Key debates of contemporary cultural sociology - the rise of the 'cultural omnivore', the fate of classical 'highbrow' culture, the popularization, commercialization and globalization of culture - deal with temporal changes. Yet, systematic research about these processes is scarce due to the lack of suitable longitudinal data. This book explores these questions through the lens of a crucial institution of cultural mediation - the culture sections in quality European newspapers - from 1960 to 2010. Starting from the framework of cultural stratification and employing systematic content analysis both quantitative and qualitative of more than 13,000 newspaper articles, Enter Culture, Exit Arts? presents a synthetic yet empirically rich and detailed account of cultural transformation in Europe over the last five decades. It shows how classifications and hierarchies of culture have changed in course of the process towards increased cultural heterogeneity. Furthermore, it conceptualizes the key trends of rising popular culture and declining highbrow arts as two simultaneous processes: the one of legitimization of popular culture and the other of popularization of traditional legitimate culture, both important for the loosening of the boundary between 'highbrow' and 'popular'. Through careful comparative analysis and illustrative snapshots into the specific socio-historical contexts in which the newspapers and their representations of culture are embedded - in Finland, France, Spain, Sweden, Turkey and the UK - the book reveals the key patterns and diversity of European variations in the transformation of cultural hierarchies since the 1960s. The book is a collective endeavour of a large-scale international research project active between 2013 and 2018.

Key debates of contemporary cultural sociology - the rise of the 'cultural omnivore', the fate of classical 'highbrow' culture, the popularization, commercialization and globalization of culture - deal with temporal changes. Yet, systematic research about these processes is scarce due to the lack of suitable longitudinal data. This book explores these questions through the lens of a crucial institution of cultural mediation - the culture sections in quality European newspapers - from 1960 to 2010. Starting from the framework of cultural stratification and employing systematic content analysis both quantitative and qualitative of more than 13,000 newspaper articles, Enter Culture, Exit Arts? presents a synthetic yet empirically rich and detailed account of cultural transformation in Europe over the last five decades. It shows how classifications and hierarchies of culture have changed in course of the process towards increased cultural heterogeneity. Furthermore, it conceptualizes the key trends of rising popular culture and declining highbrow arts as two simultaneous processes: the one of legitimization of popular culture and the other of popularization of traditional legitimate culture, both important for the loosening of the boundary between 'highbrow' and 'popular'. Through careful comparative analysis and illustrative snapshots into the specific socio-historical contexts in which the newspapers and their representations of culture are embedded - in Finland, France, Spain, Sweden, Turkey and the UK - the book reveals the key patterns and diversity of European variations in the transformation of cultural hierarchies since the 1960s. The book is a collective endeavour of a large-scale international research project active between 2013 and 2018.

The modern society of consumption is a society of fashion. Fashion has extended its influence over various fields of social life and, together with taste, become central to our understanding of the inner dynamics of any modern society.
The Sociology of Taste looks at the role of taste - or the aesthetic reflection - in society at large and in modern society in particular. Taking case studies from social life, for example eating and food culture, it illustrates the role of fashion in the formation of collective taste.

The modern society of consumption is a society of fashion. Fashion has extended its influence over various fields of social life and, together with taste, become central to our understanding of the inner dynamics of any modern society.
The Sociology of Taste looks at the role of taste - or the aesthetic reflection - in society at large and in modern society in particular. Taking case studies from social life, for example eating and food culture, it illustrates the role of fashion in the formation of collective taste.

Kaj Ilmonen was a pioneer in the third wave of the sociology of consumption. This book provides a balanced overview of the sociology of consumption, arguing that the enthusiasm of 'the third wave' exaggerated the role of the symbolic and imaginary at the expense of the materiality of human societies.

Kaj Ilmonen was a pioneer in the third wave of the sociology of consumption. This book provides a balanced overview of the sociology of consumption, arguing that the enthusiasm of 'the third wave' exaggerated the role of the symbolic and imaginary at the expense of the materiality of human societies.

Karl Kautsky was, for three decades before the First World War, the main authority on the intellectual heritage of Marx and Engels. His interpretation of Marx's Capital and the basic laws and contradictions of capitalism was the reference point for both the foes and allies of Social Democracy.

The chapters in this volume concentrate on the mundane and ordinary eating practices of the everyday, showing how these are linked to change in modern society. The contributors present a collection of systematic empirical results from a unique study based on representative samples of four Nordic populations - Denmark, Finland, Norway and Sweden - conducted at two time points, 15 years apart. The results of this unprecedented longitudinal survey leads the contributors to question many commonly held beliefs about the presumed and feared collapse of the traditional eating habits, family meals, and regular meal patterns. As the social organization of eating is in many ways related to developments in other social institutions such as family, education, and work, chapters provide interesting insights into contemporary society, with key topics selected for scrutiny including gender, food types, diet and health, and cooking practices. Additionally, the chapters highlight changes in the gendering of food practices and signs of increasing informality around meals.

