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  • Author or Editor: Marie Plessz x
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Understanding not only differences in consumption but differences in how consumption changes presents a theoretical and empirical challenge. In this article, we draw on theories of practice, a life-course perspective and approaches in terms of tastes or dispositions to examine how food consumption changed after midlife in a large cohort of French adults aged from 50 to 75 years. We have been able to present a bird’s eye view of these practices, thanks to multiple correspondence analysis and a micro-level analysis of how individuals changed their food consumption as they aged, thanks to regression models. The first step summarised food consumption data into three modes of engagement with eating, related to prescriptions from the food market (eating as convenience), nutrition (health) and French cuisine (tradition). The second allowed us to examine how modes of engagement with eating were associated with individual characteristics (being a woman, having higher education), ageing and characteristics of participants’ living arrangements (living with children and/or a partner). In conclusion, the sociology of consumption may benefit from taking stock of both dispositional and contextual perspectives on the differences and dynamics of practice. Developing adequate methods, as we do here, is a promising way forward.

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Intersectionality is a concept that has received little attention in scholarship on consumption, despite its significant relevance. Marie Plessz and Stefan Wahlen organised a roundtable held at the European Sociological Association (ESA) Consumption research network (RN5) interim meeting, 2 September 2022, in Oslo. This is a summarised and edited transcript of this roundtable discussion. As such, it advances the conceptual lens of intersectionality applied to (food) consumption studies and critically assesses possible future avenues of research that build on existing approaches. It first discusses the role of social and political positions that might be considered intersectionally, to then outline central characteristics as well as empirical strategies when investigating food. This transcript also showcases a possible novel format that is welcomed in the journal Consumption and Society.

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