AbstractDrawing on ethnographic fieldwork, the paper draws on conceptions of culinary capital and socialisation to explore children’s experiences of mealtime in one academy school. In this paper, the author argues how ‘healthy eating’ interventions have led to the neglect of the social significance of dining together. The paper highlights how children’s culinary capital is reproduced in schools, whilst recognising the rising tensions between how eating spaces designed for children become consumed by adults. The findings from the study outline the growing power relationships in relation to school food spaces.
CitationLalli, G.S. (2023) Can culinary capital be (re) produced in school? Cambridge Journal of Education. https://doi.org/10.1080/0305764X.2023.2246399
PublisherTaylor & Francis
JournalCambridge Journal of Education
Description© 2023 The Authors. Published by Taylor & Francis. This is an open access article available under a Creative Commons licence. The published version can be accessed at the following link on the publisher’s website: https://doi.org/10.1080/0305764X.2023.2246399
SponsorsThis work was supported by the British Education Research Association.
Except where otherwise noted, this item's license is described as https://creativecommons.org/licenses/by-nc-nd/4.0/