Most studies of the determinants of cultural capital have used taste or participation as interchangeable indicators of embodied cultural capital. In this article, we propose to treat the two concepts separately. Specifically, we argue that participation is constrained to a larger degree by financial resources than by tastes and to a lesser degree by cultural resources (parental cultural capital...

Using a model of household food demand that incorporates regional preferences (tastes) for culturally appropriate food, I investigate whether tastes for quinoa in the Puno region of Peru reduce household nutrition intakes when quinoa prices dramatically increase between 2004 and 2012. Adapting a model from Atkin (2013b) and utilizing data from a national Peruvian household survey (ENAHO), I am ...

Bitter tastes are among the most salient of life's experiences--who can forget one's first encounter with dandelion milk or a stout beer? Studies of the genes underlying these tastes are providing new perspectives on human origins and health.

This paper develops a model of nonlinear pricing with competition. The novel element is that each consumer’s willingness to pay for quality is private information and is allowed to di¤er across brands. The consumer’s preferences are represented by a multidimensional type containing the marginal value of quality for di¤erent products. Buyers with high willingness to pay for quality also display ...

This paper presents the RaGoÛt system developed in response to the ECCBR’08 Computer Cooking Contest call. It proposes a case authoring approach that combines domain-specific and independent knowledge sources to create a feature vector representation of recipes. Case retrieval uses semantic similarity knowledge acquired from WordNet. This is combined with exact matching to enforce adaptation-aw...