The Development of Food Preferences in Social Classes

Throughout the early stages of life, parents possess the tools necessary to mold the basis of their child’s primary cultural beliefs. Although the child will ultimately begin to establish his or her own opinions, basic beliefs and customs are primarily based on what is gained within the household. When discussing food, it must be noted that this preference is shaped in the earliest stages of life. I remember the first time my younger sister began to push away her meats at the tender age of five, despite enjoying these exact meals since solid food became a part of her diet. How does an individual earn the right to be deemed a “foodie?” Merriam-Webster’s Online Dictionary classifies “foodie” as a fairly new addition to the English language defined as any “person having an avid interest is the latest food fads,” but how accurate is this definition (“foodie” 1)? Webster’s definition leaves the classification to any individual who possesses interest in food whether or not the interest is expressed or the food is actually experienced. In addition, what foods are deemed worthy to become a fad? The definition of “foodie” is in fact malleable and completely dependent on the culinary preferences of the individual food critic; while some might deem an expensive platter of lobster as ideal, others will defend a slice of cake from Grandma’s kitchen equally as praise-worthy. When the role of social class is included as a factor for determining who is capable of obtaining the foodie title, it becomes difficult not to discriminate on a monetary basis.

The most natural response upon considering social status is the difference in accessibility of highly desired foods. According to a study of the food choices among middle and lower classes, an individual’s definition of desirable food is based primarily upon the ideals shaped by the parent who is mainly responsible for food preparation; this is most commonly the mother regardless of her occupation (Drop 1). Food preference is also based on the presence of one or both parents through the child’s development. The creation of these most basic opinions greatly affects the individual later in life. An individual’s differentiation between gourmet and standard depends greatly on cultural standards as imposed by the food-bearer. Through the lens of social class, it becomes evident that those of lower class have limited accessibility to a large variety of foods. These families purchase goods with the idea of sustainability in mind. Lower classes are much more restricted as to how often they encounter pricey meals laid on white table cloths and lit merely by dim candlelight. In scientists’ study of the effects of social class on food preferences, women of similar cultures were polled concerning the purchase and handling of food within the household.

Middle class families admitted to purchasing foods based primarily on nutritional value versus desired tastes of the family members (Drop 1). Parents of middle class families believed that the food preferences of their children could easily be adjusted to desire healthier foods as opposed to highly processed sweets (2). When preparing meals, upper and middle class families remain more inclined to experiment with food options by combining ingredients to create new dishes and tastes. By having access to a wider variety of foods, preparing more ethnic dishes is a more realistic option for those living in higher social classes (“Class” 3). Many times, upper and middle class members find lower class foods to be undesirable due to the choice of meats, which tend to be the main focus of each meal; preferences most commonly narrow down to the nutritional value of these main dishes (2). While children of wealthier families were provided with a larger variety of food choices, more rules were imposed. These rules included limiting snacking between meals, but instead eating the entirety of the meals placed before them at mealtime (4). Dinner parties have become a social norm of the middle and upper classes where the host family provides dinner for one or two other families. These ties are closely linked to the occupation of one or both of the parents of the family, yet another factor dividing the lower, middle, and upper classes (“Class” 3). Restaurant dining was one a luxury only the upper class could afford; now, members of all three classes have the accessibility to a wider variety of foods. However, it is mainly the middle and upper classes that express interest in indulging in a more ethnic selection of food. It has become standard for middle to upper class food enthusiasts to venture into new worlds of food. At the same time, lower class members shy away from an experience that could result in an unpleasing meal (“Class” 3). This could be closely linked to the lack of monetary resources that would be needed to offset a wasted meal.

Parents providing based on a lower income were forced to purchase based on price, forfeiting the nutritional value of many alternatives (Drop 1). Lower class mothers chose highly processed sweet snacks over fruits and vegetables. At the same time, lower class food providers were more lenient regarding snacking between meals (1). Families living on a lower income emphasized the value of taste over the ingredients used to make meals and snacks; food-bearers of lower class families emphasized the belief that “tasty food is important to feed the family,” returning to the long-forgotten mindset of comfort food (4). Despite the inability to provide culturally gourmet foods, persons of a lower class value the pleasing tastes of food regardless of social stigmas. When mealtime arrives, lower class attempt to mimic the food tastes of higher classes despite limited resources. However, some upper class meals remain undesirable to lower class families. Dishes such as raw oysters and caviar remain unappetizing to large amount of food enthusiasts regardless of social class (“Class” 1). These families continue to encourage family members to finish the entirety of meals, an aspect that remains the primary culinary tie between social classes (Drop 4). Unlike middle to upper class families, lower class families are less inclined to entertain by providing food. Many times, lower class families will enjoy pot-luck style meals where each family provides a dish to be shared with others (“Class” 3).

What significance does the development of a child’s taste have with regards to becoming a foodie? Despite the inaccessibility to pricey gourmet foods, persons raised by a lower class are instilled with a greater appreciation for the taste of foods. What seems to be most impressive by the opinions of lower class persons is the independence of the taste of food from the ingredients with which the dish was made. Those raised by middle class families are just as limited by parents’ choices of nutrition over taste as many gourmet foods include saturated fats from fatty meats and cheeses in addition to high levels of sodium; both remain undesirable qualities when food choice is based primarily on daily nutritional values. While he or she might have the accessibility to more gourmet foods, a middle class person might focus more on the nutritional value of each plate rather than the actual food experience. The largest disadvantage regarding a lower class food connaiseiur would be the availability of culturally gourmet foods. However, according to Merriam-Webster’s Online Dictionary, the only requirement for becoming a foodie lies in an individual’s interest in gourmet food. Media companies such as Gourmet magazine and The Food Network have made gourmet cooking accessible to a larger population. Many experience the daily preparations of Paula Dean from the comfort of home without dirtying a single dish. Regardless of his or her class, the food enthusiast can simply change the channel to Rachel Ray for a more practical meal or simply refer to one of Ruth Reichl’s most recent publishings regarding high-class meals many middle class persons will never experience.

When considering the effect of social class on food taste, it is also vital to consider the availability of media resources. In today’s society, it is no longer as necessary to physically experience a gourmet lifestyle. Instead, simply establishing an enthusiasm for culinary creations has become satisfactory. If a gourmet experience becomes practical, an individual will resort to his or her most basic understandings of food; an appreciation that has been shaped by the culinary decisions of the primary food-bearer in the individual’s young life. While lower classes tend to stick to the familiar tastes of foods that have been defined as pleasing, middle and upper classes venture into uncharted territories, desiring new tastes and culinary experiences. Despite a limited selection of food, lower classes develop the ability to truly appreciate the tastes of food, mimicking the tastes of the upper classes. This idea returns society to a mindset pre-South Beach Diet and pre–Adkins. Truly enjoying a dish without regards to the ingredients necessary to create tastes and aromas has long been neglected. Although upper and middle classes possess the accessibility to more options, maybe the mindset of the lower classes should more often be considered as they are fully aware of what is pleasing to them independent of social standards.

“Class, Social.” Encyclopedia of Food and Culture. eNotes. 23 Oct 2009 .

Drop, Maria J., Christianne L. H. Hupkens, Ronald A. Knibbe, Anneke H. van Otterloo. “Class differences in the food rules mothers impose on their children: a cross-national study.” Social Sciences & Medicine, Vol. 47, Issue 9. Nov 1998: 1-4. ScienceDirect. Elsevier. Georgia Tech Library and Information Center, Atlanta, GA. 24 Oct 2009 .

“foodie.” Merriam-Webster Online Dictionary. 2009. Merriam-Webster Online. 26 Oct 2009 .