Catalogue Search | MBRL
Are you sure you want to remove the book from the shelf?
{{itemTitle}}
856
result(s) for
"Gastronomie"
Sort by:
Slow food : the economy and politics of a global movement
Written by one of the leading experts on food activism, this book is an independent, full-length study of the Slow Food movement. Slow Food is an international organization that links the love of food with community, political, and environmental support. Based on long-term ethnographic fieldwork inside Slow Food's international headquarters in Italy, Valeria Siniscalchi reveals what really goes on behind the scenes of this enigmatic organization. Observing daily meetings, decision-making processes, and major events, she explores the contradictions, complexities, and ambiguities of the movement--as well as the passionate commitment of its employees, members, and leaders. Through talking to insiders and people who have \"broken\" with Slow Food, Siniscalchi makes a major contribution to our understanding of one of the most high profile and controversial food movements in the world--and to our knowledge of activist organizations more broadly--back cover.
Book
Fake It Till You Make It: Reputation, Competition, and Yelp Review Fraud
Consumer reviews are now part of everyday decision making. Yet the credibility of these reviews is fundamentally undermined when businesses commit review fraud, creating fake reviews for themselves or their competitors. We investigate the economic incentives to commit review fraud on the popular review platform Yelp, using two complementary approaches and data sets. We begin by analyzing restaurant reviews that are identified by Yelp’s filtering algorithm as suspicious, or fake—and treat these as a proxy for review fraud (an assumption we provide evidence for). We present four main findings. First, roughly 16% of restaurant reviews on Yelp are filtered. These reviews tend to be more extreme (favorable or unfavorable) than other reviews, and the prevalence of suspicious reviews has grown significantly over time. Second, a restaurant is more likely to commit review fraud when its reputation is weak, i.e., when it has few reviews or it has recently received bad reviews. Third, chain restaurants—which benefit less from Yelp—are also less likely to commit review fraud. Fourth, when restaurants face increased competition, they become more likely to receive unfavorable fake reviews. Using a separate data set, we analyze businesses that were caught soliciting fake reviews through a sting conducted by Yelp. These data support our main results and shed further light on the economic incentives behind a business’s decision to leave fake reviews.
This paper was accepted by Lorin Hitt, information systems
.
Journal Article
Invitation to a banquet : the story of Chinese food
\"Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication--but today that is beginning to change. In Invitation to a Banquet, award-winning cook and writer Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary culture. In each chapter, she examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a distinctive aspect of Chinese gastronomy, whether it's the importance of the soybean, the lure of exotic ingredients, or the history of Buddhist vegetarian cuisine. Meeting food producers, chefs, gourmets, and home cooks as she tastes her way across the country, Fuchsia invites readers to join her on an unforgettable journey into Chinese food as it is cooked, eaten, and considered in its homeland. Weaving together history, mouthwatering descriptions of food, and on-the-ground research conducted over the course of three decades, Invitation to a Banquet is a lively, landmark tribute to the pleasures and mysteries of Chinese cuisine\"--Dust jacket flap.
Book
Consumer Movements and Collective Creativity
Consumer movements are resolute and persistent efforts by organized consumer collectives to reimagine elements of consumer culture. Such movements often use creative public performances to promote their causes and to make movement participation more ludic and fun. However, collective creativity within consumer movements has rarely been an explicit focus of research. Using ethnographic methods and assemblage theory, this study elaborates how collective creativity organizes a consumer movement and facilitates its quest for market change. Findings show how the Restaurant Day movement initially emerged as a resistant response to market tensions relating to constraining food culture regulation in a Nordic market context. Findings then illuminate the movement’s appropriation of collective creativity as its chief mode of organization and participation. Collective creativity builds on iterative and co-constituting deterritorializing and territorializing processes of consumer production that fuel transformative and explorative creativity, respectively, within the market context. The study provides new insights to consumer movement mobilization, organization, member recruitment, and market legitimacy. The study also provides novel theoretical insights to the study of consumer creativity.
Journal Article
How Segregated Is Urban Consumption?
We provide measures of ethnic and racial segregation in urban consumption. Using Yelp reviews, we estimate how spatial and social frictions influence restaurant visits within New York City. Transit time plays a first-order role in consumption choices, so consumption segregation partly reflects residential segregation. Social frictions also affect restaurant choices: individuals are less likely to visit venues in neighborhoods demographically different from their own. While spatial and social frictions jointly produce significant levels of consumption segregation, we find that restaurant consumption is only about half as segregated as residences. Consumption segregation owes more to social than spatial frictions.
Journal Article
When You Work with a Superman, Will You Also Fly? An Empirical Study of the Impact of Coworkers on Performance
We examine a large operational data set in a casual restaurant setting to study how coworkers' sales ability level affects other workers' sales performance. We find that waiters react nonlinearly to their coworkers' ability. In particular, when coworkers' overall sales ability is low, increasing this ability may prompt waiters to redouble both up-selling and cross-selling efforts. When overall coworkers' ability is high, however, further increasing their ability may trigger waiters to reduce sales efforts. Our empirical findings imply that, to maximize sales, managers should mix waiters with heterogeneous ability levels during the same shift. Through a counterfactual analysis, we find that considering the inverted U-shaped peer effects when optimizing current waiters' schedules without changing their utilization may increase total sales by approximately 2.48% at no extra cost.
Journal Article
Factors affecting customer satisfaction and loyalty in online food delivery service during the COVID-19 pandemic: Its relation with open innovation
Online food delivery service (OFDS) has been widely utilized during the new normal of the COVID-19 pandemic, especially in a developing country such as Indonesia. The purpose of this study was to determine factors influencing customer satisfaction and loyalty in OFDS during the new normal of the COVID-19 pandemic in Indonesia by utilizing the extended theory of planned behavior (TPB) approach. A total of 253 respondents voluntarily participated and answered 65 questions. Structural equation modeling (SEM) indicated that hedonic motivation (HM) was found to have the highest effect on customer satisfaction, followed by price (P), information quality (IQ), and promotion (PRO). Interestingly, this study found out that usability factors, such as navigational design (ND) and perceived ease of use (PEOU) were not significant to customer satisfaction and loyalty in OFDS during the new normal of COVID-19. This study can be the theoretical foundation that could be very beneficial for OFDS investors, IT engineers, and even academicians. Finally, this study can be applied and extended to determine factors influencing customer satisfaction and loyalty in OFDS during the new normal of COVID-19 in other countries.
Journal Article
