Eduqas A-Level Sociology A200QS
Culture and the Social Construction of Culture
Socialisation and Its Agencies
Socialisation and Identity
Option: Families and HouseholdsFamilies
Option: Youth CulturesYouth cultures
Option: EducationEducation
Option: MediaMedia
Option: ReligionReligion
Research Methods: Primary and Secondary
Sampling, Ethics and Practical Issues
Key Concepts and Theories of Research
Social Inequality: Evidence and Patterns
Theories and Explanations of Inequality and Stratification
Option: Crime and DevianceCrime
Option: Health and DisabilityHealth
Option: PoliticsPolitics
Option: World SociologyWorld sociology
Culture and the Social Construction of Culture
Food, diet and cultural rules
- 3 things to know
- Component 1 Section A
Overview
Food taboo, halal food and kosher food.
What you need to know
Answer each one before you reveal it.
What is a food taboo?
What is meant by halal food?
Questions from this subtopic
Each one with the model answer underneath.
- 1
Why do sociologists study food?
Model answer
Food choices express identity, religion and class as well as meeting nutritional need. Rules about what may be eaten are cultural rather than natural.
- 2
What is a food taboo?
Model answer
A food taboo is a cultural prohibition on eating a particular food. Pork is forbidden in both Judaism and Islam.
- 3
What is meant by halal food?
Model answer
Halal food is permitted under Islamic law and prepared according to its rules. Observing halal is part of religious identity as well as diet.
- 4
What is meant by kosher food?
Model answer
Kosher food meets Jewish dietary law, which forbids pork and shellfish and separates meat from dairy. Keeping kosher marks religious commitment.
- 5
What did Mary Douglas argue about dietary rules?
Model answer
Douglas argued in 1966 that dietary rules classify the world into the pure and the polluting. Forbidden animals are those that do not fit a society's categories.
- 6
How does food mark social class?
Model answer
Tastes in food are learned in particular social settings. Pierre Bourdieu argued in 1984 that wealthy French groups preferred refined dishes and manual workers substantial food.
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