The big changes over recent years and their rapid development in Food Retailing have resulted in different shopping practices, for the institution, the hotel, restaurant and the home. Different cuisines have developed, foods purchased, both in cooking practices and eating habits, especially in the home. Gone are the old fashioned home economics, taking with them out of the diet much that was enjoyed and from which the families benefitted in health and stomach satisfaction. In very recent times, the changes have become bigger, developments more rapid, and the progress continues. Bigger and bigger stores, highly departmentalised, mechanical aids of every description, all under one roof, “complex” is an appropriate term for it; large open spaces for the housewife with a car. The development is in fact aimed at the bulk buyer — rapid turnover — the small household needs, not entirely neglected, but not specially catered for. Daily cash takings are collosal. This is what the small owner‐occupied general store, with its many domestic advantages, has come to fall in the late twentieth century.
From earliest times the land and all it produced to feed and sustain those who dwelt on it was mankind's greatest asset. From the Biblical “land of milk and honey”, down through history to the “country of farmers” visualised by the American colonists when they severed the links with the mother country, those who had all their needs met by the land were blessed — they still are! The inevitable change brought about by the fast‐growing populations caused them to turn to industry; Britain introduced the “machine age” to the world; the USA the concept of mass production — and the troubles and problems of man increased to the present chaos of to‐day. There remained areas which depended on an agri‐economy — the granary countries, as the vast open spaces of pre‐War Russia; now the great plains of North America, to supply grain for the bread of the peoples of the dense industrial conurbations, which no longer produced anything like enough to feed themselves.
This paper has been timed to coincide with the 25th anniversary of the publication of In Search of Excellence. Observing this anniversary, the paper aims to offer a…
This paper has been timed to coincide with the 25th anniversary of the publication of In Search of Excellence. Observing this anniversary, the paper aims to offer a critical review of the works of Tom Peters – a man vaunted as the guru of management. Reviewers have observed that Tom Peters' narratives of business build and depend upon organizational stories to achieve their effects. Recognising that tales of the organization play an important role in sensemaking and sensegiving endeavours, this paper reviews Peters' organizational storytelling in the light of critical academic reflection in this arena.
The paper analyses the eight key works on management produced by Tom Peters between 1982 and 2003 from a storytelling perspective. Building upon Yiannis Gabriel's account of the essence of the poetic tale, the paper compiles a catalogue of Tom Peters' storywork.
On the strength of the cataloguing exercise, the paper charts a decline in this guru's storytelling; the predominance of certain story types; Peters' transmutation from narrator for, to hero of, the business world.
While acknowledging the need for further research and analysis, the paper suggests that the quantitative and qualitative changes evident in Peters' storywork catalogue suggest that this guru's connection to the world of business has become increasingly remote and unproductive. Accordingly, this review questions Peters' status as an organizational storyteller/organizational “sensegiver”, and so, questions his future prospects as a guru.
“Streets broad and narrow”. In terms of shops and retail trade, it was always the narrow streets of town centres which attracted the trade, although the shops were small cramped for space, but always a cosy, friendly air. Few ever became vacant and although interspersing chain shops seemed to break the rhythm, most were privately owned, run through the years by generations of the same family. The shops removed the proverbial meanness of narrow streets; the lights, the shopping crowds, especially on Saturday nights; shop frontmen bawling their prices, the new boys calling the late editions—all this made shopping an attractive outing; it still does. There were the practical advantages of being able to cross and re‐cross the street, with many shops on both sides within the field of vision. The broad highway had none of these things and it was extremely rare for shops to exist both sides of the street, and still less to flourish. It is much the same to this day. Hygiene purists would find much to fault, but it was what the public wanted and curiously, there was very little food poisoning; it would be untrue to say outbreaks never occurred but they were extremely rare.
Catering is one of the biggest headaches of the facilities manager. Does the decision to offer some kind of a restaurant service depend upon the menu, number of staff, location, level of subsidy, or the space available? What options are there for different levels and types of service? What trends and changes are there in catering technology? Who should decide and how can the decision be most effectively made? Jolyon Drury, prominent catering and materials handling consultant, has helped Facilities prepare this guide, which is intended to arm the facilities manager for his journey through the catering labyrinth.
The evidence on sources of food poisoning is reviewed. Research shows that many of the problems originate in the kitchen and three lines of attack against pests – exclusion, restriction and destruction – are identified. A number of particular types of pests and the preferred treatment methods are described.
