Culinary tourism: An exploratory reading of contemporary representations of cooking

In Levi‐Straussian terms cooking marks the “transition between nature and culture”. Yet the study of cookbooks as placed cultural artefacts is largely neglected by consumer researchers. This essay seeks to address this oversight, setting out to explore the potential contribution of a turn to cookbooks for enriching our understanding of the character of contemporary consumer culture. It weaves a line of argument that asserts the value of treating cookbooks as cultural products, as objectifications of culinary culture, as constructed social forms which are amenable to textual analysis. In this respect it declares that, rather than simply being understood as reflections of contemporary consumer culture, cookbooks should be understood as artefacts of cultural life in the making. That is, cookbooks contain not only recipes but inscribed cultural tales which can be understood as productive of the culinary culture that they pretend only to display, and performative in their attempt to do things with us. We reveal cookbooks to be sites of aestheticised consumption.     

Hong Kong parents' perceptions of the transference of food preparation skills

Food preparation skills among young adults are associated with healthy food choices, better diets and a greater likelihood of an independent, healthy adult life. This study conducted in Hong Kong aimed to investigate parents' perceptions of cooking skills; to explore the transference of cooking skills in the home setting; to identify parents' expectations regarding the transference of cooking skills; and to inform the development of educational initiatives for developing healthy eating habits. A questionnaire survey was conducted to collect information of the subjects' cooking experience, attitudes about cooking skills, cooking habits at home, family meal habits, transference of cooking culture in the family and the factors influencing the choice of ingredients and cooking. It was administered to 1009 Hong Kong parents (of students aged between 11 and 18, studying in 15 secondary schools). The collected data were analysed using the Statistical Package for the Social Sciences (version 12.0, SPSS, Inc., Chicago, IL, USA) and cross‐tabulation analyses were used to compare the responses of the parents by gender, employment status and income. The results show that parents valued cooking as important life skills for both boys and girls. Parents generally perceived their cooking skills either good (41.9%) or mediocre (54.5%), yet children are rarely taught these skills in the home. Family meals prepared primarily with fresh ingredients are still an important part of the daily routine, and mothers are dominating the roles in food choice decision, cooking and buying the ingredients for family meals. Mothers and schools are expected to be the major channel to teach children cooking skills. Findings suggest that parents are well‐disposed towards providing food and nutrition education at home, but need more support (50% reported that home should be a primary support for learning cooking skills; 36% indicated that the school should have a responsibility to teach children to cook starting in elementary school). Schools may do well to collaborate with families in food literacy education initiatives. Developing individuals' cooking skills paves the way for long‐term health benefits and the well‐being of the local population.     

Chefs’ perceptions of using convenience food products versus scratch cooking

The decision regarding when and to what extent to use convenience food products is a perennial issue in the hospitality industry. To explore this issue, a paper and pencil survey was administered to culinary managers in a large university dining setting. Respondents included 132 chefs representing 10 dining facilities/concepts. The results indicate that even though the time and labor cost savings brought about by the use of convenience food products are perceived as advantageous, the implied consistency of the final product and superior portion control are not as important. Furthermore, customer relationships, catering to special groups, and final products’ eye appeal appear to be better facilitated by nonconvenience foods. Even though it is easier to train culinary staff to use convenience food products rather than nonconvenience ones and these employees appear to be under less psychological pressure in their jobs, they will conversely be less motivated and worse paid.     

