Talk:Social class differences in food consumption

Social class differences in food consumption was nominated as a Social sciences and society good article, but it did not meet the good article criteria at the time (April 30, 2020). There are suggestions on the review page for improving the article. If you can improve it, please do; it may then be renominated.

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This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available on the course page. Student editor(s): Zmyer002 (article contribs). Peer reviewers: Samf1998, Shortieex. This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available on the course page. Student editor(s): Mdl516 (article contribs). Peer reviewers: Aeb604. This article was the subject of a Wiki Education Foundation-supported course assignment, between 30 September 2019 and 16 December 2019. Further details are available on the course page. Student editor(s): Lhofschneider (article contribs).

Additional information

What I plan on contributing to this article:

-How these differences are seen in various countries

-How this concept relates to food deserts and food security

-Some of the characteristics of foods that are normally eaten by people of different social classes (across cultures)

-The attitudes of people towards certain foods and the stigmas that are attached to these foods

Sources:

Fajans, Jane. Brazilian Food: Race, Class and Identity in Regional Cuisines. London: Berg, 2012. Print.

Kato, Yuki, and Laura Mckinney. "Bringing Food Desert Residents to an Alternative Food Market: A Semi-Experimental Study of Impediments to Food Access." Agriculture and Human Values 32.2 (2015): 215-27. ProQuest. Web. 1Oct. 2016.

Musarò, Pierluigi. "Food Consumption and Urban Poverty: An Ethnographic Study." Italian Sociological Review 3.3 (2013): 142-51. ProQuest. Web. 2 Oct. 2016.

Pilcher, Jeffrey M. Food in World History. New York, NY: Routledge, 2006. Internet resource.

Rock, Melanie, Lynn Mcintyre, and Krista Rondeau. "Discomforting Comfort Foods: Stirring the Pot on Kraft Dinner® and Social Inequality in Canada." Agriculture and Human Values 26.3 (2009): 167-76. ProQuest. Web. 1 Oct. 2016.

Wilk, Richard R. Fast Food/slow Food: The Cultural Economy of the Global Food System. Lanham, MD: Altamira Press, 2006. Print.

Wright, Wynne, and Elizabeth Ransom. "STRATIFICATION ON THE MENU: USING RESTAURANT MENUS TO EXAMINE SOCIAL CLASS*." Teaching Sociology 33.3 (2005): 310-6. ProQuest. Web. 4 Oct. 2016.

Zmyer002 (talk) 22:54, 4 October 2016 (UTC)[reply]

Peer Review

Hello. I'm Samantha and I'm excited to peer review this article because this topic seems very interesting. I actually have discussed this topic in one of my education classes and actually have some video clips from certain documentaries that may be of interest for this article if you would like the links for them! @Zmyer002 Samf1998 (talk) 14:57, 14 October 2016 (UTC)[reply]

@Samf1998: Hi, Samantha, it's Zonya. Could you please send me the links? I'd greatly appreciate it! Thank you so much :). Zmyer002 (talk) 05:04, 18 October 2016 (UTC)[reply]

@Zymer002: Here you go! I believe some of them are clips from a documentary. http://www.youtube.com/watch?v=OqYCePrzJWA Food or Medicine? I also think you should look into the documentary "A Place at the Table." I hope this helps!Samf1998 (talk) 13:54, 18 October 2016 (UTC)[reply]

Peer Review

Hello, I'm Samaria and I will be assisting Samantha to peer review your article. I think the topics you are planning to contribute to this article are great. Here are a few questions to keep in mind that may be useful:

Does social class determine what we eat?
Does social class predict our diet quality?
Does health cost or considerations factor in what we eat? @Zmyer002 Shortieex (talk) 15:45, 17 October 2016 (UTC)[reply]

@Shortieex: Hello, Samaria. I will definitely be taking these questions into consideration. I am very grateful for your input! I'll ping you from my sandbox so you can see the progression of my draft. Zmyer002 (talk) 05:22, 18 October 2016 (UTC)[reply]

Suggested Bibliography

BIBLIOGRAPHY

Feldman, Charles. “Roman Taste.” Food, Culture, and Society, vol. 8, no. 1, 2005, pp. 7–30.

Laudan, Rachel. Cuisine and Empire: Cooking In World History. Berkeley, University of California Press, 2013.

Mennell, Stephen. All manners of Food: Eating and Taste in England and France to the Present. University of Illinois Press, 1985.

Twiss, Katheryn. “The Archaeology of Food and Social Diversity.” Journal of Archaeological Research, vol. 20, no. 4, 2012, pp. 357–395. JSTOR, JSTOR, www.jstor.org/stable/41680530.

Wesson, Cameron B. “Chiefly Power and Food Storage in Southeastern North America.” World Archaeology, vol. 31, no. 1, 1999, pp. 145–164. JSTOR, JSTOR, www.jstor.org/stable/125100.

EVCC group improvement project (spring 2019 ENGL&102)

LinchukB (talk) 00:56, 25 April 2019 (UTC)[reply]

Hello, We are a group from EVCC who chose this article to improve as part of an English composition course assignment. Below are some preliminary links to sources we think may be useful for this topic.

