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Divorced Eggs and the Culinary Field: Bourdieu, Field Theory, and the Chef
The Open Review
In this article I seek to utilise Bourdieu's field theory to examine the relation between the artistic and culinary fields. I examine how the field has changed since the mid-twentieth century and how, since the 1960s, the autonomy of the chef drastically changed the culinary field. Focusing upon elite chefs of the twenty-first century, such as Ferran Adrià and Massimo Bottura, I analyse how European haute cuisine has developed and how dialogues between the chef and diner have become a definingdoi:10.47967/nhfc6366 fatcat:uujht57b35fvljxdbof4dsx23i