Essay on ‘taste’ in Theodor W. Adorno and Pierre Bourdieu

Detalhes bibliográficos
Autor(a) principal: Farias, Tássio Ricelly Pinto de
Data de Publicação: 2015
Outros Autores: Costa, Jean Henrique
Tipo de documento: Artigo
Idioma: por
Título da fonte: Acta Scientiarum. Human and Social Sciences (Online)
Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciHumanSocSci/article/view/26196
Resumo: Current paper discusses ‘aesthetic taste'’ which is not merely the result of the subject’s autonomous predispositions nor the macro-determinations of social structures. ‘Taste’ is the result of a set of symbolic relationships which involve sale and consumption and production and appropriation. The main concepts of Pierre Bourdieu’s notions, such as habitus, cultural capital, cultural industry, derived from the Frankfurt School (Adorno and Horkheimer) are employed to conceive the dynamics of cultural consumption in contemporary societies. The bibliographic essay discusses sociological concepts that offer possible ways to (re)think ‘the social production of taste’.
id UEM-3_98398b5789adebc8cf90dd1a059c9b58
oai_identifier_str oai:periodicos.uem.br/ojs:article/26196
network_acronym_str UEM-3
network_name_str Acta Scientiarum. Human and Social Sciences (Online)
repository_id_str
spelling Essay on ‘taste’ in Theodor W. Adorno and Pierre BourdieuEnsaio sobre o ‘gosto’ em Theodor W. Adorno e Pierre BourdieuPierre Bourdieuhabituscultural capitalTheodor Adornocultural industryaesthetic tastesBourdieuhabituscapital culturalAdornoindústria culturaljuízos estéticosCurrent paper discusses ‘aesthetic taste'’ which is not merely the result of the subject’s autonomous predispositions nor the macro-determinations of social structures. ‘Taste’ is the result of a set of symbolic relationships which involve sale and consumption and production and appropriation. The main concepts of Pierre Bourdieu’s notions, such as habitus, cultural capital, cultural industry, derived from the Frankfurt School (Adorno and Horkheimer) are employed to conceive the dynamics of cultural consumption in contemporary societies. The bibliographic essay discusses sociological concepts that offer possible ways to (re)think ‘the social production of taste’.Este escrito tem por objetivo discutir a problemática do ‘gosto’, entendido não somente como resultado de predisposições autônomas do sujeito, tampouco como macrodeterminações das estruturas sociais. O gosto é fruto de um emaranhado de relações simbólicas, que envolvem não somente venda-consumo, mas também produção-apropriação. Para tanto, utilizam-se conceitos centrais do pensamento de Pierre Bourdieu, como habitus e capital cultural, bem como o conceito de indústria cultural, originário dos teóricos de Frankfurt (Adorno e Horkheimer), para se pensar a dinâmica do consumo cultural nas sociedades contemporâneas. Logo, trata-se de um ensaio bibliográfico que busca discutir conceitos sociológicos que oferecem possíveis caminhos para se (re)pensar uma ‘produção social do gosto’.  Universidade Estadual De Maringá2015-08-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciHumanSocSci/article/view/2619610.4025/actascihumansoc.v37i1.26196Acta Scientiarum. Human and Social Sciences; Vol 37 No 1 (2015); 93-101Acta Scientiarum. Human and Social Sciences; v. 37 n. 1 (2015); 93-1011807-86561679-7361reponame:Acta Scientiarum. Human and Social Sciences (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporhttp://www.periodicos.uem.br/ojs/index.php/ActaSciHumanSocSci/article/view/26196/pdf_48Farias, Tássio Ricelly Pinto deCosta, Jean Henriqueinfo:eu-repo/semantics/openAccess2015-08-19T07:58:25Zoai:periodicos.uem.br/ojs:article/26196Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciHumanSocSci/indexPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciHumanSocSci/oai||actahuman@uem.br1807-86561679-7361opendoar:2015-08-19T07:58:25Acta Scientiarum. Human and Social Sciences (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Essay on ‘taste’ in Theodor W. Adorno and Pierre Bourdieu
Ensaio sobre o ‘gosto’ em Theodor W. Adorno e Pierre Bourdieu
title Essay on ‘taste’ in Theodor W. Adorno and Pierre Bourdieu
spellingShingle Essay on ‘taste’ in Theodor W. Adorno and Pierre Bourdieu
Farias, Tássio Ricelly Pinto de
Pierre Bourdieu
habitus
cultural capital
Theodor Adorno
cultural industry
aesthetic tastes
Bourdieu
habitus
capital cultural
Adorno
indústria cultural
juízos estéticos
title_short Essay on ‘taste’ in Theodor W. Adorno and Pierre Bourdieu
title_full Essay on ‘taste’ in Theodor W. Adorno and Pierre Bourdieu
title_fullStr Essay on ‘taste’ in Theodor W. Adorno and Pierre Bourdieu
title_full_unstemmed Essay on ‘taste’ in Theodor W. Adorno and Pierre Bourdieu
title_sort Essay on ‘taste’ in Theodor W. Adorno and Pierre Bourdieu
author Farias, Tássio Ricelly Pinto de
author_facet Farias, Tássio Ricelly Pinto de
Costa, Jean Henrique
author_role author
author2 Costa, Jean Henrique
author2_role author
dc.contributor.author.fl_str_mv Farias, Tássio Ricelly Pinto de
Costa, Jean Henrique
dc.subject.por.fl_str_mv Pierre Bourdieu
habitus
cultural capital
Theodor Adorno
cultural industry
aesthetic tastes
Bourdieu
habitus
capital cultural
Adorno
indústria cultural
juízos estéticos
topic Pierre Bourdieu
habitus
cultural capital
Theodor Adorno
cultural industry
aesthetic tastes
Bourdieu
habitus
capital cultural
Adorno
indústria cultural
juízos estéticos
description Current paper discusses ‘aesthetic taste'’ which is not merely the result of the subject’s autonomous predispositions nor the macro-determinations of social structures. ‘Taste’ is the result of a set of symbolic relationships which involve sale and consumption and production and appropriation. The main concepts of Pierre Bourdieu’s notions, such as habitus, cultural capital, cultural industry, derived from the Frankfurt School (Adorno and Horkheimer) are employed to conceive the dynamics of cultural consumption in contemporary societies. The bibliographic essay discusses sociological concepts that offer possible ways to (re)think ‘the social production of taste’.
publishDate 2015
dc.date.none.fl_str_mv 2015-08-19
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciHumanSocSci/article/view/26196
10.4025/actascihumansoc.v37i1.26196
url http://www.periodicos.uem.br/ojs/index.php/ActaSciHumanSocSci/article/view/26196
identifier_str_mv 10.4025/actascihumansoc.v37i1.26196
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciHumanSocSci/article/view/26196/pdf_48
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual De Maringá
publisher.none.fl_str_mv Universidade Estadual De Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Human and Social Sciences; Vol 37 No 1 (2015); 93-101
Acta Scientiarum. Human and Social Sciences; v. 37 n. 1 (2015); 93-101
1807-8656
1679-7361
reponame:Acta Scientiarum. Human and Social Sciences (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta Scientiarum. Human and Social Sciences (Online)
collection Acta Scientiarum. Human and Social Sciences (Online)
repository.name.fl_str_mv Acta Scientiarum. Human and Social Sciences (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv ||actahuman@uem.br
_version_ 1799317508842323968