The Everyday, Taste, Class

Theoretical approaches to everyday life, particularly in the work of Henri Lefebvre and Michel de Certeau, have developed methodologies that refuse to treat social and cultural life as explained by either individualized experience or by overarching social structures. Using this cue, the chapter looks at the way class and taste are connected in the work of the sociology of taste (for example in the work of Pierre Bourdieu) and suggests that an everyday life approach can help us to recognize the potential of different articulations of the daily. It suggests that the understanding of taste as a form of attachment, offered by Antoine Hennion, and Carolyn Steedman's micro-histories of class and gender, provide productive approaches attuned to the conjunction of everyday life, taste, and class.