By Julie M. Parsons
Daily foodways are a strong technique of drawing limitations among social teams and defining who we're and the place we belong. This booklet attracts upon auto/biographical meals narratives and emphasises the facility of daily foodways in keeping and reinforcing social divisions alongside the traces of gender and sophistication.
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Extra resources for Gender, Class and Food: Families, Bodies and Health
She’d always give me seconds and I’d always go for seconds. I’m really quite greedy with food and it started young. I loved, loved, loved the school’s roast potatoes with macaroni cheese. When I got older and everything became standardised they used to have portion control – God, I’m laughing – I can’t believe I did this, let alone remember it – and I used to ask for a cake or something – whatever was behind the dinner lady so I could lean over and nick a few extra potatoes. I was always starving.
I draw heavily on the work of Bourdieu (1984, 1996) and materialist feminist scholars such as Adkins and Skeggs (2004), Lawler (2008), McRobbie (2008), Reay (2004), and Skeggs (2004b). I position my study within a contemporary foodscape that considers gendered and classed aspects of everyday foodways significant. A central aspect of understanding how cultural capital works relates to notions of time and lack and these are referred to throughout the book. Thus, having time to play in a culinary field is a significant aspect of epicurean foodways, and time to prepare healthy home-cooked meals from scratch important for maternal foodways.
Durian, the sweet sewer smell rising up to the third floor window from the street market in a 1967 Singapore and the lazy thwack of the ceiling fan in the hotel bedroom. Hence, Charlie’s early family socialisation encompasses contrasting tastes, flavours, experiences and this inculcates a cultural omnivorousness that in contemporary culinary fields carries high cultural capital (Naccarato and LeBesco 2012). Ed (a 55-year-old carpenter, living with his partner and her daughter) writes about his early family foodways: My earliest food memories are the spicy dishes and fruit of the Caribbean, where I grew up … Watching Dad gutting freshly speared fish, and throwing them on the grill to cook, and him revelling in the hunter/gatherer role.
Gender, Class and Food: Families, Bodies and Health by Julie M. Parsons