Document Type : Original Article
Authors
1
PH. D student, Cultural Sociology, Science and Research Branch, Islamic Azad University, Tehran, Iran
2
Professor, Sociology, Science and Research Branch, Islamic Azad University, Tehran, Iran (Corresponding Author)
3
Professor, Sociology, Science and Research Branch, Islamic Azad University, Tehran, Iran
10.22034/scart.2024.140142.1416
Abstract
Food in the field of sociology and cultural studies generally has a strong connection with the issue of consumption. Examining the taste of the food consumer has been the subject of many researches in this field, on the other hand, in today's society, identity is formed incrementally with the fading of tradition, around the wildness of consumption processes. In this article, an attempt is made to investigate the sociological analysis of the construction of social identity through food alcove choices as the basis of differentiation and social similarity of Tehrani citizens based on Bourdieu's theory of differentiation and the role of capitals in the formation of habits, as well as Giddens' theory of reflexivity. The study method in this article is the survey method and using the researcher's questionnaire, 400 Tehrani citizens between 15-65 years of age have been investigated in 2018. The findings show that the luxurious or modern food alcove is the most frequent among the statistical population, the status of the amount of capital distribution is at the average level, with the increase in the amount of each of the capitals, the choice of the luxurious food pattern is more according to the model The research structure of economic capital has the greatest impact on the choice of a luxury food pattern. That is, people with higher economic capital tend to choose a luxury food pattern.
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