Reconceptualizing and Theorizing “Omnivorousness”

Scores of sociological studies have provided evidence for the association between broad cultural taste, or omnivorousness, and various status characteristics, such as education, occupation, and age. Nevertheless, the literature lacks a consistent theoretical foundation with which to understand and organize these empirical findings. In this article, we offer such a framework, suggesting that a mechanism-based approach is helpful for examination of the origins of the omnivore-univore taste pattern as well as its class-based distribution. We reground the discussion of this phenomenon in Distinction (Bourdieu 1984), conceptualizing omnivorous taste as a transposable form of the aesthetic disposition available most readily to individuals who convert early aesthetic training into high cultural capital occupational trajectories. After outlining the genetic mechanisms that link the aesthetic disposition to early socialization trajectories, we identify two relational mechanisms that modulate its manifestation (either enhancing or inhibiting it) after early socialization.