Food festivals and events are growing in popularity and warrant in-depth studies of festival visitors. Given the increasing socio-economic significance of this vibrant component of the world’s leisure industry, gaining knowledge of food festival visitors and their expenditure patterns is essential to festival researchers and destination marketers. This study examines the characteristics of food festival visitors and the determinants of their festival expenditures. Specifically, a conceptual model has been developed to delineate the correlations among festival spending patterns and the visitors’ event-related motivations, food-related motivations, and food involvement levels. Generally, the study was constructed around six hypotheses and five research questions, which were proposed based on a comprehensive review of literature related to events and festivals, culinary tourism, and food consumption. A questionnaire survey was designed to collect empirical data from festival attendees exiting the 9th China(Hefei) Crawfish Festival (CHCF) in Hefei city, Anhui province, China. Four aspects of food festival visitor characteristics were investigated: 1) festival expenditures in five categories (i.e., food and beverages consumed at the festival, food and beverages taken away, goods and gifts other than food and beverages, entertainment, and other expenses); 2) event-related motivations for attending, including eight individual motivators (i.e., relaxation, social, family, festival culture, excitement, escape, entertainment, and novelty); 3) food-related motivations for attending, including eight individual motivators (i.e., social, family, physical environment, food culture, celebration, sensory appeal, knowledge, and prestige); 4) food involvement traits, including four subsets (i.e., cooking, acquisition, eating, and preparing) and ten individual traits (i.e., food choice, food shopping, food processing, food presentation, cooking delight, cooking practice, taste judging, food preoccupation, and exotic food experiences). To gain a wider understanding of the food festival market, the study also investigated the visitors’ demographic and visit characteristics. A Tobit modeling procedure was applied to investigate the relationships between visitors’ festival expenditures (total and food-related) and their scores on festival motivations and food involvement scales. The results show that visitors’ total or food-related expenditures at the festival were not associated with their overall scores on event-related or food-related festival motivations, and visitors’ spending during the festival had negative correlations with their overall food involvement scale scores. However, a further investigation of sixteen individual motivators and ten food involvement traits revealed that within the event-related motivation category, “Novelty” and “Escape” were positively related to both the total and food-related expenditures, while “Social” and “Entertainment” were negatively related. Among the eight food-specific motivators, “Culture” and “Family” were negative correlates of both the total and the food/beverage spending and, respectively, “Sensory appeal” and “Social” were positive correlates of the total and food/beverage. In-depth investigations of the ten FIS items indicated that, in particular, the greater visitors’ interest in “Cooking practice” and “Exotic food experience”, the less they spent in total and on food/beverages. The only food involvement item that had a positive relation with the expenditures is “Cooking delight”. In terms of the relation between festival motivations and food involvement levels, the results of a series of t-tests reported that individuals who are more highly interested in food were more likely motivated to attend by food-related factors than individuals who are less interested in food, and those who reported less involvement with food showed equal interest in the food and event experiences available at the festival. With respect to visitor characteristics, empirical data gathered from the visitor survey provided a general description of the CHCF attendees’ age, gender, residence, and visit patterns. The findings illustrate that the visitors were typically young, and slightly more females than males attended the festival. The majority were local residents who came to the festival in a group with two or three family members or relatives/friends, and they tended to stay two to three hours at the festival. As could be expected with a food-themed festival, a great proportion of the visitors’ festival expenditures were related to food, especially, foods and beverages consumed at the festival. In terms of motivations for attending, generally, visitors were attracted to the festival by a synergy of food experiences available at the festival and the event itself. The most important motivations for attending were interpersonal, including both event-related and food-related “Social” and “Family” motivators. The event-related “Relaxation” and food-related “Physical environment” were also among the top three most important motivators in the two categories. With regard to food involvement, the visitors were relatively more highly involved with food than general food consumers; in particular, they were highly interested in “Cooking” and “Taste judging”. Overall, this study provides an in-depth examination of festival visitors and their consumption traits in a food festival context. When compared with those of the extant literature on culinary tourism and festival visitors, the results and discussion of the study confirm certain previous findings and, also, challenge some common assumptions. Based on the study’s key findings, the hypothesized conceptual model was extensively modified to illustrate the detailed correlations among a number of variables related to food festival visitors’ expenditures, event-related and food-related motivations for attending, and food involvement traits. Theoretical and practical implications of the study towards future research issues are subsequently drawn from the findings. It is suggested that the food festival market should be understood in a holistic sense within both the community festival and culinary tourism contexts, and future research endeavors should be directed towards a more comprehensive conceptual model that can thoroughly explain the food festival expenditure determinants.