Above all,garnish and presentation: An evaluation of Fanny Cradock's contribution to home cooking in Britain

The development of cooking on television, and the associated rise in ‘celebrity chefs’ is often seen as a modern phenomenon involving cooks like Jamie Oliver and Nigella Lawson in Britain. Fanny Cradock (1909–1994) is from time to time credited as a pioneer in television cooking and Britain's ‘first celebrity chef’. However little detail of her career has been documented, despite working as a journalist, radio and television presenter, food demonstrator, writer of fiction, children's books and cookbooks spanning from 1942 until 1986. Cradock was prominent on television between 1955 and 1975, with her final appearance in 1985. Cradock is as often remembered for her colourful character as for the colourful food she presented and her name remains synonymous with elaborate cooking in ball gowns, using copious amounts of food colouring and aspic, and for berating her husband who assisted her on stage, on television, and in print. However, from Cradock's personal archive a far more substantive contribution to home cooking through the development of television cooking and cookbooks, looking at her undocumented ideas and innovations. Additional archive materials and collections of newspaper clippings collected between 1942 and 1982 by Cradock herself shed light on how she was perceived at the time, her role as an entrepreneur and her own ‘brand’ identity. From this documentary evidence, it is argued that Cradock deserves to be much better remembered for her contribution to British food culture.     

默会知识视阈下家族企业代际传承管理与创新

代际传承不仅是家族企业物质资本所有权和管理控制权的传承,还包括人力资本、社会资本和文化资本的传承,特别是隐藏其中“只可意会不可言传”、具有技能性、诀窍性、实践性的默会知识传承。研究家族企业默会知识传承,通过共享和创新等途径,提升企业核心竞争力和企业家核心能力,探索家族企业长青之“道”、长盛之“魂”。     

Microcredit: an answer to the gender problem in funding?

Microfinance institutions (MFIs) target people excluded from the traditional banking system. By providing start-up capital to these under-financed individuals, they enable a greater number of women to start their own business, particularly in sectors where initial capital requirements are high. Our study follows a portfolio of 3,640 microcredit applicants in France over the 2000–2006 time period, identifying MFI client profiles and bringing to light gender differences in borrowers compared to a wider sample of entrepreneurs. This study shows that the male–female gap found amongst company creators is also maintained amongst the clienteles of MFIs. Empirical results also suggest that gender is a decisive factor regarding the amount of credit provided to borrowers when comparing with other factors in the borrower and firm profile. Thus to a certain extent, MFIs are found to reinforce gender inequalities in France.     

Cultural Brands/Branding Cultures

This conceptual paper examines the interface between culture and business, with specific reference to branding. It argues that, while considerable strides have been made in recent years to develop Arts Marketing theory, the subject now needs to take account of wider social and cultural issues. The paper explores the way in which processes of meaning-making have been theorised in consumption and cultural studies. It argues for a view of the symbolic dimensions of branding practices that positions them within the circuit of culture, as a cultural phenomenon. It is argued that brands are symbolic articulators of production and consumption. In this sense, all brands are representational texts, and are socially, not merely managerially, constructed. Different kinds of cultural brands are identified, including cultrepreneurs, cultural corporates and commercial corporates, and their practices in relation to business and culture are discussed. It is suggested that marketing (including branding) is not a neutral analytical repertoire for the study of exchange relationships, but is itself a particular kind of cultural brand, namely an ideological myopia which operates in the service of capital. It is suggested that Arts Marketing practitioners and scholars consider these wider issues in formulating their marketing practices and research strategies.     

Consumption of foods and foodstuffs processed with hazardous chemicals: a case study of Bangladesh

Determining the best way to persuade consumers to consume more healthy foods is challenging. In Bangladesh, however, daily newspapers consistently show that various hazardous chemicals (e.g. calcium carbide, sodium cyclamate, cyanide and formalin, etc.) are mixed with or added to foods and foodstuffs. These chemicals are very dangerous to humans. This present study examines the reasons behind the use of hazardous chemicals in foods as well as the extent to which food producers/sellers use such chemicals. In addition, this study assesses consumer perceptions of and attitudes towards these contaminated food items and explores how adulterated foods and foodstuffs affect consumer health. The empirical data were collected from 110 consumers, 25 sellers or producers, seven doctors and seven pharmacists in Dhaka, the capital of Bangladesh. This study shows that nearly every consumer (93.7%) is aware that various foods and foodstuffs contain hazardous chemicals, and that 95.5% of consumers are aware that these adulterated foods and foodstuffs are harmful to their health. This paper explores the myriad reasons why consumers nevertheless feel compelled to consume such chemically treated foods.     

