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The purpose of this paper is to examine the determinants of Greenfield emerging market (EM) outward foreign direct investment (OFDI) into the UK, a developed market (DM) host. Despite the increasing significance of EM OFDI, this particular theme of EM OFDI to a DM host has received relatively little attention from researchers. This paper seeks to address this shortfall.

Considering the distinctiveness of EM OFDI in its firm-specific characteristics, given circumstances and motivations, this paper applies adapted “Resource-based view (RBV)” framework and institutional theory to build a theoretical framework. A range of hypotheses regarding “strategic-asset seeking”, “market seeking” and “institution seeking” motivations of EM OFDI, which reflect both “pull factors” (advantages in hosts) and “push factors” (disadvantages at home), were then developed. Using panel data for the years 2003–2012, the research questions were analysed using a sample of the then most important EM source countries which had undertaken Greenfield FDI into the UK.

The analysis results supported the hypotheses that strategic-asset seeking and institution seeking motivations were important in determining EM OFDI to the UK, with the coefficients of relevant variables showing statistical significance and expected sign (i.e. positive). However, the hypothesis on market seeking motivation of EM OFDI cannot be supported as the coefficient of the relevant variable, whilst showing the expected sign, had a statistically insignificant coefficient. Amongst the three control variables, the source countries’ exports and imports as a percentage of GDP was statistically significant and had the correct sign whilst, the UK’s share of intra-EU trade, whilst statistically significant, had the opposite sign to that expected. The third control variable, the exchange rate was not statistically significant, though it had the correct sign.

This paper provides an adjusted theoretical framework for the analysis of EM OFDI to DM with a novel application of institutional theory and RBV. It also qualifies and extends existing works on EM OFDI by including a wider range of EM source countries and DM hosts with empirical analysis results as well as theoretical suggestions. In addition, the paper offers up a range of policy implications for DM hosts.

The purpose of this paper is to explore how a group of men relate to food celebrities in the contemporary Swedish food-media landscape, especially celebrity chefs on TV.

Semi-structured interviews were conducted with 31 men in Sweden (22–88 years of age), with different backgrounds and with a variety of interest in food.

The paper demonstrates different ways in which the men relate to food celebrities. The men produce cultural distinctions of taste and symbolic boundaries, primarily related to gender and age, but also class. Through this, a specific position of “just right” emerged. This position is about aversion to excess, such as exaggerated gendered performances or pretentious forms of cooking. One individual plays a particularly central role in the stories: Actor and Celebrity Chef Per Morberg. He comes across as a complex cultural figure: a symbol of slobbish and tasteless cooking and a symbol of excess. At the same time, he is mentioned as the sole example of the exact opposite – as a celebrity chef who represents authenticity.

Scholars and policy makers must be careful of assuming culinary or social influence on consumers from food celebrities simply based on their media representations. As shown here and in similar studies, people relate to them and interpret their performances in a variety of ways.

This is one of the few studies that target the role of food celebrities in contemporary Western consumer culture from the point of view of the consumers rather than analyses of media representations.

Based on an ethnographic study of a restaurant called the “Hungry Cowboy,” I examine how servers make use of sexual harassment claims within a sexually overt work culture. Focusing on the dynamics of a specific case, I explore how participation in sexual talk and touch provides positive rewards for some workers, operating as a source of craft pride, while laying the groundwork for exclusion of other workers. This study reveals how intersectionality plays out in the day-to-day behaviors and practices that make up workplace cultures, how white workers use a gendered tool to filter racism, the intentional manipulation of workplace culture by workers, and the unintended outcomes of sexual harassment laws.

