Studying the Making of Symbolic Goods in the Food Sector
Cooking as an activity of symbolic production is rarely addressed in the social science literature, which is surprising considering the great diversity of its transformations, from the inspired distinction of artistic cuisine to everyday domestic practices and the mass production of the food industr...
Zapisane w:
| Wydane w: | URI:https://journals.openedition.org/bssg, |
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| Główni autorzy: | , |
| Format: | Article ou chapitre numérique |
| Język: | Anglais |
| Wydane: |
Biens Symboliques / Symbolic Goods
2026
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| Dostęp online: | Accès Université d'Orléans et IFPM Accès Université d'Orléans et IFPM |
| Streszczenie: | Cooking as an activity of symbolic production is rarely addressed in the social science literature, which is surprising considering the great diversity of its transformations, from the inspired distinction of artistic cuisine to everyday domestic practices and the mass production of the food industry. The contributions to this issue approach cooking from a variety of angles. The subject of professional labour is central, with papers on home chefs (S. Naulin) and workplace violence in fine-dining restaurants (A. Hacot), and the place of cooking in the broader economy of domestic labour. The symbolic and distinctive power of cooking is highlighted in papers on the social image of the culinary activity and depiction as an art (A. Pégourdie) and on a Parisian men-only society club that uses fine dining as a pretext for an elite male sociability (M. Lassery). Questions surrounding the production of culture through the circulation of “national cuisines” in the restaurants of European capitals are also examined in an article (A. De Silva). Lastly, this issue also considers the agri-business, industrial food sector in an article on palm oil as a political and economic object (T. Depecker). |
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