Cooking and Art: A Field of Cultural Production under the Influence of the Market
This article addresses the relationship between professional culinary excellence and art. Whilst in existing scholarship philosophical approaches suppose an ontological link between these two categories and sociological research employs the concept of “artification,” my analysis is based on field th...
Enregistré dans:
| Dans: | URI:https://journals.openedition.org/bssg, |
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| Auteur principal: | |
| Format: | Article ou chapitre numérique |
| Langue: | Anglais |
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Biens Symboliques / Symbolic Goods
2026
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| Accès en ligne: | Accès Université d'Orléans et IFPM Accès Université d'Orléans et IFPM |
| Résumé: | This article addresses the relationship between professional culinary excellence and art. Whilst in existing scholarship philosophical approaches suppose an ontological link between these two categories and sociological research employs the concept of “artification,” my analysis is based on field theory. I consider cooking as a field of cultural production, which allows for the constructivist approach behind the legitimization of cooking to be translated through making use of the artistic comparison. The first part of the article demonstrates the extent to which cooking assumes the properties of fields of cultural production: a specific concern and a vocation discourse to succeed, recognition authorities led by peers and critics, a dynamic of disputes between avant-garde and consecrated chefs against the backdrop of permanent revolution. The second part addresses the specificities of the culinary field and, in particular, its lack of autonomy from the economic domain. This assessment leads to a broader reflection on the principles of distance between artistic fields and the market, in which I also interrogate the underlying principles of an economy of disinterestedness. |
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