Alan Warde - Böcker

The long-awaited second edition of this highly successful text on urban sociology retains the distinctive character and focus of the original, while taking fully into account recent theoretical debates and new empirical research. Expanded and thoroughly revised throughout, it incorporates the substantial new literature on urban inequality, urban culture, urban politics and globalization. It thus offers a comprehensive and up-to-the-minute account of its subject, ideal for study purposes at undergraduate level and beyond.

The sociology of consumption has concentrated unduly on the more spectacular and visual aspects of contemporary consumer behaviour, thereby constructing an unbalanced and misleading view. This collection emphasises ordinary rather than extraordinary items, routine and repetitive behaviour rather than conscious decision-making. It studies practical contexts of use rather than decisions to purchase and analyses collective identification rather than personal identity. Each essay argues one or more of these points, for the most part using new empirical material from several different national contexts.The topics analysed include shopping in Taiwan, second-home ownership in France, environmental considerations concerning food choice in Denmark, the take up of new domestic technologies in Finland and kitchen design in England. Key concepts like tradition, routine and habit are clarified and new conceptual distinctions are made, with the book defending theoretical approaches deriving from Simmel, Weber, Durkheim and Bourdieu.Ordinary Consumption promotes a distinctive approach to the understanding of the central practices of consumer society, it is a book with a controversial message, one which will be a source of debate about the appropriate agenda for future research.

Choice Recommended Title, February 2010Culture, Class, Distinction is major contribution to international debates regarding the role of cultural capital in relation to modern forms of inequality. Drawing on a national study of the organisation of cultural practices in contemporary Britain, the authors review Bourdieu’s classic study of the relationships between culture and class in the light of subsequent debates. In doing so they re-appraise the relationships between class, gender and ethnicity, music, film, television, literary, and arts consumption, the organisation of sporting and culinary practices, and practices of bodily and self maintenance. As the most comprehensive account to date of the varied interpretations of cultural capital that have been developed in the wake of Bourdieu’s work, Culture, Class, Distinction offers the first systematic assessment of the relationships between cultural practice and the social divisions of class, gender and ethnicity in contemporary Britain. It is essential reading for anyone interested in the relationships between culture and society.

Cultural Analysis and Bourdieu’s Legacy explores the achievements and limitations of a Bourdieusian approach to cultural analysis through original contributions from distinguished international scholars. This edited collection offers sustained critical engagement, substantiated by new empirical work. It presents concrete evidence of different approaches to the interpretation of culture in Britain, France and the USA. Discussions are situated in relation to current debates about cultural analysis, in particular the vibrant and extensive disputes concerning the applicability of Bourdieu’s concepts and methods. Subsequently, implications for the future of research work in cultural analysis, including into theory and methods, are drawn. The contributing authors offer key interpretations of the work of Bordieu, arguments for alternative approaches to cultural analysis, and critical applications of his concepts in empirical analysis. This book is essential reading for graduate students of sociology, cultural studies, social anthropology or cultural geography, providing great insight into the work of one of the most eminent contemporary scholars in the field of cultural analysis.

Cultural Analysis and Bourdieu’s Legacy explores the achievements and limitations of a Bourdieusian approach to cultural analysis through original contributions from distinguished international scholars. This edited collection offers sustained critical engagement, substantiated by new empirical work. It presents concrete evidence of different approaches to the interpretation of culture in Britain, France and the USA. Discussions are situated in relation to current debates about cultural analysis, in particular the vibrant and extensive disputes concerning the applicability of Bourdieu’s concepts and methods. Subsequently, implications for the future of research work in cultural analysis, including into theory and methods, are drawn. The contributing authors offer key interpretations of the work of Bordieu, arguments for alternative approaches to cultural analysis, and critical applications of his concepts in empirical analysis. This book is essential reading for graduate students of sociology, cultural studies, social anthropology or cultural geography, providing great insight into the work of one of the most eminent contemporary scholars in the field of cultural analysis.

Culture, Class, Distinction is major contribution to international debates regarding the role of cultural capital in relation to modern forms of inequality. Drawing on a national study of the organisation of cultural practices in contemporary Britain, the authors review Bourdieu’s classic study of the relationships between culture and class in the light of subsequent debates. In doing so they re-appraise the relationships between class, gender and ethnicity, music, film, television, literary, and arts consumption, the organisation of sporting and culinary practices, and practices of bodily and self maintenance. As the most comprehensive account to date of the varied interpretations of cultural capital that have been developed in the wake of Bourdieu’s work, Culture, Class, Distinction offers the first systematic assessment of the relationships between cultural practice and the social divisions of class, gender and ethnicity in contemporary Britain. It is essential reading for anyone interested in the relationships between culture and society.

