The Perception of Gourmet: Food and Class in Contemporary American Society

The purpose of this study is to identify and examine differences in gourmet and ‘foodie’ menu items in local restaurants according to economic class.  Menus from from 24 local eateries in the NYS capital district area were collected and categorized  based on high, middle and lower class dining based on average dinner menu item price, use of social media, and descriptive language. Class differences to the gourmet foodie experience were examined with a focus on the middle class. Type of food and restaurant style were compared. Relationships between the ways in which different classes interact with food are also discussed.