 96, p. 174-186, 2016.-
dc.description.abstractThis 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.sponsorshipREUNI scholarship-
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
dc.publisherAcademic Press Ltd- Elsevier Science Ltd-
dc.rightsAcesso restrito-
dc.subjectEating practiceen
dc.subjectNarrative reviewen
dc.titleThe use of Pierre Bourdieu's distinction concepts in scientific articles studying food and eating: A narrative reviewen
dc.description.affiliationUniv Fed Sao Paulo, Inst Hlth & Soc, Dept Hlth Clin & Inst, BR-11015020 Santos, SP, Brazil-
dc.description.affiliationJohns Hopkins Univ, Bloomberg Sch Publ Hlth, Ctr Human Nutr, Baltimore, MD 21205 USA-
dc.description.affiliationJohns Hopkins Univ, Bloomberg Sch Publ Hlth, Global Obes Prevent Ctr, Baltimore, MD 21205 USA-
dc.description.affiliationUniv Nacl Buenos Aires, Catedra Antropol, Fac Filosofia & Letras, Buenos Aires, DF, Argentina-
dc.description.affiliationUniv Estadual Campinas, Sch Phys Educ, Dept Phys Educ & Humanities, BR-13083970 Campinas, SP, Brazil-
dc.description.affiliationUniv Sao Paulo, Sch Publ Hlth, Dept Nutr, BR-01255000 Sao Paulo, SP, Brazil-
dc.description.affiliationUnifespUniv Fed Sao Paulo, Inst Hlth & Soc, Dept Hlth Clin & Inst, Campus Baixada Santista,Rua Silva Jardim,136, BR-11015020 Santos, SP, Brazil.-
dc.description.sponsorshipIDCNPQ: 487194/2013-6-
dc.description.sponsorshipIDCNPq: 309121/2012-4-
dc.description.sourceWeb of Science-
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