food/agriculture

In the United States, men have higher rates of life-threatening health conditions than women — including uncontrolled high blood pressure and heart disease. Recent research published in Socius shows they are also less likely than women to consider becoming vegetarian, and changing these eating habits may be important for their health and for the environment.

To learn more about meat and masculinity, Researchers Sandra Nakagawa and Chloe Hart conducted experiments to test whether a threat to masculinity influences men’s affinity to meat. In one experiment, the researchers told some men their answers from a previous gender identity survey fell in the “average female” range, while others fell into the “average male” range. The authors expected men who received “average female” results to feel like their masculinity was in question, and possibly express stronger attachment to meat on later surveys.

Men who experienced a threat to their masculinity showed more attachment to meat than those who did not experience the threat. They were also more likely to say they needed meat to feel full and were less likely to consider switching to a diet with no meat. This study shows how gendered assumptions about diet matter for how men think about maintaining their health, highlighting the standards men feel they must meet — and eat.

Allison Nobles is a PhD candidate in sociology at the University of Minnesota and Graduate Editor at The Society Pages. Her research primarily focuses on sexuality and gender, and their intersections with race, immigration, and law.

Those Fyre Festival documentaries were wild, weren’t they? Both movies highlighted fans’ collective glee watching the fakery play out from afar, as people with astounding amounts of disposable income fell prey to the festival’s poor execution. Who would buy all that hype, right?

The demand for exclusivity that fueled the festival is anything but fake. From Becker’s Art Worlds to Bourdieu’s Distinction, sociologists have long studied how culture industries and social capital create the tastes of the upper class. “Influencers” aren’t new, but social media makes it easier than ever to see them operate, and viral stories of high class hoaxes show this process in action.

Two great examples are these recent pranks parodying fine dining and fashion. Using a savvy social media presence, both teams were able to get a (fake) restaurant and a (fake) model a ton of buzz.

The interesting thing about these vides is how some of the humor rings hollow. It can be funny to see people chasing the next big trend get duped, but the fields they are mocking thrive on this exact kind of creativity and salesmanship. Taking the perspective of researchers like Bourdieu and others reminds us that taste is not objective, and it isn’t naturally tied to any basic level of effort or craft. At the end of the day, these pranksters still put together a “creative” look and restaurant experience, and so it is hard to tell whether they are making an effective parody, or just exploring and studying the basic rules of the game in the culture industry. Still, these videos are a fun excuse to think about how what it takes to cultivate “cool.”Evan Stewart is a Ph.D. candidate in sociology at the University of Minnesota. You can follow him on Twitter.

The pictures, of course, went viral. Donald Trump serving fast food, still in the box, to the college champion Clemson University football team. The cardboard containers and paper wrappers were artfully stacked on silver platters alongside ornate candelabras and embossed napkins and served on a formal table beneath a gold-framed portrait of Abraham Lincoln.

Sure the juxtaposition was glaring, and the media, the twitterverse, and the late night talk shows had a field day poking fun at the President’s seeming lack of class. The Washington Post headline quoted Patrick Guaschino, who accused the president of turning the “white house into a White Castle.” Comedian W. Kamau Bell joked that a white house staffer, “choking through tears [would say] ‘I guess we could use the Lincoln gravy boats for the McNugget sauces.’” My personal favorite meme photoshopped Ronald McDonald in place of the president.

These reactions also teach us something important about social class and “good taste.” Pierre Bourdieu famously wrote that “taste classifies the classifier (1984, 6),” and this insight has become essential to understanding contemporary American food cultures. In Discriminating Taste (2017), S. Margo Finn argues that the increasing fascination with “good food,” including trends toward the local, organic and artisanal, and the condemnation of fast and processed foods, are way for people to perform elite status. In a similar take on Foodies, Joseé Johnston and Shylo Baumann write that many foodies enjoy everything from high brow cuisine to street food, but often only enjoy fast food ironically (2010, 2012). And Julie Guthman (2011) and Charlotte Biltekoff (2013) offer contemporary and historical accounts of the ways that more affluent Americans have looked down on the food cultures and (always constrained) food choices of working class and immigrant groups as a way to boost their own cultural status and displace their own cultural anxieties.

