{"product_id":"discriminating-taste-how-class-anxiety-created-the-american-food-revolution-hardback-9780813576862","title":"Discriminating Taste; How Class Anxiety Created the American Food Revolution (Hardback) 9780813576862","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eDiscriminating Taste\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eHow Class Anxiety Created the American Food Revolution\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eS. Margot Finn (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780813576862\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 24 April 2017\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e288 pages, 10 photographs, 5 graphs, 2 diagrams\u003cbr\u003e22.9 x 15.2 x 2.5 cm, 0.626 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003e\u003cdiv\u003e\"Finn offers an engaging and compelling explanation for the rise of the modern food movement. It's one that the leaders of the movement will no doubt find unsettling.\"\u003c\/div\u003e - Jayson Lusk (author of Unnaturally Delicious and The Food Police) \u003cdiv\u003e \"Finn's compelling argument about the role of class in today's food culture is sure to have a major impact on how both scholars and foodies think about the food revolution.\"\u003c\/div\u003e - Charlotte Biltekoff (author of Eating Right in America: The Cultural Politics of Food and Health) \u003cdiv\u003e\"\u003ca href='\"https:\/\/newbooksnetwork.com\/margot-finn-discriminating-taste-how-class-anxiety-created-the-american-food-revolution-rutgers-up-2017\/\"'\u003eNew Books Network - New Books in Sociology\" interview with S. Margot Finn\u003c\/a\u003e\n\u003c\/div\u003e (New Books Network) \u003cdiv\u003e\u003ca href='\"https:\/\/www.vox.com\/the-goods\/2019\/9\/26\/20873938\/good-taste-class-anxiety-s-margot-finn\"'\u003e“'Good taste' is all about class anxiety\" by Rachel Sugar\u003cbr\u003e https:\/\/www.vox.com\/the-goods\/2019\/9\/26\/20873938\/good-taste-class-anxiety-s-margot-finn\u003c\/a\u003e\u003c\/div\u003e (Vox)\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cdiv\u003e\u003cdiv\u003e\n\u003cb\u003eWinner of the 2018 First Book Prize from the Association for the Study of Food and Society\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e For the past four decades, increasing numbers of Americans have started paying greater attention to the food they eat, buying organic vegetables, drinking fine wines, and seeking out exotic cuisines. Yet they are often equally passionate about the items they refuse to eat: processed foods, generic brands, high-carb meals. While they may care deeply about issues like nutrition and sustainable agriculture, these discriminating diners also seek to differentiate themselves from the unrefined eater, the common person who lives on junk food.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eDiscriminating Taste\u003c\/i\u003e argues that the rise of gourmet, ethnic, diet, and organic foods must be understood in tandem with the ever-widening income inequality gap. Offering an illuminating historical perspective on our current food trends, S. Margot Finn draws numerous parallels with the Gilded Age of the late nineteenth century, an era infamous for its class divisions, when gourmet dinners, international cuisines, slimming diets, and pure foods first became fads.\u003cbr\u003e\u003cbr\u003e Examining a diverse set of cultural touchstones ranging from \u003ci\u003eRatatouille\u003c\/i\u003e to \u003ci\u003eThe Biggest Loser\u003c\/i\u003e, Finn identifies the key ways that “good food” has become conflated with high status. She also considers how these taste hierarchies serve as a distraction, leading middle-class professionals to focus on small acts of glamorous and virtuous consumption while ignoring their class’s larger economic stagnation. A provocative look at the ideology of contemporary food culture, Discriminating Taste teaches us to question the maxim that you are what you eat.\u003cbr\u003e  \u003c\/div\u003e\u003c\/div\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cdiv\u003e\u003cdiv\u003eAcknowledgments\u003cbr\u003e\u003cbr\u003e Introduction: Discriminating Taste\u003cbr\u003e 1    Incompatible Standards: The Four Ideals of the Food Revolution\u003cbr\u003e 2    Aspirational Eating: Food and Status Anxiety in the Gilded Age\u003cbr\u003e 3    No Culinary Enlightenment: Why Everything You Know about Food Is Wrong\u003cbr\u003e 4    Anyone Can Cook: Saying Yes to Meritocracy\u003cbr\u003e 5    Just Mustard: Negotiating with Food Snobbery\u003cbr\u003e 6    Feeling Good about Where You Shop: Sacrifice, Pleasure, and Virtue\u003cbr\u003e Conclusion: Confronting the Soft Bigotry of Taste\u003cbr\u003e\u003cbr\u003e Notes\u003cbr\u003e Index\u003cbr\u003e\u003cbr\u003e  \u003c\/div\u003e\u003c\/div\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003c\/font\u003e","brand":"Rutgers University Press","offers":[{"title":"Brand New","offer_id":52559357280536,"sku":"9780813576862","price":91.19,"currency_code":"GBP","in_stock":true}],"url":"https:\/\/freshlyprintedbooks.co.uk\/products\/discriminating-taste-how-class-anxiety-created-the-american-food-revolution-hardback-9780813576862","provider":"Freshly Printed Books","version":"1.0","type":"link"}