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Title: Looking at Food Practices and Taste Across the Class Divide
Authors: Smith Maguire, Jennifer Beryl
First Published: 9-Feb-2016
Publisher: Taylor & Francis (Routledge): SSH Titles
Citation: Food, Culture and Society, 2016 (Online Before Press)
Abstract: This editorial introduces a Special Issue on food practices and social inequality by outlining a dichotomous tendency in policy-related, academic and populist accounts of the relationship between food and class. The Special Issue aims to move our understanding beyond this dichotomous divide, which privileges either middle-class discerning taste or working-class necessity in understandings of the determinants of food practices. The papers call attention to the diverse, complex forms of critical creativity and cultural capital employed by individuals, families and communities across the spectrum of social stratification, in their attempts to acquire and prepare food that is both healthy and desirable. The papers report on research carried out in the United States, Canada, Mexico and Denmark, and cover diverse contexts, from the intense insecurity of food deserts to the relative security of social democratic states. Through quantitative and qualitative cross-class comparisons, and ethnographic accounts of low-income experiences and practices, the papers examine the ways in which food practices and preferences are inflected by social class (alone, and in combination with gender, ethnicity and urban/rural location). Thus, the Special Issue offers a debunking of the figure of the uncritical, uncultured low-income consumer. Calling for the development of a more nuanced, dynamic account of the tastes and cultural competences of socially disadvantaged groups, the editorial concludes by underlining the simultaneous need for structural critiques of the gross inequalities in the degrees of freedom with which different individuals and groups engage in food practices.
DOI Link: 10.1080/15528014.2016.1144995
ISSN: 1552-8014
eISSN: 1751-7443
Version: Post-print
Status: Peer-reviewed
Type: Journal Article
Rights: Copyright © Association for the Study of Food and Society 2016. This is an Accepted Manuscript of an article published by Taylor & Francis in Food, Culture & Society on 09 Feb 2016, available online:
Description: The file associated with this record is under an 18-month embargo from publication in accordance with the publisher's self-archiving policy. The full text may be available through the publisher links provided above.
Appears in Collections:Published Articles, School of Management

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