Food and Foodways最新文献_第8页

The illegitimate tent: Private use of public space at a San Francisco restaurant 非法帐篷:旧金山一家餐厅对公共空间的私人使用

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Food and Foodways Pub Date : 2020-10-01 DOI: 10.1080/07409710.2020.1826714

Ariana Gunderson

引用次数: 1

What’s all the buzz about? Jollibee, diaspora marketing, and next-stage fast food globalization 大家都在议论什么呢?欢乐蜜蜂，侨民营销，以及下一阶段的快餐全球化

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Food and Foodways Pub Date : 2020-10-01 DOI: 10.1080/07409710.2020.1826717

T. Matejowsky

{"title":"What’s all the buzz about? Jollibee, diaspora marketing, and next-stage fast food globalization","authors":"T. Matejowsky","doi":"10.1080/07409710.2020.1826717","DOIUrl":"https://doi.org/10.1080/07409710.2020.1826717","url":null,"abstract":"Abstract Over the past two decades, the Philippines’ leading restaurant brand, Jollibee, has made significant inroads into America’s quick-service dining scene. While previous scholarship has charted the chain’s phenomenal rise domestically, few accounts detail the company’s growing international standing much less discuss its ongoing expansion into major American cities beginning in the late 1990s. In this article, I examine Jollibee’s continuing spread outside of the Philippines, chronicling its efforts to establish a viable U.S. market presence whether by launching eponymous outlets at the local level or purchasing partial or majority interest in quick-service restaurant brands already operating stateside. The direct influx of foreign capital from these overseas operators to secure full or majority ownership of some of America’s most enduring and emergent quick-service eateries plays an equally transformative if more inconspicuous role than opening their own U.S. outlets in what I term “next-stage fast food globalization.” Fieldwork at two Jollibee locations—one in the Philippines and the other in the United States—provides comparative dimension and granularity to this food studies analysis. Relevant concepts from contemporary media studies (flows and contra-flows) and international marketing (diaspora marketing) help situate research findings within a broader theoretical framework.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":"28 1","pages":"274 - 296"},"PeriodicalIF":1.0,"publicationDate":"2020-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/07409710.2020.1826717","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47191250","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Vanns spices: Blending food, women’s friendship and business in 1980s Baltimore 范斯香料:混合食物，女性的友谊和商业在20世纪80年代的巴尔的摩

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Food and Foodways Pub Date : 2020-10-01 DOI: 10.1080/07409710.2020.1826710

N. Cooke

{"title":"Vanns spices: Blending food, women’s friendship and business in 1980s Baltimore","authors":"N. Cooke","doi":"10.1080/07409710.2020.1826710","DOIUrl":"https://doi.org/10.1080/07409710.2020.1826710","url":null,"abstract":"Abstract In 1981 friends and female entrepreneurs Virginia Limansky and Ann Wilder launched a boutique spice business in Baltimore. The company’s name was a fusion of their first names, Virginia and Ann, and the business initially developed out of their home kitchens. Vanns created popular spice blends of high quality and flourished despite being located in the shadow of nearby spice giant McCormick. It began by offering six spice blends; today the company boasts over 350 spices, herbs and seasoning blends. By focusing on Vanns’ first years, this study first explores what prompted one of its female co-founders to create its foundational spice blends and then withdraw from the enterprise precisely as the business took flight. Next it looks to what circumstances contributed to the business’ early success, and with only one exception, to ways these women entrepreneurs found to transform potential obstacles to Vanns’ success into business opportunities. Finally, this story of Vanns, incorporating detail available through recent access to Val Limansky’s private papers and personal interviews, reintroduces Val Limansky to the story of the business she co-founded, which continues to operate in Maryland today. It also adds particularity to existing accounts of Baltimore’s social and food landscape in the 80s, and of the gourmetization of foodways in America during the 80s and 90s.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":"28 1","pages":"297 - 319"},"PeriodicalIF":1.0,"publicationDate":"2020-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/07409710.2020.1826710","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44040002","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Special section: “Reflections on food and the pandemic” 特别部分:"对粮食和大流行病的思考"

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Food and Foodways Pub Date : 2020-10-01 DOI: 10.1080/07409710.2020.1826711

Carole Counihan

引用次数: 0

Food ideals, food rules and the subjective construction of a healthy diet 饮食理想、饮食规则与健康饮食的主观建构

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Food and Foodways Pub Date : 2020-10-01 DOI: 10.1080/07409710.2020.1826734

