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While there has been increased attention to emotions and institutions, the role of denial and repression of emotions has been overlooked. We argue that not only the expression and the feeling of emotions, but also their control through denial contribute to stabilize institutional orders. The role denial plays is that of avoiding the emergence of disruptive emotions that might motivate a challenge to the status quo. Reflecting on the example of the livestock industry, we propose a theoretical model that identifies seeds for change in denied emotional contradictions in an integration of the cultural-relational and issue-based conceptions of organizational fields.

Field theory is waxing in the sociology of science, and Pierre Bourdieu’s work is especially influential. His characterization of field structure and dynamics has been especially valuable in drawing attention to hierarchical and center-periphery relations in science and technology, and to the stability and reproduction of science and technology practices. What field theory does less well, however, is to capture the existence of multiple (including marginal) logics around a given sociotechnical object. Nor does it capture the dynamics of a specific logic of neoliberal capitalism in the US: the cultural and economic value of entrepreneurship that emphasizes the continual reconfiguration of social relations, which has its roots in a longer US history of progress-through-reinvention, and is abetted by new technologies designed to continually “update” and remix. Much better at capturing these qualities, we argue, is an institutionalist theory in which dynamism, not stasis, is foregrounded, and there is room for multiple, contradictory, and non-cognitive logics to co-exist. Using the expansion of “alternative nutrition” in the US, we show that its formation took place via the conjunction of parallel streams of social action that encompassed diverse logics and encouraged creativity and hybridity. More generally, variability in field stability and qualities, not static fields, deserve analytic attention.

Tourism is a key source of income to South Africa. Food and beverages is a key part of tourism and the literature reveals that tourists spend up to a quarter of their budget on cuisine. South Africa has, however, been rated as the least-prepared culinary travel destination and the travel destination with the greatest potential for growth. Therefore, a segmentation taxonomy based on culinary preferences of international tourists to South Africa is put forth which can be used to prepare South Africa as a culinary travel destination. The 627 international tourists surveyed were divided into five segments with the use of factor analyses, t-tests, Spearman rank correlations and analysis of variance. The segments were named conservationists, experience seekers, devotees, explorers and socialisers (CEDES taxonomy). Multiple results and implications are discussed in the paper.

The importance of gastronomy for tourism development has been broadly recognised in academic literature and practice, as it represents an essential element of tourism services and has a significant impact on customer satisfaction. Gastronomy in the Western Balkans has attracted increasing attention from tourism and hospitality researchers since the fall of Yugoslavia in the 1990s. As a relatively new topic in academic literature, it requires frequent and critical monitoring that can shed light on current research and practice and make needed adjustments in terms of future development. However, to date, there have been few systematic reviews of this body of work. As such, this study aims to fill this void by conducting a qualitative analysis of the development of gastronomy in the Republic of Slovenia. Particular attention has been devoted to the presentation of gastronomic heritage, tourism and policies implemented by Slovenian authorities in order to strategically develop the national gastronomic identity. Based on a literature review and interviews with experts from academia and practice, the findings reveal that for the successful development of gastronomy, a strategic approach to gastronomy and tourism development is needed. The development of gastronomy is also vital for the improvement of tourism and gastronomic services at the regional, local and entrepreneurial levels. The results of this study will be of interest to policymakers, researchers and practitioners. This research has also raised many questions requiring further investigation. It is suggested that future longitudinal studies include interviews with different groups of stakeholders and empirically investigate the different perspectives of gastronomy development.