14. Le goût dominant comme goût traditionnel : préférences et aversions esthétiques des élites de São Paulo

Veganism, cuisine, and class: exploring taste as a facilitator in adopting a vegan lifestyle in Santiago, Chile

“…Regarding the taste of vegans from wealthy households, we observe that they have practices associated with exotic consumption, expressed above all by the consumption of international cuisines, and a taste for what appears healthy and light (Øygard, 2000 ; Kraaykamp, 2002 ; Pulici, 2012 ; Bourdieu, 2016 ). It becomes evident that they did not experience the need as a decisive element in their cooking learning process.…”

“…Specifically, Consuelo defines imported foods as “exclusive” and “luxury” products, highlighting their high price. Along these lines, the consumption of imported products generates a distinction, associated with upper class habitus (Pulici, 2012 ; Bourdieu, 2016 ). Thus, she recognizes this possible difficulty for other vegans, emphasizing that thanks to her socioeconomic situation she can access these items without difficulty.…”

“…The results indicate that the people raised in upper-class homes present a habitus with favorable dispositions toward the adoption of veganism (Ossipow, 1997 ), such as healthy, exotic, and cosmopolitan consumption (Kraaykamp, 2002 ; Warde and Gayo-Cal, 2009 ; Pulici, 2012 ; Bourdieu, 2016 ). The upper classes have early exposure to international and exotic flavors, which is maintained when transitioning to veganism.…”

“…This is expressed by greater consumption of vegetables and by an appreciation for the variety in foods consumed (Øygard, 2000 ; Kraaykamp, 2002 ; Araneda et al, 2016 ; Oncini, 2019 ). Furthermore, cosmopolitan food consumption has become a form of distinction among the elites (Warde and Gayo-Cal, 2009 ; Rössel and Schroedter, 2015 ), accompanied by the preference for luxurious and exotic foods (Pulici, 2012 ). Studies from North America also shows that people with high cultural capital differentiate themselves through morality, such as ethical consumption (Carfagna et al, 2014 ; Kennedy et al, 2018 ).…”

“…This perception is based on the increased visibility of privileged vegans and a narrative that standardizes veganism around expensive, healthy, and exotic practices, such as the consumption of organic supermarket products, imported substitutes and the use of unusual kitchen utensils (Lee, 2017 ; Chatila, 2018 ; Greenebaum, 2018 ; Lindgren, 2020 ). In this way, it is assumed that the upper classes present a habitus with favorable dispositions toward the adoption of veganism (Ossipow, 1997 ), such as healthy, exotic, and cosmopolitan consumption (Kraaykamp, 2002 ; Warde and Gayo-Cal, 2009 ; Pulici, 2012 ; Bourdieu, 2016 ).…”