Search results

The aim of this paper is to examine the early history of restaurants, as invented in Paris around 1766, deciding whether a market orientation ruled out genuine hospitality.

Contemporary accounts, such as Brillat‐Savarin's section “On Restaurateurs” in The Physiology of Taste in 1825, are considered against a definition of hospitality as a household's provision of care for non‐members.

The restaurateurs' innovation was selling individualized meals within the emerging consumer market. While Brillat‐Savarin recognized the commercial cynicism of even such brilliant exponents as Antoine Beauvilliers, their enterprises were hospitable to the extent that, emerging from domestic households, they were directed principally at meal‐making rather than money‐making. Highly “McDonaldized” corporations, whose primary purpose is profit, are a largely twentieth‐century development.

Defining hospitality as the provision of care by households to outsiders is a common sense approach that, nonetheless, provides an alternative to the usual characterizations of hospitality, based on ethics, personality, performance or industry.

Owner‐operated businesses are more likely to provide hospitality, certainly as traditionally understood, than corporations.

Since eighteenth‐century France, restaurants have only become more important, and the use of the household definition contributes to their better understanding, both historically and conceptually. The definition should have wide applicability.

This paper aims to trace the roots and development of Consumer Culture Theory (CCT) through the eyes of major participants in this field of study.

The report is a qualitative essay based on data accumulated and integrated from several directions: the CCT literature, reminiscent versions by significant scholars, and participant/observation by the author.

The CCT conferences began in 2005, sparked by the contribution of Eric Arnould and Craig Thompson. However, earlier versions are traced through the growth of interest in the study of consumer behavior starting in ancient times and spurred by the surge of post-World War II prosperity and technological advances. The expansion of consumer studies through the Association for Consumer Research (ACR), the Journal of Consumer Research (JCR), and the Heretical Consumer Research (HCR) were precursors of CCT. Perspectives are provided by Shankar and Patterson, Mark Tadajewski, Russell Belk, Fuat Firat, and Markus Geisler, with a special emphasis on early roots by the author.

The paper is novel in its application of The Rashomon Effect which shows how different scholars perceive a particular historical phenomenon. It is also a useful example of the qualitative orientation of CCT culture and style in studying situations, both contemporary and historical, to gain holistic insights.

This paper aims to explore the phenomenon of molecular gastronomy by conducting empirical research focusing on renowned chefs.

The approach taken is a literature review summarising past culinary innovations then the paper focuses on the origins and evolution of molecular gastronomy, followed by 18 phenomenological interviews with a snowball sample of world class chefs from across Europe.

There is far greater confusion about what molecular gastronomy might be than is implied in previous studies. The term has become wrongly used to describe a possible culinary movement mainly as a result of media influence. Leading chefs, whose new restaurant concepts have become associated with it, reject the term.

With only 20 years of history molecular gastronomy is still a comparatively new phenomenon. This initial research presents a clear picture of its evolution so far and the increasing confusion the use of the term has created. It is still far too early to decide if these are heralding a new gastronomic movement.

Although molecular gastronomy itself may not provide a foundation for a genuine and lasting development of cuisine it is generating fascination with the fundamental science and techniques of cuisine and showy culinary alchemy. As with nouvelle cuisine poor quality copycat chefs could bring into disrepute the reputation and practices of those who are at the vanguard of culinary and restaurant innovation.

This paper is the first widespread primary study, across five countries, into recognised exceptional chefs' understanding of molecular gastronomy. It clarifies that molecular gastronomy was never intended to be the foundation of a culinary movement and identifies four key elements for the development of lasting cuisine movements and trends.

This chapter explores the queasy relationship between food and sex on The Archers. For listeners, food provides an imaginative reference point; consumption of food hints towards characters embodiment and occupation of physical space. To the extent that these characters have boundaries, the way they approach and react to food reveals their rigidity or permeability, and the tones in which characters offer, provide, prepare, coax and force food upon one another tells us a lot about the sexual politics at play in Ambridge. In The Archers, women cook and men eat. Characters who rebel against this norm often subvert traditional masculinity in other ways.

Through close reading (and obsessive listening), this chapter analyses the ways in which food allows the relationships on The Archers to act as foils to one another. It also explores: food as metaphor; food used both to sustain and fortify the boundaries of the self and to besiege the ego boundaries of others; how characters are given weight in acoustic space; female emancipation; male helplessness; the hunger/satiety/aural claustrophobia of listeners.

Considers the history of one fruit – the apple – and one vegetable – the potato. Outlines the mythological, cultural and social context in which attitudes to both of these have been shaped. Demonstrates the relevance of these histories to the study of fruit and vegetable consumption in lower income groups. Highlights the importance of psychological factors in the choice of food, and of awareness of the cultural context in which foods are consumed.

The purpose of this paper is to outline the curriculum of the UK’s first MSc in Gastronomy. The programme supports an interdisciplinary approach to understanding food not yet commonly found in academia or beyond. However, it is increasingly recognized that such a perspective, as fostered by the MSc Gastronomy, may be key in effectively addressing complex contemporary problems within food culture and food systems.

This is a viewpoint paper that explains the rationale behind the chosen definition of Gastronomy, the context that inspired creation of the programme, an outline of the programme structure and justification of content.

The underpinning philosophy stems from a conviction that to address problems of corrupt food systems and problematic societal foodways, a more comprehensive understanding of food is needed. The programme seeks to cultivate this with a truly interdisciplinary approach to the study of food culture and food systems. This approach is recognized as an underrepresented area in academia where the study of food currently tends to be compartmentalized; a reductionist approach also mirrored within politics, commerce and our everyday lives. The MSc Gastronomy investigates how to foster and make commonplace, a more holistic and realistic understanding of food.

The MSc Gastronomy has been shaped by an understanding that a more comprehensive knowledge of food is required if contemporary problems within the food system are to be effectively addressed. To achieve this, the programme adopts an interdisciplinary approach to studying food only upheld by a small number of other academic institutions. It is the first of its kind in the UK, responding most closely to the specific cultural and political dynamics of Scotland’s food culture.

ZRBSC is a series of zirconium boride silicon carbide compositions. It resists thermal shock and oxidation up to temperatures of 36000°F. Available in tubes up to 20in. long, rectangular blocks up to 6in. × 8in. × 4in., cylindrical discs and special shapes.

This article concludes that dietary choline and tryptophan could influence motivational state. Investigates the link between diet and motivational state. In particular, examines how the neurotransmitter precursors choline and tryptophan are derived from the diet, how an increase in these precursors can enhance the production of the neurotransmitters acetylcholine (ACh) and serotonin (5‐HT) in the brain, and finally how the increase in these neurotransmitters can increase neuronal function and, as a result, brain activity. Increased synaptic release of both ACh and 5‐HT was found to be associated with increased brain activity. A new “neurotransmitter binding theory” is hypothesised, which is then used to associate increased brain activity with elevations in mood and an increased ability to concentrate, think and make rational decisions.

Attempts to show that modern terminology and considerations, in the making, classification, marketing and enjoyment of wines, are maybe not so new as some of us today think they are. Shows, with original translations from Greek sources, that 2,000 years or so ago, types of comments and opinions about given wines were much the same as they are today. Suggests that modern approaches to marketing wines might find attitudinal changes reflected in these ancient deliberations helpful to them today.