When the Masculine Elite is at the Table: Reproducing Class and Gender Hierarchies through Gastronomy within a Parisian High Society Club
This article studies the symbolic and social dimensions of elite gastronomy as an instrument of social distinction that legitimizes domination. My analysis focuses on the Club des Cent, a private members’ dining club which was founded in Paris in 1912 and is only open to men. The club meets every Th...
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| Опубликовано в: : | URI:https://journals.openedition.org/bssg, |
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| Главный автор: | |
| Формат: | Article ou chapitre numérique |
| Язык: | Anglais |
| Опубликовано: |
Biens Symboliques / Symbolic Goods
2026
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| Предметы: | |
| Online-ссылка: | Accès Université d'Orléans et IFPM Accès Université d'Orléans et IFPM |
| Итог: | This article studies the symbolic and social dimensions of elite gastronomy as an instrument of social distinction that legitimizes domination. My analysis focuses on the Club des Cent, a private members’ dining club which was founded in Paris in 1912 and is only open to men. The club meets every Thursday lunchtime at a Paris restaurant for a meal organized by one of its members. This article draws on fieldwork, including interviews, and the archives of club members and newspapers to analyse the gastronomic discourses and practices of the elites. In doing so, it shows how French gastronomy is used to reinforce class and gender hierarchies. |
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