Class, food, culture: exploring 'alternative' food consumption

摘要: Contributing empirically, methodologically and conceptually to the body of work that remains unconvinced ‘death class’ (Pahl 1989), this thesis explores resonance class culture in contemporary ‘alternative’ food practice. Indeed, arising from disenchantment with conventional industrial production supply chains, networks aim provide a means reconnect consumers, producers (Kneafsey et al. 2008). By taking seriously act shopping for as culturally meaningful not merely practice routinely provisioning home (Lunt Livingstone 1992) then argues provides platform performance identities. That is, both structurally culturally, is thought matter people (Sayer 2011), elucidated reproduced through By mixed methods data collection; participant observation, survey, semi-structured interviews documentary analysis, study support Bourdieusian approach analysis. In particular, makes use Bourdieu’s toolkit concepts by conceiving relative ‘position’. This understood be achieved via moral derision ‘other’, where participants draw boundaries between ‘good’ ‘bad’ foods or who partake its consumption. way, field seems only ground which observe class. Rather, appropriated resource ‘distinction’ (Bourdieu 1984) figured very maintenance reproduction culture. This interface class, may prove consequential those seeking substantive alternatives foodways. Crucially, it argued imagining less socially uniform strategies promote practice, we unlock their potential an equitable sustainable future. To end, elucidating significance has wider implications carving role sociological enquiry emerging ‘sustainability science’ (Marsden 2011).