Trump isn’t the only person who highlights our assumptions about food and social class. In an article that was just published in American Studies, media scholar Emily J. H. Contois examines Guy Fieri’s take on American food culture, arguing that he uses “unpretentious” foods, as well as his own bleach-tipped, tattooed presentation of self, to create a populist image that “speaks directly to eaters who oppose culinary elites and who experience a sense of disenfranchisement regarding their own sociocultural status.” Examining Fieri’s work offers a “method for considering the most recent rise of populist sentiment in the United States” (2018, 156). Her analysis aligns nicely with comedian Seth Meyers’ Late Night joke, which, playing on the fact that Trump said Burger Kings (plural) that, “had he lost the election, The Burger Kings would have been the name of the food show he would have co-hosted with Guy Fieri.”

Despite his own elite background, Trump has something of a masterful ability to appeal to white working class tastes, and to mobilize that group in opposition to political progressives who might actually work to improve their lives and livelihoods. Working class foods like burgers are part of the habitus through which these sort of Trump voters define themselves. To those who love fast food, serving it to football players might read like an embrace of their ways of being over the so-called cultural elites who (they believe) look down on them. Mocking Trump for this lends credence to this belief.

There is no shortage of reasons to object to fast food— land use and environmental degradation, worker exploitation, low pay, and the concentration of wealth in fewer and fewer hands—and, of course, there are no shortage of reasons to object to Trump’s behavior. But when we mock fast food culture out of context, we ignore the fact that many people have cultural attachments to these foods, and through them, tell themselves stories about who they are and what they believe in. As sociologists, I hope we can hear and empathize with those stories, rather than dismiss them.

Recommended Readings:

Baumann, Shyon and Joseé Johnston. 2012. “Democracy vs. Distinction in Omnivorous Food Culture. Sociologica. 2: 1-12.

Biltekoff, Charlotte. 2013. Eating Right in America. Chapel Hill, NC: Duke.

Bordieu, Pierre. 1987. Distinction: A Social Critique of the Judgement of Taste. Cambridge: Harvard University Press.

Contois, Emily J. H. 2018. “Welcome to Flavortown: Guy Fieri’s Populist American Food Culture.” American Studies. 57(3): 143-157.

Guthman, Julie. 2011. Weighing In. Berkeley: UC Press.

Johnston, Josee and Shyon Baumann. Foodies. NY: Routledge.

Alison Hope Alkon is associate professor of sociology and food studies at University of the Pacific. Check out her Ted talk, Food as Radical Empathy

“There is a real danger of taking food too seriously. Food needs to be part of a bigger picture”
-Anthony Bourdain

As someone who writes about food, about its ability to offer a window into the daily lives and circumstances of people around the globe, Anthony Bourdain’s passing hit me particularly hard. If you haven’t seen them, his widely-acclaimed shows such as No Reservations and Parts Unknown were a kind of personal narrative meets travelogue meets food TV. They trailed the chef as he immersed himself in the culture of a place, sometimes one heavily touristed, sometimes more removed from the lives of most food media consumers, and showed us what people ate, at home, in the streets and in local restaurants. While much of food TV focuses on high end cuisine, Bourdain’s art was to show the craftsmanship behind the everyday foods of a place. He lovingly described the food’s preparation, the labor involved, and the joy people felt in coming together to consume it in a way that was palpable, even (or especially) when the foods themselves were unusual.

At their best, these shows taught us about the history and culture of particular places, and of the ways places have suffered through the ills of global capitalism and imperialism. His visit to the Congo was particularly memorable; While eating tiger fish wrapped in banana leaves, spear-caught and prepared by local fishermen, he delved into the colonial history and present-day violence that continue to devastate this natural-resource rich country. After visiting Cambodia he railed against Henry Kissinger and the American bombing campaign that killed over 250,000 people and gave rise, in part, to the murderous regime of the Khmer Rouge. In Jerusalem, he showed his lighter side, exploring the Israeli-Palestinian conflict through debates over who invented falafel. But in the same episode, he shared maqluba, “upside down” chicken and rice, with a family of Palestinian farmers in Gaza, and showed the basic humanity and dignity of a people living under occupation.

Bourdain’s shows embodies the basic premise of the sociology of food. Food is deeply personal and cultural. Over twenty-five years ago Anthony Winson called it the “intimate commodity” because it provides a link between our bodies, our cultures and the global political economies and ecologies that shape how and by whom food is cultivated, distributed and consumed. Bourdain’s show focuses on what food studies scholars call gastrodiplomacy, the potential for food to bring people together, helping us to understand and sympathize with one another’s circumstances. As a theory, it embodies the old saying that “the best way to our hearts is through our stomachs.” This theory has been embraced by nations like Thailand, which has an official policy promoting the creation of Thai restaurants in order to drive tourism and boost the country’s prestige. And the foods of Mexico have been declared World Heritage Cuisines by UNESCO, the same arm of the United Nations that marks world heritage sites. Less officially, we’ve seen a wave of efforts to promote the cuisines of refugees and migrants through restaurants, supper clubs and incubators like San Francisco’s La Cocina that help immigrant chefs launch food businesses.

