Culinary capital and conceptualisations of school mealtime

This paper presents ethnographic work conducted to investigate how notions of culinary capital have the potential to shape the everyday experiences of children during mealtime in school. Children's early experiences with mealtimes and food are critical determinants for eating behaviour over the...

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Bibliographic Details
Published in:European journal of education 2024-06, Vol.59 (2), p.n/a
Main Author: Lalli, Gurpinder Singh
Format: Article
Language:English
Subjects:
Children
Eating behavior
Ethnography
Food
Interviews
Life course
Photography
Research methodology
School meals
Social Change
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Summary:This paper presents ethnographic work conducted to investigate how notions of culinary capital have the potential to shape the everyday experiences of children during mealtime in school. Children's early experiences with mealtimes and food are critical determinants for eating behaviour over the life course. The paper presents an account of conceptual debates based on longstanding ethnographic work on school food with a particular focus on a case study of Maple Field Academy to frame the research. Research methods used included semi‐structured interviews, fieldnotes and photographs with the aim of capturing a rich picture of the school. This paper introduces Laird's sensory theory to frame the discussion. This research calls for the need to recognise the social good that can be realised from participating in mealtimes and school is a microcosm of society, which means it can function as a driver for social change. The paper calls for more engagement with social theorising on studies which focus on researching food in school.
ISSN:0141-8211
1465-3435
DOI:10.1111/ejed.12602