Convenience and choice for consumers: the domestic acceptability of canned food between the 1870s and 1930s

Canned food once represented an astonishingly innovative technology although it is now largely ignored in food discourse. As with so much in our lives, familiarity renders an object invisible. To explore the changing social significance of canned food, as the format developed from scientific curiosity to domestic ubiquity, this paper examines reports in The Scotsman newspaper from the late 1870s to the 1930s. Although canned foods were slow to break into the mass market they were little short of revolutionary in the way they brought new tastes from across the world to ordinary British households. A few cans in the larder provided simple storage and reassurance that the unexpected visitor could be fed – perhaps with something a little out of the ordinary. Against this background of quiet assimilation into our food culture, canned food has been controversial and provided an unwitting rehearsal for contemporary food narratives. In these old newspapers, it was somewhat surprising to find reports of disquiet that are recognizable in our own times – the convenience of canned food posed a threat to culinary skills; questions were raised about the nutritional value and safety of processed food; we had become excessively reliant on imported food and disregarded our own produce.     

Studying food tastes among young adults using Bourdieu's theory

The purpose of this study was to study the relationship between social position and food tastes. The empirical data stem from a survey carried out in 1991 on 703 people aged 23–26 years. Bourdieu's theory of the relationship between social position and consumption was used as a theoretical framework. Bourdieu attacks the position often expressed by economists that consumers are similar in most respects except for their economic capital. He introduced the concept ‘cultural capital’ when describing different consumption practices and emphasizes the relationship between gender and food tastes. The social position variables in this study include economic and cultural capital, and gender. Participants were asked to evaluate exotic, healthy, filling, inexpensive and traditional food. Two dimensions of food orientations were observed: food as form and food as function. Economic capital was of importance concerning the costs of food and its filling functions. Groups rich in cultural capital were more interested in healthy and exotic food and less interested in filling food than those possessing less cultural capital. Women were more concerned about healthy food than men. Cultural capital had an independent effect when economic capital was constant.     

An Anglo‐Japanese study of young people and some domestic tasks related to food

Housework, in particular related to food preparation, has received little attention. Tasks are performed in line with gender stereotypes which are culturally specific and change with time. A comparison has been made between the domestic tasks and behaviours and attitudes related to food in young people in Japan and England. Gender stereotyping was apparent in both countries to a remarkable and fairly similar degree (very few children thought that men should have responsibility for tasks related to food) although many aspects were different; English children were more involved in preparing food and fewer Japanese children claimed to like cooking. Fewer Japanese boys (almost half) than English boys (14%) helped to clear up after meals. Almost all Japanese children ate sitting at a table compared with about 75% of English children for whom it was more common to have to be careful to keep their mouths closed when eating. Japanese culture however, does seem to be becoming more Westernized. Even ‘liberated women’ and ‘new age men’ may acquiesce to a degree of stereotyping in order to ensure that their children are ‘normal’. Curiously, the high media attention given to food and food preparation does not seem to be resulting in increased involvement in cooking by young people. This lack of involvement by young people in food preparation may have consequences for nutritional skills and so compromise health in later life.     

Nationalism,social capital and economic empowerment: SANLAM and the economic upliftment of the Afrikaner people, 1918–1960

At the beginning of the twentieth century the Cape-based Afrikaner elite used their social networks to establish an insurance company to address their business aspirations as well as wider economic empowerment needs of poor Afrikaners. This contribution explores the operating dynamics of social capital of an elite portion of society to benefit the wider Afrikaner community, thereby establishing new networks among Afrikaners. By the second half of the twentieth century the South African Life Assurance Company (Sanlam) developed from a local Cape-based enterprise to a strong diversified corporation extending social capital from the limited elite group to Afrikaners in the wider context of South Africa. The networks among Afrikaners were the key to the successful development of Sanlam and associated companies.     