But food has often been and continues to be a site of violence as well. Since 1981 750,000 farms have gone out of business, resulting in widespread rural poverty and epidemic levels of suicide. Food system workers, from farms to processing plants to restaurants, are among the most poorly paid members of our society, and often rely on food assistance. The food industry is highly centralized. The few major players in each segment—think Wal-Mart for groceries or Tyson for chicken—exert tremendous power on suppliers, creating dire conditions for producers. Allegations of sexual assault pervade the food industry; there are numerous complaints against well-known chefs and a study from Human Rights Watch revealed that more than 80% of women farmworkers have experienced harassment or assault on the job, a situation so dire that these women refer to it as the “field of panties” because rape is so common. Racism is equally rampant, with people of color often confined to poorly-paid “back of the house” positions while whites make up the majority of high-end servers, sommeliers, and celebrity chefs.

More than any other celebrity chef, Bourdain understood that food is political, and used his platform to address current social issues. His outspoken support for immigrant workers throughout the food system, and for immigrants more generally, colored many of his recent columns. And as the former partner of Italian actress Asia Argento, one of the first women to publicly accuse Harvey Weinstein, Bourdain used his celebrity status to amplify the voice of the #metoo movement, a form of support that was beautifully incongruous with his hyper-masculine image. Here Bourdain embodied another of the fundamental ideas of the sociology of food, that understanding the food system is intricately interwoven with efforts to improve it.

Bourdain’s shows explored food in its social and political contexts, offering viewers a window into worlds that often seemed far removed. He encouraged us to eat one another’s cultural foods, and to understand the lives of those who prepared them. Through food, he urged us to develop our sociological imaginations, putting individual biographies in their social and historical contexts. And while he was never preachy, his legacy urges us to get involved in the confluence of food movements, ensuring that those who feed us are treated with dignity and fairness, and are protected from sexual harassment and assault.

The Black feminist poet Audre Lorde once wrote that “it is not our differences that divide us. It is our inability to recognize, accept, and celebrate those differences.” Bourdain showed us that by learning the stories of one another’s foods, we can learn the histories and develop the empathy necessary to work for a better world.

Rest in Peace.

Alison Hope Alkon is associate professor of sociology and food studies at University of the Pacific. Check out her Ted talk, Food as Radical Empathy

I was absolutely devastated to hear about Anthony Bourdain’s passing.

I always saw Bourdain as more than just a celebrity chef or TV host. I saw him as one of us, a sociologist of sorts, someone deeply invested in understanding and teaching about culture and community. He had a gift for teaching us about social worlds beyond our own, and making these worlds accessible. In many ways, his work accomplished what so often we as sociologists strive to do.

Photo Credit: Adam Kuban, Flickr CC

I first read Bourdain’s memoir, Kitchen Confidential, at the age of twenty. The gritty memoir is its own ethnography of sorts, detailing the stories, experiences, and personalities working behind the sweltering heat of the kitchen line. At the time I was struggling as a first-generation, blue-collar student suddenly immersed in one of the wealthiest college campuses in the United States. Between August and May of each academic year, I attended classes with the children of CEOs and world leaders, yet come June I returned to the kitchens of a country club in western New York, quite literally serving alumni of my college. I remember reading the book thinking – though I knew it wasn’t academic sociology – “wait, you can write about these things?” These social worlds? These stories we otherwise overlook and ignore? I walked into my advisor’s office soon after, convinced I too would write such in-depth narratives about food-related subcultures. “Well,” he agreed, “you could research something like food culture or alternative food movements.” Within six months of that conversation, I had successfully secured my first research fellowship and taken on my first sociology project.

Like his writing, Bourdain’s television shows taught his audience something new about our relationships to food. Each episode of A Cook’s Tour, No Reservations, and Parts Unknown, went beyond the scope of a typical celebrity chef show. He never featured the World’s Biggest Hamburger, nor did he ever critique foods as “bizarre” or “strange.” Instead, he focused on what food meant to people across the globe. Food, he taught us, and the pride attached to it, are universal.