Food festivals and events are growing in popularity and warrant in-depth studies of festival visitors. Given the increasing socio-economic significance of this vibrant component of the world’s leisure industry, gaining knowledge of food festival visitors and their expenditure patterns is essential to festival researchers and destination marketers. This study examines the characteristics of food festival visitors and the determinants of their festival expenditures. Specifically, a conceptual model has been developed to delineate the correlations among festival spending patterns and the visitors’ event-related motivations, food-related motivations, and food involvement levels. Generally, the study was constructed around six hypotheses and five research questions, which were proposed based on a comprehensive review of literature related to events and festivals, culinary tourism, and food consumption. A questionnaire survey was designed to collect empirical data from festival attendees exiting the 9th China(Hefei) Crawfish Festival (CHCF) in Hefei city, Anhui province, China. Four aspects of food festival visitor characteristics were investigated: 1) festival expenditures in five categories (i.e., food and beverages consumed at the festival, food and beverages taken away, goods and gifts other than food and beverages, entertainment, and other expenses); 2) event-related motivations for attending, including eight individual motivators (i.e., relaxation, social, family, festival culture, excitement, escape, entertainment, and novelty); 3) food-related motivations for attending, including eight individual motivators (i.e., social, family, physical environment, food culture, celebration, sensory appeal, knowledge, and prestige); 4) food involvement traits, including four subsets (i.e., cooking, acquisition, eating, and preparing) and ten individual traits (i.e., food choice, food shopping, food processing, food presentation, cooking delight, cooking practice, taste judging, food preoccupation, and exotic food experiences). To gain a wider understanding of the food festival market, the study also investigated the visitors’ demographic and visit characteristics. A Tobit modeling procedure was applied to investigate the relationships between visitors’ festival expenditures (total and food-related) and their scores on festival motivations and food involvement scales. The results show that visitors’ total or food-related expenditures at the festival were not associated with their overall scores on event-related or food-related festival motivations, and visitors’ spending during the festival had negative correlations with their overall food involvement scale scores. However, a further investigation of sixteen individual motivators and ten food involvement traits revealed that within the event-related motivation category, “Novelty” and “Escape” were positively related to both the total and food-related expenditures, while “Social” and “Entertainment” were negatively related. Among the eight food-specific motivators, “Culture” and “Family” were negative correlates of both the total and the food/beverage spending and, respectively, “Sensory appeal” and “Social” were positive correlates of the total and food/beverage. In-depth investigations of the ten FIS items indicated that, in particular, the greater visitors’ interest in “Cooking practice” and “Exotic food experience”, the less they spent in total and on food/beverages. The only food involvement item that had a positive relation with the expenditures is “Cooking delight”. In terms of the relation between festival motivations and food involvement levels, the results of a series of t-tests reported that individuals who are more highly interested in food were more likely motivated to attend by food-related factors than individuals who are less interested in food, and those who reported less involvement with food showed equal interest in the food and event experiences available at the festival. With respect to visitor characteristics, empirical data gathered from the visitor survey provided a general description of the CHCF attendees’ age, gender, residence, and visit patterns. The findings illustrate that the visitors were typically young, and slightly more females than males attended the festival. The majority were local residents who came to the festival in a group with two or three family members or relatives/friends, and they tended to stay two to three hours at the festival. As could be expected with a food-themed festival, a great proportion of the visitors’ festival expenditures were related to food, especially, foods and beverages consumed at the festival. In terms of motivations for attending, generally, visitors were attracted to the festival by a synergy of food experiences available at the festival and the event itself. The most important motivations for attending were interpersonal, including both event-related and food-related “Social” and “Family” motivators. The event-related “Relaxation” and food-related “Physical environment” were also among the top three most important motivators in the two categories. With regard to food involvement, the visitors were relatively more highly involved with food than general food consumers; in particular, they were highly interested in “Cooking” and “Taste judging”. Overall, this study provides an in-depth examination of festival visitors and their consumption traits in a food festival context. When compared with those of the extant literature on culinary tourism and festival visitors, the results and discussion of the study confirm certain previous findings and, also, challenge some common assumptions. Based on the study’s key findings, the hypothesized conceptual model was extensively modified to illustrate the detailed correlations among a number of variables related to food festival visitors’ expenditures, event-related and food-related motivations for attending, and food involvement traits. Theoretical and practical implications of the study towards future research issues are subsequently drawn from the findings. It is suggested that the food festival market should be understood in a holistic sense within both the community festival and culinary tourism contexts, and future research endeavors should be directed towards a more comprehensive conceptual model that can thoroughly explain the food festival expenditure determinants.

