Air fryer: reflections on working class objects of desire and changing food culture
PDF

Keywords

Working class
culture
food culture
air fryer
commodity

How to Cite

Çelik, S. (2024). Air fryer: reflections on working class objects of desire and changing food culture. Toros University Journal of Food, Nutrition and Gastronomy, 3(1), 1–16. https://doi.org/10.58625/jfng-2470

Abstract

Products and objects are phenomena that shape and reproduce everyday life for the classes involved in the production process. Global commodity chains and marketing networks ensure that similar products are marketed and incorporated into everyday life in all countries and cities. These products can be products that bring about changes in the kitchen and food culture as well as in many different areas of life. In this study, the meanings of Air Fryers, which, although they are included in cooking technologies, bring about changes in food culture, recipes and cooking time with their features, will be examined for the working class and poor classes. Although Air Fryers have a history of a hundred years, their entry into our daily lives is limited to a little over ten years. The product has been analyzed in its commodity form and its cultural dimensions have been analyzed from a class perspective. The changes that Air Fryers have brought about in the daily food practices and food cultures of the working class and poor classes, and the meanings they attribute to the commodity within the class culture have been examined. In this exploratory study, auto ethnography and digital ethnography research methods were used. Within the scope of the digital ethnography research method, relevant content, and comments on TikTok were analyzed and turned into data. As a result of the study, it was concluded that Air Fryers are perceived as objects of desire for the working class and the poor, and that owning them is an indicator of economic and cultural capital for exit from habit uses. Although Air Fryers are marketed as a device that saves cooking time and provides convenience to individuals in working life with ready-made recipes, the main thing is to adapt the working class to the new conditions of the capitalist working order. These devices, which are part of the reproduction of labor power, are far from bringing about a global change in food culture, as they differ according to economic purchasing power, working hours and food culture according to country groups.

https://doi.org/10.58625/jfng-2470
PDF

References

Erdoğan, İ. (2007). Karl Marx insan, toplum ve iletişim. Journal of Communication Theory and Research,25, 199-228.

Gürsoy, D. (2013). Tarih süzgecinde mutfak kültürümüz [Our culinary culture through history].Oğlak Publishing.

Perlman, F. (2019). The Reproduction of everyday life. In B. Ollman, & K. B. Anderson (Eds.), A Selection of Contemporary Marxism A Century of Stigmatizing Texts (Ş. Alpagut, Trans.)(pp. 192-210). Yordam

Eagleton, T. (2016). Idea of culture (Ö. Çelik, Trans.) Ayrıntı. (Original work published 2000)

Adorno, T. W. (2003). Rethinking the culture industry. Cogito,36, 76-84.

Kızılçelik, S. (2013). Frankfurt okulu [Frankfurt school]. Anı Publishing.

Gegez, E. (2007). Marketing research. Beta.

Keten, E. T. (2021, July 13). Tiktok Nereye Düşer?Sendika.org. https://sendika.org/2021/07/tiktok-nereye-duser-625541/

Zukin, S. (2004). Point of purchase. Routledge

Sennett, R. (2015). The culture of the new capitalism (3rd ed.). (A. Onocak, Trans.) Ayrıntı. (Original work published 2006)

Behir, F. (2021, September 22). How the first air fryer was invented. Mashed. https://www.mashed.com/612880/how-the-first-air-fryer-was- invented/

Halim, N. F. (2022). Hind holdings Berhad / Nuruliyana Farisha Halim. Universiti Teknologi Mara. https://ir.uitm.edu.my/id/eprint/56123/

Goody, J. (2013). Cooking, cuisine, and class a study in comparative sociology. (M. G. Güran, Trans.). Pinhan. (Original work published 1996)

Kamarudin Azhar, N. (2022). Russel Taylors. Universiti Teknologi Mara. https://ir.uitm.edu.my/id/eprint/58726/

Expert Market Research (2022). Global Air Fryer market outlook. Wyoming Sheridan: Expert Market Research. https://www.expertmarketresearch.com/reports/air-fryer-market

Stratview Research (2020). Global Air Fryer market, dynamics, trends, and market analysis. Detroit, Michigan: Stratview Research. https://www.stratviewresearch.com/1864/air-fryer-market.html

Foster, J. B. (2005). The rediscovery of imperialism. (Ç. Çidamlı, Trans.) Devin

Bocock, R. (2014). Consumption (4thed.). (İ. Kutluk, Trans.) Dost. (Original work published 1993)

Baudrillard, J. (2016). The consumer society (8th ed.). (H. Deliceçaylı, & F. Keskin, Trans.) Ayrıntı.(Original work published 1970)

Baspinar, S. (2022, September 7). A new craze in kitchens: Airfryer. Marketing Türkiye. https://www.marketingturkiye.com.tr/haberler/yeni-bir-cilginlik- airfryer/

Bauman, Z. (2017). Does the richness of the few benefit us all? (3rd ed.). (H. Keser, Trans.) Ayrıntı. (Original work published 2013)

Holloway, J. (2017). In, against, and beyond capitalism: the san francisco lectures. (U. Özmakas, Trans.) İletişim. (Original work published 2016)

Yaman, M. (2013). Ataerkil kapitalist tahakküm altında kadın emeği, bedeni [Women's labor, body under patriarchal capitalist domination]. Sav.

