De gustibus non est disputandum: analysis of the relationship between cultural omnivorousness and food


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KILIÇLAR A., Sarıkaya G. S. , ŞAHİN A., Bozkurt İ.

British Food Journal, vol.124, pp.1453-1472, 2022 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Review
  • Volume: 124
  • Publication Date: 2022
  • Doi Number: 10.1108/bfj-04-2021-0433
  • Journal Name: British Food Journal
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, Aerospace Database, Agricultural & Environmental Science Database, CAB Abstracts, Communication Abstracts, Food Science & Technology Abstracts, Hospitality & Tourism Complete, INSPEC, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Page Numbers: pp.1453-1472
  • Keywords: Cultural omnivorousness, Social stratification, Food, Food choice, Food preferences, Systematic review, SOCIAL-STRATIFICATION, TASTE PATTERNS, LIFE-STYLE, DISTINCTION, CONSUMPTION, OMNIVORE, HIGHBROW, CLASSIFICATION, PARTICIPATION, ORIENTATION
  • Ankara Haci Bayram Veli University Affiliated: Yes

Abstract

© 2021, Emerald Publishing Limited.Purpose: This study aims to synthesize theoretical and empirical studies on the food dimension of developments in cultural omnivorousness. Cultural omnivorousness is an antithesis which Peterson developed against Bourdieu's stratification theory that emerged in 1992, and it has been the subject of scientific research in different dimensions, including literature, music, art and food. Design/methodology/approach: In this study, databases were systematically searched to identify publications on cultural omnivorousness and food. The data obtained in the study was appraised using the checklist of preferred reporting items for systematic reviews and meta-analyses (PRISMA). Findings: This study concluded that research on cultural omnivoriusness and food is often investigated from a demand perspective. Findings indicated that the relationship between food and cultural omnivorousness is focused on the axis of eating out, restaurant types and preferences, regions where restaurants are located, liked/preferred food, vegetarianism, the healthy/unhealthy state of food, locality and economic value of preferred food. Moreover, comparing the reviewed study results, it was identified that multiple regression was mostly used in quantitative research, and content analysis was benefited in qualitative research. Research limitations/implications: The reviewed studies were limited to articles with open access and peer-reviewed journals over the period 1990–2020. In addition, this study adopted a qualitative research approach. Another limitation of the research is that it only examined cultural omnivorousness in terms of food. Practical implications: It is noticed that the results of the research conducted regarding the relationship between cultural omnivorousness and food vary by countries and cities. The reason for this situation might be the different historical processes and development levels of the countries and the difference in the symbols represented by food in this process. Additionally, in practical terms, this research offers some implications for how the relationship between cultural omnivorousness and food can be used by supply. Restaurants from a consumer perspective and destinations from a tourist perspective can use cultural omnivorousness as a strategic element in their marketing planning. Originality/value: The literature on cultural omnivorousness is used to make sense of a striking phenomenon, namely the tastes/likes of individuals in the middle and upper classes. However, there has not been found such an examination of food and its use in cultural omnivorousness studies. This article fills the identified gap, adding to the discussion on food and cultural omnivorusness and provides a related research agenda.