When sustainable cuisine imaginaries become unsustainable: Storage and preservation practices in Swedish restaurants
Authors:
- Julia C. Carrillo OcampoJOJulia C. Carrillo Ocampo
- Matilda MarshallMMMatilda Marshall
- Lotte WelltonLWLotte Wellton
- Inger M. JonssonIJInger M. Jonsson
Open Access
- 1 July 2021
- journal article
- research article
- Published by Elsevier in International Journal of Gastronomy and Food Science
- Vol. 24
Abstract
No abstract availableKeywords
Funding Information
- Svenska Forskningsrådet Formas (2018-00677)
This publication has 17 references indexed in Scilit:
- Operationalizing cultural political economy: towards critical grounded theoryJournal of Organizational Ethnography, 2015
- Food Spoilage, Storage, and Transport: Implications for a Sustainable FutureBioScience, 2015
- Contested imaginaries and the cultural political economy of climate changeOrganization, 2013
- The Response of Hotels to Increasing Food Costs due to Food ShortagesAsia Pacific Journal of Tourism Research, 2011
- Restaurant and food service life cycle assessment and development of a sustainability standardThe International Journal of Life Cycle Assessment, 2010
- A pluralist view of generalization in qualitative researchInternational Journal of Research & Method in Education, 2009
- The ImaginaryAnthropological Theory, 2006
- Observation: A Complex Research MethodLibrary Trends, 2006
- Street PhenomenologyEthnography, 2003
- Defrosting the Freezer: From Novelty to ConvenienceJournal of Material Culture, 2000