Culinary tourism can contribute to the economic development of many rural communities. Creating competitive advantage for a rural community by establishing a culinary cluster requires a strategy designed to leverage the economic, cultural and environmental qualities of a place in an attractive setting and within reach of interested markets. Accordingly, culinary tourism development occurs in places with a ‘local milieu’ that possesses a concentration (spatial agglomeration) of local culinary-related products and services produced by their clustered production of a number of inter-connected firms and service providers. This can attract visitors, new residents and investments and lead to more sustainable economic outcomes that increase the quality of life of residents. To take full advantage of such possibilities, a strategy for partnership and collaboration among various stakeholders involved in culinary tourism is required. This study provides a conceptual foundation for culinary tourism as a part of the creative food economy through place branding. It analyzes the formation of culinary clusters in place-based rural community development. A culinary cluster results from innovation in the production and consumption of local food. The research began with a review and assessment of literature on culinary tourism, economic geography and business/management that led to the definition of concepts that were combined in the creation of a conceptual model based on modification of Porter’s (1990) clustering model. The model consists of ‘four interdependent determinants’ and ‘four facilitators’ that influence the creation of a culinary cluster, and that require attention in building a creative food economy and an environmentally friendly taste of a place as a brand. A ‘terroir’ contributes to the formation of a successful culinary cluster. Tourism and agriculture are leading sectors in this process. Four broad elements specified in the model (‘environmentally friendly movement’, ‘leadership’, ‘stakeholder collaboration’ and ‘communication & information flows’) are the challenges that must be met for the successful transformation of a ‘terroir’ into a creative and environmentally friendly tourism destination that provides the taste of a place and, eventually, contributes to the global green movement. The creation of the model is an important conceptual contribution of the study. The model is used in a variety of ways. First, it was used to guide the collection of information in field investigations of two selected case study sites in the province of Ontario, Canada (Savour Stratford and SAVOUR Muskoka). Second, it was used to structure the qualitative analyses in each case study. Third, it guided comparison of the case studies where it was also used as an evaluative tool to suggest what is working well and less well in the study clusters. It was also used prescriptively to suggest what elements require further attention to strengthen the performance of the clusters. The study focuses on the relatively new concepts of a creative food economy, environmentally friendly culinary tourism and place branding in the formation of a culinary cluster in place-based rural community development. These themes are obviously interrelated, but have not been explored together previously; and thus, the study provides conceptual coherence for addressing their relationships. The findings of the comparative case study suggest that the transformation of a ‘terroir’ into a taste of a place through place branding is based upon the identification of the strengths of a place through inventory of the culinary-related core resources, and the leading and supporting assets (e.g., hard factors of natural environment and soft factors of cultural heritage). Since these will be different from place to place, one should expect different outcomes as the comparative case study demonstrates. Success will depend upon the use of culinary-related resources, based on local things and knowledge, leadership, and stakeholder involvement through collaboration and partnership, to create a uniquely appealing identity and image (place brand). Thus, a synergistic relationship can be established between the primary sector (agriculture) and service sector (tourism) through innovative entrepreneurial activities. The study makes important contributions both conceptually and empirically by creating a model that addresses the conversion of ‘terroir’ into a creative and environmentally friendly tourism place, by demonstrating the utility of the model through application to two cases in a comparative format; and practically, by directing attention to items that need careful consideration if synergistic relationships are to be established between agriculture and tourism through the development of culinary clusters as part of place-based rural community development.