How does a local initiative contribute to social inclusion and promote sustainable food practices? Focus on the example of social cooking workshops

Initiatives from food system players closer to citizens are currently valorized to promote sustainability. Based on TCR and on the practice theories, this research aims at studying the impacts of a local initiative on two aspects: social inclusion and sustainable food practices. To do so, we chose the example of cooking classes for people in social instability. Cooking classes may contribute to fight against social exclusion through two factors: first the group dynamic and then the value‐creation for participants. Besides, cooking classes may drive towards sustainable food practices on the basis of advice about new skills. Cooking classes in three different social service structures were observed: a Social Centre; a social service structure hosting young people suffering from homophobia; and, a hosting centre for people with disabilities. To complete these observations, semi‐directive one‐hour interviews were conducted with three participants from the different groups. This information was analyzed with thematic analysis and practice theories tools. Results show that the main factor of social inclusion is the value‐creation, with two factors contributing to people's self‐esteem: (re)teach them how to cook; and offer them the opportunity to cook and eat good food. The cooking classes are efficient to promote sustainable food practices, promoting at the same time the interest in shared‐eating, shared‐cooking, and new skills. Nevertheless, it is not enough for the people to adopt new practices because of material and logistical barriers. As such, our findings are important for policy makers tasked with promoting sustainable consumption and social insertion within vulnerable population.     

论烹饪工艺与营养专业顶岗实习质量控制关键环节

烹饪专业特别强调动手能力的培养,顶岗实习是提高学生技能最有效的途径。本文主要从前馈、现场和反馈三个关键环节,阐述对烹饪专业的顶岗实习进行系统、细致和深入的控制与管理,介绍了院系、实习指导老师、岗位师傅在对烹饪专业顶岗实习质量控制的具体方法与措施。     

探究第三产业占比对人力资本积累的影响--基于我国2005年-2011年省级面板数据的实证检验

我国正处于产业结构转型的关键时期,一二产业逐渐向第三产业转移。以往研究大多落脚于人力资本对产业结构的影响,而忽略了由于产业转型带来的对高技术人才的需求推动了人力资本的积累。作者认为,产业结构的优化将有助于人力资本的积累,同时,文化消费、教育投入等因素也会影响到人力资本。本文使用2005-2011年,我国31个省份的面板数据,建立了多元线性回归模型,运用工具变量的方法,以金融发展状况作为第三产业占比的工具变量,进行实证研究。在控制了年份和省份的固定效应后,我们发现第三产业占比对人均人力资本有显著的正向影响,产业结构向第三产业转移有利于人力资本积累。在此基础上,我们提出了若干建议来推动产业结构的优化。     

The workplace lunch room: an arena for multicultural eating

Many countries in Europe have experienced growing migration since World War II. It is estimated that more than one in five Swedes living today has roots in other countries and cultures. Segregation in terms of ethnic origin in housing areas makes it easier to maintain the language and cultural traditions of the home country when it comes to cooking and eating. In extremely segregated housing areas, there may even be no interface between foreign cultural traditions and Swedish traditions in food consumption. Almost every inhabitant in the age range 20–65 years spends a number of years in workplaces outside the home. Workplaces are generally melting pots for employees of all ages and ethnic groups. In this study, a bus company lunch room served as a field for studying preferences in food, meals structure and eating patterns during lunch breaks. The city centre lunch room was visited by every driver at least once during their working day for coffee/tea, lunch or a rest. The lunch room served as an arena for discussions and exposure to new foods customs relating to meals and eating. It thus constituted a place for cultural exchange about food preferences and for forming opinions about individuals and nationalities, including Swedes. The methods for gathering empirical material for the analysis were participant observations and semi‐structured interviews. Food consumption can be recognized as a marker of class and status in the same way as consumption of leisure activities and clothing. Some new criteria in identifying members of we‐groups in relation to others can be added to the classical criteria. When language fails in communication, visible signs become more important. A workplace lunch room is a clear arena for attitude formation. Attitudes may be conservative or stereotyped but sometimes evoke the curiosity to eat something different. In a multicultural arena such as a workplace lunch room, the knowledge available about food, meals and preferences is sometimes far from the real truth, especially when visible impressions are not followed by verbal communication, which can sometimes lead to incomplete and narrow‐minded conclusions.     

