Elite Authenticity - Mapes, Gwynne
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This is a book about how people talk and write about food - in the New York Times, on social media, in restaurants, and around the dinner table. Using multimodal critical discourse analysis, Mapes focuses in particular on how "authenticity" proliferates in these various examples of "elite food discourse," and how it is used by stakeholders to simultaneously claim and deny social prestige. By emphasizing things like simplicity, historicity, and locality/sustainability (among others), people downplay their eliteness on the grounds of "good taste" and responsible consumerism. Ultimately, this…mehr

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Produktbeschreibung
This is a book about how people talk and write about food - in the New York Times, on social media, in restaurants, and around the dinner table. Using multimodal critical discourse analysis, Mapes focuses in particular on how "authenticity" proliferates in these various examples of "elite food discourse," and how it is used by stakeholders to simultaneously claim and deny social prestige. By emphasizing things like simplicity, historicity, and locality/sustainability (among others), people downplay their eliteness on the grounds of "good taste" and responsible consumerism. Ultimately, this work is a critique of that ways in which contemporary food practices (re)inforce status competition and class hierarchy.
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Autorenporträt
Gwynne Mapes is a postdoctoral researcher in the Department of English at the University of Bern, Switzerland. She has recent papers published in Journal of Sociolinguistics, Discourse, Context & Media, Language and Communication, and Language in Society.