Chapter 2 – You are What You Eat: Culture, Norms, and Values

Chapter Summary

In every culture, people have to eat and drink to survive. Making food choices is particularly complex in contemporary consumer culture, where we are surrounded by food basics like rice, milk, and chicken, as well as branded food delights like “Flamin’ Hot Cool Ranch” Doritos, XXX Açai-Blueberry-Pomegranate Vitamin Water, and Frosted Red Velvet Pop Tarts. In this chapter, we will examine how the everyday practice of eating and drinking is profoundly social and sociological. Using food as a focal point allows us to understand different theoretical perspectives within sociology: Marxism and commodity fetishism, Durkheim’s perspective on food as totem, and feminist perspectives on foodwork in the home. By seeing food as more than a biological necessity, you will also come to see how food is a form of culture. We explore how our food choices and tastes relate to collective norms and values, how departures from collective norms and values result in deviance, and how such judgments illustrate contrasting concepts of ethnocentrism and cultural relativism.

Further Reading

Anderson, Benjamin. 2021. “The Forgotten Labour of Craft: Exploitation and Organizing in Artisanal Industries.” Labour / Le Travail 88. doi: 10.52975/llt.2021v88.0005

Do craft industries help workers escape exploitation and the illusion of products being disconnected from labor (commodity fetishism)? Recently, artisanal businesses like craft breweries and bakeries have been praised for being small, community-focused, and eco-friendly. However, Anderson (2021) argues that these industries might still conceal exploitative labor practices by emphasizing the “artisanal” quality of their products, which can distract from the harsh realities of production. At the same time, because of their small scale and focus on local consumption, craft industries have the potential to challenge this illusion.

Opie, Fredrick Douglass. 2008. Hogs and Hominy: Soul Food from Africa to America. Columbia University Press.

Frederick Douglass Opie’s Hogs and Hominy: Soul Food from Africa to America traces the origins and evolution of African American cuisine from Africa to the United States. The book examines how African culinary traditions were adapted through slavery, emancipation, and the Great Migration, creating the foundation of soul food. Opie emphasizes the role of food in forging a collective identity among African Americans, highlighting how shared culinary practices fostered community and cultural continuity. He shows how limited resources led to the development of a distinct and resilient culinary style. The work also explores the commercialization of soul food and its impact on American cuisine and culture. Overall, Opie illustrates how African American “soul food” serves as a powerful symbol of cultural heritage and identity.

Beagan, Brenda, Gwen. E. Chapman, Andrea D’Sylva, and B. Raewyn Bassett. 2008. “`It’s Just Easier for Me to Do It’: Rationalizing the Family Division of Foodwork.” Sociology 42(4):653–71. doi: 10.1177/0038038508091621.

Beagan et al.’s study explores how families rationalize the gendered division of food-related tasks. Despite women doing the majority of foodwork, this division is often viewed as fair by both men and women. The study highlights that gender roles are rarely explicitly stated; instead, rationales such as time availability, concern for family health, and the desire to reduce conflict are used. These justifications, although appearing gender-neutral, are deeply rooted in traditional gender expectations. The research includes perspectives from multiple family members across different ethno-cultural groups in Canada, revealing nuanced differences in how foodwork is perceived and justified.

Quizzes

Test your knowledge with the Chapter 2 quizzes!

Quiz

1. 

In a ________ approach to food, sociologists focus on largescale structures, such as the global industrial food system.

Please select your answer macrosociological microsociological

2. 

____ is where products are perceived as having value independent of the labor that produced them

Global capitalism

Totemization

Commodity fetishism

Exploitation

None

3. 

Which of the following concepts, discussed in the textbook, can best describe the significance of food as a mark of national identity?

Commodity fetishism

Foodwork

Production chain

Totem

None

4. 

Which of the following refers to the judging of another culture by the standards of one’s own?

Cultural lag

Culture shock

Egocentrism

Ethnocentrism

None

5. 

Which of the following do groups and societies apply in reaction to deviance?

Values

Beliefs

Social sanctions

Norms

None

6. 

The approach to sociological research that aims to comment on how the social world ought to be is called _____ research

Normative

Microsociological

Empirical

Durkheimian

None

7. 

________ refers to the often invisible labor involved in tasks like meal planning, grocery shopping, and cooking, which often falls disproportionately on women.

Please select your answer commodity fetishism Foodwork

8. 

According to Marx, commodity fetishism makes the social and environmental conditions of production more visible to consumers.

FALSE

TRUE

None

9. 

The ___________ perspective focuses on understanding how society manages to function as a cohesive whole, often through shared symbols and practices like food rituals.