American sociology has long been concerned with the social conditioning of American character, particularly with regard to caring for others. This interest can be traced…
American sociology has long been concerned with the social conditioning of American character, particularly with regard to caring for others. This interest can be traced to Alexis de Tocqueville's Democracy in America (1899) in which he reflected on how democratic participation in government and voluntary associations in the 1830s shaped the American character. Tocqueville believed that participation in social institutions, and especially voluntary societies, balanced the potentially excessive individualism he observed in the United States. David Riesman's The Lonely Crowd: A Study of Changing American Character (1950) picked up similar themes in an exploration of the isolation of the individual within modern society. These concerns reached a broad audience more recently in Robert N. Bellah, Richard Madsen, William M. Sullivan, Ann Swidler, and Steven M. Tipton's Habits of the Heart: Individualism and Commitment in American Life (1985) in which the authors argued that the scale had swung in favor of individualism at the expense of commitment to the social good. Robert Wuthnow (1991) addressed these issues again in Acts of Compassion: Caring for Others and Helping Ourselves, in which he explored how in volunteer work, Americans attempted to reconcile compassion with individualism. These studies, primarily focusing on white, middle‐class Americans, have laid the groundwork for an exploration of the social nature of the American character within the context of caring for others.
Pre‐employment medical examinations with appropriate testing are required in many industries—a basic tenet of Occupational Medicine—and it has long been a recommendation of many in community medicine and environmental health for those food handlers whose close contact with open food, aspects of its preparation, processing, sale, exposure for sale, make their personal health important and in prevention of diseases and may constitute a health hazard to food consumers. Epidemiological studies have revealed too many instances of a human source of disease, especially in milk and water, for this to be denied or under‐estimated. Food poisioning outbreaks caused by a carrier, of chronic or limited duration, enable those investigating such outbreaks to see there could be advantages in medical screening of certain employees especially in certain areas of food trades. The main problem is to decide the extent of the discipline and who should be subject to it. The fact that by far the majority of the examinations and tests will prove negative should not be seen as removing the need for the service. After all, there are a number of similar circumstances in public health. Meat inspection, for example, in which a 100% inspection of all food animals slaughtered for human food is now fully established, it is not suggested that inspections should in any way be reduced despite the fact that a number of the diseases, eg., tuberculosis, no longer occurs as it once did, which was the prime cause of meat inspection being brought into being. Other areas where routine medical examinations reveal satisfactory health with only a few isolated cases requiring attention, is the school medical service. Here, the “de‐bunkers” have had some success, but if children are not regularly examined at vulnerable age levels and especially in between where the occasion demands, there is no question that much will be missed and ill‐health progress to a chronic state.
The new authorities created by this Act, probably the most important local government measure of the century, will be voted into existence during 1973 and commence functioning on 1st April 1974. Their responsibilities and the problems facing them are in many ways quite different and of greater complexity than those with which existing councils have had to cope. In its passage through the Lords, a number of amendments were made to the Act, but in the main, it is a scheme of reorganization originally produced after years of discussion and long sessions in the Commons. Local government reorganization in Scotland takes place one year later and for Northern Ireland, we must continue to wait and pray for a return of sanity.
Purpose – A study of amateur gourmet chefs was conducted in order to expand our understanding of consumer resistance, and to theorize the relationship between culture…
Purpose – A study of amateur gourmet chefs was conducted in order to expand our understanding of consumer resistance, and to theorize the relationship between culture, consumer culture, and material culture.
Methodology/approach – A semi-structured long interview approach was employed, so that the interviewees could relate their experience of cooking in their own terms. The methodology was inspired by the existential–phenomenological tradition in consumer research.
Findings – All eschewed participation in the market for cookware. They contend that “real” cooks value utility over all, and question the aestheticization, fetishization, and mass marketing of cookware to a general audience. Their responses reveal the role of culture, knowledge, information, socialization, and market structure on consumer values and beliefs, thereby bringing into question the concept of consumer agency.
Research limitations/implications – The interviews were conducted in only one geographic location and cultural milieu. Future research should examine these concepts in additional contexts.
Practical implications – The analysis reveals the basis of effective consumer resistance. In order to resist, consumers must reject citizenship in consumer culture and reconceive their political subjectivity. That said, such an approach only has emancipatory potential at the level of the individual. The interviews underscore the need for a continued critique of the operation of power in the market.
Originality/value of paper – Most of the extant literature focuses on cultural practices that have formed in response to practices within mainstream consumer culture. The cooks interviewed argued that their practice is rooted in traditions that precede consumer culture.