Eva explained to me that ever since she was young her mother cooked her very peculiar dishes, ranging from the classic goulash (which she disliked because of the lack of aesthetic), to a more refined and aesthetic steak tartar. Eva argues that something that has absolutely stayed the same throughout all her life is the love for good cuisine; nowadays her favorite foods are “Oysters Rockefeller”, spaghetti with truffle and her mom’s classic steak tartar. After discerning Eva’s taste of the fine food, Bourdieu can compare her “music and food taste” and more accurately predict the Eva comes from a refined family that belongs in the upper strata of
Eva explained to me that ever since she was young her mother cooked her very peculiar dishes, ranging from the classic goulash (which she disliked because of the lack of aesthetic), to a more refined and aesthetic steak tartar. Eva argues that something that has absolutely stayed the same throughout all her life is the love for good cuisine; nowadays her favorite foods are “Oysters Rockefeller”, spaghetti with truffle and her mom’s classic steak tartar. After discerning Eva’s taste of the fine food, Bourdieu can compare her “music and food taste” and more accurately predict the Eva comes from a refined family that belongs in the upper strata of