Bourdieu’s assumption that “taste is defined by the elite social classes, and the middle and lower classes of a society seek to improve their lot by imitating the elite;” has been expressed by many throughout the years. Dating back to the Middle Ages, various foods were categorized as those for the rich or those for the poor/peasants. The higher up in social status you were the richer the foods were in taste and more expensive they were. Nobles sought to create beautiful displays of food with vibrant colors, which also flaunted the riches they had. Premium meats, such as venison, were reserved for Nobles because they were the only ones who were allowed to hunt. This also relates to Bourdieu’s claim that eating habits are based upon economic status, specific cultural patterns, and social structure. The fact that even today the most expensive restaurants serve high end meats, sauces, fish, and other quality foods show that these types of foods are more associated with the upper class.