Talk:Social class differences in food consumption

Wiki Education Foundation-supported course assignment
This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available on the course page. Student editor(s): Zmyer002. Peer reviewers: Samf1998, Shortieex.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 03:38, 18 January 2022 (UTC)

Wiki Education Foundation-supported course assignment
This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available on the course page. Student editor(s): Mdl516. Peer reviewers: Aeb604.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 03:38, 18 January 2022 (UTC)

Wiki Education Foundation-supported course assignment
This article was the subject of a Wiki Education Foundation-supported course assignment, between 30 September 2019 and 16 December 2019. Further details are available on the course page. Student editor(s): Lhofschneider.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 03:38, 18 January 2022 (UTC)

Additional information
What I plan on contributing to this article:

-How these differences are seen in various countries

-How this concept relates to food deserts and food security

-Some of the characteristics of foods that are normally eaten by people of different social classes (across cultures)

-The attitudes of people towards certain foods and the stigmas that are attached to these foods

Sources:

Fajans, Jane. Brazilian Food: Race, Class and Identity in Regional Cuisines. London: Berg, 2012. Print.

Kato, Yuki, and Laura Mckinney. "Bringing Food Desert Residents to an Alternative Food Market: A Semi-Experimental Study of Impediments to Food Access." Agriculture and Human Values 32.2 (2015): 215-27. ProQuest. Web. 1Oct. 2016.

Musarò, Pierluigi. "Food Consumption and Urban Poverty: An Ethnographic Study." Italian Sociological Review 3.3 (2013): 142-51. ProQuest. Web. 2 Oct. 2016.

Pilcher, Jeffrey M. Food in World History. New York, NY: Routledge, 2006. Internet resource.

Rock, Melanie, Lynn Mcintyre, and Krista Rondeau. "Discomforting Comfort Foods: Stirring the Pot on Kraft Dinner® and Social Inequality in Canada." Agriculture and Human Values 26.3 (2009): 167-76. ProQuest. Web. 1 Oct. 2016.

Wilk, Richard R. Fast Food/slow Food: The Cultural Economy of the Global Food System. Lanham, MD: Altamira Press, 2006. Print.

Wright, Wynne, and Elizabeth Ransom. "STRATIFICATION ON THE MENU: USING RESTAURANT MENUS TO EXAMINE SOCIAL CLASS*." Teaching Sociology 33.3 (2005): 310-6. ProQuest. Web. 4 Oct. 2016.

Zmyer002 (talk) 22:54, 4 October 2016 (UTC)

Peer Review
Hello. I'm Samantha and I'm excited to peer review this article because this topic seems very interesting. I actually have discussed this topic in one of my education classes and actually have some video clips from certain documentaries that may be of interest for this article if you would like the links for them! @Zmyer002 Samf1998 (talk) 14:57, 14 October 2016 (UTC)

Hi, Samantha, it's Zonya. Could you please send me the links? I'd greatly appreciate it! Thank you so much :). Zmyer002 (talk) 05:04, 18 October 2016 (UTC)


 * Here you go! I believe some of them are clips from a documentary. http://www.youtube.com/watch?v=OqYCePrzJWA Food or Medicine? I also think you should look into the documentary "A Place at the Table." I hope this helps!Samf1998 (talk) 13:54, 18 October 2016 (UTC)

Peer Review
Hello, I'm Samaria and I will be assisting Samantha to peer review your article. I think the topics you are planning to contribute to this article are great. Here are a few questions to keep in mind that may be useful:
 * Does social class determine what we eat?
 * Does social class predict our diet quality?
 * Does health cost or considerations factor in what we eat? @Zmyer002 Shortieex (talk) 15:45, 17 October 2016 (UTC)

Hello, Samaria. I will definitely be taking these questions into consideration. I am very grateful for your input! I'll ping you from my sandbox so you can see the progression of my draft. Zmyer002 (talk) 05:22, 18 October 2016 (UTC)

Suggested Bibliography
BIBLIOGRAPHY

Feldman, Charles. “Roman Taste.” Food, Culture, and Society, vol. 8, no. 1, 2005, pp. 7–30.

Laudan, Rachel. Cuisine and Empire: Cooking In World History. Berkeley, University of California Press, 2013.

Mennell, Stephen. All manners of Food: Eating and Taste in England and France to the Present. University of Illinois Press, 1985.

Twiss, Katheryn. “The Archaeology of Food and Social Diversity.” Journal of Archaeological Research, vol. 20, no. 4, 2012, pp. 357–395. JSTOR, JSTOR, www.jstor.org/stable/41680530.

Wesson, Cameron B. “Chiefly Power and Food Storage in Southeastern North America.” World Archaeology, vol. 31, no. 1, 1999, pp. 145–164. JSTOR, JSTOR, www.jstor.org/stable/125100.

EVCC group improvement project (spring 2019 ENGL&102)
LinchukB (talk) 00:56, 25 April 2019 (UTC)

Hello, We are a group from EVCC who chose this article to improve as part of an English composition course assignment. Below are some preliminary links to sources we think may be useful for this topic.

(Subsequent note by unaffiliated editor: list of sources was deleted by LinchukB with this edit.) BlueMoonset (talk) 04:17, 24 December 2019 (UTC)

New editor
Hello, I will be editing this page. My plans for updating the article include
 * Introducing sociological theory and examples
 * Introducing current psychological and economic theories for why class differences in food consumption exist
 * Updating citations and existing points (i.e., food insecurity)
 * Thank you! Lhofschneider (talk) 22:37, 20 November 2019 (UTC)LHofschneider

Quality
''Social class differences in food consumption refers to how the quantity and quality of food varies according to a person's social status or position in the social hierarchy. ''

What determines food quality, exactly? The article makes a passing reference to quality as a metric of 'nutritional quality', which is never further expanded upon. I suspect nutrition isn't what's being discussed in the lede, but rather expense of the ingredients or artisanship in the preparation which seems completely subjective, whereas a nutritional profile is objective and is sometimes at odds with the former. (Think of very fancy fatty French foods like meats slathered in cheese and oil. I can objectively show why this type of food isn't healthy to eat, but is considered a very high quality food). 24.51.192.49 (talk) 17:52, 2 April 2023 (UTC)