Firm-level determinants of gender diversity in the boardrooms: Evidence from some emerging markets

This paper examines the determinants of board gender diversity in the context of emerging economies. Specifically, we investigate the impact of organizational characteristics on gender diversity in the boardrooms of Brazilian, Russian, Indian and Chinese firms and compare our findings with a control sample from US and UK. Analysing data for 1002 firms between a period of 2005 and 2012, we find some similarities between developed and emerging economies on the factors determining women representation on boards. In particular, we observe board gender diversity is positively related to the firm size, and it is inversely related to corporate risk across both emerging and developed economies. Family control affects positively board gender diversity only in India, China, UK and US. However, in contrast to developed countries, there is some evidence to suggest that state ownership has a negative effect on board gender diversity in India and Russia.     

Practising gender: The role of banter in young men’s improvisations of masculine consumer identities

Abstract

Although consumer researchers have explored the social, cultural and consumption-related tensions involved in being and becoming masculine, prior research has tended to focus on individual men’s experiences. This paper reviews literature in this area together with theories of gender as performed, performative and social practice. Our ethnographic study of male friendship groups in central Scotland explores the gender processes involved in improvising their masculine consumer identities within and across various social settings and interactions. In particular, through consumption-related banter, they played for and played with their ideas of masculinity, thereby engaging in the practising of gender. The boundaries between ‘safe’ and ‘danger’ zones of consumption varied across social groups and contexts, highlighting the complexity and contingency of contemporary masculinities.     

Pushing speed? The marketing of fast and convenience food

The Menu: This paper explores the complex relationship between the marketing of fast and convenience food, and Western constructions and experiences of time in late Modernity, through a polemical analysis of a set of recent British television advertisements for a variety of brands in this sector. A cursory reading of these ads reveals some apparent contradictions in the deployment of time in fast/convenience food marketing: they seem to celebrate both speed (time as “sameness” and “continuity”) and nostalgia (time as “difference” and “discontinuity”). We go beyond a simple understanding of these alternative tropes as indices of competing brand strategies by interpreting their wider relations to the systemic and cultural vicissitudes of contemporary global capital. We conclude that the temporal articulation of fast and convenience foods presented in the ads is not in fact paradoxical, but dialectical. This dialectical relationship is an essential and continuing ideological structure of late Modernity.     

Hispanic agencies and profits of distinction: an examination of the advertising industry as a field of cultural production

This project examines the advertising industry as a self-governing space that is guided by its own internal logics, but is nonetheless influenced by social dynamics at play in the larger social space. Using Bourdieu's theory of practice as a theoretical and analytical framework, this study explores the relationship between cultural capital and economic capital. Specifically, I examine the degree to which Hispanic practitioners have leveraged their knowledge of Latina(o) culture and their proficiency in Spanish as profits of distinction within the marketplace. Qualitative interviews conducted with Hispanic ad agents, general market ad agents and clients reveal that the position that Latinas(os) occupy within the social hierarchy has created both opportunities and boundaries for Hispanic agencies. This paper focuses on the practices that allow Hispanic agencies to isolate Latinas(os) from other consumers, distinguishing them institutionally and entitling them to dedicated marketing resources, but I also discuss the limitations to these practices and how such a narrow expression of the Hispanic agency's cultural capital ultimately limits their access to economic capital.