Culinary Communication Practices: The Role of Retail Spaces in Producing Field Specific Cultural Capital

Julie Emontspool, Cristina Galalae, Omid Omidvar Tehrani

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Purpose: This chapter explores the practices underpinning the production of field-specific cultural capital at festivals, understood here as retail spaces that gather a plethora of distinct market actors. Methodology/Approach: This research presents evidence from an ethnographic study employing an interpretative paradigm and multiple data collection processes. The empirical research has been undertaken in the context of food festivals associated with the foodie taste regime. Findings: Three categories of practices that play a role in the production of field-specific cultural capital, namely representational, exchange, and experiential practices, are presented. Practical Implications: Our chapter provides recommendations for food festival organizers and participants who need to improve their practices when facing challenges such as increasing international competition and costs or declining sponsorship. Research Limitations/Implications: This chapter contributes to the growing body of field-level market analysis by showing how practices enabled by complex retail spaces contribute to the production of field-specific cultural capital. However, this chapter is limited by its focus on food festivals. Originality/Value of the Paper: This chapter theorizes how practices enable the acceleration and diversification of field-specific capital exchange, as well as its integration with other forms of capital.

Original languageEnglish
Title of host publicationResearch in Consumer Behavior
EditorsDomen Bajde, Dannie Kjeldgaard, Russell Belk
PublisherEmerald
Chapter11
Pages169-181
Number of pages13
Volume20
ISBN (Electronic)978-1-78754-285-3
ISBN (Print)978-1-78754-286-0
DOIs
Publication statusPublished - 2019

Publication series

NameResearch in Consumer Behavior
Volume20
ISSN (Print)0885-2111

Keywords

  • Cultural capital
  • Experiential consumption
  • Festivals
  • Foodie
  • Practice theory
  • Retail

ASJC Scopus subject areas

  • Business, Management and Accounting (miscellaneous)
  • Marketing

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  • Cite this

    Emontspool, J., Galalae, C., & Omidvar Tehrani, O. (2019). Culinary Communication Practices: The Role of Retail Spaces in Producing Field Specific Cultural Capital. In D. Bajde, D. Kjeldgaard, & R. Belk (Eds.), Research in Consumer Behavior (Vol. 20, pp. 169-181). (Research in Consumer Behavior; Vol. 20). Emerald. https://doi.org/10.1108/S0885-211120190000020016