Bora, A. (2016). Kadınların sınıfı ücretli ev emeği ve kadınının öznelliğinin inşası [Women's class wage labor and the construction of women's subjectivity]. İletişim.

Baudrillard, J. (1981). For a critique of the political economy of the sign. (C. Levin, Trans.) Telos Press. (Original work published 1972)

Özkantar, M. Ö. (2019). Meta fetişizmi bağlamında Türk televizyonlarında otomobil reklamları ve tüketim toplumu. Journal of Media and Cultural Studies, 1(1), 17-35.

Certeau, M. D., Giard, L., & Mayol, P. (2015). The discovery of everyday life - II Housing, Kitchen Affairs. (Ç. Eroğlu, & E. Ataçay, Trans.). Dost.(Original work published 1984)

Bayizit, M. (2022, July 3). How much do we know about the frozen food sector? Opinyu. https://opinyu.com/muratbayizit/dondurulmus-gida- sektorunu/

Baudrillard, J. (2009). For a critique of the political economy of the sign. (K. Yeğin, Translation.) Boğaziçi University Publishing House.(Original work published 1972)

Çoban, B. (2014). Göz ve iktidar: vitrinlere değil gökyüzüne bak!. EUL Journal of Social Sciences, V(I), 1-15.

Lukacs, G. (2019). Commodification and proletarian consciousness. In B. Ollman, & K. B. Anderson (Eds.), A Selection of Contemporary Marxism A Century of Stigmatizing Texts (Ş. Alpagut, Trans.), (pp. 29-47). Yordam.

Vivero-Pol, J. L. (2017). The idea of food as commons or commodity in academia. A systematic Review of English Scholarly Texts. Journal of Rural Studies, 53, 182-201. https://doi.org/10.1016/j.jrurstud.2017.05.015

Montanari, M. (2018). Kıtlık ve bolluk Avrupa’da yemeğin tarihi [Scarcity and abundance History of food in Europe] (M. Önen, & B. H. Çoban, Trans.) Nika. (Original work published 1993)

Brabazon, T. (2013). Time for timbits? fast food, slow food, class and culinary communication. Fast Capitalism, 10(1), 25-37. https://doi.org/10.32855/fcapital.201301.003

Çelik, S. (2022). Slow Food as a social movement and political attitude against global capitalism's food culture and standardized food. "İş, Güç" Journal of Industrial Relations and Human Resources, 24(2), 122-143.

Marx, K. (2019). Capital 1 (12 ed.). (M. Selik, & N. Satlıgan, Trans.) Yordam. (Original work published 1867)

Yalvaç, F., & Erçandırlı, Y. (2020). New materialism as the ideological discourse of late capitalism: the sovereignty of commodified 'things'. Journal of Mülkiye, 44(2), 261-285.

Coşkun, M. K. (2013). Sınıf, kültür ve bilinç Türkiye’de işçi sınıfı kültürü, sınıf bilinci ve gündelik hayat [Class, culture and consciousness Working class culture, class consciousness and everyday life in Türkiye]. Dipnot.

Bourdieu, P. (2015). Distinction: a social critique of the judgement of taste (D. Fırat & G. Berkkurt, Trans.)Heretik.(Original work published 1979)

Osepchuk, J. M. (2009). The history of the microwave oven: A critical review. IEEE MTT-S International Microwave Symposium Digest. USA, 1397-1400.https://doi.org/10.1109/MWSYM.2009.5165967

Karkhanis, S. (2021). “Unconventional” Food Historiography. Journal of Scientific Research. 65(8), 92-96.

Erarslan, A. (2022). A traditional wooden corbelled dome construction technique from Anatolia. The Eastern Anatolian Tandoor house with its wooden “swallow-dome” type of roof. Journal of Asian Architecture and Building Engineering,21(4), 1275-1303.

Lakooraj, M. H. M., Larkani, Z. S., Khodaparast, M. (2015). Socio - Cultural and behavioural changes as an impact of modernization of tandoor. International Conference on Economics, Management and Social Sciences, Spain, 1-7.

Osepchuk, J. M. (1984). A history of microwave heating applications. IEEE Transactions on Microwave Theory and Techniques, 32(9), 1200-1224.

Debord, G. (2014). The Society of the Spectacle. (O. Taşkent & A. Ekmekçi, Trans.) Ayrıntı (Orijinal work published in 1967)

Sansano, M., Juan-Borras, M., Escriche, I., Andres, A., Heredia, A. (2015) Effect of pretreatments and air-frying, a novel technology, on acrylamide generation in fried potatoes. T: Toxicology & Chemical Food Safety, 80(5), 1120-1128.

Navruz-Varlı, S. & Mortaş, H. (2024) Acrylamide formation in air-fried versus deep and oven-fried potatoes. Frontier in Nutrition, 10, 1-8.

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Copyright (c) 2024 Toros University Journal of Food, Nutrition and Gastronomy

Downloads

Download data is not yet available.