EVALUATION OF ACADEMIC CAPITAL AND AESTHETICS TASTE

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SHARIATI SARA; SALARI MARYAM

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Journal: CULTURAL STUDIES & COMMUNICATION Year:2014 | Volume:9 | Issue:33 Page(s): 105-137

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Information Journal Paper

Title

EVALUATION OF ACADEMIC CAPITAL AND AESTHETICS TASTE

Author(s)

SHARIATI SARA | SALARI MARYAM | Issue Writer Certificate

Keywords

ACADEMIC CAPITALQ2

AESTHETICS TASTEQ2

CULTURAL CAPITALQ2

PIERRE BOURDIEUQ2

LEGITIMATE TASTEQ2

LEGITIMATE ARTQ2

Abstract

The goal of this article is to study the relationship between ACADEMIC CAPITAL and AESTHETICS TASTE. The main assumption of this article which is induced from PIERRE BOURDIEU’s theories is based on this believe that formation of LEGITIMATE TASTE in individuals is initially has a close relationship with their level of education and then their social origin. Despite of importance of social origin, the main focus of this article is on the effective role of education in formation of LEGITIMATE TASTE. To evaluate this theory, a range of individuals with high ACADEMIC CAPITAL has been studied quantitatively. This study shows that AESTHETICS TASTE in individuals with high ACADEMIC CAPITAL is far from LEGITIMATE TASTE, since it seems that in Iran, art cannot be considered as the main component and hard core of culture. Moreover, the results of this research indicate that the LEGITIMATE TASTE is formed from one hand under influence of inherited CULTURAL CAPITAL and from other hand friend networks and social capitals.

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APA: Copy

SHARIATI, SARA, & SALARI, MARYAM. (2014). EVALUATION OF ACADEMIC CAPITAL AND AESTHETICS TASTE. CULTURAL STUDIES & COMMUNICATION, 9(33), 105-137. SID. https://sid.ir/paper/118062/en

Vancouver: Copy

SHARIATI SARA, SALARI MARYAM. EVALUATION OF ACADEMIC CAPITAL AND AESTHETICS TASTE. CULTURAL STUDIES & COMMUNICATION[Internet]. 2014;9(33):105-137. Available from: https://sid.ir/paper/118062/en

IEEE: Copy

SARA SHARIATI, and MARYAM SALARI, “EVALUATION OF ACADEMIC CAPITAL AND AESTHETICS TASTE,” CULTURAL STUDIES & COMMUNICATION, vol. 9, no. 33, pp. 105–137, 2014, [Online]. Available: https://sid.ir/paper/118062/en

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