The purpose of this doctoral dissertation has been to increase the knowledge of customers’ view on relation to commercial restaurant meals and thereby to increase the knowledge within the restaurant industry about customers’ perspectives about meals. The dissertation is based on four studies of customers’ meal experiences in á la Carte restaurants in Norway. In addition, a methodological paper has been written to illuminate central aspects of the method used in the dissertation. An explorative and qualitative approach was selected in the data collection, focus group interviews and semi-structured interviews of experienced restaurant customers from à la Carte restaurants were used and analysed within a modified grounded theory approach. The participants were from the cities of Oslo and Stavanger in Norway. The conceptual models in the four studies are first of all the result of the analysis of the data collected. The first study includes a conceptual model illustrating different aspects of the payment process of the bill; important aspects were expectations, sensibility, and reactions. It was demonstrated how a delay in the payment process had negative affects on the customers meal experiences. In the second study, the five important elements of customers’ meal experiences were: The core product, the restaurant interior, the personal social meeting, the company, and the restaurant atmosphere. These five aspects were woven tightly together and the restaurant atmosphere occurred as the “glue” that connected the different meal experience aspects into a whole. The third study focused on the customers’ choices of restaurants, and the occasion occurred as an important element in the decision-making process of choosing a restaurant. The fourth study revealed which consumer values were important by restaurant visits, and identified 13 single values that were integrated into five consumer value categories: Excellence, harmony, emotional stimulation, acknowledgement, and circumstance value. The fifth paper provides a thorough discussion of the usefulness of the modified grounded theory applied in the studies. When an overall comparison of the different studies is made, there are several indications that the restaurant employees, and especially the waiting staff, represent the restaurant’s most important assets in the meetings with customers. Increasing the knowledge level of the staff about the customers seems to be an actual element, and thus education and training will be of great importance for development of the restaurant field. / Hensikten med denne avhandlingen har vært å øke kunnskapen omkring kunders oppfatninger i forhold til kommersielle måltider, og gjennom det, øke kunnskapen til restaurantnæringen om kundenes perspektiv. Avhandlingen er en artikkelbasert doktorgrad, og består av fire ulike studier knyttet til kunders måltidsopplevelser på à la Carte restauranter i to ulike byer i Norge. I tillegg er en metodeartikkel skrevet for å belyse sentrale metodiske aspekter som er viktige for å forstå de ulike deler av metoden som er benyttet. En eksplorativ og kvalitativ metodisk tilnærming til forskningsfeltet ble valgt, datainnsamlingen er basert på ulike typer intervjuer, fokusgruppe og seminstrukturerte intervjuer av erfarne restaurantgjester med ulike bakgrunn verdrørende deres måltidsopplevelser på à la Carte restauranter. De empiriske data er analysert ved bruk av en modifisert grounded theory tilnærming. Deltagerne i intervjuene kom fra to byer i Norge, Oslo og Stavanger. I alle fire studiene ble det utviklet konseptuelle modeller basert på de empiriske data som var samlet inn og tolket i de kvalitative intervjuene. De ulike modellene beskriver på hvert sitt sett ulike sider av kunders måltidsopplevelser på restauranter. Det første studiet inneholder en modell som beskriver ulike aspekter ved betalingsprosessen. Sentrale aspekter er forventinger, sensibilitet, og reaksjoner på betalingen av regningen på restaurant. I det andre studiet ble fem aspekter under måltidsopplevelsen utledet som viktige for restaurant gjestene: Kjerneproduktet, restaurantens interiør, det personlige service møtet, selskapet, og restaurantens atmosfære. Disse elementene henger tett sammen, og restaurantens atmosfære binder sammen de ulike delene til en helhetlig måltidsopplevelse. I den tredje studien var det kunders valg av restaurant som sto i fokus. Det ble avdekket at anledningen var svært viktig for kunders restaurantvalg. I den fjerde studien var det avdekningene av hvilke konsumentverdier som er sentrale for restaurantbesøk. Den femte studien foretar en gjennomgående diskusjon av den modifisert grounded theory tilnærmingen som blir benyttet i de fire andre studiene. Når funnene i de ulike studiene blir sammenholdt, kan en avlede at de restaurant ansatte, spesielt serveringspersonale, synes å være den mest kritiske ressursen for restauranten i møte med kundene. Utdanning og trening av personalet er derfor av stor viktighet for utviklingen av restaurantnæringen.

