Grand Rapids, menus


Abstract. This study uses a discourse analysis approach to analyze menus from restaurants in Grand Rapids. The menus are seen as cultural productions and, therefore, as representations of the type of cultural consumption in which their audiences participate. Grouped by price range, they exhibit discursive features that reflect patterns of cultural consumption stratified by class. The main division is observed between the lowest-priced menus and the next category, suggesting a democratization of culinary cultural consumption from earlier studies of food and class.