Distinction

Distinction — Full Chapter Overview

• Chapter 1: Recommendation

• Chapter 2: We link different tastes to different social classes.

• Chapter 3: To rigorously study taste, we must include people’s everyday ways of thinking about it.

• Chapter 4: Ideas about taste and class actively help create the realities of taste and class.

• Chapter 5: Bourdieu proposed a hypothesis that deepens and sharpens our intuitions about taste and class.

• Chapter 6: Our views about taste and class are a “misrecognized” kind of practical knowledge.

• Chapter 7: Taste and class extend across three dimensions: capital volume, capital mix, and social trajectory.

• Chapter 8: Our rank in society reflects our economic and cultural capital, which we can trade for each other.

• Chapter 9: People defend and advance their class position by swapping economic and cultural capital.

• Chapter 10: People’s tastes line up with where they sit in the three-dimensional class order.

• Chapter 11: Links between taste and class become clearer once we factor in social trajectory.

• Chapter 12: Pierre Bourdieu’s surveys backed up his theoretical claims.

• Chapter 13: Our tastes grow out of and mirror the material realities of our class.

• Chapter 14: At bottom, people’s tastes spring from their habitus.

• Chapter 15: The rich elite use their tastes to set themselves apart from other groups.

• Chapter 16: Taste gives us a tool for drawing class lines.