Singh Lalli, Gurpinder: Schools, Space and Culinary Capital

research is of great social utility: he is an expert researcher on social diversity, equality, and social justice, and his principal research area is school education.He is a co-investigator for the UK School Meals Service project, which is currently carrying out comprehensive historical and ethnographical basic research in the field of school catering, with a particular emphasis on the intergenerational experiences of the providers and recipients of school meals.As a lecturer at the University of Wolverhampton, he shares his field experience and research findings with his students in the School of Education.This is the third volume published by him and follows Schools, Food and Social Learning (Routledge, 2019) and School Farms: Feeding and Educating Children (Routledge, 2021), examining school meals from the perspective not only of physical health but also of social science in particular, with a special focus on school socialization and social justice.This attractive hardcover book is a pleasure to hold in the hand.The author uses the example of an English school to examine, among other things, the concept of "culinary capital," a term used by Bourdieu as an extension of the concept of cultural capital, the presence of which is seen as a privilege, while its absence represents a disadvantage within school society.The book allows readers to trace some of the key issues of social inequality and the instability of food supply in England, and the relationship between the two.Interviews with pupils, teachers, and other school staff provide insights into school food practices, including both positive and negative examples.The book has a clear structure, making the ideas presented easily accessible.