A Field Study on Food Communities in the Context of Ecological Habitus

Abstract

This research reveals the relationship between social actors’ cultural capital, ecological predispositions, and food consumption practices. To achieve this, a qualitative analysis was carried out on the Antalya Food Community. Alternative food communities, which are part of ecological movements, address collective demands and social problems related to the production, distribution, and consumption of food. Participation in these communities requires certain kinds of cultural capital. Food consumption strategies are closely related to ecological habitus. Ecological habitus is a concept that points to the practice of how to live better in a particular place; the concept was developed under the influence of Bourdieu (1998). Alternative food communities are said to attract middle-class individuals who have a common ecological habitus. Information from in-depth interviews and participant observations are used to explain the main motivations of the members, the ecological habitus that makes the community possible, the relation networks they produce, and the various strategies and practices developed by these members. The fact that individuals develop ecological interests besides food after joining the community shows that these communities can be seen as “learning places” (Haluza-Delay, 2008). Thus, alternative food communities go beyond being a place for food exchange due to their ecological activities.

Keywords

• Ecology
• habitus
• ecological habitus
• cultural capital
• alternative food communities

Ekolojik Habitus Bağlamında Gıda Toplulukları Üzerine Bir Alan Araştırması

Abstract

Bu araştırma, toplumsal aktörlerin kültürel sermayeleri, ekolojik yatkınlıkları ve gıda tüketim pratikleri arasındaki ilişkiyi ortaya koymayı hedeflemektedir. Bu hedef doğrultusunda Antalya ilinde varlığını sürdüren Antalya Gıda Topluluğu üzerine nitel bir analiz gerçekleştirilmiştir. Ekolojik hareketlerin bir parçası olan alternatif gıda toplulukları, gıdaların üretim, dağıtım ve tüketimi ile ilgili kolektif taleplere ve toplumsal problemlere yönelik ortaya çıkmaktadır. Bu topluluklara katılım belli türden kültürel sermayeyi gerektirmektedir. Toplumsal aktörlerin topluluklar aracılığıyla geliştirdikleri gıda tüketim stratejileri, ekolojik habitus ile yakından ilişkili olmaktadır. Ekolojik habitus, belirli bir yerde nasıl daha iyi yaşanılacağına dair pratiğe işaret eden ve Bourdieu (1998) etkisiyle geliştirilen bir kavramdır. Bu kavramdan hareketle, bu çalışmada alternatif gıda topluluklarının ortak ekolojik habitusa sahip orta sınıftan bireylere cazip geldiği iddia edilmektedir. Bununla birlikte, alan araştırmasında gerçekleştirilen derinlemesine görüşmeler ve katılımcı gözlemler ile elde edilen veriler ışığında, üyeleri gıda topluluğuna yönelten temel motivasyonlar, mevzubahis topluluğu mümkün kılan ekolojik habitus, ürettikleri ilişki ağları ve bu üyelerin ekolojik habitus ekseninde geliştirdiği çeşitli stratejiler ve pratikler açıklanmıştır. Ayrıca, bireylerin topluluğa katıldıktan sonra gıda-dışı ekolojik ilgiler geliştirmesi, bu toplulukların Haluza-Delay'in (2008) deyimiyle "öğrenme yerleri" olarak görülebileceğini göstermektedir. Alternatif gıda toplulukları, gerçekleştirdikleri ekolojik faaliyetler dolayısıyla gıda alışverişi için birer yer olmanın ötesine geçmektedir.

Keywords

• ekoloji
• habitus
• ekolojik habitus
• kültürel sermaye
• alternatif gıda toplulukları

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