Rather than projecting narratives or misappropriating words, he let people speak for themselves. He strived to show the way things really are and to treat people with the utmost dignity, yet was careful never to glamorize or romanticize poverty, struggle, or difference.  In one of my favorite episodes of No Reservations, Bourdain takes us through Peru, openly critiquing celebrities who have glorified the nation as a place to find peace and spiritual enlightenment:

Sting and all his buddies come down here, they’re going on and on and on and on about preserving traditional culture, right? Because that’s what we’re talking about here. But what we’re also talking about here is poverty. [It’s] backbreaking work. Isn’t it kind of patronizing to say ‘oh they’re happier, they live a simpler life closer to the soil.’ Maybe so, but it’s also a pretty hard, scrabbling, unglamorous life when you get down to it.

My parents and I met Anthony Bourdain in 2009 at a bar in Buffalo where he was filming an episode of No Reservations. My father was thrilled to tell Bourdain how much he loved the episode featuring his homeland of Colombia. It was perhaps one of the first times in my father’s 38-years in the United States that he felt like American television portrayed Colombia in a positive light, showing the beauty, resilience, and complex history of the nation rather than the images of drug wars and violence present elsewhere in depictions of the country. That night in that dive bar, Bourdain graciously spoke with my dad about how beautiful he found the country and its people. Both the episode and their conversation filled by father with immense pride, ultimately restoring some of the dignity that had been repeatedly stripped of him through years of indignant stereotypes about his home.

In the end, isn’t that what many of us sociologists are trying to do? Honor people’s stories without misusing, mistreating, or misrepresenting them?

In retrospect, maybe Bourdain influenced my path towards sociology. At the very least, he created a bridge between what I knew – food service – and what I wanted to know – the rest of the world. In our classrooms we strive to teach our students how to make these connections. Bourdain made them for us with ease, dignity, and humility.

Caty Taborda-Whitt is a Ford fellow and sociology PhD candidate at the University of Minnesota. Her research interests include embodiment, health, culture, and inequalities.

The first nice weekend after a long, cold winter in the Twin Cities is serious business. A few years ago some local diners joined the celebration with a serious indulgence: the boozy milkshake.

When talking with a friend of mine from the Deep South about these milkshakes, she replied, “oh, a bushwhacker! We had those all the time in college.” This wasn’t the first time she had dropped southern slang that was new to me, so off to Google I went.

According to Merriam-Webster, “to bushwhack” means to attack suddenly and unexpectedly, as one would expect the alcohol in a milkshake to sneak up on you. The cocktail is a Nashville staple, but the origins trace back to the Virgin Islands in the 1970s.

Photo Credit: Beebe Bourque, Flickr CC

Photo Credit: Like_the_Grand_Canyon, Flickr CC

Here’s the part where the history takes a sordid turn: “Bushwhacker” was apparently also the nickname for guerrilla fighters in the Confederacy during the Civil War who would carry out attacks in rural areas (see, for example, the Lawrence Massacre). To be clear, I don’t know and don’t mean to suggest this had a direct influence in the naming of the cocktail. Still, the coincidence reminded me of the famous, and famously offensive, drinking reference to conflict in Northern Ireland.

Battle of Lawrence, Wikimedia Commons

When sociologists talk about concepts like “cultural appropriation,” we often jump to clear examples with a direct connection to inequality and oppression like racist halloween costumes or ripoff products—cases where it is pretty easy to look at the object in question and ask, “didn’t they think about this for more than thirty seconds?”

Cases like the bushwhacker raise different, more complicated questions about how societies remember history. Even if the cocktail today had nothing to do with the Confederacy, the weight of that history starts to haunt the name once you know it. I think many people would be put off by such playful references to modern insurgent groups like ISIS. Then again, as Joseph Gusfield shows, drinking is a morally charged activity in American society. It is interesting to see how the deviance of drinking dovetails with bawdy, irreverent, or offensive references to other historical and social events. Can you think of other drinks with similar sordid references? It’s not all sex on the beach!Evan Stewart is a Ph.D. candidate in sociology at the University of Minnesota. You can follow him on Twitter.

The rise of craft beer in the United States gives us more options than ever at happy hour. Choices in beer are closely tied to social class, and the market often veers into the world of pointlessly gendered products. Classic work in sociology has long studied how people use different cultural tastes to signal social status, but where once very particular tastes showed membership in the upper class—like a preference for fine wine and classical music—a world with more options offers status to people who consume a little bit of everything.

Photo Credit: Brian Gonzalez (Flickr CC)

But who gets to be an omnivore in the beer world? New research published in Social Currents by Helana Darwin shows how the new culture of craft beer still leans on old assumptions about gender and social status. In 2014, Darwin collected posts using gendered language from fifty beer blogs. She then visited four craft beer bars around New York City, surveying 93 patrons about the kinds of beer they would expect men and women to consume. Together, the results confirmed that customers tend to define “feminine” beer as light and fruity and “masculine” beer as strong, heavy, and darker.

