Veganism, cuisine, and class: exploring taste as a facilitator in adopting a vegan lifestyle in Santiago, Chile
IntroductionVeganism is a movement that avoids consuming animal products. This lifestyle is commonly represented as elitist despite the broad range of people who follow it. Using Bourdieu's taste theory, this study analyzes how personal culinary tastes of different social classes generate favor...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2024-04-01
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| Series: | Frontiers in Sociology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fsoc.2024.1356457/full |
| _version_ | 1827280901922357248 |
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| author | Claudia Giacoman Camila Joustra |
| author_facet | Claudia Giacoman Camila Joustra |
| author_sort | Claudia Giacoman |
| collection | DOAJ |
| description | IntroductionVeganism is a movement that avoids consuming animal products. This lifestyle is commonly represented as elitist despite the broad range of people who follow it. Using Bourdieu's taste theory, this study analyzes how personal culinary tastes of different social classes generate favorable (or unfavorable) dispositions to adopting veganism.MethodsWe analyzed 73 biographical interviews with 40 young vegans in three different waves.ResultsThe findings reveal that all social classes exhibit favorable dispositions towards veganism. In upper-class individuals, dispositions to embrace healthy and exotic food facilitate the adoption of new flavors and reflexivity in eating practices. Conversely, lower-class individuals have traditional meatless culinary practices rooted in their restricted budget, facilitating the transition to a plant-based diet.DiscussionThese results demonstrate the relevance of social class in understanding the diversity of vegan practices, and they contribute to breaking stereotypes around this movement. |
| first_indexed | 2024-04-24T08:49:00Z |
| format | Article |
| id | doaj.art-9e13896c964c4ad2b341e16ebe36c8fd |
| institution | Directory Open Access Journal |
| issn | 2297-7775 |
| language | English |
| last_indexed | 2024-04-24T08:49:00Z |
| publishDate | 2024-04-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Sociology |
| spelling | doaj.art-9e13896c964c4ad2b341e16ebe36c8fd2024-04-16T12:54:15ZengFrontiers Media S.A.Frontiers in Sociology2297-77752024-04-01910.3389/fsoc.2024.13564571356457Veganism, cuisine, and class: exploring taste as a facilitator in adopting a vegan lifestyle in Santiago, ChileClaudia Giacoman0Camila Joustra1Instituto de Sociología, Facultad de Ciencias Sociales, Pontificia Universidad Católica de Chile, Santiago, ChileFONDECYT N°1201629, Santiago, ChileIntroductionVeganism is a movement that avoids consuming animal products. This lifestyle is commonly represented as elitist despite the broad range of people who follow it. Using Bourdieu's taste theory, this study analyzes how personal culinary tastes of different social classes generate favorable (or unfavorable) dispositions to adopting veganism.MethodsWe analyzed 73 biographical interviews with 40 young vegans in three different waves.ResultsThe findings reveal that all social classes exhibit favorable dispositions towards veganism. In upper-class individuals, dispositions to embrace healthy and exotic food facilitate the adoption of new flavors and reflexivity in eating practices. Conversely, lower-class individuals have traditional meatless culinary practices rooted in their restricted budget, facilitating the transition to a plant-based diet.DiscussionThese results demonstrate the relevance of social class in understanding the diversity of vegan practices, and they contribute to breaking stereotypes around this movement.https://www.frontiersin.org/articles/10.3389/fsoc.2024.1356457/fullhabitussocial classveganismtastefoodcultural dispositions |
| spellingShingle | Claudia Giacoman Camila Joustra Veganism, cuisine, and class: exploring taste as a facilitator in adopting a vegan lifestyle in Santiago, Chile Frontiers in Sociology habitus social class veganism taste food cultural dispositions |
| title | Veganism, cuisine, and class: exploring taste as a facilitator in adopting a vegan lifestyle in Santiago, Chile |
| title_full | Veganism, cuisine, and class: exploring taste as a facilitator in adopting a vegan lifestyle in Santiago, Chile |
| title_fullStr | Veganism, cuisine, and class: exploring taste as a facilitator in adopting a vegan lifestyle in Santiago, Chile |
| title_full_unstemmed | Veganism, cuisine, and class: exploring taste as a facilitator in adopting a vegan lifestyle in Santiago, Chile |
| title_short | Veganism, cuisine, and class: exploring taste as a facilitator in adopting a vegan lifestyle in Santiago, Chile |
| title_sort | veganism cuisine and class exploring taste as a facilitator in adopting a vegan lifestyle in santiago chile |
| topic | habitus social class veganism taste food cultural dispositions |
| url | https://www.frontiersin.org/articles/10.3389/fsoc.2024.1356457/full |
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