Ideal type cultural omnivores and reality? Examining fluctuating cultural tastes among Europeans

Cultural taste and leisure preferences have been under detailed research to relatively great degree, but coherent and systematic scrutiny in order to reveal the structure of cultural taste is still almost nonexistent. As several studies show, multi-faceted spectrum of various leisure and cultural items has been subsumed under the concepts of taste pattern and cultural participation. The inclusion of these items seems random, even though musical tastes and rather fixed categories of cultural activities are among the most popular and prevailing objects of research. However, not too many writings show an elaborate fusion of the above mentioned in one study. Increased theoretical consistence would also enhance the use of comparative research design to greater extent.

Research on cultural consumption is currently mainly determined by the breadth of activities participated as well as the quality of most participated items. Patterns that seem to hold sway in the present research most often deal with omnivorousness or some modification of it. Attributes that become vital in defining the pattern are the perceived value of the consumption object (highbrow etc.), the amount of likes, preferences and objects there are in the repertoire of a consumer.

Yet it seems, that it is rather challenging to point out empirically the ideal patterns ‘pure omnivores’ etc., and instead, rather inadequate indicators or proxies have been utilized as representations of diverse cultural tastes.

This problem is addresses by examining the actual empirical existence of theoretically conceptualized cultural omnivores or alike, and juxtaposes the findings with literature on the matter. Quantitative research design will be applied to Eurobarometer survey data (56.0) in order to tell of predominant cultural tastes across EU (as of year 2001). Here dimensions of cultural tastes are re-conceptualized and measured in order to propose a method of application to comparative work on taste patterns.