Regimes of Taste and Somaesthetics
Keywords:somaesthetics, habitus, food, taste, film
The aim of the article is to point out to the social and cultural conditions of culinary practices in light of Pierre Bourdieu’s concept of habitus and Richard Shusterman’s somaesthetics. Tastes reflect our social position and cultural background. We are what we eat, but what we eat is not exactly a matter of choice. We are ruled by various regimes of taste, and our bodies are formed in compliance with culturally entrenched norms and values. Drawing on theories from Bourdieu and Shusterman, this article explores the ways in which taste disciplines our bodies and examines possibilities of emancipation. Two feature films: Babette’s Feast and Blue is the Warmest Colour are used as an art component, which helps to highlight the discussed problems.
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