""Life has become more joyous, comrades.""--Josef Stalin, 1936Stalin's Russia is best known for its political repression, forced collectivization and general poverty. Caviar with Champagne presents an altogether different aspect of Stalin's rule that has never been fully analyzed - the creation of a luxury goods society. At the same time as millions were queuing for bread and starving, drastic changes took place in the cultural and economic policy of the country, which had important consequences for the development of Soviet material culture and the promotion of its ideals of consumption.The 1930s witnessed the first serious attempt to create a genuinely Soviet commercial culture that would rival the West. Government ministers took exploratory trips to America to learn about everything from fast food hamburgers to men's suits in Macy's. The government made intricate plans to produce high-quality luxury goods en masse, such as chocolate, caviar, perfume, liquor and assorted novelties. Perhaps the best symbol of this new cultural order was Soviet Champagne, which launched in 1936 with plans to produce millions of bottles by the end of the decade. Drawing on previously neglected archival material, Jukka Gronow examines how such new pleasures were advertised and enjoyed. He interprets Soviet-styled luxury goods as a form of kitsch and examines the ideological underpinnings behind their production.This new attitude toward consumption was accompanied by the promotion of new manners of everyday life. The process was not without serious ideological contradictions. Ironically, a factory worker living in the United States - the largest capitalist society in the world - would have beenhard-pressed to afford caviar or champagne for a special occasion in the 1930s, but a Soviet worker theoretically could (assuming supplies were in stock). The Soviet example is unique since the luxury culture had to be created entirely from scratch, and the process was taken extremely seriously. Even the smallest decisions, such as the design of perfume bottles, were made at the highest level of government by the People's Commissars. Sometimes the interpretation of 'luxury goods' bordered on the comical, such as the push to produce Soviet ketchup and wurst. This fascinating look at consumer culture under Stalin offers a new perspective on the Soviet Union of the 1930s, as well as new interpretations on consumption.

""Life has become more joyous, comrades.""--Josef Stalin, 1936Stalin's Russia is best known for its political repression, forced collectivization and general poverty. Caviar with Champagne presents an altogether different aspect of Stalin's rule that has never been fully analyzed - the creation of a luxury goods society. At the same time as millions were queuing for bread and starving, drastic changes took place in the cultural and economic policy of the country, which had important consequences for the development of Soviet material culture and the promotion of its ideals of consumption.The 1930s witnessed the first serious attempt to create a genuinely Soviet commercial culture that would rival the West. Government ministers took exploratory trips to America to learn about everything from fast food hamburgers to men's suits in Macy's. The government made intricate plans to produce high-quality luxury goods en masse, such as chocolate, caviar, perfume, liquor and assorted novelties. Perhaps the best symbol of this new cultural order was Soviet Champagne, which launched in 1936 with plans to produce millions of bottles by the end of the decade. Drawing on previously neglected archival material, Jukka Gronow examines how such new pleasures were advertised and enjoyed. He interprets Soviet-styled luxury goods as a form of kitsch and examines the ideological underpinnings behind their production.This new attitude toward consumption was accompanied by the promotion of new manners of everyday life. The process was not without serious ideological contradictions. Ironically, a factory worker living in the United States - the largest capitalist society in the world - would have beenhard-pressed to afford caviar or champagne for a special occasion in the 1930s, but a Soviet worker theoretically could (assuming supplies were in stock). The Soviet example is unique since the luxury culture had to be created entirely from scratch, and the process was taken extremely seriously. Even the smallest decisions, such as the design of perfume bottles, were made at the highest level of government by the People's Commissars. Sometimes the interpretation of 'luxury goods' bordered on the comical, such as the push to produce Soviet ketchup and wurst. This fascinating look at consumer culture under Stalin offers a new perspective on the Soviet Union of the 1930s, as well as new interpretations on consumption.

The chapters in this volume concentrate on the mundane and ordinary eating practices of the everyday, showing how these are linked to change in modern society. The contributors present a collection of systematic empirical results from a unique study based on representative samples of four Nordic populations - Denmark, Finland, Norway and Sweden - conducted at two time points, 15 years apart. The results of this unprecedented longitudinal survey leads the contributors to question many commonly held beliefs about the presumed and feared collapse of the traditional eating habits, family meals, and regular meal patterns. As the social organization of eating is in many ways related to developments in other social institutions such as family, education, and work, chapters provide interesting insights into contemporary society, with key topics selected for scrutiny including gender, food types, diet and health, and cooking practices. Additionally, the chapters highlight changes in the gendering of food practices and signs of increasing informality around meals.