correlation between food culture and societal class

correlation between food culture and societal class

The article will provide an analysis bases on the correlation between food culture and societal class. The paper will also use relational models to determine class divisions that exist in society based on food consumption. Therefore, the diversity that exists between the upper class, middle class, and lower class will be illustrated. The correlation will be grounded on the healthy tastes of various foods. The study will employ three social levels based on income, education, and occupational class. The study will contrast less fresh tastes that are exhibited to the working class. The finding of the study is meant to challenge the ongoing cultural stratification research. The paper will illustrate the tastes that are presented by the middle and upper class. For instance, the types exhibit playful exotic and cosmopolitan tastes. The study calls for attention to complex, diverse forms and cultural creativity employed by various individuals. The research also provides a report conducted in the United States of America that attempted to acquire and make preparation of food that is healthy and desirable to all social class levels. The article has provided detailed information on how preferences and food practices reflect different social classes. The classification is in combination with gender, ethnicity, and location. The study aims at calling for the development of cultural competencies the arise from disadvantaged social groups. The editorial will make a conclusion based on structural critiques concerning gross inequalities engaged by various groups concerning food culture and social class system.

Historical and sociological scholars have worked for long to determine the diverse interrelationship that exits between food culture and social class. Several researchers have identified hoe social class acts as a determinant deciding access to food. Social class shapes access to healthy, desired, and healthy food. Some close connected impediments that ensure access includes food budgets that are constrained economically and minority residential locations. Some of these locations that occupied the lower class have inadequate and public transportation.

Additionally, the people residing in these areas have no access to proper food supply systems. In this scenario, food insecurity experiences become more likely for low-income families and the working class. It is vital to note that the significance of type cannot be decreased to cost-benefit calculations or economic capital. In contrast, it right to state that social class is the original cultural context concerning food preferences and practices.

General habits of social class contribute to the development of cultural preferences, routines, and rituals that connect food practices of collective and individual identities. Therefore, the class is the primary determinant responsible for shaping food culture through resource access. The resources that contribute to the development of social class include time to shop, money, preparation and eating habits, disposition, and tastes in different ways. However, various types of classed resources are typically treated independently. Class is defined as a structure, and when it possesses a challenge, class structure gets the privilege. Additionally, the representation of the middle class through media gives money and time a chance to be considered as secure resources. Food culture is assumed to be an expression of cosmopolitan tastes on a quest for authenticity and distinction. When social class presents the most constraints for low class and working class, then the class structure is constructed as lack. Tastes for low class has been considered to be vulgar. In most cases, their cultural behaviors are considered to be undetermined by inappropriate access to time and money.

Individuals develop a connection with their original and ethnic groups through the use of similar consumption and food patterns. For instance, most immigrants in different parts of the world often consider using food as a means of retaining their cultural identity. People who come from diverse cultural backgrounds usually are identified by the type of food they consume. One can use specific features in the identification process to determine the culture of people. Some of the commonly used methods used include preparation method, techniques used in preservation, and ingredients. Types of food consumed at a different time of the day vary depending on the community and their cultural practices. The background where most families are living has an impact on their likes and dislikes. Ancestral origin determines and plays a significant role in what people consume. Food preferences promotes food patterns and choices for every regional group.

Social class is the critical determinant of the choice of food that will be consumed. The stability is achieved by their strong influence and impact they have on the eating habit of other people in society. The weight on the choice of food to be consumed has a direct or indirect effect on the individual. Even when taking food alone, the choice of food is influenced by various social factors. Habits and attitudes develop as a result of interaction with other people. Research has uncovered people tend to consume more food when you are with friends and family than when you are alone. The quantity of food consumed increases as the number of dinners increase. For example, the Fast food nation has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelled American cultural imperialism abroad. That is a lengthy list of charges, but here Eric Schlosser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning.

The relationship that exists between low socioeconomic status and poor health is usually influenced by culture, lifestyle factors, environment, and health factors. Based on population studies, there is a significant difference in the societal class system concerning nutrient and intake of food. Members from low-income society have a greater tendency to eat unbalanced diets. The research has also indicated members of this social class doe have access to consumption adequate vegetable and fruits. It results in a deficiency in micronutrients and over-nutrition. Individuals are then exposed to overconsumption of energy giving foods, which leads to obesity and overweight among the community members. In this case, the disadvantaged member in the community faces a higher risk of acute diseases at their early ages when compared to upper social, economic groups. Top class in society can also be identified in occupational and educational levels.

Low-income groups that are struggling to meet the basic and daily standards of a balanced diet are described as experiencing food insecurity. Many barriers prevent people from accessing a balanced diet. The main factors include accessibility, cost, and knowledge. They have led to the establishment of regions referred to as food deserts. It means that people do not have access to money to enable them to purchase wholesome foods. The price of buying premium and health food is high in low-income regions. From an economic perspective, disadvantaged groups think differently when it comes to food. on most occasions, individuals from this group have bad and unhealthy tastes. They have ideas that can only be associated with food insecurity compounds. They have a preference for cheaper food, which is less nutritious.

