Loading
Culinary Capital

Culinary Capital

by Peter Naccarato

Peter Naccarato is Professor of English and Chair of the Humanities Division at Marymount Manhattan College, USA. Author affiliation details are correct at time of print publication.

Search for publications
and Kathleen LeBesco

Kathleen LeBesco is Associate Dean for Academic Affairs at Marymount Manhattan College, USA. Author affiliation details are correct at time of print publication.

Search for publications
Berg, 2012
  • DOI:
    10.5040/9781350042131
  • ISBN:
    978-0-85785-383-7 (paperback)

    978-0-8578-5382-0 (hardback)

    978-0-85785-415-5 (epub)

    978-1-35004-213-1 (online)
  • Edition:
    First Edition
  • Place of Publication:
    London
  • Published Online:
    2017
Culinary Capital
Collapse All Sections

TV cookery shows hosted by celebrity chefs. Meal prep kitchens. Online grocers and restaurant review sites. Competitive eating contests, carnivals and fairs, and junk food websites and blogs. What do all of them have in common? According to authors Kathleen LeBesco and Peter Naccarato, they each serve as productive sites for understanding the role of culinary capital in shaping individual and group identities in contemporary culture.

Beyond providing sustenance, food and food practices play an important social role, offering status to individuals who conform to their culture's culinary norms and expectations while also providing a means of resisting them. Culinary Capital analyzes this phenomenon in action across the landscape of contemporary culture. The authors examine how each of the sites listed above promises viewers and consumers status through the acquisition of culinary capital and, as they do so, intersect with a range of cultural values and ideologies, particularly those of gender and economic class.