When social scientists in the 1970s began to identify the positive and constructive role of cultural practices in the operation of power, Pierre Bourdieu advanced a highly influential and subsequently controversial account. Most notably in Distinction, he charted the connections between cultural taste and practice and social classification. This book seeks to evaluate, develop and transcend the ideas that Bourdieu explored in Distinction.. Taken together the papers compare and contrast different theoretical and conceptual approaches, bring empirical investigations to bear on relevant theoretical issues, drawing on different national experiences (France, UK, Canada, Central Africa), and attend to aspects of the relationship between culture and power with reference to gender and ethnicity as well as class. Thus the book contributes to the on-going international debates across the social sciences about Bourdieu’s legacy and the current role of cultural practice in social reproduction.

The sociology of consumption has concentrated unduly on the more spectacular and visual aspects of contemporary consumer behaviour, thereby constructing an unbalanced and misleading view. This collection emphasises ordinary rather than extraordinary items, routine and repetitive behaviour rather than conscious decision-making. It studies practical contexts of use rather than decisions to purchase and analyses collective identification rather than personal identity. Each essay argues one or more of these points, for the most part using new empirical material from several different national contexts.The topics analysed include shopping in Taiwan, second-home ownership in France, environmental considerations concerning food choice in Denmark, the take up of new domestic technologies in Finland and kitchen design in England. Key concepts like tradition, routine and habit are clarified and new conceptual distinctions are made, with the book defending theoretical approaches deriving from Simmel, Weber, Durkheim and Bourdieu.Ordinary Consumption promotes a distinctive approach to the understanding of the central practices of consumer society, it is a book with a controversial message, one which will be a source of debate about the appropriate agenda for future research.

Eating Out, first published in 2000, is a fascinating study of the consumption of food outside the home, based on extensive original research carried out in England in the 1990s. Reflecting the explosion of interest in food, ranging from food scares to the national obsession with celebrity chefs, the practice of eating out has increased dramatically over recent years. Through surveys and intensive interviews, the authors have collected a wealth of information into people's attitudes towards, and expectations of, eating out as a form of entertainment and an expression of taste and status. Amongst other topics they examine social inequalities in access to eating out, social distinction, interactions between customers and staff, and the economic and social implications of the practice. Eating Out will be a valuable resource to academics, advanced students and practitioners in the sociology of consumption, cultural studies, social anthropology, tourism and hospitality, home economics, marketing, and the general reader.

Eating Out, first published in 2000, is a fascinating study of the consumption of food outside the home, based on extensive original research carried out in England in the 1990s. Reflecting the explosion of interest in food, ranging from food scares to the national obsession with celebrity chefs, the practice of eating out has increased dramatically over recent years. Through surveys and intensive interviews, the authors have collected a wealth of information into people's attitudes towards, and expectations of, eating out as a form of entertainment and an expression of taste and status. Amongst other topics they examine social inequalities in access to eating out, social distinction, interactions between customers and staff, and the economic and social implications of the practice. Eating Out will be a valuable resource to academics, advanced students and practitioners in the sociology of consumption, cultural studies, social anthropology, tourism and hospitality, home economics, marketing, and the general reader.

There has been increasing interest and debate in recent years on the instituted nature of economic processes in general and the related ideas of the market, in particular the competitive process. This debate lies at the interface between two largely independent disciplines, economics and sociology, and reflects an attempt to bring the two fields of discourse more closely together. This book, newly available in paperback, explores this interface in a number of ways, looking at the competitive process and market relations from a number of different perspectives. It includes a wide range of contributors, most of whom are leading writers and thinkers in the field.The book considers the social role of economic institutions in society and examines the various meanings embedded in the word 'markets', as well as developing arguments on the nature of competition as an instituted economic process, rather than as competition being something that disturbs norms or institutions. It goes on to consider the deeper and more involved connection between markets and cognition, explaining how institutions can ease cognitive difficulties, and the effect of culture on markets and competition is also fully studied.This book will be of vital use to students and academics working in the fields of economics, sociology and business studies. It sketches the agenda for future research about markets and the competitive process.An electronic edition of this book is freely available under a Creative Commons (CC BY-NC-ND) licence.

In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? How do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? What alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics.An electronic edition of this book is freely available under a Creative Commons (CC BY-NC-ND) licence.

In this book, available for the first time in paperback, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgements about taste? How do such judgements come to be shared by groups of people? What social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? what alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics.

