TV cuisine therapy through narrative cooking programs

Andrieu, Julie; Batat, Wided

doi:10.4324/9781351182201-4

Cited by 4 publications

(6 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It is also considered as a significant tourism sector, which has increased tourist frequentation by 25% in the last decade (Barrère et al , 2014). Furthermore, luxury gastronomy as a foodservice industry encompasses cultural and food experiences that appeal not only to business travelers and elites but also to many consumers and domestic tourists who were exposed to Michelin-starred chefs and their luxury cuisine via culinary programs on television (Andrieu and Batat, 2019).…”

Section: The Michelin-starred Restaurant Sector As a Field Of Researchmentioning

confidence: 99%

“…Like a luxury brand, a luxury gastronomic restaurant should have a legitimate creative director, namely, a Michelin-starred chef. Many Michelin-starred chefs have developed their own luxury brands, helped by the emergence of several TV cooking programs that have emphasized their prestige (Andrieu and Batat, 2019). Most of these chefs have been inspired by luxury brands such as Hermes and define themselves as creative directors, just like Karl Lagerfeld was for Chanel, for example (Batat, 2020a).…”

Section: The Michelin-starred Restaurant Sector As a Field Of Researchmentioning

confidence: 99%

See 1 more Smart Citation

How Michelin-starred chefs are being transformed into social bricoleurs? An online qualitative study of luxury foodservice during the pandemic crisis

Batat

2020

JOSM

Self Cite

View full text Add to dashboard Cite

PurposeThe purpose of this research is to examine response strategies and the change in Michelin-starred chefs' practices to adapt to the global pandemic coronavirus disease 2019 (COVID-19) crisis that has strongly affected the foodservice sector.Design/methodology/approachThe authors conducted an exploratory qualitative research that used mixed-method, combining online interviews with 12 French Michelin-starred chefs and archival data. A manual thematic analysis method was used to analyze the data and identify relevant themes following an iterative coding process.FindingsThe findings show that Michelin-starred restaurants implement multilevel response strategies by developing dynamic capabilities while playing a social role through the development of new forms of business practices. The results show that Michelin-starred chefs adopt social bricolage entrepreneurial thinking to deal with the extreme situation and use diverse resources and response strategies to tackle social issues and improve the collective and individual well-being. The authors identified three major response strategies implemented by luxury restaurants: philanthropic activities targeting the well-being of the community, socially responsible business practices to support the foodservice actors and initiatives centered on consumer's food well-being.Research limitations/implicationsThe limits of this study are related to the small sample size and the elimination of psychographic criteria such as age and gender, which can extend our understanding of response strategies implemented by female and male owners or by age range during crises in the foodservice sector. Also, given that France is the country of Haute gastronomy, the conclusions of this study may not be generalizable to other countries where the gastronomic culture might be different.Practical implicationsRestaurants with high-end or luxury positioning must use multilevel – i.e. individual, sector and societal – response strategies to play a social role while sustaining their businesses during times of crisis. These insights seek to provide a roadmap which can be applied to other sectors to assess response strategies driven by various motives, resources and capabilities.Social implicationsThis research contributes to transformative service research literature by providing insights regarding how service providers can rethink their activities during the crises to play an active social role. Also, the findings point to several ways in which service actors can help customers and the community to improve their well-being.Originality/valueTo our knowledge, no prior research examined both the type of response strategies deployed by companies to survive and the importance of playing a social role and developing socially responsible business practices during times of crisis.

show abstract

Section: The Michelin-starred Restaurant Sector As a Field Of Researchmentioning

confidence: 99%

Section: The Michelin-starred Restaurant Sector As a Field Of Researchmentioning

confidence: 99%

How Michelin-starred chefs are being transformed into social bricoleurs? An online qualitative study of luxury foodservice during the pandemic crisis

