THE CULTURAL POLITICS OF FOOD CHOICES:CLASS AND CULINARY IDENTITY

Abstract

Food is more than just something to eat; it is a cultural artifact that reflects and reinforces social hierarchies, identities, and power structures. This article explores the interplay between class, culinary identity, and the politics of food. Class distinctions are often made visible through food choices, with affluent groups associating themselves with “organic” or “artisanal” options, while economically disadvantaged groups are relegated to affordable yet stigmatized diets. Cultural heritage through ethnic and regional food practices are mostly commodified and consumed to reduce their cultural importance. Marketing and food fad continue to reinforce the stereotypes related to class and gender. As globalization impacts the old food systems, indigenous groups suffer from commodification of staples such as quinoa and avocados. However, food also becomes a site of resistance, with movements for food sovereignty and the preservation of culinary heritage challenging homogenization and inequality. As Wendell Berry says, “Eating is an agricultural act”, reminding us of the interconnectedness of food, identity, and politics. By deconstructing food choices under the prism of this lens, the study reveals how much they are embedded in the systems of privilege and resistance. Therefore, food emerges as a powerful tool of cultural expression and social change.