Veganism, Cuisine, and Class: Exploring taste as a facilitator in adopting a vegan lifestyle in Santiago, Chile

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dc.catalogadorpva
dc.contributor.authorGiacoman Hernández, Claudia
dc.contributor.authorJoustra Bartholomaus, Camila Antonia
dc.date.accessioned2024-04-04T15:38:36Z
dc.date.available2024-04-04T15:38:36Z
dc.date.issued2024
dc.description.abstractVeganism is a movement that avoids consuming animal products. This lifestyle is commonly represented as elitist despite the broad range of people who follow it. Using Bourdieu's taste theory, this study analyzes how personal culinary tastes of different social classes generate favorable (or unfavorable) dispositions to adopting veganism. For this purpose, we analyzed 73 biographical interviews with 401 young vegans in three different waves. The findings reveal that all social classes exhibit favorable dispositions towards veganism. In upper-class individuals, dispositions to embrace healthy and exotic food facilitate the adoption of new flavors and reflexivity in eating practices. Conversely, lower-class individuals have traditional meatless culinary practices rooted in their restricted budget, facilitating the transition to a plant-based diet. These results demonstrate the relevance of social class in understanding the diversity of vegan practices, and they contribute to breaking stereotypes around this movement.
dc.fechaingreso.objetodigital2024-04-04
dc.fuente.origenSIPA
dc.identifier.doi10.3389/fsoc.2024.1356457
dc.identifier.urihttps://doi.org/10.3389/fsoc.2024.1356457
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/84952
dc.information.autorucInstituto de Historia; Giacoman Hernández, Claudia; 0000-0002-4527-625X; 3151
dc.information.autorucInstituto de Sociología; Joustra Bartholomaus, Camila Antonia; ; 1027336
dc.language.isoen
dc.nota.accesocontenido parcial
dc.revistaFrontiers in Sociology
dc.rightsacceso restringido
dc.subjectHabitus
dc.subjectSocial class
dc.subjectVeganism
dc.subjectTaste
dc.subjectFood
dc.subjectCultural dispositions
dc.subjectGlobal South
dc.subjectChile
dc.subject.ddc300
dc.subject.deweyCiencias socialeses_ES
dc.subject.ods02 Zero hunger
dc.subject.ods12 Responsible consuption and production
dc.subject.odspa02 Hambre cero
dc.subject.odspa12 Producción y consumo responsable
dc.titleVeganism, Cuisine, and Class: Exploring taste as a facilitator in adopting a vegan lifestyle in Santiago, Chile
dc.typeartículo
dc.volumen9
sipa.codpersvinculados3151
sipa.codpersvinculados1027336
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