The Class and Culture of Norwegian Culinary Straw Men

A Response to Flemmen, Hjellbrekke and Jarness’ ‘Class, Culture and Culinary Tastes: Cultural Distinctions and Social Class Divisions in Contemporary Norway’

Bibliographic Data

ID11600026
AuthorsAtle Wehn Hegnes (Norwegian Institute of Bioeconomy Research, corresponding author), Geir Wæhler Gustavsen (0000-0002-2989-9895, Norwegian Institute of Bioeconomy Research)
Year2018
Volume53
Issue3
Pages600-608
Publication date2018-05-24
Peer ReviewedYes
Open AccessYes
TypeARTICLE
VenueSociology (JOURNAL)
Journal identifiersISSN: 0038-0385 • E-ISSN: 1469-8684
PublisherSAGE Publishing (PUBLISHER • US)
DOI10.1177/0038038518776892
OpenAlexW2804662502
LanguageEN
Citations received2
References cited10

This research note offers a critical-constructive discussion of the article ‘Class, Culture and Culinary Tastes: Cultural Distinctions and Social Class Divisions in Contemporary Norway’, written by Flemmen, Hjellbrekke and Jarness (FHJ) ( Sociology, 2018(1)). Concerns are raised about the methods and the use of the data. A robustness analysis with alternative data and/or alternative methods is suggested. Conceptually, the analysis of FHJ is considered not to engage adequately with a more qualitative body of historical and ethnological literature, as well as the impact of Norwegian agricultural policy. To describe and understand the evolution of social meaning and social patterns of the consumption of ‘traditional’ Norwegian foodstuffs, a qualitative approach could have contributed constructively. Overall, wider implications for Bourdieu-inspired analyses of cultural consumption are addressed

Class (philosophy · Class analysis · Constructive · Consumption (sociology · Epistemology · Linguistics · Norwegian · Political science · Politics · Process (computing · Social class · Social science · Sociology · Sociology of culture · Culinary Culture and Tourism · Law · Organic Food and Agriculture · Social and Cultural Dynamics

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