How Cinderella Became a Queen

Delmestri, Giuseppe; Greenwood, Royston

doi:10.1177/0001839216644253

Cited by 138 publications

(53 citation statements)

References 101 publications

(151 reference statements)

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“…Prizes and awards can be seen as highly symbolic communicative acts. Delmestri and Greenwood (2016) demonstrate the importance of awards to the increased cultural visibility and legitimacy of grappa in Italy and beyond and observe how a literary prize created by the grappa maker Nonino allowed associations between the drink and established and already valorised fields of culture to be communicated.…”

Section: Rewarding Quality Awarding Prestigementioning

confidence: 96%

‘You won’t See Anyone Promoting a Bronze’: Awards and Ambivalence Amongst Craft Gin Producers

Thurnell‐Read

2019

Journal of Cultural Analysis and Social Change

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The recent surge in the popularity of 'craft' and 'artisanal' spirits made in small batches by independent producers raises a range of questions about the processes by which the economic and cultural value of consumer products and practices are assessed and acknowledged. Drawing on qualitative interviews with 20 craft gin distillery workers in the UK, this paper analyses the role played by trade and press awards in this process. Whilst the majority of interviewees had received awards for their products and most recognised the continued importance of such accolades both in terms of attracting new customers and bestowing status on their labour and its outputs, many also expressed notable ambivalence towards the processes by which judgements are passed and awards allocated. This typically involved expressing cynicism about award judging procedures and motivations, as well as proposing alternative measures of judgement involving different referents such as specific influential individuals, hypothetical 'average customers' and personal subjective tastes and preferences. The paper therefore seeks to add to understandings of the personal and cultural narratives associated with practices of award giving and consumer culture.

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Section: Rewarding Quality Awarding Prestigementioning

confidence: 96%

‘You won’t See Anyone Promoting a Bronze’: Awards and Ambivalence Amongst Craft Gin Producers

Thurnell‐Read

2019

Journal of Cultural Analysis and Social Change

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“…Moreover, this study focusing on firms responding to institutional challenges does not provide an overall insight to the development of institutions of corporate sustainability. Future studies can focus on the institutionalization process and the role of institutional entrepreneurship in a changing institutional field [106,107]. Finally, as this study provides a conceptual framework, its propositions can be further tested with a deductive approach and quantitative research methods.…”

Section: Limitation and Future Researchmentioning

confidence: 98%

Corporate Sustainability and Green Innovation in an Emerging Economy—An Empirical Study in China

Liu

Yan

2018

Sustainability

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Amid increased emphasis on sustainable development, understanding the sustainability initiative and practice of companies has attracted the attention of both academia and industry. Corporate sustainability combines triple values including environmental protection, social wellbeing, and economic benefit for companies. Drawing on institutional theory and employing an inductive case research method, we examine companies developing their green innovation and sustainability projects in a challenging context of China. Four representative case studies and in-depth interviews were conducted to examine how these firms overcome barriers in the less developed institutional environment. To better explain corporate sustainability with green innovations, a conceptual framework has been proposed to illustrate how firms operate in a network of relationship and cooperate with their external stakeholders. Firms' strategies to dynamically achieve the aim of corporate sustainability were identified based on a co-evolutional mechanism in the interface between institutions and organizations.

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“…However, the growing margins in cask ale are not only driven by product improvements, they rely upon the licensees and bar servers who "create the proposition to the consumer" allowing the "craft ale offer" to distinguish true craft pubs from their rivals (2017, p.7) and, as the report argues, training and professionalization of servers is key to establishing and delivering this distinguished service offering. It highlights a number of ways to convert consumers to the product during the service encounter, all of which rely upon the server having extensive knowledge of the beer, to engage in storytelling about the product, and many of which mirror the efforts of Italian producers to 'upsell' Grappa (Delmestri & Greenwood, 2016) by using "stylish glassware" and "tasting notes" to improve the perceived status of the product (Cask-Marque, 2017, p.15).…”

Section: {Page}mentioning

confidence: 99%

Craft Beer, Cicerones and Changing Identities in Beer Serving

Clarke¹,

Weir²,

Patrick³

2018

Work, Working and Work Relationships in a Changing World

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• Users may download and print one copy of any publication from Discovery Research Portal for the purpose of private study or research. • You may not further distribute the material or use it for any profit-making activity or commercial gain. • You may freely distribute the URL identifying the publication in the public portal. Take down policy If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. Download date: 03. Nov. 2020 {PAGE} Chapter X Craft beer, Cicerones and changing identities in beer serving "…when I meet new people and tell them 'I work in a bar' it's as if they look at me, thinking: well, you are young and educated, so why are you wasting your time working in a bar?! […] Yeah, there is still a lot of stigma surrounding bar work. Stigma is a real problem…" (Eve, Certified Beer Server Level 1). The nature of bar work is changing. Today if you walk into a pub in Dundee, York, or Edinburgh you may not only enjoy a pint of locally brewed craft beer, but also expect your server to inform you of where the hops are grown, what tastes you can expect to experience, and what food best matches your choice of beer. To begin our conversation about contemporary bar work we asked a server in a craft beer bar in Dundee, what is it like serving beer. It was through speaking with Eve that we alighted upon the Cicerone certification program which went live in 2008. Cicerone is designed for people who sell and serve beer and covers a number of areas: (1) keeping and serving beer (2) beer styles (3) beer flavor and evaluation (4) beer ingredients and brewing processes and (5) food pairing (Sheahan, 2017). Where wine has Sommeliers, beer now has Cicerones (Prichep, 2013). Changes in the beer industry are driving shifts in the nature of work in pubs and bars across the UK so in our opening epigraph we have served up some of what Eve said because it speaks, in part, to some of the 'work' that programs such as Cicerone are 'doing' in the world. Changes are

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How Cinderella Became a Queen

Cited by 138 publications

References 101 publications

‘You won’t See Anyone Promoting a Bronze’: Awards and Ambivalence Amongst Craft Gin Producers

‘You won’t See Anyone Promoting a Bronze’: Awards and Ambivalence Amongst Craft Gin Producers

Corporate Sustainability and Green Innovation in an Emerging Economy—An Empirical Study in China

Craft Beer, Cicerones and Changing Identities in Beer Serving

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