Batat

2020

JOSM

Self Cite

View full text Add to dashboard Cite

show abstract

“…Our work contributes to the literature on food, with a particular focus on the French context and home cooking. While cooking media has gained popularity in the United States, France, and other countries, the understanding of whether and how such content affects the cooking behavior of viewers is lacking (Andrieu & Batat, 2019). More interestingly, the literature has observed that, particularly in the United States, the consumption of cooking shows has increased while actual cooking has decreased (Andrieu & Batat, 2019; Rozin, 2005), suggesting that viewers may replace real cooking with vicarious cooking experiences.…”

Section: Introductionmentioning

confidence: 99%

“…While cooking media has gained popularity in the United States, France, and other countries, the understanding of whether and how such content affects the cooking behavior of viewers is lacking (Andrieu & Batat, 2019). More interestingly, the literature has observed that, particularly in the United States, the consumption of cooking shows has increased while actual cooking has decreased (Andrieu & Batat, 2019; Rozin, 2005), suggesting that viewers may replace real cooking with vicarious cooking experiences. Our article aimed to extend the related literature by investigating how media, and social media influencers focused on food in particular, can influence home cooking behavior, which can be beneficial for health.…”

Section: Introductionmentioning

confidence: 99%

“…Since the 18th century, France has been central in the proliferation of exquisite cooking techniques and innovative methods, significantly shaping culinary practices worldwide (Beaugé, 2012). The country also enjoys substantial popularity for its food-related programs, where emerging professionals and, occasionally, hobbyists display their imaginative flair through unique recipes, astonishing even experienced chefs (Andrieu & Batat, 2019). The dominant role of food in French culture is commonly assumed (Rozin et al, 1999).…”

mentioning

confidence: 99%

See 1 more Smart Citation

Home cooking in the digital age: When observing food influencers on social media triggers the imitation of their practices

Sokolova,

Vessal,

Perez

2024

Psychology and Marketing

View full text Add to dashboard Cite

Social media influencers are effective in influencing the purchase intention of their audience. Aside from products, influencers also promote certain lifestyles and behaviors. Food influencers, for example, frequently feature home cooking, a healthier behavior compared to snacking or dining out. This study explored the potential of social media influencers in promoting such behavior. Driven by social cognitive theory, we explored whether self‐efficacy, perceived benefits, and concerns (social, entertainment, health, and economic) relate to the intention of the audience to cook at home following the recipes an Instagram influencer provides. We conducted three separate studies (two surveys and one experiment) with a French population of social network platform users. Our results showed that the entertainment value of an observed behavior is the main driver for imitation on social media, along with self‐efficacy, at least for women. Mixed results were obtained for social benefits. The perceived ease of the recipe, cooking experience, and explicit verbal encouragement were positively related to self‐efficacy. Surprisingly, the effect of health and economic benefits or concerns and labeling was not confirmed.

show abstract

The role of luxury gastronomy in culinary tourism: An ethnographic study of Michelin‐Starred restaurants in France

Batat

2020

Journal of Tourism Research

Self Cite

View full text Add to dashboard Cite

This paper investigates the role of Michelin-starred chefs as change-makers and advocates of tourism activities in both rural and urban areas. We conducted a longitudinal ethnographic study in 35 French Michelin-starred restaurants (1, 2, and 3 Michelin stars) in France from 2014 to 2018. Our results show that there are four significant forms of activities implemented by luxury restaurants to enhance destination attractiveness: (a) designing unique luxury gastronomic experience offerings, (b) promoting terroir products and rural food tourism, (c) gastronomization of rural destinations, and (d) augmenting the media capital of the destination.

show abstract

TV cuisine therapy through narrative cooking programs

Cited by 4 publications

References 1 publication

How Michelin-starred chefs are being transformed into social bricoleurs? An online qualitative study of luxury foodservice during the pandemic crisis

How Michelin-starred chefs are being transformed into social bricoleurs? An online qualitative study of luxury foodservice during the pandemic crisis

Home cooking in the digital age: When observing food influencers on social media triggers the imitation of their practices

The role of luxury gastronomy in culinary tourism: An ethnographic study of Michelin‐Starred restaurants in France

Contact Info

Product

Resources

About