Table of Contents

Acknowledgments

Introduction: Discriminating Taste
1    Incompatible Standards: The Four Ideals of the Food Revolution
2    Aspirational Eating: Food and Status Anxiety in the Gilded Age
3    No Culinary Enlightenment: Why Everything You Know about Food Is Wrong
4    Anyone Can Cook: Saying Yes to Meritocracy
5    Just Mustard: Negotiating with Food Snobbery
6    Feeling Good about Where You Shop: Sacrifice, Pleasure, and Virtue
Conclusion: Confronting the Soft Bigotry of Taste

Notes
Index

 

About the Author

S. MARGOT FINN is a lecturer in literature, science, and the arts at the University of Michigan, Ann Arbor.

Reviews

"Finn offers an engaging and compelling explanation for the rise of the modern food movement. It's one that the leaders of the movement will no doubt find unsettling."
*author of Unnaturally Delicious and The Food Police*

 "Finn's compelling argument about the role of class in today's food culture is sure to have a major impact on how both scholars and foodies think about the food revolution."
*author of Eating Right in America: The Cultural Politics of Food and Health*

"New Books Network - New Books in Sociology" interview with S. Margot Finn
*New Books Network*

“'Good taste' is all about class anxiety" by Rachel Sugar
https://www.vox.com/the-goods/2019/9/26/20873938/good-taste-class-anxiety-s-margot-finn
*Vox*