...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Appetite >The use of Pierre Bourdieu's distinction concepts in scientific articles studying food and eating: A narrative review
【24h】

The use of Pierre Bourdieu's distinction concepts in scientific articles studying food and eating: A narrative review

机译：皮埃尔·布迪厄（Pierre Bourdieu）的区分概念在研究食品和饮食的科学文章中的使用：叙述性评论

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

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.
机译：本文回顾并讨论了使用Pierre Bourdieu在“杰出：对口味的判断的社会批判”中提出的概念的饮食习惯方面的科学论文。它旨在对主题的理论和实证研究进行综合和分析，以介绍布迪厄在该领域的贡献，他的理论进展以及未来的研究方向。排除标准是：不以葡萄牙语，英语，西班牙语或法语编写;未发表在同行评审期刊上;不分析食物或饮食;而不是将《区别》中提出的布迪厄的概念用作主要的理论框架。在这篇叙事性评论中，我们发现了38篇文章，这些文章被归类为以下主题：食物选择和供应，口味，社会阶层，食物象征主义，身体以及饮食科学领域。奢侈品的品味和必需品的品味广泛应用​​于本次评论的作品中，并在下层阶级和上层阶级中得到观察，在每个阶级中表现出不同。这些研究表明，尽管布迪厄的理论仍然与理解当代社会群体高度相关，但当与其他框架和理论家结合使用时，它们可能会得到改进。我们着重指出性别和环境与习性和食物选择相互作用的未来研究方式的方向。最后，这篇评论指出了新的研究领域，可能有助于改进布迪厄概念在探索健康不平等方面的使用，例如社会经济地位低下人群的饮食习惯和习性差异。 （C）2015 Elsevier Ltd.保留所有权利。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号