Research Article
BibTex RIS Cite

Stephen Mennell’s Contributions to the Sociology of Food

Year 2020, Volume: 40 Issue: 1, 419 - 441, 23.07.2020

Abstract

The aim of this article is to evaluate Stephen Mennell’s contributions to the sociology of food within the framework of the developmental approach. According to this approach, social factors that shape the taste of a generation are largely formed by the dynamics of long-term social development processes from past to present. This approach takes into account the impact of social, cultural, economic, and political arrangements on the formation of culinary culture. It examines the impacts changes in social structures have on culinary culture. In this sense, the first part of the article focuses on the roles court kitchens have had in taste formation and how courts gradually lost their determining functions. In the second part of the article, the impact of social and political developments on shaping culinary culture is discussed through three main problematic issues: comparative culinary cultures; the civilizing of appetite; and food dislikes, avoidances, and prohibitions. The third part of the article questions how improvements in printing technologies have helped strengthen common culinary traditions and how culinary writing influences culinary culture as well. The last part deals with the dynamics of the rise and fall of a public sphere of eating and the democratizing functions of gastronomic guides.

References

  • Beardsworth, A. & Keil, T. (1997). Sociology on the menu. An invitation to the study of food and society. Routledge.
  • Elias, N. (2006). The court society (S. Mennell, Ed.). UCD Press.
  • Elias, N. (2017). Uygarlık süreci I. Batılı dünyevi üst tabakaların davranışlarındaki değişmeler. İletişim Yayınları. Frisby, D. P., & Featherstone, M. (Eds.). (1997). Simmel on culture: Selected writings. Sage.
  • Mennell, S. (1985). All manners of food. Eating and taste in England France from the Middle Ages to the present. Basic Blackwell.
  • Mennell, S. (1986). Prospects for the history of food. Groniek: Gronings Historisch Tijdschrift, 95, 7–21.
  • Mennell, S. (1987). On the civilizing of appetite. Theory, Culture & Society, 4(2–3), 373–403. https:// doi.org/10.1177/026327687004002011
  • Mennell, S. (1991). Food and the quantum theory of taboo. Etnofoor, 4(1), 63–77.
  • Mennell, S. (1994). Sociogenetic connections between food and timing. Food and Foodways, 6(3– 4), 195–204. https://doi.org/10.1080/07409710.1996.9962040
  • Mennell, S. (2003). Eating in the public sphere in the nineteenth and twentieth centuries. In M. Jacobs & P. Scholliers (Eds.), Eating out in Europe: Picnics, gourmet dining and snacks since the late eighteenth century (pp. 245–260). Berg.
  • Mennell, S. (2005a). Culinary transitions in Europe - an overview. In D. Goldstein & K. Merkle (Eds.), Culinary cultures of Europe. Identity, diversity and dialogue (pp. 469–488). Council of Europe Publishing.
  • Mennell, S. (2005b). Taste, culture and history. Petits Propos Culinaires, 78, 22–30.
  • Mennell, S. (2011). Conclusion. In D. de Vooght (Ed.), Royal taste. Food, power and status at the European Courts after 1789 (pp. 191–200). Ashgate.
  • Mennell, S. (2014). Indigestion in the long nineteenth century: Aspects of English taste and anxiety, 1800–1950. In J. A. Klein & A. Murcott (Eds.), Food consumption in global perspective: Essays in the anthropology of food in honour of Jack Goody (pp. 135–158). Palgrave Macmillan.
  • Mennell, S. (2017). Culinary cultures of Europe: Food, history, health and identity. In J. Germov & L. Williams (Eds.), A sociology of food & nutrition. The social appetite (pp. 129–144). Oxford University Press.
  • Mennell, S., Murcott, A., & van Otterloo, A. H. (Eds.). (1992). The sociology of food: eating, diet, and culture. Current Sociology, 40(2), 1–152.
  • Murcott, A. (1983). Sociology of food and eating. Gower Press.
  • Veblen, T. (2005). Aylak sınıfın teorisi (Z. Gültekin ve C. Atay, Çev.). Babil Yayınları.

Stephen Mennell’in Yemek Sosyolojisine Katkıları

Year 2020, Volume: 40 Issue: 1, 419 - 441, 23.07.2020

Abstract

Bu makale, Stephen Mennell’in yemek sosyolojisi alanına sunduğu katkıları gelişimsel yaklaşım çerçevesinde değerlendirmeyi amaçlamaktadır. Gelişimsel yaklaşıma göre, bir neslin damak tadını şekillendiren toplumsal faktörler büyük ölçüde geçmişten günümüze çok uzun süreli sosyal gelişim süreçlerinin dinamikleri ile şekillenir. Bu yaklaşım, sosyal, kültürel, ekonomik veya politik düzenlemelerin mutfak kültürlerinin oluşumundaki etkisini dikkate alır. Toplumsal yapılardaki değişimlerin mutfak kültürlerine yansımalarını inceler. Bu doğrultuda makalenin ilk bölümünde damak zevkinin oluşumunda saray mutfaklarının belirleyici rolleri ve 18. yüzyıldan itibaren sarayların damak zevki konusunda model oluşturma rollerini kaybetmelerinin üzerinde durulacaktır. İkinci bölümde, toplumsal ve siyasi gelişmelerin mutfak kültürlerini şekillendirmeye etkileri üç temel sorunsal üzerinden tartışılacaktır: karşılaştırmalı mutfak kültürleri; iştahın medenileşmesi; hoşlanılmayan, kaçınılan ve iğrenilen yemekler. Üçüncü bölüm, baskı teknolojilerindeki ilerlemenin yaygın mutfak geleneklerinin güçlendirmesine nasıl yardımcı olduğu ve yemek yazarlığının mutfak kültürlerinin gelişimini hangi açılardan etkilediğine odaklanacaktır. Son bölüm, kamusal bir yemek alanının yükselişi ve düşüşündeki dinamikleri ve gastronomi yazıları ile görgü kitaplarının demokratikleştirici işlevlerini ele alır.

