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Conceptualizing taste: Food, culture and celebrities

Author

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  • Stringfellow, Lindsay
  • MacLaren, Andrew
  • Maclean, Mairi
  • O’Gorman, Kevin

Abstract

Tourism is a potent realm for theorizing broader issues of culture and taste. Exploring dining and culinary pursuits can shed light on the production and reproduction of gastronomic culture and broader struggles for authenticity. We explore the ‘liquid times’ of late modernity, and how the competing processes of popularization and legitimization contribute to the ongoing reconfiguration of tourism's field of taste within a context of culinary celebrification. Applying Bourdieu's theory of distinction to culinary elites, we develop a model that captures transitions in habitus. This model can be applied to any cultural context within the tourism industry to illustrate the impact of competing processes of taste. Implications of this model are that the celebrification of products and services can potentially narrow the field of production and undermine the cultural contribution tourism can make to society at large.

Suggested Citation

  • Stringfellow, Lindsay & MacLaren, Andrew & Maclean, Mairi & O’Gorman, Kevin, 2013. "Conceptualizing taste: Food, culture and celebrities," Tourism Management, Elsevier, vol. 37(C), pages 77-85.
    • Handle: RePEc:eee:touman:v:37:y:2013:i:c:p:77-85
    DOI: 10.1016/j.tourman.2012.12.016
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    References listed on IDEAS

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    Cited by:

    1. Thompson, Jamie & Taheri, Babak, 2020. "Capital deployment and exchange in volunteer tourism," Annals of Tourism Research, Elsevier, vol. 81(C).
    2. De Rosa, Marcello & Adinolfi, Felice & Capitanio, Fabian & Paci, Federica & Pantini, Denis, 2015. "The role of culinary programs in the emergency of "distinct" consumers," 143rd Joint EAAE/AAEA Seminar, March 25-27, 2015, Naples, Italy 202734, European Association of Agricultural Economists.
    3. Nadia Qurrantain & Bambang Dwi Prasetyo & Desi Dwi Prianti, 2021. "Hijabers' Identity Construction as Muslimah through Consumption Structures in Food Lifestyle," Technium Social Sciences Journal, Technium Science, vol. 22(1), pages 305-320, August.
    4. Çakmak, Erdinç & Lie, Rico & Selwyn, Tom & Leeuwis, Cees, 2021. "Like a fish in water: Habitus adaptation mechanisms of informal tourism entrepreneurs in Thailand," Annals of Tourism Research, Elsevier, vol. 90(C).
    5. Christian Rainero & Giuseppe Modarelli, 2020. "The Attractive Power of Rural Destinations and a Synergistic Community Cooperative Approach: A “Tourismability” Case," Sustainability, MDPI, vol. 12(17), pages 1-41, September.
    6. Elide Di-Clemente & José Manuel Hernández-Mogollón & Tomás López-Guzmán, 2020. "Culinary Tourism as An Effective Strategy for a Profitable Cooperation between Agriculture and Tourism," Social Sciences, MDPI, vol. 9(3), pages 1-15, March.
    7. Taheri, Babak & Jafari, Aliakbar & O'Gorman, Kevin, 2014. "Keeping your audience: Presenting a visitor engagement scale," Tourism Management, Elsevier, vol. 42(C), pages 321-329.
    8. De Rosa, Marcello & Adinolfi, Felice & Capitanio, Fabian & Paci, Federica & Pantini, Denis, 2014. "The role of culinary programs in the emergency of “distinct” consumers," Politica Agricola Internazionale - International Agricultural Policy, Edizioni L'Informatore Agrario, vol. 2014(4).

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