Two interesting findings about what people do with these assumptions stand out. First, patrons admired women who drank masculine beer, but looked down on those who stuck to the feminine choices. Men, however, could have it both ways. Patrons described their choice to drink feminine beer as open-mindedness—the mark of a beer geek who could enjoy everything. Gender determined who got “credit” for having a broad range of taste.

Second, just like other exclusive markers of social status, the India Pale Ale held a hallowed place in craft brew culture to signify a select group of drinkers. Just like fancy wine, Darwin writes,

IPA constitutes an elite preference precisely because it is an acquired taste…inaccessible to those who lack the time, money, and desire to cultivate an appreciation for the taste.

Sociology can get a bad rap for being a buzzkill, and, if you’re going to partake, you should drink whatever you like. But this research provides an important look at how we build big assumptions about people into judgments about the smallest choices.Evan Stewart is a Ph.D. candidate in sociology at the University of Minnesota. You can follow him on Twitter.

Thanksgiving is upon us. Typically, a time in which we all get together and collectively celebrate the genocide of Native Americans at the hands of Puritanical European conquerors. This tradition now includes family gatherings, expressions of thanks, love and self-congratulations, bountiful feasts, and uncomfortable social and political conversations, all revolving around the all-important turkey dinner.

Turkeys are notoriously difficult to cook perfectly and with good flavor. And, while women are generally held responsible for the grunt work involved in turkey preparation, it is men’s contributions that matter the most: carving, traditionally, and, now, seasoning.

Luckily, the invisible hand of capitalism has developed a masculine method for men to fulfill their manly role of seasoning—one that doesn’t involve any sissy sprinkling. It’s Season Shot: a way for a hunter to deliver exactly the right amount of flavor to a turkey, via shotgun, at the precise moment of his victory over nature. It’s boldness and self-reliance in a (nut) shell.

For those girly men and women who don’t know about hunting, shotguns are different from rifles. Instead of a bullet, they shoot a hollow shell full of small balls of steel. Shotguns are especially well-suited to murder most fowl, as it makes it easier to target small, moving game. Season Shot replaces the standard steel with seasoning granules. Why delicately season a fresh¹ turkey, when you can blast in the flavor? Varieties includes Cajun flavor, Lemon Pepper, Garlic, Teriyaki, and Honey Mustard.

We dare you to find a more manly way to do women’s work.

The additional positives of using Season Shot are plentiful. Firstly, dental. You won’t suffer a broken tooth due to a pellet your wife or some other woman failed to fish out of the carcass. All your teeth will encounter is flesh.

Secondly, there is the efficiency.  You season the bird on impact; marinating starts immediately as the body heat melts the seasoned pellets. Men don’t like to waste time.

Thirdly, benevolent patriarchal protection of the environment. As it says on the Season Shot website:

Our environment is the basis for the sport of hunting. Without a healthy environment how would our hunting fare? Why damage the very thing that allows us to do what we love? Season Shot is the answer. This is the first truly environmentally safe ammunition, Season Shot stands out above the rest. Using fully biodegradable shot, Season Shot is the right choice to protect what we love.

The final advantage is a thank you from your ol’ lady. She can’t nag you for spending the whole day eating, napping, and watching football while she furiously coordinates guests, pets, decorations, and a meal large enough for a small army after weeks of extensive thought and preparation—no, not when all of her work would be wasted without you and Season Shot.

In short, Season Shot gives us men a safe and environmentally friendly way to indulge our obsession with guns, protect our masculinity, and produce more egalitarian holiday chores. Thanks, capitalism. You’ve done it again.

¹Note: Authors suggest using extreme caution on frozen turkeys due to potential ricochet. Authors also suggest only using outdoors.

D’Lane R. Compton, PhD is a lover of all things antler, feather, and fur. An associate professor of sociology at the University of New Orleans with a background in social psychology, methodology, and a little bit of demography, she is usually thinking about food, country roads, stigma, queer nooks and places, sneakers and hipster subcultures. You can follow her on twitter.

Tony Love is a fan of most sports, a rural person stuck in the city, and conducts social psychology experiments on his own children and pets for fun. He researches social psychology and criminology as an assistant professor of sociology at the University of Kentucky. He is especially happy when confronted with cookies and especially unhappy when confronted with exercise. Sometimes he writes serious sociology articles that only other sociologists read.