References

  • Beardsworth, A. & Keil, T. (1997). Sociology on the menu. An invitation to the study of food and society. Routledge.
  • Elias, N. (2006). The court society (S. Mennell, Ed.). UCD Press.
  • Elias, N. (2017). Uygarlık süreci I. Batılı dünyevi üst tabakaların davranışlarındaki değişmeler. İletişim Yayınları. Frisby, D. P., & Featherstone, M. (Eds.). (1997). Simmel on culture: Selected writings. Sage.
  • Mennell, S. (1985). All manners of food. Eating and taste in England France from the Middle Ages to the present. Basic Blackwell.
  • Mennell, S. (1986). Prospects for the history of food. Groniek: Gronings Historisch Tijdschrift, 95, 7–21.
  • Mennell, S. (1987). On the civilizing of appetite. Theory, Culture & Society, 4(2–3), 373–403. https:// doi.org/10.1177/026327687004002011
  • Mennell, S. (1991). Food and the quantum theory of taboo. Etnofoor, 4(1), 63–77.
  • Mennell, S. (1994). Sociogenetic connections between food and timing. Food and Foodways, 6(3– 4), 195–204. https://doi.org/10.1080/07409710.1996.9962040
  • Mennell, S. (2003). Eating in the public sphere in the nineteenth and twentieth centuries. In M. Jacobs & P. Scholliers (Eds.), Eating out in Europe: Picnics, gourmet dining and snacks since the late eighteenth century (pp. 245–260). Berg.
  • Mennell, S. (2005a). Culinary transitions in Europe - an overview. In D. Goldstein & K. Merkle (Eds.), Culinary cultures of Europe. Identity, diversity and dialogue (pp. 469–488). Council of Europe Publishing.
  • Mennell, S. (2005b). Taste, culture and history. Petits Propos Culinaires, 78, 22–30.
  • Mennell, S. (2011). Conclusion. In D. de Vooght (Ed.), Royal taste. Food, power and status at the European Courts after 1789 (pp. 191–200). Ashgate.
  • Mennell, S. (2014). Indigestion in the long nineteenth century: Aspects of English taste and anxiety, 1800–1950. In J. A. Klein & A. Murcott (Eds.), Food consumption in global perspective: Essays in the anthropology of food in honour of Jack Goody (pp. 135–158). Palgrave Macmillan.
  • Mennell, S. (2017). Culinary cultures of Europe: Food, history, health and identity. In J. Germov & L. Williams (Eds.), A sociology of food & nutrition. The social appetite (pp. 129–144). Oxford University Press.
  • Mennell, S., Murcott, A., & van Otterloo, A. H. (Eds.). (1992). The sociology of food: eating, diet, and culture. Current Sociology, 40(2), 1–152.
  • Murcott, A. (1983). Sociology of food and eating. Gower Press.
  • Veblen, T. (2005). Aylak sınıfın teorisi (Z. Gültekin ve C. Atay, Çev.). Babil Yayınları.
There are 17 citations in total.

Details

Primary Language Turkish
Subjects Sociology
Journal Section RESEARCH ARTICLES
Authors

İrem Özgören Kınlı 0000-0002-9774-6567

Publication Date July 23, 2020
Published in Issue Year 2020 Volume: 40 Issue: 1

Cite

APA Özgören Kınlı, İ. (2020). Stephen Mennell’in Yemek Sosyolojisine Katkıları. İstanbul University Journal of Sociology, 40(1), 419-441.
AMA Özgören Kınlı İ. Stephen Mennell’in Yemek Sosyolojisine Katkıları. İstanbul University Journal of Sociology. July 2020;40(1):419-441.
Chicago Özgören Kınlı, İrem. “Stephen Mennell’in Yemek Sosyolojisine Katkıları”. İstanbul University Journal of Sociology 40, no. 1 (July 2020): 419-41.
EndNote Özgören Kınlı İ (July 1, 2020) Stephen Mennell’in Yemek Sosyolojisine Katkıları. İstanbul University Journal of Sociology 40 1 419–441.
IEEE İ. Özgören Kınlı, “Stephen Mennell’in Yemek Sosyolojisine Katkıları”, İstanbul University Journal of Sociology, vol. 40, no. 1, pp. 419–441, 2020.
ISNAD Özgören Kınlı, İrem. “Stephen Mennell’in Yemek Sosyolojisine Katkıları”. İstanbul University Journal of Sociology 40/1 (July 2020), 419-441.
JAMA Özgören Kınlı İ. Stephen Mennell’in Yemek Sosyolojisine Katkıları. İstanbul University Journal of Sociology. 2020;40:419–441.
MLA Özgören Kınlı, İrem. “Stephen Mennell’in Yemek Sosyolojisine Katkıları”. İstanbul University Journal of Sociology, vol. 40, no. 1, 2020, pp. 419-41.
Vancouver Özgören Kınlı İ. Stephen Mennell’in Yemek Sosyolojisine Katkıları. İstanbul University Journal of Sociology. 2020;40(1):419-41.