The aim of this thesis was to investigate fruit and vegetable (F&V) consumption among Swedish adults and to use F&V-related perceptions for audience segmentation. Further, the aim was to identify motives and approaches of F&V bloggers, as well as to analyze F&V-related online discourses. F&V consumption and related perceptions were surveyed using a questionnaire among a random sample of Swedish adults (18-84y; final response rate 51%; n=1 304). F&V consumption was measured using a self-administered pre-coded 24-h recall and FFQ. The average consumption was close to the recommendations. Women in general and men born outside Sweden as well as the physically active respondents consumed the most F&V. The respondents were divided into two clusters based on their F&V-related perceptions. Positive cluster with more women and higher mean age consumed more F&V, whereas Indifferent cluster experienced more practical, habitual as well as external problems with F&V consumption. Cluster analysis is an example of audience segmentation for communicative purposes. A sample of 50 lay-people blogs with F&V-related content were analyzed with a qualitative content analysis. Two-dimensional categories – level of dietary influential purpose and source of experience – were used to identify blogger ideal types. Exhibitionist with a passive level of dietary influence and lived experiences was the most common type. Persuaders use lived experiences to actively influence their readers, whereas Authorities try to influence mediating others’ experiences. The Mediator is described as a neutral observer. Understanding the role of blogs in everyday communication is important for targeting health messages. A critical discourse analysis was applied to Persuader bloggers’ texts (n=12). Three F&V-related discourses were identified: normative consumption, authentic consumption and altruistic consumption. This analysis is useful for the last process of dietetic communication, namely tailoring the messages. The present four studies approach dietetic communication processes from a research perspective. However, a further step might be to apply these to a health promotion initiative starting from an identified diet-related problem (e.g. low F&V consumption) through audience segmentation (e.g. through cluster analysis) and targeting a relevant channel (e.g. through blogs) finally to tailor the message (e.g. findings from discourse analysis).

Submitted by André Rivail Medrado (professor@medrado.adv.br) on 2016-10-11T13:48:23Z No. of bitstreams: 1 André Rivail Medrado - MESTRADO .pdf: 3653775 bytes, checksum: 74810d3b92ba57d813ae26148e572924 (MD5) / Approved for entry into archive by Renata de Souza Nascimento (renata.souza@fgv.br) on 2016-10-11T17:27:59Z (GMT) No. of bitstreams: 1 André Rivail Medrado - MESTRADO .pdf: 3653775 bytes, checksum: 74810d3b92ba57d813ae26148e572924 (MD5) / Approved for entry into archive by Renata de Souza Nascimento (renata.souza@fgv.br) on 2016-10-11T17:28:45Z (GMT) No. of bitstreams: 1 André Rivail Medrado - MESTRADO .pdf: 3653775 bytes, checksum: 74810d3b92ba57d813ae26148e572924 (MD5) / Made available in DSpace on 2016-10-11T17:34:51Z (GMT). No. of bitstreams: 1 André Rivail Medrado - MESTRADO .pdf: 3653775 bytes, checksum: 74810d3b92ba57d813ae26148e572924 (MD5) Previous issue date: 2016-09-05 / In this study, starting from the question about the possibility to qualify cooking as art, we analyze to what extent the Copyright Law would apply to the protection of culinary creations. The chefs are often referred to as artists, but little attention has been given to the aesthetic-philosophical foundation of this assignment, i.e., if effectively makes sense to qualify a culinary creation as art. The initial hypothesis of this paper is that, justified the art nickname to culinary activity, its product should therefore deserve the same protection as to the intangible property subjected to Copyright. However, in order to grant a more complete treatment of the topic discussed, we extended the initial scope, so as to evaluate also other institutes of intellectual property – namely, the trademarks, the trade dress, the industrial design, the patent and the trade secret – as potentially useful legal tools to protect different aspects or elements of the culinary creations. The study included two field research tools: one qualitative, which consisted of twenty interviews with qualified and renowned chefs in the gastronomic segment, based on a eleven semi-structured questions; and other quantitative, which consisted in the application of questionnaires to 86 chefs. / Neste trabalho, partindo da indagação sobre a possibilidade de se qualificar a culinária como arte, buscamos analisar em que medida o Direito Autoral seria aplicável à proteção de criações culinárias. Os chefs são frequentemente referidos como artistas, mas pouca atenção vem sendo dada ao fundamento estético-filosófico desta atribuição, ou seja, se efetivamente faz sentido qualificarmos uma criação culinária como arte. A hipótese inicial deste trabalho é que, justificada a alcunha de arte ao fazer culinário, seu produto deveria, por conseguinte, merecer abrigo dentre os bens imateriais passíveis de proteção autoral. Contudo, de modo a conferirmos um tratamento mais completo ao tema abordado, ampliamos o escopo inicial, de modo a avaliarmos, também, outros institutos da propriedade intelectual – nomeadamente, a marca, o conjunto imagem, o desenho industrial, a patente e o segredo empresarial – como ferramentas legais potencialmente úteis para a proteção de diferentes aspectos ou elementos das criações culinárias. O trabalho contou com duas ferramentas de pesquisa de campo: uma qualitativa, e que consistiu na realização de vinte entrevistas com chefs qualificados e renomados no segmento gastronômico, baseadas em um roteiro semiestruturado, composto por onze perguntas; e outra quantitativa, consistente na aplicação de questionários a 86 chefs de cozinha.