This exciting new reader brings together some of the best recent sociological writing on British society. The volume features carefully selected extracts from books and journals, which have been chosen for the high quality of their sociological analysis and their relevance to understanding social change. Thematically organized, the volume gives wide coverage to a range of key topics in sociology, including globalization, class and inequality, gender, ethnicity, the media, leisure and consumption. It also provides students with an interesting introduction to a variety of social science research methods, from ethnographies and in-depth interviews to observation and surveys. Most of the chapters are based on recent empirical research, and therefore capture in detail some of the more distinctive features of life in Britain at the turn of the millennium. Read alone, or in conjunction with the third edition of the best-selling textbook, Contemporary British Society, this book provides the newcomer to sociology with a fascinating introduction to social life in Britain and a taste of the excitement and complexity of original research and analysis.

This exciting new reader brings together some of the best recent sociological writing on British society. The volume features carefully selected extracts from books and journals, which have been chosen for the high quality of their sociological analysis and their relevance to understanding social change. Thematically organized, the volume gives wide coverage to a range of key topics in sociology, including globalization, class and inequality, gender, ethnicity, the media, leisure and consumption. It also provides students with an interesting introduction to a variety of social science research methods, from ethnographies and in-depth interviews to observation and surveys. Most of the chapters are based on recent empirical research, and therefore capture in detail some of the more distinctive features of life in Britain at the turn of the millennium. Read alone, or in conjunction with the third edition of the best-selling textbook, Contemporary British Society, this book provides the newcomer to sociology with a fascinating introduction to social life in Britain and a taste of the excitement and complexity of original research and analysis.

The third edition of the highly-acclaimed Contemporary British Society is the only textbook to provide comprehensive coverage of all aspects of the social structure of modern Britain. Completely revised and updated, this new edition employs the very latest statistical information and empirical studies, and examines all the new arguments and debates concerning modern British society. Separate chapters explore the major areas of modern life in Britain - economic organization, employment, patterns of inequality, class, gender, ethnicity, family and households, education, health, media, deviance and politics. New to this edition are chapters on globalization, associations, and leisure. The emphasis throughout the book is on an accessible, user-friendly, and non-technical approach. It is written in a jargon-free and approachable style; there is extensive cross-referencing and frequent and clear summarizing of arguments; and numerous photographs, diagrams, graphs, drawings and cartoons complement and illuminate the text. Contemporary British Society is written for students of introductory sociology whether they are taking 'A' level or are in the first year of an undergraduate course in a higher education institution. It will also be useful for those taking courses in other subjects, such as social policy, health and town planning, which demand knowledge of particular aspects of British society. Please visit the accompanying website at: http://www.polity.co.uk/cbs3

The third edition of the highly-acclaimed Contemporary British Society is the only textbook to provide comprehensive coverage of all aspects of the social structure of modern Britain. Completely revised and updated, this new edition employs the very latest statistical information and empirical studies, and examines all the new arguments and debates concerning modern British society. Separate chapters explore the major areas of modern life in Britain - economic organization, employment, patterns of inequality, class, gender, ethnicity, family and households, education, health, media, deviance and politics. New to this edition are chapters on globalization, associations, and leisure. The emphasis throughout the book is on an accessible, user-friendly, and non-technical approach. It is written in a jargon-free and approachable style; there is extensive cross-referencing and frequent and clear summarizing of arguments; and numerous photographs, diagrams, graphs, drawings and cartoons complement and illuminate the text. Contemporary British Society is written for students of introductory sociology whether they are taking 'A' level or are in the first year of an undergraduate course in a higher education institution. It will also be useful for those taking courses in other subjects, such as social policy, health and town planning, which demand knowledge of particular aspects of British society. Please visit the accompanying website at: http://www.polity.co.uk/cbs3

This book reconstructs and extends sociological approaches to the understanding of food consumption. It identifies new ways to approach the explanation of food choice and it develops new concepts which will help reshape and reorient common understandings. Leading sociologist of food, Alan Warde, deals both with abstract issues about theories of practice and substantive analyses of aspects of eating, demonstrating how theories of practice can be elaborated and systematically applied to the activity of eating.The book falls into two parts. The first part establishes a basis for a practice-theoretic account of eating. Warde reviews research on eating, introduces theories of practice and constructs eating as a scientific object. The second part develops key concepts for the analysis of eating as a practice, showing how concepts like habit, routine, embodiment, repetition and convention can be applied to explain how eating is organised and coordinated through the generation, reproduction and transformation of a multitude of individual performances.The Practice of Eating thus addresses both substantive problems concerning the explanation of food habits and currently controversial issues in social theory, illustrated by detailed empirical analysis of some aspects of contemporary culinary life. It will become required reading for students and scholars of food and consumption in a wide range of disciplines, from sociology, anthropology and cultural studies to food studies, culinary studies and nutrition science.

