The moral economy of ready‐made food

Wheeler, Kathryn

doi:10.1111/1468-4446.12333

Cited by 23 publications

(19 citation statements)

References 48 publications

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“…This approach views production, distribution, exchange and consumption as related and interdependent processes that stabilise over time to form distinctive configurations. These ideas are currently being developed further by, for example, linking normative concerns around practices of consumption to the broader moral economies in which they are located (see Wheeler, 2018).…”

Section: Theories Of Practice and Materials Semioticsmentioning

confidence: 99%

After Practice? Material Semiotic Approaches to Consumption and Economy

Evans

2020

Cultural Sociology

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The ‘turn’ to practice in social theory is proving influential in the sociological study of consumption (following Warde, 2005). This article joins current debates that appraise the contributions of this growing body of work, specifically its relationship with – and possible mode of succession to – cultural studies of consumption. It considers two claims about the impact and status of practice theoretic repertoires in consumption scholarship (Warde, 2014). First, that they invite greater attention than the cultural turn to objects and technologies as material forces. Second, that they have not yet found ways to locate consumption in the context of wider economic processes. My central argument is that theories of practice offer a partial reading of materiality, and that engagement with a greater range of material semiotic approaches can help in making better links between consumption and economy. This argument is illustrated through reference to market agencements, the social life of things, and ontological politics. I suggest these perspectives are compatible with practice theoretic approaches and that taken together, they represent some promising responses to a suite of fundamental challenges confronting consumption studies. I conclude that theories of practice – plural – have not yet run their course as an approach to consumption and economy. The parameters of consumption scholarship are also considered alongside the relationships between political economy and cultural analysis.

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Section: Theories Of Practice and Materials Semioticsmentioning

confidence: 99%

After Practice? Material Semiotic Approaches to Consumption and Economy

Evans

2020

Cultural Sociology

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“…Kategori ready-made food dapat diartikan dalam beberapa pengertian. Mulai dari ready to heat meals, dimana konsumen hanya perlu menghangatkan makanan tersebut dengan hanya menggunakan microwave, hingga makanan untuk anak-anak yang perlu dimasak dari bahan-bahan yang sudah disiapkan dalam kemasan (Wheeler, 2017). Bugge, Lillebo, & Lavik (2018) mengatakan bahwa penelitian menemukan banyak konsumen yang bergantung pada makanan cepat saji, selain itu banyak juga wanita muda yang membuat permintaan akan makanan sehat siap saji (Olsen et al, 2012).…”

Section: Faktor Brand Nameunclassified

Faktor-Faktor Yang Memengaruhi Keputusan Pembelian Konsumen Generasi Z Di Restoran Wilayah Kelapa Gading