Made available in DSpace on 2015-05-14T12:42:40Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 3817096 bytes, checksum: 8cc7c7b7ad8cbae385004b2f06d38195 (MD5) Previous issue date: 2011-12-16 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / As receitas culinárias presentes nos manuscritos culinários denotam uma escritura do cotidiano feminino que revela memórias, identidades e segredos, a partir dos registros linguísticos e da atividade trabalhista. Analisar as vozes presentes nesses cadernos de receitas é apontar para uma atividade de trabalho ligada ao mundo destinado socialmente à mulher, identificando rastros da linguagem do trabalho na cozinha. As mulheres que exercem profissionalmente a atividade culinária na cidade de Nova Palmeira/PB registram em seus manuscritos traços da memória da cidade, do tempo e do local da cultura (BHABHA, 1998) em que se encontram. A partir daí, pode-se decodificar a linguagem própria do gênero discursivo receita culinária e os registros linguísticos da oralidade, por ser o manuscrito a última instância da voz (ZUMTHOR, 1993). Os cadernos de receita culinária se inscrevem em uma tradição de narrativas sobre a alimentação no Brasil, constituindo a formação da identidade nacional, por meio das escolhas e coerções sociais ligadas aos sabores historicamente determinados. Enquanto escritura do trabalho prescrito, o manuscrito culinário evoca os padrões técnicos, sociais e linguísticos para o trabalho na cozinha, diferenciando-se do trabalho real, efetivamente realizado. A linguagem como trabalho associa-se à linguagem no trabalho, transpassando as vozes que circulam no entorno da atividade trabalhista e à linguagem sobre o trabalho, por meio dos discursos que as trabalhadoras enunciam. Os manuscritos culinários, assim, são repositórios das memórias familiares, dos segredos profissionais, da experiência laboral, das identidades femininas e da linguagem associada ao trabalho na cozinha, lócus de atividade doméstica e remunerada. / As receitas culinárias presentes nos manuscritos culinários denotam uma escritura do cotidiano feminino que revela memórias, identidades e segredos, a partir dos registros linguísticos e da atividade trabalhista. Analisar as vozes presentes nesses cadernos de receitas é apontar para uma atividade de trabalho ligada ao mundo destinado socialmente à mulher, identificando rastros da linguagem do trabalho na cozinha. As mulheres que exercem profissionalmente a atividade culinária na cidade de Nova Palmeira/PB registram em seus manuscritos traços da memória da cidade, do tempo e do local da cultura (BHABHA, 1998) em que se encontram. A partir daí, pode-se decodificar a linguagem própria do gênero discursivo receita culinária e os registros linguísticos da oralidade, por ser o manuscrito a última instância da voz (ZUMTHOR, 1993). Os cadernos de receita culinária se inscrevem em uma tradição de narrativas sobre a alimentação no Brasil, constituindo a formação da identidade nacional, por meio das escolhas e coerções sociais ligadas aos sabores historicamente determinados. Enquanto escritura do trabalho prescrito, o manuscrito culinário evoca os padrões técnicos, sociais e linguísticos para o trabalho na cozinha, diferenciando-se do trabalho real, efetivamente realizado. A linguagem como trabalho associa-se à linguagem no trabalho, transpassando as vozes que circulam no entorno da atividade trabalhista e à linguagem sobre o trabalho, por meio dos discursos que as trabalhadoras enunciam. Os manuscritos culinários, assim, são repositórios das memórias familiares, dos segredos profissionais, da experiência laboral, das identidades femininas e da linguagem associada ao trabalho na cozinha, lócus de atividade doméstica e remunerada.