This book reconstructs and extends sociological approaches to the understanding of food consumption. It identifies new ways to approach the explanation of food choice and it develops new concepts which will help reshape and reorient common understandings. Leading sociologist of food, Alan Warde, deals both with abstract issues about theories of practice and substantive analyses of aspects of eating, demonstrating how theories of practice can be elaborated and systematically applied to the activity of eating.The book falls into two parts. The first part establishes a basis for a practice-theoretic account of eating. Warde reviews research on eating, introduces theories of practice and constructs eating as a scientific object. The second part develops key concepts for the analysis of eating as a practice, showing how concepts like habit, routine, embodiment, repetition and convention can be applied to explain how eating is organised and coordinated through the generation, reproduction and transformation of a multitude of individual performances.The Practice of Eating thus addresses both substantive problems concerning the explanation of food habits and currently controversial issues in social theory, illustrated by detailed empirical analysis of some aspects of contemporary culinary life. It will become required reading for students and scholars of food and consumption in a wide range of disciplines, from sociology, anthropology and cultural studies to food studies, culinary studies and nutrition science.

Exploring the expression of taste through the processes of consumption this book provides an incisive and accessible evaluation of the current theories of consumption, and trends in the representation and purchase of food.

Alan Warde outlines various theories of change in the twentieth century, and considers the parallels between their diagnoses of consumer behaviour and actual trends in food practices. He argues that dilemmas of modern practical life and certain imperatives of the culture of consumption make sense of food selection. He suggests that contemporary consumption is best viewed as a process of continual selection among an unprecedented range of generally accessible items which are made available both commercially and informally.

Exploring the expression of taste through the processes of consumption this book provides an incisive and accessible evaluation of the current theories of consumption, and trends in the representation and purchase of food.

Alan Warde outlines various theories of change in the twentieth century, and considers the parallels between their diagnoses of consumer behaviour and actual trends in food practices. He argues that dilemmas of modern practical life and certain imperatives of the culture of consumption make sense of food selection. He suggests that contemporary consumption is best viewed as a process of continual selection among an unprecedented range of generally accessible items which are made available both commercially and informally.

When social scientists in the 1970s began to identify the positive and constructive role of cultural practices in the operation of power, Pierre Bourdieu advanced a highly influential and subsequently controversial account. Most notably in Distinction, he charted the connections between cultural taste and practice and social classification. This book seeks to evaluate, develop and transcend the ideas that Bourdieu explored in Distinction.. Taken together the papers compare and contrast different theoretical and conceptual approaches, bring empirical investigations to bear on relevant theoretical issues, drawing on different national experiences (France, UK, Canada, Central Africa), and attend to aspects of the relationship between culture and power with reference to gender and ethnicity as well as class. Thus the book contributes to the on-going international debates across the social sciences about Bourdieu’s legacy and the current role of cultural practice in social reproduction.

This book critically reviews recent social scientific investigations of consumption, a controversial topic with moral overtones, and of popular public interest and political and economic significance.

Dining out used to be considered exceptional. However, the Food Standards Authority reported that in 2014, one meal in six was eaten away from home in Britain. Previously considered a necessary substitute for an inability to obtain a meal in a family home, dining out has become a popular recreational activity for a majority of the population, offering pleasure as well as refreshment.Based on a major mixed-methods research project on dining out in England, this book offers a unique comparison of the social differences between London, Bristol and Preston from 1995 to 2015, charting the dynamic relationship between eating in and eating out. Addressing topics such as the changing domestic divisions of labour around food preparation, the variety of culinary experience for different sections of the population, and class differences in taste and the pleasures and satisfactions associated with dining out, the authors explore how the practice has evolved across the three cities.

Dining out used to be considered exceptional. However, the Food Standards Authority reported that in 2014, one meal in six was eaten away from home in Britain. Previously considered a necessary substitute for an inability to obtain a meal in a family home, dining out has become a popular recreational activity for a majority of the population, offering pleasure as well as refreshment.Based on a major mixed-methods research project on dining out in England, this book offers a unique comparison of the social differences between London, Bristol and Preston from 1995 to 2015, charting the dynamic relationship between eating in and eating out. Addressing topics such as the changing domestic divisions of labour around food preparation, the variety of culinary experience for different sections of the population, and class differences in taste and the pleasures and satisfactions associated with dining out, the authors explore how the practice has evolved across the three cities.

How have eating habits changed in recent decades? What does it mean to eat well?This fascinating book examines continuity and change in food consumption and eating patterns since the 1950s. The culinary landscape of Britain is explored through discussion of commodification, globalisation and diversification enabling an understanding of both developing trends and enduring habits.The author’s research undertaken over 40 years offers fresh insights into such practices as everyday meals, shopping, cooking and dining out and how these are shaped by demographic, social and cultural processes. The book provides a comprehensive and engaging analysis of eating in Britain today and of the many controversies about how this has changed.