Please select your answer Marxist Durkheimian

10. 

According to Durkheim, people participating in a religious ritual are actually worshipping the following:

a religious organization

a social group to which they belong

a social group superior to themselves

a deity

None

11. 

Cultural relativism encourages the judgment of other cultures' food practices based on one's own cultural standards.

TRUE

FALSE

None

12. 

Which of the following is a material element of culture?

Idea that foodwork is women’s work

Belief in immortality

Conceptualization of chickens as food animals

Musical instruments

None

13. 

The industrial diet refers to the mass production of highly nutritious, organic foods available globally.

FALSE

TRUE

None

14. 

Food norms and values vary significantly between cultures, influencing what is considered acceptable to eat.

TRUE

FALSE

None

15. 

A microsociological approach focuses on the larger, structural aspects of society like the global food system and industrial agriculture.

FALSE

TRUE

None

16. 

Many food movements today, such as local sourcing and organic farming, attempt to counteract the effects of ________ by promoting transparency in food production.

Please select your answer commodity fetishism local economies

17. 

Food scholars use the term _________ to describe neighbourhoods where fast food is abundant and it is difficult to find affordable healthy food

Please select your answer nutritional voids food deserts

18. 

The traditional practice of consuming dog meat in Korean culture exemplifies that deviance is

delicious

defined by law

culturally relative

morally wrong

None

19. 

In a ________ approach to food, sociologists focus on everyday interactions, such as how individuals make food choices in different social settings.

Please select your answer macrosociological microsociological

20. 

The sociological concept of ________ involves understanding someone’s food practices within the context of their culture, rather than judging by outside standards.

Please select your answer cultural relativism ethnocentrism

21. 

Which of the following values do sociologists pursue, when they try to understand the respondents’ behavior within the context of the respondents’ culture?

cultural assimilation

ethnocentrism

cultural dominance

cultural relativism

None

22. 

Feminist sociologists argue that foodwork in the home is often unpaid labor that has historically been performed mostly by women.

TRUE

FALSE

None

23. 

Feminist sociological research finds that in households that reject the idea that foodwork is “women’s work”,

Women continue to perform the majority of foodwork, but justify this by appealing to specialized skills and knowledge

Families are more likely to eat out at restaurants

Men take on greater participation in foodwork

Men and women divide foodwork responsibilities equally

None

Time’s up

Active Learning – Further Online Resources

The true cost of a burger:

Economists writing for the American Institute for Economic Research write about the effects of government agricultural subsidies on the food system, and they illustrate these effects through the case of the hamburger. The “true” cost of a hamburger is potentially far great than what consumers actually pay. Consider the theoretical perspectives discussed in this chapter; which perspective do you think these economists are coming from? Do you think the price we pay for a burger should more accurately reflect these hidden costs? https://www.aier.org/article/the-true-cost-of-a-hamburger/

Inside the refrigerator:

Apply your sociological understanding to an everyday household object: your fridge. Photographer Mark Menjivar’s project, capturing intimate glimpses into refrigerators across the United States, offers a fascinating sociological window into our lives. Read his interview with Lynne Rossetto Kasper and see if you can identify connections to at least TWO key terms introduced in this chapter. http://www.splendidtable.org/story/photographer-takes-voyeuristic-peek-inside-refrigerators Which refrigerator resonates most with you and why? Take a photograph of your own fridge and compare it with a classmate or friend. What can you glean about someone’s culture, values, and identity simply from looking inside their refrigerator? How might the contents of a refrigerator reflect social class, dietary habits, or even family dynamics? Do you see evidence of any of the sociological concepts we’ve discussed, like norms, values, or material culture, manifested in these fridges?

The joy of food:

The National Geographic presents a photo gallery of historical and contemporary collective food experiences. Take a look at these pictures.  https://www.nationalgeographic.com/foodfeatures/joy-of-food/  After reviewing the pictures, answer these questions. Food as a Uniting Force: In what ways does food bring people together? How does food create a sense of community, belonging, and shared identity? Can you recall specific dishes or traditions that hold special meaning for you and your loved ones? Can you share a story where food played a pivotal role in bringing people together, fostering connection, or sparking joy? Food as Boundary Work: Food can also draw boundaries and distinctions. Consider dietary restrictions, cultural taboos, or even the simple act of choosing a restaurant. How do food choices reflect social class, cultural identity, or personal values? Have you ever felt excluded or judged based on your food preferences? Have you experienced situations where food created divisions or highlighted differences?

Flashcards

Refresh your knowledge of key terms with this chapter’s flashcards.