Situmorang

Novania²,

Natalia³

2021

FAME

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ABSTRAK Meningkatnya jumlah usaha makanan dan minuman serta berkembangnya teknologi dengan sangat pesat setiap tahunnya, membuat aktivitas untuk makan dan minum di luar rumah menjadi sebuah gaya hidup yang baru. Generasi Z dikenal dengan generasi yang menyukai hal yang praktis, contohnya mereka lebih memilih untuk membeli makanan dari restoran daripada menyiapkan dan memasak makanan di rumah. Oleh karena itu, penelitian ini dilakukan untuk mencari tahu tentang faktor-faktor apa saja yang memengaruhi keputusan pembelian konsumen generasi Z di restoran Kelapa Gading. Kecamatan Kelapa Gading dipilih karena daerah tersebut memiliki jumlah restoran paling banyak dibandingkan dengan kecamatan yang berada di Jakarta Utara. Data yang digunakan merupakan hasil survey dari kuisioner yang dibuat dengan skala likert. Penelitian ini merupakan penelitian kuantitatif dan menggunakan statistik inferensial untuk menganalisis hubungan variabel-variabel yang digunakan dengan keputusan pembelian konsumen generasi Z. Terdapat enam faktor yang diteliti yaitu layanan pelanggan, ketersediaan variasi dan makanan cepat saji, pemeliharaan privasi, nama merek, ketersediaan makanan siap saji, dan protokol kesehatan. Hasil yang didapatkan adalah hanya tiga faktor yang memiliki pengaruh yang signifikan terhadap keputusan pembelian generasi Z di restoran wilayah Kelapa Gading yaitu ketersediaan variasi dan makanan cepat saji, nama merek, dan ketersediaan makanan cepat saji, sedangkan tiga faktor lainnya tidak memiliki pengaruh yang banyak.Kata Kunci: statistik inferensial, generasi Z, keputusan pembelian, restoran ABSTRACTThe number of food and beverage industry and the development of its technology has grown very rapid annually, thus made the eating and drinking activities outside the homes become a new lifestyle. Generation Z is known as the generation that likes practicality, for example, they prefer to buy food from restaurants rather than preparing and cooking food at home. Consequently, this study will reveal factors that influence the purchase decisions of generation Z consumers in restaurants in Kelapa Gading district. The decision to choose Kelapa Gading district because it has the most restaurants amongst all the North Jakarta districts. The data used are the results of a survey from a questionnaire made with a Likert scale. This research is a quantitative research and uses inferential statistics to analyze the relationship between the six variables for generation Z consumers. The six variables are customer service, variety and junk food, maintenance of privacy, brand name, ready-made food, and health protocol. From the six factors studied, there are three factors that have significant influence on the purchase decisions of Generation Z at Kelapa Gading area restaurant which were availability of variety and junk food, brand name, and availability of ready-made food while the other three factors do not have much influence regarding the purchase decision.Keywords: inferential statistics, generation Z, purchase decisions, restaurants

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“…I am deliberately using the term conduct to signal that food practising – like any other kind of mundane practising with a routinized, habitual or ritualistic character – implies some sort of conventions for how it is ‘properly’ performed, which practitioners are aware of in a reflexive manner (Ashley et al, 2004; Coveney, 2000; Oleschuk, 2017; Wheeler, 2018). No matter what is being cooked or eaten, it can be judged how socially expected it is and negotiated how normatively accepted it is (Halkier, 2017a).…”

Section: Social Interaction Enabling Routines and Cultural Contestationmentioning

confidence: 99%

Social Interaction as Key to Understanding the Intertwining of Routinized and Culturally Contested Consumption

Halkier

2020

Cultural Sociology

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A number of concepts and concerns from cultural sociology were thrown out as babies with the bathwater when the sociological study of consumption became dominated by the use of practice theories. The concept of social interaction is one of them, perhaps due to assumptions about its association with symbolic and discursive interaction and reflexivity. In the field of sociological analysis of food conduct, however, there is a need for addressing both more culturally contested parts of food practices as well as more routinized parts. Food consumption and practices of provisioning, cooking and eating are both tacit, recursive, mundane activities, and at the same time discursively questioned through multiple, mediatized, cultural repertories of food. In the article, I will suggest how social interaction can be conceptualized as enabling the understanding of this intermingling of the culturally contested and routinized parts of consumption within a practice theoretical perspective. The conceptual suggestion consists in four analytical suggestions for how the culturally tacit and reflexive in food conduct become linked through social interaction. The four suggestions are about coordination, intersection, hybridity and normative accountability. The four suggestions are exemplified empirically on the basis of a number of qualitative studies of food conduct among Danish consumers.

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The moral economy of ready‐made food

Cited by 23 publications

References 48 publications

After Practice? Material Semiotic Approaches to Consumption and Economy

After Practice? Material Semiotic Approaches to Consumption and Economy

Faktor-Faktor Yang Memengaruhi Keputusan Pembelian Konsumen Generasi Z Di Restoran Wilayah Kelapa Gading

Social Interaction as Key to Understanding the Intertwining of Routinized and Culturally Contested Consumption

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