Around the kitchen-table with Bourdieu: understanding the lack of formalization or professionalization of community sports clubs in New Zealand. Issue 2 (1st February 2021)

• Record Type: Journal Article
• Authors: Hill, Simon; Kerr, Roslyn; Kobayashi, Koji
• Is Part Of: Sport in society. Volume 24:Issue 2(2021)
• Page Start: 115
• Page End: 130
• Publication Date: 2021-02-01
• Subjects: Cultural reproduction -- capital -- sports clubs -- formalization -- professionalization; Sports -- Social aspects -- Periodicals; Sports -- Cross-cultural studies -- Periodicals; Sports -- Periodicals; 306.48305
• DOI: 10.1080/17430437.2019.1615893
• Languages: English
• ISSNs: 1743-0437

Abstract

Abstract: Community sports clubs are one of the dominant sports delivery mechanisms around the world, yet they have received relatively little attention in the academic literature. This study specifically aims to contribute to the understanding of barriers and resistance to formalization through examining the workings of four small sports clubs in New Zealand. Drawing on a case study approach, we found that the clubs had been reasonably successful, yet still used a traditional 'kitchen-table' approach with no or little evidence of formalization and professionalization, which we argue can be explained by Bourdieu's theory of cultural reproduction. Specifically, we show how the club committee incumbents reproduced a habitus that prized social and symbolic capital over economic and cultural capital. Further, we note that, despite the government agency's production and dissemination of 'how to' materials, there were few incentives or resources for the small clubs to formalize and professionalize within New Zealand.