Taste: a bloodless revolution

Finkelstein, Joanne (2013) Taste: a bloodless revolution. Hospitality and Society, 3 (1). pp. 57-66. ISSN 2042-7913

Abstract

The public debates about taste arrived in the public domain during the eighteenth century although the practice of creating social divisions through the discipline of rules of etiquette has had many precedents. The consumer age is distinguished by a trade in taste: conspicuous consumption becomes a new social mode. Individuals consumed goods and services in order to demonstrate their capacity to consume. Consumption was not limited by need but became an expression of taste that in turn reflected social mobility and wealth. The training of taste was a new commodity with the democratization of consumption and with the publication of books on household protocols and the rules of conduct at social events. The churning of distinctions through the ‘trickle down’ and the ‘springing up’ of changes in style becomes intertwined with social mobility and industrial modernity which, in turn, produces a divorce between fashion and taste. A further consequence is that being fashionable is increasingly a sign of the lack of taste, although it was not always so.


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Item Type: Article (Commonwealth Reporting Category C)
Refereed: Yes
Item Status: Live Archive
Additional Information: Permanent restricted access to published version in accordance with the copyright policy of the publisher.
Faculty / Department / School: Historic - Faculty of Business and Law - School of Management and Marketing
Date Deposited: 03 Feb 2014 12:04
Last Modified: 19 Jun 2014 06:15
Uncontrolled Keywords: consumption; fashion; manners; social class; appetite; restaurants
Fields of Research : 16 Studies in Human Society > 1608 Sociology > 160806 Social Theory
20 Language, Communication and Culture > 2002 Cultural Studies > 200203 Consumption and Everyday Life
Socio-Economic Objective: C Society > 95 Cultural Understanding > 9501 Arts and Leisure > 950199 Arts and Leisure not elsewhere classified
Identification Number or DOI: 10.1386/hosp.3.1.57_1
URI: http://eprints.usq.edu.au/id/eprint/24573

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