Rabu, 29 Januari 2014

** Ebook Foodies: Democracy and Distinction in the Gourmet Foodscape (Cultural Spaces), by Josee Johnston, Shyon Baumann

Ebook Foodies: Democracy and Distinction in the Gourmet Foodscape (Cultural Spaces), by Josee Johnston, Shyon Baumann

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Foodies: Democracy and Distinction in the Gourmet Foodscape (Cultural Spaces), by Josee Johnston, Shyon Baumann

Foodies: Democracy and Distinction in the Gourmet Foodscape (Cultural Spaces), by Josee Johnston, Shyon Baumann



Foodies: Democracy and Distinction in the Gourmet Foodscape (Cultural Spaces), by Josee Johnston, Shyon Baumann

Ebook Foodies: Democracy and Distinction in the Gourmet Foodscape (Cultural Spaces), by Josee Johnston, Shyon Baumann

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Foodies: Democracy and Distinction in the Gourmet Foodscape (Cultural Spaces), by Josee Johnston, Shyon Baumann

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 second  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.

  • Sales Rank: #896172 in Books
  • Published on: 2009-12-04
  • Released on: 2010-01-21
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.00" h x .64" w x 6.00" l, .85 pounds
  • Binding: Paperback
  • 280 pages

Review

"Food is an increasingly important status marker, but little systematic attention has been given to the subject until now. Johnston and Baumann use discourse analysis blending interviews of self-defined foodies with the "food writing" in contemporary American magazines, newspapers and books. This is a heavy topic presented with style and grace. Bravo!"

―Richard A. Peterson, Vanderbilt University, USA

"In recent years the affluent classes have succeeded in appropriating regionally authentic comestibles and global cuisine as the newest markers of elite distinction and high-status snobbery. In their thoughtful book, sociologists Josee Johnston and Shyon Baumann artfully reveal the tensions and contradictions inherent in the postmodern American culinary landscape, and in our culture at large."

―David Grazian, University of Pennsylvania, USA

"Foodies offers dispassionate analysis of a passionate subculture: the people who pursue authenticity and cosmopolitanism through what they eat, where they get it, and how they talk/write/blog about it. Bringing a wealth of sociological insights to food practices, the authors also step back to allow their subjects to speak their minds. An excellent text for courses in cultural sociology or social movements."

―Wendy Griswold, Northwestern University, USA

"In the book, Johnston and Baumann rinse, chop, mix, and serve the foodie to the reader, and season it with adequate analytic tools and empirical material. The outcome is an interesting and convincing analysis of an American cultural phenomenon and a marriage between the sociology of food and the sociology of culture that can be replicated in other realms. The main strength of the book, in my opinion, is that it offers a pioneering attempt to explicate the motivations and historical trajectory of cultural omnivorousness (as it relates to the consumption of food), a phenomenon that has been thoroughly documented but rarely theorized."

―Tally Katz-Gerro, University of Haifa, Israel

About the Author

Josée Johnston is 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 Baumann is 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.

Most helpful customer reviews

1 of 1 people found the following review helpful.
Great for research or pleasure
By Jennifer
I have read this cover to cover at least three times, and it inspired me to write my master's thesis on food (in a linguistics department!). It's a well-organized academic text that will also be appealing to the lay reader, as it's full of insight into the current state of the foodie trend. The authors define foodies as gourmets with a political bent, and I particularly enjoyed the attention this book pays food and identity.

0 of 0 people found the following review helpful.
Great piece on Foodie Culture
By pretzuls
While there's some things I don't necessarily agree with in this book, it is a great read! Yes, it is very academic in its nature but it doesn't deter me from enjoying this book. Clearly the authors have done their research and have woven together a good and informative book on "foodies". I wish there were more material on colonialism and the role of race and ethnic relations in this book but I understand the material is heavily weighed upon class stuff as well.

See all 2 customer reviews...

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