Showing papers in "Journal for The Study of Food and Society in 1999"
TL;DR: The authors introduce Bourdieu's key theoretical concepts habitus, practice, field, and different forms of capital, such as cultural, economic, social, and symbolic, to understand the practical logic of everyday life, understand relations of power, and to develop a reflexive sociology.
Abstract: At the heart of Pierre Bourdieu's sociological studies is an integrated theoretical framework of relevance to sociologists of food and nutrition. One of Bourdieu's primary concerns is to overcome dichotomies in social theory, such as micro/macro, material/symbolic, empirical/theoretical, objective/subjective, public/private, structure/agency. His other sociological concerns are to understand the practical logic of everyday life, to understand relations of power, and to develop a reflexive sociology. The primary objective of this paper is to introduce Bourdieu's key theoretical concepts habitus, practice, field, and different forms of capital, such as cultural, economic, social, and symbolic. While gender, class, ethnicity, culture, education, and the historical time period all shape an individual's habitus, practice_what one does in everyday life_is dynamic and fluid, like a jazz musician's improvisation on a theme. Practice is the result of the relationship between an individual's habitus, different form...
83 citations
TL;DR: The fusion cuisine created by African American slaves synthesized spicy ingredients and ways of cooking from a variety of west-African cultures as mentioned in this paper, which resulted in a Southern cultural cuisine which was a source of pride to both whites and African Americans.
Abstract: This article argues that cuisine is one form of “culture” and that therefore, Soul Food is creating a new culture.The fusion cuisine created by African American slaves synthesized spicy ingredients and ways of cooking from a variety of west-African cultures. As the area most respected by the white slave owners, slaves were encouraged to make artistic and creative use of native and imported ingredients.There resulted a Southern cultural cuisine which was a source of pride to both whites and African Americans.The melting pot that worked in America was, in fact, the cooking pot.
22 citations
TL;DR: The authors examines conflicts within the Progressive Era pure milk movement between goals of purity, economy, and social welfare, concluding that milk policy since this time has reflected all three of these goals.
Abstract: The early twentieth century, or “The Progressive Era” was characterized by intense concern with food safety. Like today, this did not mean that food safety advocates formed a united front. This study examines conflicts within the Progressive Era pure milk movement between goals of purity, economy, and social welfare. In particular, two situations are examined: the conflict between advocates of pasteurization and certification; and conflicts within the Chicago Milk Commission, which provided pasteurized milk to children and, later, inspected certified milk producers. Pasteurization became much more popular than certification due to its economic superiority. The Chicago Milk Commission was torn apart by factions emphasizing competing goals. It is concluded that while groups representing the goals of purity, economy, and social welfare did not often agree, milk policy since this time has reflected all three of these goals. The conflicts between these groups parallel general issues within Progressive era society.
9 citations
TL;DR: A Semantic Differential (SD) questionnaire composed of 22 food concepts was developed and presented to 82 adult Korean-born immigrant residents and 73 adult non-Korean residents in the metropolitan area of St. Louis, Missouri.
Abstract: A Semantic Differential (SD) questionnaire composed of 22 food concepts was developed and presented to 82 adult Korean-born immigrant residents and 73 adult non-Korean residents in the metropolitan area of St. Louis, Missouri. Korean participants received SD questionnaires translated into the Korean language. In addition, Koreans were asked to rate seven Korean food concepts. Results showed that the connotative meanings of Korean food items were significantly more positive than the meanings of the American food items (p=0.0l) to the Korean immigrants. Korean-born residents' connotative meanings of the 22 food concepts were statistically different from the non-Korean residents' (p=0.001). The observed demographic variables of the Korean-born immigrants, namely, gender, age, primary occupation and length of residency in the U.S. did not influence their connotative meanings of the 22 food concepts. Nor were the non-Korean residents' connotative meanings of 22 food concepts influenced by gender, age, or prima...
1 citations