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Pottery production has long been viewed as an integrated part of the Neolithic package. Instances of ceramic production in hunter-gatherer contexts have been explained by influences from early farmers. This has also been the case for the ceramics of the Ertebølle Culture. Recently, however, the discussion has become more nuanced and alternative explanations have emerged. This article argues that a focus on the life cycle of the early ceramics as well as an understanding of technology transfer as a process of cultural transmission can potentially broaden the perspective on the uptake of ceramics technology by the hunter-gatherers of northern Europe. The chaîne opératoire of the Ertebølle ceramics is analysed and a model of how a technology moves from one social setting to another is presented. In the light of this work, different approaches to the introduction of ceramics in the western Baltic are discussed. It is argued that important elements of the Ertebølle pottery tradition came from the east via Baltic exchange networks. However, the tradition was not directly transferred, and important elements appear along the way. Whether some of these elements can be ascribed to agro-pastoralist groups in the south is still uncertain.

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ABSTRACT. Our purpose was to qualify the relations between trust, credibility, and the field of organics by way of creating a dialogue between two independent Organic Research, Development and Demonstration Programme "MultiTrust" subprojects. Both projects explore the explanatory value of trust and credibility for the success of organic labels in the fields of management research and media research. Our key objectives were to critically scrutinize the trust and credibility constructs applied in each of these two fields, to reflect on their explanatory value in the performance of organics from both a management and media perspective, and to set out an agenda for future interdisciplinary research. We conclude that relations between organic products, labels, and consumers are still poorly understood, that the belief in organic labels' direct impact on consumer choices in favor of organic food purchase cannot be supported, and that the explanatory value of trust for the success of organic production remains unproven. We propose for future research to investigate the relevance of credibility and trust for organics in multidisciplinary mixed-methods studies that focus on the emergence of trust, as well as on other social factors impacting the success of organic production. This would best be achieved through interdisciplinary work.Key Words: credibility; customer; management; media; organic food; organic labels; trust INTRODUCTIONOur purpose is to qualify the relations between trust, credibility, and the field of organics by way of creating a dialogue between two independent Organic Research, Development and Demonstration Programme (Organic RDD) "MultiTrust" subprojects. Both projects explore the explanatory value of trust and credibility in the use of organic labels in the fields of management research, including organization and marketing, and media research, including communication and rhetoric. Our key objectives are to critically scrutinize the trust and credibility constructs applied in each of these two fields to reflect on their explanatory value in the performance of organics from both a management and media perspective and to set out an agenda for future interdisciplinary research.

Claus Meyer demonstrerer på tv-skaermen, hvordan "du" laver lammefarspølser. Kameraet fokuserer i et ultranaert perspektiv på de haender, der pakker fars ind i fedthinde og steger dem på en pande. I halvtotal ser vi derefter Claus Meyer laegge lammepølsen på bordet, i ultra-close-up skaerer han den igennem, og i halvtotal fører han pølsebidden til munden. Bag ham ser vi himmel og marsklandskab i solblaest med spredte får foran diget 15 meter fra den tyske graense. Han tygger eftertaenksomt, kameraet hviler i taet close-up på hans ansigt. "Det smager ikke godt…" siger han -og griner så: "jo, den smager godt!" (Afsnit 10: DR: 10.07.07 Sønderjylland). 2 Mad i medierDet er vanskeligt at få et overblik over, hvor meget maden fylder i medierne. Men det er let at se, at udbuddet af medie-mad er blevet større. Vi ser flere magasiner med mad, flere avistillaeg om mad, mere nyhedsstof om mad og mere mad på tv, 3 både som egentlige madprogrammer og som indslag i andre programmer, fx de magasinprogrammer, der daekker dele af morgenfladen og den tidlige aftenflade.Vores interesse i denne artikel er at se på, hvordan et madprogram kan fungere på tv, fx til forskel fra de trykte medier. Vi vil i det følgende tage udgangspunkt i serien New Scandinavian Cooking, på dansk: Mad i Norden, med 13 programmer med madentrepreneuren Claus Meyer, og se på, hvordan programmerne fungerer som tv, hvordan de fremtraeder for seerne, og hvad stedet, det saerligt skandinaviske og isaer det saerligt danske, betyder for serien. Tv har saerlige muligheder for at praesentere handlinger i en scenografi, der bliver ensbetydende med et sted, der forankres af de mennesker, seeren