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This important new cultural analysis tells two stories about food. The first depicts good food as democratic. Foodies frequent 'hole in the wall' ethnic eateries, appreciate the pie found in working-class truck stops, and reject the snobbery of fancy French restaurants with formal table service. The second story describes how food operates as a source of status and distinction for economic and cultural elites, indirectly maintaining and reproducing social inequality. While the first storyline insists that anybody can be a foodie, the secondnbsp; asks foodies to look in the mirror and think about their relative social and economic privilege. By simultaneously considering both of these stories, and studying how they operate in tension, a delicious sociology of food becomes available, perfect for teaching a broad range of cultural sociology courses.

Tabla de contenidos provista por Syndetics

• Series Foreword(p. xiii)
• Preface(p. xv)
• Acknowledgments(p. xxi)
• Introduction: Entering The Delicious World of Foodies(p. 1)
• The Fall of the French: A Historical Perspective(p. 5)
• The Contemporary Gourmet Foodscape(p. 14)
• Local, Organic, Seasonal(p. 20)
• Ethnic Foods, Exotic Flavors(p. 24)
• Gourmet, Specialty, Artisanal Ingredients(p. 26)
• Chapter Overview(p. 29)
• Chapter 1 Foodies, Omn1vores, And Discourse(p. 31)
• An Introduction to the Study of Food and Taste(p. 32)
• Discourse, Democracy, and Distinction(p. 38)
• Food Writing(p. 43)
• Food Television and Celebrity Chefs(p. 47)
• What is a "Foodie"?(p. 53)
• Interviews with Foodies(p. 59)
• Chapter 2 Eating authenticity(p. 69)
• Unpacking Authenticity(p. 70)
• Dimensions of Authentic Food(p. 74)
• Geographic Specificity(p. 74)
• Simplicity(p. 76)
• Personal Connection(p. 85)
• History and Tradition(p. 88)
• Ethnic Connection(p. 90)
• The Cultural Politics of Authenticity(p. 92)
• Chapter 3 The Cultural Other: Seeking Exoticism(p. 97)
• Culinary Colonialism?(p. 100)
• Culinary Cosmopolitanism?(p. 104)
• Operationalizing Exoticism(p. 107)
• Exoticism as Distance(p. 111)
• Exciting Food: Food that breaks Norms(p. 118)
• chapter 4 foodie politics: this is one delicious Revolution! (p. 127)
• Political Eating: A Historical Perspective(p. 129)
• Competing Ideologies in Foodie Politics(p. 135)
• The Discourse of Foodie Politics(p. 138)
• "Fresh, Local, Seasonal. Everybody's Doing It."(p. 140)
• "Organic Food: Better for You, Setter for the Environment, and still Great-tasting"(p. 147)
• Animal Welfare: "Love the Environment as much as you love Meat?"(p. 154)
• Thematic Absences(p. 160)
• Foodies Speak: Balancing Pleasure and Politics(p. 164)
• Conclusion(p. 169)
• Chapter 5 Class and its Absence(p. 173)
• Frames in Gourmet Food Writing: Obscuring Inequality(p. 175)
• Three Frames for Maintaining Classlessness(p. 179)
• Romantkization of Poverty(p. 180)
• The Equality of Inequality(p. 183)
• Ordinariness of Privilege(p. 189)
• The Foodie as Omnivore: Rejecting Snobbery and Negotiating Status(p. 193)
• Conclusions on Class and Status: Minimized but Still Relevant(p. 198)
• Conclusion: Moral Ambiguities in The Gourmet Foodscape(p. 203)
• Appendix A Interview Questions(p. 211)
• Appendix B Basic demographics of Interviewees(p. 215)
• Appendix C Methods and Results(p. 217)
• Endnotes(p. 221)
• References(p. 231)
• Index(p. 249)

Reseñas proporcionadas por Syndetics

CHOICE Review

Sociologists Johnston and Baumann (both, Toronto) explore the sociological concept of "omnivorousness" in US food and consumer cultures, the contested meanings of the term "foodie," and the challenges of gourmet eating in an unequal global food system. The authors argue that US foodie discourse is a form of boundary making that sustains status hierarchies while simultaneously obscuring them. In their interpretive analysis of textual sources (i.e., gourmet magazines, food blogs, and newspaper dining sections) and 30 in-depth interviews with foodies, the authors identify a central tension between "democracy" and "distinction," and explore how eaters marshal evaluative terms such as "authenticity" and "exoticism." Situating foodie discourse within a broader politics of food, the authors unpack another tension between an ideology of consumer ethics (emphasizing individual choice and neoliberalism) and an ideology of citizenship (prioritizing the common good, even at the expense of taste) and discover that gustatory pleasure commonly trumps environmental and social justice concerns. In a more sustained examination of class, Johnston and Baumann demonstrate foodies' construction of the gourmet foodscape as "a classless terrain" that naturalizes and romanticizes poverty and renders economic privilege (and its tastes) patently ordinary. Summing Up: Recommended. All levels/libraries. L. M. Costa Hollins University

Notas de autor provistas por Syndetics

Josée Johnstonis assistant professor of sociology at the University of Toronto. Her major area of research is the sociology of food. Her work ties together several research threads including globalization, political-ecology, culture and consumerism.

Shyon Baumannis associate professor of sociology at the University of Toronto. He studies the sociology of culture, the arts, and the media. He is the author of Hollywood Highbrow: From Entertainment to Art, and is currently studying the production and content of television advertising.