title: The use of Pierre Bourdieu's distinction concepts in scientific articles studying food and eating: A narrative review.
abstract: This article reviews and discusses scientific papers on eating practices that have used Pierre Bourdieu's concepts presented in Distinction: A Social Critique of the Judgement of Taste. It aims to synthesize and analyze theoretical and empirical studies on the theme in order to present Bourdieu's contributions to the field, advances in his theories, and directions for future research. Exclusion criteria were: not written in Portuguese, English, Spanish, or French; not published in a peer-reviewed journal; not analyzing food or eating; and not using Bourdieu's concepts as presented in Distinction as the main theoretical framework. In this narrative review, we found 38 articles, which were categorized main themes: food choice and provisioning, taste, social class, food symbolism, the body, and the scientific field of food and eating. The taste of luxury and the taste of necessity were broadly applied on the works found in this review and were observed among the lower and upper classes, manifesting differently in each class. These studies show that while Bourdieu's theories are still highly relevant to understanding contemporary social groups, they may be improved when combined with other frameworks and theorists. We highlight as directions for future research manners in which gender and the environment interact with the habitus and food choices. Finally, this review points to new areas of investigation that may help improve the use of Bourdieu's concepts in exploring health inequalities, such as differences in eating practices and habitus within populations with low socioeconomic status.
authors.affiliation: Department of Health, Clinics and Institutions, Institute of Health and Society, Federal University of São Paulo, Campus Baixada Santista, Rua Silva Jardim, 136, CEP 11015-020, Santos, SP, Brazil. Electronic address: pri.sato@gmail.com.
authors.forename: Priscila de Morais
authors.initials: PM
authors.lastname: Sato
authors.affiliation: Center for Human Nutrition and Global Obesity Prevention Center, Johns Hopkins University Bloomberg School of Public Health, 615 N. Wolfe Street, Room W2041A, Baltimore, MD 21205-2179, USA. Electronic address: jgittels@jhsph.educ.
authors.forename: Joel
authors.initials: J
authors.lastname: Gittelsohn
authors.affiliation: Facultad de Filosofía y Letras, Cátedra de Antropologia, Universidad Nacional de Buenos Aires, Calle Puán, 480, CP: C1406CQJ, Capital Federal, Buenos Aires, Argentina. Electronic address: ramirofunsain@gmail.com.
authors.forename: Ramiro Fernandez
authors.initials: RF
authors.lastname: Unsain
authors.affiliation: Department of Physical Education and Humanities, School of Physical Education, Universidade Estadual de Campinas, Cidade Universitária Zeferino Vaz Barão Geraldo, 13083-970, Campinas, SP, Brazil. Electronic address: roble@fef.unicamp.br.
authors.forename: Odilon José
authors.initials: OJ
authors.lastname: Roble
authors.affiliation: Department of Nutrition, School of Public Health, University of São Paulo, Av. Dr. Arnaldo, 715, CEP 01255-000, São Paulo, SP, Brazil. Electronic address: fernanda.scagliusi@gmail.com.
authors.forename: Fernanda Baeza
authors.initials: FB
authors.lastname: Scagliusi
mesh_terms: D015706:Bibliometrics; D002755:Choice Behavior; D016208:Databases, Factual; D004435:Eating / Q000523:psychology*; D005502:Food; D005518:Food Preferences; D006801:Humans; D012923:Social Class; D013561:Symbolism; D013649:Taste
keywords: Bourdieu; Distinction; Eating practice; Food; Habitus; Narrative review