Distinction: a Social Critique of the Judgement of Taste

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Distinction:  a Social Critique of the Judgement of Taste
an article originally published in 1979 by Pierre Bourdieu
What is "taste"?

 "Pierre Bourdieu famously wrote that “taste classifies the classifier (1984, 6),” and this insight has become essential to understanding contemporary American food cultures."

Taste and flavor, are not the same.  A chip can taste salty, but the flavor could be barbecue, ranch, or cheese.  But there's another level of understanding when it comes to taste, and that is socio-economic, gender specific and value rich.

We can look at chocolate for example.  A Caramello bar is a $1 item, most anyone can afford it, so it is not considered a luxury item.  But then we look at a chocolate bar made by Vosges in Chicago:



"Our new generation of caramel filled bars will have you swooning at first bite. 72% cacao dark chocolate surrounds the molten, salt-spiked, soft caramel center. If you are a newcomer to the addictive combination of salt + chocolate, this bar is a must-try.  Price: $8.00"

 Is there a fundamental difference between the $1 chocolate bar, and the $8 chocolate bar?  Maybe so.  Maybe the chocolate that is used in one, is of a finer quality than the other.  But does the price tag make it so, in our psyche?

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