Taste, Consumption and Markets offers a comprehensive and up-to-date review of taste, with an emphasis on how taste shapes boundaries, subcultures, and global culture, complemented by an introduction that provides a scaffold for the reader and a concluding section that reflects on the past, present, and future of research on taste. It sho
Taste, Consumption and Markets offers a comprehensive and up-to-date review of taste, with an emphasis on how taste shapes boundaries, subcultures, and global culture, complemented by an introduction that provides a scaffold for the reader and a concluding section that reflects on the past, present, and future of research on taste. It shoHinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Zeynep Arsel is Concordia University Research Chair in Consumption and Markets at Concordia University in Montreal, Canada. Jonathan Bean is Assistant Professor of Architecture, Sustainable Built Environments, and Marketing and chair, M.S. Architecture in Sustainable Market Transformation at The University of Arizona.
Inhaltsangabe
1. Regularities, Patterns, and Regimes 1. Museum Architecture on the Global Stage Georgia Lindsay 2. Social Magic for Dinner? The Taste Script and Shaping of Foodieness in Netflix's Chef's Table Sofia Ulver and Marcus Klasson 3. Put a Bird on It Jonathan Bean 2. Change, Flow, and Trajectories 1. What's New? Institutional Work in Updating Taste Marie-Agnès Parmentier and Eileen Fischer 2. Scandinavian Aesthetics as a Taste Regime in Korea: The Case of IKEA Lydia Jungmin Choi-Johannson and Cecilia Cassinger 3. In or Out? How Consumer Performances Lead to The Emergence of New Tastes Pierre-Yann Dolbec and Andre F. Maciel 3. Hegemony, Disruption, and Agency 1. Endless Exhibition: Housing Displays and HGTV's Brand Touchpoints Samuel Dodd 2. Filthy Media: Affecting Bad Taste in Beach Culture Robin Canniford and Dexter Zavalza Hough-Snee 3. Performing Disruptive Tastes: Toward an Ontology of Reflexive Consumer Agency Craig J. Thompson 4. Past, Present, and Future 1. Retracing the History of the Concept of Taste Anissa Pomiès and Zeynep Arsel 2. A Taste for the Other: Cosmopolitanism, Sense Work, and the Consumption of Difference Ian Woodward 3. Accounting for Taste Alan Warde
1. Regularities, Patterns, and Regimes 1. Museum Architecture on the Global Stage Georgia Lindsay 2. Social Magic for Dinner? The Taste Script and Shaping of Foodieness in Netflix's Chef's Table Sofia Ulver and Marcus Klasson 3. Put a Bird on It Jonathan Bean 2. Change, Flow, and Trajectories 1. What's New? Institutional Work in Updating Taste Marie-Agnès Parmentier and Eileen Fischer 2. Scandinavian Aesthetics as a Taste Regime in Korea: The Case of IKEA Lydia Jungmin Choi-Johannson and Cecilia Cassinger 3. In or Out? How Consumer Performances Lead to The Emergence of New Tastes Pierre-Yann Dolbec and Andre F. Maciel 3. Hegemony, Disruption, and Agency 1. Endless Exhibition: Housing Displays and HGTV's Brand Touchpoints Samuel Dodd 2. Filthy Media: Affecting Bad Taste in Beach Culture Robin Canniford and Dexter Zavalza Hough-Snee 3. Performing Disruptive Tastes: Toward an Ontology of Reflexive Consumer Agency Craig J. Thompson 4. Past, Present, and Future 1. Retracing the History of the Concept of Taste Anissa Pomiès and Zeynep Arsel 2. A Taste for the Other: Cosmopolitanism, Sense Work, and the Consumption of Difference Ian Woodward 3. Accounting for Taste Alan Warde
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