THE FINE AND THE TASTELESS. ISTRIAN CULINARY EXPERTS AND TASTE
EKSPERTI ISTRSKE KULINARIKE IN OKUS

Daša Ličen

DOI: https://doi.org/10.3986/Traditio2015440306

Abstract

The interpretation in this article draws upon Bourdieu’s work on the relationship between food, consumption, and cultural identity to show how Istrian culinary experts’ knowledge is constructed and established as a form of cultural capital. Expertise in Istrian cuisine is a form of cultural capital that my research partners possess to a great extent and entrust to other people and goods, which subsequently gain a higher value. The experts are a rather coherent group; however, in addition to describing the sources of their cultural capital, I discuss their internal divisions and question their inclusivist stance.

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V tem članku na podlagi Bourdieujevega dela o odnosu med hrano, potrošnjo in kulturno identiteto interpretiram, kako je znanje istrskih kulinaričnih ekspertov ustvarjeno in postavljeno kot oblika kulturnega kapitala. Poznavanje istrske kuhinje je kulturni kapital, ki ga moji raziskovalni partnerji v veliki meri posedujejo in podeljujejo drugim posameznikom in dobrinam, ki posledično pridobijo višjo vrednosti. Kljub temu, da eksperti predstavljajo precej enovito skupino, pa poleg opisovanja virov njihovega kulturnega kapitala razpravljam o njihovi notranjih delitvah in preprašujem njihovo načelno inkluzivnost.

Keywords

taste; Istria; experts; food; cultural capital // okus; Istra; eksperti; hrana; kulturni kapital

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DOI: https://doi.org/10.3986/Traditio2015440306

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