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More than convenience: the role of habitus in understanding the food choices of fast food workers

Author

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  • Julia Woodhall-Melnik

    (McMaster University, Canada)

  • Flora I Matheson

    (St. Michael’s Hospital, Canada; University of Toronto, Canada)

Abstract

This article explores the consumption practices of fast food workers through the lens of Bourdieu, specifically his notion of habitus. The authors address a gap in knowledge in the field of fast food work and explore the ways that the family environment and social relationships outside the family shape adult food choices using qualitative interviews with 40 fast food workers. Most fast food workers eat fast food when they are at work but their consumption patterns and choices reflect familial, cultural and class-based eating patterns and learning in adult social relationships (e.g., eating practices with friends). Some engage in a deliberate (conscious) process in their eating habits. The findings suggest that structure, disposition and conscious thought may influence food consumption.

Suggested Citation

  • Julia Woodhall-Melnik & Flora I Matheson, 2017. "More than convenience: the role of habitus in understanding the food choices of fast food workers," Work, Employment & Society, British Sociological Association, vol. 31(5), pages 800-815, October.
    • Handle: RePEc:sae:woemps:v:31:y:2017:i:5:p:800-815
    DOI: 10.1177/0950017016648255
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    References listed on IDEAS

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    1. Davis, B. & Carpenter, C., 2009. "Proximity of fast-food restaurants to schools and adolescent obesity," American Journal of Public Health, American Public Health Association, vol. 99(3), pages 505-510.
    2. Backett-Milburn, Kathryn C. & Wills, Wendy J. & Roberts, Mei-Li & Lawton, Julia, 2010. "Food, eating and taste: Parents' perspectives on the making of the middle class teenager," Social Science & Medicine, Elsevier, vol. 71(7), pages 1316-1323, October.
    3. Philip Kelly & Tom Lusis, 2006. "Migration and the Transnational Habitus: Evidence from Canada and the Philippines," Environment and Planning A, , vol. 38(5), pages 831-847, May.
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    Cited by:

    1. Severino, Romano & Vanni, Francesco & Viaggi, Davide, 2020. "Economics of culture and food in evolving agri-food systems and rural areas," Bio-based and Applied Economics Journal, Italian Association of Agricultural and Applied Economics (AIEAA), vol. 9(2), August.
    2. Rayane Stephanie Gomes de Freitas & Diogo Thimoteo da Cunha & Elke Stedefeldt, 2020. "Work Conditions, Social Incorporations, and Foodborne Diseases Risk: Reflections About the (Non)Compliance of Food Safety Practices," Risk Analysis, John Wiley & Sons, vol. 40(5), pages 926-938, May.
    3. Bernardo, Edgar & Agapito, Dora & Guerreiro, Manuela, 2021. "Destination foodscape – a holistic conceptual framework," Journal of Tourism, Sustainability and Well-being, Cinturs - Research Centre for Tourism, Sustainability and Well-being, University of Algarve, vol. 9(4), pages 326-342.

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