The only approach required is an introduction to educational remedies. It will help in teaching poorer households to find ways that can starch their food budget to healthier habits. In doing so, people will be in a position to have a reasonable interpretation of differences that exist among societal class. Members of the society will learn the fallacy of division on the middle class, with a discerning taste, or working-class privileges to be the determinants of food culture. A study was conducted on high and low-income households in the United States of America from different locations. The study aimed to determine the passion of cultural capital based on ethical eating and healthy food practices. The findings of the study were contrary to the situated meaning of diversity and forms of cultural capital that are used in shaping food culture. An example is when low, and high-income consumers visit stores with different shopping cultures. In the modern world, education is the primary tool that is used in the transmission of cultural capital. The system ensures that people are well informed of the norms and ethical food culture concerning healthy choices. Therefore, taste for necessity should not function as a mechanism for social production.

Research was conducted to determine different types of food constraints on budget with a particular social context. The study was mainly concerned with food practices of low, middle, and upper-class households. It was also aimed to identify the household that had to reduce the consumption rate by reducing the budget. The result was meant to determine how freedom restriction experience and choice if affected by societal class. The study identified that there are two paths through which food restriction budgets are experienced. On the other hand, the food budget is secure because an individual only needs to be creative. Feelings of personal satisfaction plays a significant role in the constraints that are placed upon the choice of products to be purchased. In contrast, limitations of uncertainty feelings, loss of pleasure, and compromise contributes to insecurity of opportunity to be made. According to this research, to this research, there is no direct relationship between relative vulnerability and economic resources concerning daily food practices.

Another research was conducted to provide a comparative study on how taste and class are used to shape food culture. Drawing on participant observation and interviews, the study presented differences existing among high, middle, and low-income earners. The results of the study were based on dietary surveys. The aim was to determine the role of food as a medium of development of class. It was discovered that all members of various households consumed food. The difference was noted on the number, time, and interval of consumption. The other focus was on qualitative methods that were grounded on examining low-income food practices for consumers. Based on the information, food insecurity is a broadly distributed social problem. The structural hardships that are witnessed in some remote are posing different types of difficulties. The approach that can be used to handle such issues is called structuration theory. The focus that has been given to certain groups has helped people to understand how coping approaches and resources are modified to work within the boundaries of a given structure. The research has also uncovered the possibilities and the extent to which creative agency can be used in the transformation of food culture and other structural conditions. The individual issues on this work were to determine food acquisition strategies, inventiveness, and deployment of resources by various groups. The other study was conducted through observation of mothers. In this case, the mother is more concerned with food provisioning based on cultural norms. Women want to be a good mother in the family by providing healthy foods. The scenario gives people the exact meaning of societal class and food practices. It means that mothers demonstrate the right knowledge concerning eating habits. The act is a divine manifestation concerning nutritional monitoring of the diet of their children. They want to distance themselves from junk foods when describing provisional food practices. The categorization of food is a good reflection of context specificities. The study gives an illustration hoe unhealthy food usually is framed to be acceptable due to the intensification of economic constraints.

Households that have educated people are likely to have better food and dietary choices. The action is relative depending on the ability of the individual to apply the knowledge in the right way. In most cases, people from lower-income class have little experience of the correct type of food. It means that upper-class members will dictate the right menu by educating people from the lower level. In some cases, upper-class members in society have specific ways that they need their food to be prepared. The method of preparation may be complicated and too hard to be followed by low-class members. The fact is that low-class member lacks the required cooking skills that will enable them to prepare the same kind food as the upper class. Some differences exist between different levels of social quality in society. Social, economic status of various members in the community is evident that higher social class members will have the best opportunity to have access to the best healthier and dietary foods. Nevertheless, cultural influences have a significant impact on the choice of diet and preparation methods. Values, traditions, and values are the key determines on the process of preparation and determination and preference of food. Cultural habits have changed over time due to globalization. Evidence shows that culture will continue to change due to the change of social class of some members in the society. For instance, people will vary in terms of food preparation methods due to their difference in class. Upper-class members will add more ingredients to food to meet their tastes and preference. The upper and middle classes will have an impact on the type of food cooked in various hotels. The menu has to be healthy and good enough for them to purchase. As a result, the prices for the food will be set high hence making it expensive for the working class to afford. Societal levels have an extraordinary impact on what people are consuming, setting at which the food is being consumed. There is a growing possibility where food is considered as a cultural indicator of social practices and values. Food is always implicated in social structure regardless of urban attitudes. For a long time, food had been regarded as a subject and object of social structure.

While slavery ended more than 150 years ago, its legacy permeates our social, cognitive, and material worlds. The depth and breadth of its heritage cover almost every aspect of our society, and the lingering ideological memory of enslaved cooks is entrenched in American grocery and culinary trends. Boxes of Aunt Jemima pancake mix and Uncle Ben’s rice fill our grocers’ shelves, using the images of enslaved cooks to authenticate these products. This mythical cook is so ingrained in American culture and consciousness that we have neglected to interrogate this widely accepted idea. This book redefines the mythical “slave cook.” It was the eve of the Civil War, and Sookey went to bed every night thinking about the labor of her days. Cooking on a Surry County plantation was a stressful task that occupied all of her five senses and consumed almost every moment of her life. She provided several meals a day to the white family who enslaved her and to whoever came to visit. Food was more than sustenance; it was at the core of Virginia hospitality. Bound to fire has uncovered rich and complex stories that are a good reflection of the culture of people in the plantation. People were forced to inherit a recipe that has been passed down for several generations. Women from low class contributed a lot to the culinary nation, but they were forced to prepare foods for autocrats for the upper class.