The aim of this research is to explore the contextual characteristics of a particular group of Dutch restaurant owner’s (SSUSCROs) and practitioners, to examine how these contextual characteristics might be used in a professional hospitality education programme. This very small segment of the Dutch restaurant business (0,2-0,5% of the total restaurants) is known for its strong commitment to competitiveness, in delivering quality service and products. No previous research in The Netherlands had embarked on a search for connecting this specific category of practitioners to education. As owners of their restaurants, the SSUSCROs were aware of the potential contribution that participating in this research would make. The research was designed from a constructionist epistemological point of view. This means that the data supplied by the respondents, and the background and vision of the researcher provided an interplay. By using grounded theory methodology, theory is constructed from the empirical data. The main instrument for the primary research was in-depth, interviewing. Six retired and four practising restaurant owners, and a connoisseur of the business were interviewed in one to three hour depth interviews that were digitally recorded. The transcripts of the recorded interviews were analysed, applying the specific constructivist version of grounded theory methodology as described by Charmaz’s (2006). The research generated a grounded theory in the form of a narrative about the SSUSCRO social construct and its central theme ‘Living the business’. The narrative informs future practitioners i.e. students, about how they can prepare for possible future business ventures in the culinary restaurant business. Furthermore, it confronts future practitioners with the notion of particular contextual characteristics and value systems that need to be incorporated in order to successfully engage in and sustain a career in the culinary restaurant sector. Elements of the narrative, connected to Covey’s 7-Habits of Highly Effective People framework for personal leadership. The findings from this research confirmed the importance of providing students in hospitality management education with a approach towards professional development that is grounded in the social construct of a remarkable group of entrepreneurs such as the SSUSCROs. The conclusions suggested that faculty and academic management of hospitality management programmes need to become more knowledgeable about the particular nature of the discipline, and the specific category of practitioners researched here.

The aim of this thesis is to characterize Argentinian gastronomy with emphasis on regional differences and also to ascertain a situation of representation of Argentinian gastronomy in Prague. The thesis is divided into six chapters where the first two chapters deal with the theoretical background, namely the importance of tourism and gastronomy and their mutual relationship and also a description of the locality of Argentina from the point of view of geographical, demographical, historical and economic. The third chapter is already devoted to Argentinian gastronomy: it contains characteristics of Argentina, a description of way of eating of Argentinians, a list of the most typical Argentinean dishes and beverages and an overview of selected culturally gastronomic attractions in the country. The following chapter characterizes Argentinian gastronomic regions with emphasis on their geographical and gastronomic differences. The fifth chapter analyzes representation of Argentinian gastronomy in Prague and compares in detail five selected Prague establishments that focus on Argentinian gastronomy. The last part summarizes the findings, draws conclusions and gives recommendations to improve the situation.

Cities keep expanding as people move towards more desired locations on the outskirts, resulting in abandoned, dead nodes within the city centre. These buildings are left to deteriorate, especially those of heritage and cultural importance. Designed with a very specific function in mind, industrial architecture is mostly removed from society, hidden behind infrastructure. The process and economics are what drives the architecture. But what happens when this industry fails, or become of no value to mankind? What is left behind except for the scarred ecology? This architecture that was specifically designed for this mono-functional purpose? Decay sets in: what was once a producer becomes no more than a relic - socially abandoned because it was never social to begin with. The growth in technology as well as the realization that many of the ways in which old industries used to function has had an immense negative effect on the environment. A calling for new, better ways of doing things were needed; though it has left our city landscapes scattered with industrial objects, from mine dumps to power plants, abandoned and without purpose. There is an ethical responsibility that should address this and to reactivate these areas by re-appropriating these nodes by making them into desired locations for businesses as well as residents. The challenge being in finding an appropriate use for such nodes that will help the city flourish. Re-appropriating such architecture will put a new focus and livelihood on it, as well as its surrounding precinct. By utilizing and re-appropriating the architecture, it will eliminate, or at least lessen, the chances of it becoming another abandoned monument. This dissertation will highlight and investigate the importance of industrial architecture as an object of heritage for South Africa. This will be done by looking at the manner in which the architecture at the Johannesburg Gas Works can be re-purposed and re-imagined in contributing to an ever-evolving city and its people, by giving the existing structures a new purpose. There is therefore a need to keep the heritage of the Gas Works alive because the architecture, and the site as such, has become obsolete to the purpose it was built for. / Mini Dissertation MArch(Prof)--University of Pretoria, 2018. / Architecture / MArch(Prof) / Unrestricted