J. S. Mckenzie, D. Watts

{"title":"Food ideals, food rules and the subjective construction of a healthy diet","authors":"J. S. Mckenzie, D. Watts","doi":"10.1080/07409710.2020.1826734","DOIUrl":"https://doi.org/10.1080/07409710.2020.1826734","url":null,"abstract":"Abstract The healthfulness of the populations’ diets has long been a concern in Scotland. However, despite policies aimed at improving the healthfulness of people’s diet, it remains poor. The failure of these policies to bring about desired changes is partly because the relationship between dietary advice, understandings of it and the healthfulness of food practices is complex. The Scottish Government funded a phenomenological study of thirty-one adults to understand the populations’ food practices and, drawing on interviews and food diaries, this paper reports emergent findings that illustrate how some participants construct and maintain food practices they perceive to be healthful and appear to show consistency with dietary guidelines whilst others struggle. Research data were thematically analyzed and interviews revealed participants’ reported food rules that appeared to show consistencies with nutritional guidelines. Interviews and food diaries also revealed that participants broke their food rules which resulted in less healthful eating patterns. The results suggest that those participants who routinize rules for breaking food rules achieved eating patterns that they perceived to be healthier than those who did not.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":"29 1","pages":"66 - 86"},"PeriodicalIF":1.0,"publicationDate":"2020-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/07409710.2020.1826734","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43210752","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Sounding soul (food): The discursive interconnection of sound, food, and place in Southern hip-hop 声音灵魂(食物):南方嘻哈音乐中声音、食物和地方的话语联系

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Food and Foodways Pub Date : 2020-10-01 DOI: 10.1080/07409710.2020.1826709

Tyler S Bunzey

引用次数: 0

Trusting food supply chains during the pandemic: reflections from Turkey and the U.S. 疫情期间信任食品供应链:来自土耳其和美国的反思

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Food and Foodways Pub Date : 2020-07-02 DOI: 10.1080/07409710.2020.1790147

Bürge Abiral, Nurcan Atalan-Helicke

引用次数: 13

Interrogating the “productive” home gardener in a time of pandemic lockdown in the Philippines 在菲律宾大流行封锁期间，询问“多产”的家庭园丁

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Food and Foodways Pub Date : 2020-07-02 DOI: 10.1080/07409710.2020.1790142

M. J. Montefrio

引用次数: 18

All jumbled up: authenticity in American culinary history 混乱不堪：美国烹饪史上的真实性

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Food and Foodways Pub Date : 2020-07-02 DOI: 10.1080/07409710.2020.1783810

Emily J. Arendt

{"title":"All jumbled up: authenticity in American culinary history","authors":"Emily J. Arendt","doi":"10.1080/07409710.2020.1783810","DOIUrl":"https://doi.org/10.1080/07409710.2020.1783810","url":null,"abstract":"Abstract This paper explores the history of jumbles, a type of cookies, through the duration of American history from the colonial period through today. The evolution of jumbles illustrates the ways that recipes have been continually adapted and put to a variety of political and social uses. In particular, this essay seeks to further debates in food studies over the nature of authenticity by exploring the constant recreation of a single recipe (the jumble) alongside the cultural factors that shaped a particular iteration of the cookie at a given moment in time (including but not limited to the American Revolution, the partisan political battles in the early 1800 s, post-Civil War anxieties over heritage and identity, or periods of rapid social change brought about by industrialization in the late 19th and early 20th century). Contextualizing recipes in a particular historical moment suggests that there is no true “historical authenticity” when it comes to cookery. Modern cooks who engage in historical cookery are instead creating dishes that are authentic to their own moment in time, not some essentialized version of the dish rooted in a mythic past. Nor, as the study of jumbles suggests, is this a new process. Exploring the relationship between social, economic, and political trends at key moments in the history of the jumble demonstrates that Americans have long engaged in the process of recreating nostalgic dishes in search of historical authenticity that says more about the taste preferences, political agendas, and social geographies of those cooks than those to whom they pay homage.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":"28 1","pages":"153 - 173"},"PeriodicalIF":1.0,"publicationDate":"2020-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/07409710.2020.1783810","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49570312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Special section: “Reflections on Food and the Pandemic” 特别部分:“对粮食和大流行病的思考”

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Food and Foodways Pub Date : 2020-07-02 DOI: 10.1080/07409710.2020.1790144

C. Counihan

引用次数: 0