The knowledge of how our taste preferences in food are shaped by our social lives has largely developed without attention to the roles played by relationships with other people. While the well-known sociological work of Pierre Bourdieu highlights the relationship of economic, cultural, and social capital with food consumption, very little scholarship concerned with food has given explicit empirical attention to social network connectivity as a form of social capital. To bridge this gap, this investigation utilizes data from a prospective cohort study of health in which both the food choices of several thousand individuals and their social ties with peers are examined. Comparing the relative social connectedness of individuals and their common food choices provides a new perspective on taste formation and maintenance and provides new evidence of how interpersonal mechanisms play a role in food choice and taste preferences.
The consequences of demographic aging in developed societies are examined. The author notes that "demographic aging has intensified over the last decades, bringing with it a significant modification in relationships between age groups and the sexes.... These changes in demographic structures bring with them the reorganization in intergenerational relations, the most spectacular instance of which...[is] the coexistence at the same time and in the same place of four or five generations of direct descendants." The author develops the hypothesis that a new attitude toward old age is needed in which "the social status of the elderly must be reinstated, and everything must be brought into play to encourage the integration of different age groups and intergenerational solidarity, so as to arrive in the best possible conditions at what [can be termed] the 'era of old age'...which will accompany the coming of the post-industrial society with its orientation toward the mass production of leisure and of services." (SUMMARY IN ENG AND SPA)
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