The aim of this research is to reveal the creative characteristics of creative chefs and the
factors of the culinary creativity process. The research was designed with an interpretive …

How does dull turn into cool? Every now and then new markets emerge and consumption
that used to be mundane and insignificant transforms into something socially significant …

The platformisation of digital consumption, means that increasingly many of the things that
we call ours–our messages, photos, music, achievements–are entangled in complex socio …

This article synthesizes previous literature on consumption, surrounding matters of aesthetic
deliberation to offer a conceptual discussion of consumer-cultural aestheticization …

Celebrity chefs might seem frivolous but they are part of the fabric of contemporary life in the
UK and elsewhere. Their high-profile media presence means they have a key role in …

Receiving a Michelin star was once the ultimate culinary reward for the hard work and
dedication that chefs have demonstrated in making their restaurants a success. However, for …

This research analyzes world-renowned chefs' fight against food waste as a manifestation of
care, and aims to contribute to the understanding of food well-being (FWB). A qualitative …

In this essay I reflect on myths and movements in Swedish consumer culture through the
culture-historical theoretical lens of Berggren and Trägårdh's (2015) statist individualism, a …

The discursive mediation of “elite taste” is a central ideological production of food critics,
cultural arbiters of what entails “good food,” as well as who entails a “good cook.” In this …

This article develops the concept of gastroimaginaries–narratives that use food as a
rhetorical device to define and encapsulate what are believed to be the essential …