Please use this identifier to cite or link to this item: https://repositorio.unifesp.br/handle/11600/49686
Title: The use of Pierre Bourdieu's distinction concepts in scientific articles studying food and eating: A narrative review
Authors: Sato, Priscila de Morais [UNIFESP]
Gittelsohn, Joel
Unsain, Ramiro Fernandez
Roble, Odilon Jose
Scagliusi, Femanda Baeza
Keywords: Bourdieu
Distinction
Eating practice
Narrative review
Food
HabitusSocial-Class
Nutrition
Habits
Field
Culture
Brazil
Trade
Taste
Body
Issue Date: 2016
Publisher: Academic Press Ltd- Elsevier Science Ltd
Citation: Appetite. London, v. 96, p. 174-186, 2016.
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. (C) 2015 Elsevier Ltd. All rights reserved.
URI: http://repositorio.unifesp.br/handle/11600/49686
ISSN: 0195-6663
Other Identifiers: http://dx.doi.org/10.1016/j.appet.2015.09.010
Appears in Collections:Artigo

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.