The way of thought and vision and memory is that they often come upon you unexpectedly, presenting nothing new but usually with a clarity and emphasis that it all seems new. This will sometimes happen after a long period of indecision or when things are extremely difficult, as they have long been for the country, in most homes and among ordinary individuals. Watching one's life savings dwindle away, the nest‐egg laid down for security in an uncertain world, is a frightening process. This has happened to the nation, once the richest in the world, and ot its elderly people, most of them taught the habit of saving in early youth. We are also taught that what has been is past changing; the clock cannot be put back, and the largesse—much of it going to unprincipled spongers—distributed by a spendthrift Government as token relief is no answer, not even to present difficulties. The response can only come by a change of heart in those whose brutal selfishness have caused it all; and this may be a long time in coming. In the meantime, it is a useful exercise to consider our assets, to recognize those which must be protected at all costs and upon which, when sanity returns, the future depends.

This paper aims to describe the way participants in the hobby of gourmet cooking in the USA manage culinary information in their homes.

The study utilizes domain analysis and serious leisure as a conceptual framework and employs an ethnographic approach. In total 20 gourmet cooks in the USA were interviewed at home and then their culinary information collections were documented through a guided tour and photographic inventory. The resulting ethnographic record was analyzed using grounded theory and NVivo software.

The findings introduce the personal culinary library (PCL): a constellation of cooking‐related information resources and information structures in the home of the gourmet cook, and an associated set of upkeep activities that increase with the collection's size. PCLs are shown to vary in content, scale, distribution in space, and their role in the hobby. The personal libraries are characterized as small, medium or large and case studies of each extreme are presented. Larger PCLs are cast as a bibliographic pyramid distributed throughout the home in the form of a mother lode, zone, recipe collection, and binder.

Insights are provided into three areas: scientific ethnography as a methodology; a theory of documents in the hobby; and the changing role of information professionals given the increasing prevalence of home‐based information collections.

This project provides an original conceptual framework and research method for the study of information in personal spaces such as the home, and describes information phenomena in a popular, serious leisure, hobby setting.

The hospitality industry is on the cusp of a culinary revolution, propelled by the integration of smart cooking technologies and artificial intelligence (AI). This article delves into how these innovations are transforming hotel and restaurant kitchens, emphasizing food quality, operational efficiency and sustainability. Through AI, the culinary domain promises not just refined dining experiences but also a fundamental reshaping of kitchen operations.

The study includes a document review prepared by examining the academic literature regarding the chosen concepts in a wide range of contexts.

Smart cooking provides much convenience in working life with the help of technology, and this technology will be given more space in the future.

This article presents a review of the relevant literature on smart cooking systems, one of the developing digital gastronomy tools.

The findings of a temperature survey of chilled foods reheated in microwave ovens in commercial premises are reported. Final reheating of chilled foods must be to pasteurisation temperatures because of their widespread contamination with food poisoning bacteria. It was found that caterers do not generally thoroughly reheat food to the Department of Health′s recommended level. It is concluded that there is widespread lack of understanding of microwave cooking by food handlers. A number of recommendations are made to rectify this situation.

The Food and Drugs Act, 1938—or 1 and 2 Geo. VI. chap. 56—contains an important new provision. This provision is designed to prevent the practice of attaching to the containers of foods or drugs labels bearing misleading or exaggerated statements relating to the contents of the package whereby the purchaser is misled into believing that the food or drug he purchases has merits peculiarly its own, but which in fact it does not possess. In other words, this practice is an attempt on the part of the manufacturer or salesman to deceive the buyer as to the nature, substance and quality of the goods he buys.—It is a matter of additional satisfaction to note that the same section of the Act is also directed against the practice of causing to be inserted in newspapers or similar publications, advertisements making similar false or exaggerated claims for such inferior products. The malpractice referred to is particularly evident when certain proprietary foods and patent medicines are concerned.

Argues that the conventional validation paradigm, which uses subjective performance or appraisal ratings as criteria, may be of doubtful validity. Discusses research into performance appraisal which documents four sets of problems which may reduce the usefulness of performance ratings as criteria. These problems include biases, politicking, impression management and undeserved reputation. Describes the inaccuracies to which these problems give rise and concludes that instead of selecting the right people for management, selection methods validated against appraisal will simply perpetuate an unsatisfactory status quo.