(Subsequent note by unaffiliated editor: list of sources was deleted by LinchukB with this edit.) BlueMoonset (talk) 04:17, 24 December 2019 (UTC)[reply]

New editor

Hello, I will be editing this page. My plans for updating the article include

Introducing sociological theory and examples

Introducing current psychological and economic theories for why class differences in food consumption exist

Updating citations and existing points (i.e., food insecurity)

Thank you! Lhofschneider (talk) 22:37, 20 November 2019 (UTC)LHofschneider[reply]

GA Review

This review is transcluded from Talk:Social class differences in food consumption/GA1. The edit link for this section can be used to add comments to the review.

Reviewer: CaroleHenson (talk · contribs) 01:44, 24 April 2020 (UTC)[reply]

Hello, I am happy to perform a review of this article. My approach is to review each section, make minor edits as I go along (links, punctuation, etc.) to save us both time and effort, and then assess the article against GA criteria. Feel free to revert edits that I make if you disagree.–CaroleHenson (talk) 01:44, 24 April 2020 (UTC)[reply]

As a start, I trimmed some of the section headings. They shouldn't be overly long or include the names of their parent section.–CaroleHenson (talk) 02:09, 24 April 2020 (UTC)[reply]

I am seeing that the person that nominated this article has only made one edit since December 3rd. So, it may be that they don't even know that the GA review is happening. I'll keep on working on it - and making minor edits to move it along, and if someone wants to weigh-in on the review comments, that would be great!–CaroleHenson (talk) 03:08, 24 April 2020 (UTC)[reply]

I am taking this a little slow for several reasons, but in large part because it would be helpful to talk to the nominee about the article. If someone shows up, please ping me.–CaroleHenson (talk) 08:17, 26 April 2020 (UTC)[reply]

General comments / reasons for failing right now

I am going to fail this article at this time because it needs a lot of work, including participation by a nominee with subject matter experience:

This is essentially a US-centric article, so it should be titled that way. Or, expand it to a world-view.
It would be nice to put the historic information in its own section.
There isn't a thorough, consistent approach to the sections, and the Middle class section representing the highest percentage of people has the least information.
It would be great to have someone weigh-in on this article and discuss whether there should be a factors section, to discuss how some of the factors affect the various classes. I say this because sometimes there's discussion in one of the subsections that applies to more than one class. For instance, Omnivorism is only in the Upper class diets, but people of all classes eat ethnic food. But, that's not really an appropriate use of the word omnivorism anyway. And, it's narrow-minded to state that only Upper class people have the education needed to research nutrient information. These are just a few examples.
I find it an interesting article, but I think it's needs to be focused a bit more in approach and some of the information filled in a bit better.
It would be good to have more statistics rather than generalizations for the information that is specific to upper, middle, or lower classes.

I would be very happy to work with someone on this article. Please feel free to ping me.

In any event, this is a great topic to expand and edit to be a good article. Then, after seven days from today, it can be renominated for a good article review.–CaroleHenson (talk) 21:26, 30 April 2020 (UTC)[reply]

Introduction

I think it makes more sense for the 2nd and 3rd sentence of the first paragraph to be switched.
I am not understanding Eating behavior is a highly affiliative act,[1] thus the food one eats is closely tied with one's social class throughout history.[2] By using the word "thus" the second part of the sentence should directly correlate to the first part. But, I am not seeing how "throughout history" is a foregone conclusion.
Is "objective" the right word in Social class can be examined according to its objective? The piped value for objective is Socioeconomic status. Perhaps "factors that define socioeconomic status"?
I like that there's a start to a world view with the sentence that starts In contemporary Western society, Opening that door, it would be good to provide more information about the food consumption paradigms in other areas.
I made a couple of minor edits here, adding one link and edits to two i.e.s in one sentence.
I will come back to this section after reading the rest of the article.–CaroleHenson (talk) 02:30, 24 April 2020 (UTC)[reply]

Upper class diets

I made some formatting changes (minor, not changing article verbiage) to the headings here. "Characteristics" is not needed. There are no other headings to this level and the sections read fine without having "Characteristics" as a heading. The content in "Contributing factors" shows that it is its own topic and not a subtopic of Nutritional quality.–CaroleHenson (talk) 02:40, 24 April 2020 (UTC)[reply]

Characteristics of upper class diets

Removed this unnecessary heading as explained above.–CaroleHenson (talk) 08:18, 26 April 2020 (UTC)[reply]

Exclusivity

Rather than having "reflects" used twice in the same sentence, I changed "which reflects a food item's" to "and its" here. How does that seem?
Rather than having "tastes of refinement" repeated from the previous sentence and food from the same sentence, I made an edit here replacing "in other words, "tastes of refinement" reflected foods that" with "and". It now reads: Historically, these were highly exclusive food items,[4] which were marked by high demand and low supply.–CaroleHenson (talk) 02:53, 24 April 2020 (UTC)[reply]

-- Removed the other section headings since stopping the review at this point.–CaroleHenson (talk) 21:26, 30 April 2020 (UTC)[reply]