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Bourdieu, Social Theories of Practice and Infiltration into Public Health Nutrition Territories Wendy Wills Director, Centre for Research in Public Health and Community Care (CRIPACC) School of Health and Social Work University of Hertfordshire w.j.wills@Herts.ac.uk KCL Symposium April 2019 • Eating is not driven by conscious decision-making or ‘freedom of choice’ - It is a result of habitus • We all develop an automatic, unconscious capacity to act in a way that Bourdieu is meaningful in our social context • Food, eating and ‘tastes’ – relate to and Social cultural, social and economic capital • Therefore unspoken moral boundary Distinctions work might shape what groups consider ‘tasty’ or ‘disgusting’ • How does this underscore /reflect the reality of poverty, disadvantage or affluence? A practices approach to understanding [eating] behaviours • “A practice . . . is a routinised type of behaviour which consists of several elements, interconnected to one another: forms of bodily activities, forms of mental activities, things and their use, a background knowledge in the form of understanding, knowhow, states of emotion and motivational knowledge” (Reckwitz, 2002: 249–50) • Practices encompass three domains (Warde 2005): – The people who shape/ perform practices – The available resources – The meaning given to the practice • Individuals can be viewed as ‘carriers of practices’ (Warde 2005) – one part of the jigsaw puzzle A practices approach to understanding [eating] behaviours • Practice frameworks account for the entangled nature of relational events, things people and places – it provides context for the ‘doings and sayings’ (Schatzki 1996) of everyday life • Practices are performed repetitively with little reflection (we have a ‘feel for the game’ (Bourdieu 1984)
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