BEGIN:VCALENDAR VERSION:2.0 PRODID:-//Sabre//Sabre VObject 4.5.8//EN CALSCALE:GREGORIAN BEGIN:VTIMEZONE TZID:Europe/Zurich X-LIC-LOCATION:Europe/Zurich TZURL:http://tzurl.org/zoneinfo/Europe/Zurich BEGIN:DAYLIGHT TZOFFSETFROM:+0100 TZOFFSETTO:+0200 TZNAME:CEST DTSTART:19810329T020000 RRULE:FREQ=YEARLY;BYMONTH=3;BYDAY=-1SU END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:+0200 TZOFFSETTO:+0100 TZNAME:CET DTSTART:19961027T030000 RRULE:FREQ=YEARLY;BYMONTH=10;BYDAY=-1SU END:STANDARD END:VTIMEZONE BEGIN:VEVENT UID:news604@english.philhist.unibas.ch DTSTAMP;TZID=Europe/Zurich:20250415T162929 DTSTART;TZID=Europe/Zurich:20250424T141500 SUMMARY:“Pastured Beef\, Air-chilled Poultry\, and Heritage Pork”: Auth enticity and Materiality in Food Discourse DESCRIPTION:Building on work concerning elite discourse and “good taste ” (Bourdieu 1984)\, in this paper I orient specifically to the ways in w hich status is asserted or contested through both the materiality of food (e.g. its substance and raw economics) and through its discursivity (e.g. the way it’s depicted and discussed). This intersection of language and materiality makes food an ideal site for examining political economy and c ontemporary class formations. As a case in point\, my paper draws on a ran ge of data from previous projects (e.g. Mapes 2021)\, including celebrity chefs’ Instagram accounts\, multimodal food texts from an artisanal cure d meats producer in Switzerland\, and ethnographic fieldwork in high-end\, Brooklyn\, NY restaurants. This eclectic sample of elite food discourse f eatures stakeholders who specifically self-style as the height of modern f ood practices and trends – all of which hinge on the responsible product ion and consumption of meat. Combining critical discourse analysis and soc ial semiotics\, I document the linguistic\, verbal\, and material tactics which construct particular ways of eating meat as simultaneously progressi ve/egalitarian and fashionable/status-producing. My main aim is to demonst rate how a discourse of “elite authenticity” proliferates these data – by emphasizing features like simplicity\, historicity\, and locality a nd sustainability\, stakeholders justify and downplay their elite food pra ctices\, effectively (dis)avowing their distinction. Ultimately\, this pap er comments on the subtle and complex ways “ethical” meat consumption discursively reinforces status competition and hierarchies of good taste i n contemporary life. \\r\\n Bourdieu\, Pierre. 1984. Distinction: A socia l critique of the judgment of taste\, trans. by R. Nice. Cambridge\, MA: H arvard University Press. Mapes\, Gwynne. 2021. Elite authenticity: Remaki ng distinction in food discourse. Oxford: Oxford University Press. X-ALT-DESC:

Building on work concerning elite discourse and “good taste ” (Bourdieu 1984)\, in this paper I orient specifically to the ways in w hich status is asserted or contested through both the materiality of food (e.g. its substance and raw economics) and through its discursivity (e.g. the way it’s depicted and discussed). This intersection of language and materiality makes food an ideal site for examining political economy and c ontemporary class formations. As a case in point\, my paper draws on a ran ge of data from previous projects (e.g. Mapes 2021)\, including celebrity chefs’ Instagram accounts\, multimodal food texts from an artisanal cure d meats producer in Switzerland\, and ethnographic fieldwork in high-end\, Brooklyn\, NY restaurants. This eclectic sample of elite food discourse f eatures stakeholders who specifically self-style as the height of modern f ood practices and trends – all of which hinge on the responsible product ion and consumption of meat. Combining critical discourse analysi s and social semiotics\, I document the linguistic\, verbal\, and material tactics which construct particular ways of eating meat as simultaneously progressive/egalitarian and fashionable/status-producing. My main aim is t o demonstrate how a discourse of “elite authenticity” proliferates the se data – by emphasizing features like simplicity\, historicity\, and lo cality and sustainability\, stakeholders justify and downplay their elite food practices\, effectively (dis)avowing their distinction. Ultimately\, this paper comments on the subtle and complex ways “ethical” meat cons umption discursively reinforces status competition and hierarchies of good taste in contemporary life.

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