Institutional Change in Toque Ville: Nouvelle Cuisine as an Identity Movement in French Gastronomy
Tóm tắt
Từ khóa
Tài liệu tham khảo
Amenta Edwin, Institutional Politics and the Origins of Modern American Social Policy Princeton
Ashforth Blake, Role Transitions in Organizational Life: An Identity‐Based Perspective, 10.4324/9781410600035
Beaugé Bénédict, Aventures de la cuisine française, cinquante ans d’histoire du goût
Belsley D., E., 1980, New York: Wiley.
Brubaker, Citizenship and Nationhood in France and Germany
Charretton Bernard, Les nouvelles bases et techniques de la cuisine
Deaux Kay, Indiana Conference on Identity Theory
DiMaggio Paul, Pp. 267–92 in The New Institutionalism in Organizational Analysis, edited by Walter W. Powell and Paul J. DiMaggio.
Escoffier Auguste, 1st English ed.
Ferguson Priscilla, Pp. 92–111 in Eating Culture, edited by Ron Scapp and Brian Seitz.
Fischler Claude, Nourritures, Autrement, 108
Fischler Claude, 2d ed
Friedland Roger, 1991, Alford
Gault Henri, Gault et Millau se mettent à table
Gouldner Alvin, The Future of Intellectuals and the Rise of the New Class, 10.1007/978-1-349-16083-9
Herzfeld Michael, The Poetics of Manhood: Contest and Identity in a Cretan Mountain Village
Hunt Scott, Pp. 185–208 in New Social Movements: From Ideology to Identity
Klandermans Bert, Pp. 68–92 in Self, Identity and Social Movements
Laitin David, Identity in Formation: The Russian‐Speaking Populations in the Near Abroad
Lamont Michèle, Working paper. Department of Sociology
Long Scott, Regression Models for Categorical Dependent Variables Using STATA
McAdam Doug, Movements: Diffusion Processes in Protest Cycles.
McAdam Doug, Pp. 42–67 in Self, Identity and Social Movements
Morrill Calvin, Bending the Bars of the Iron Cage: Institutional Dynamics and Processes, edited by Walter W. Powell and Daniel L. Jones.
Nanteau Olivier, Enquête chez les trois etoiles
Neirinck Edmond, Histoire de la cuisine et des cuisiniers: Techniques culinaires et pratiques de la table, 2d ed
Polos Laszlo, Working paper
Powell Walter W, Pp. 183–203 in The New Institutionalism in Organizational Analysis, edited by Walter W. Powell and Paul J. DiMaggio.
Rogers E., The Diffusion of Innovations, 4
Ruhlman Michel, The Making of a Chef
Scott W. R., 2d ed
Simon Andre L, A Concise Encyclopaedia of Gastronomy
Skrentny John, The Ironies of Affirmative Action: Politics, Culture, and Justice in America, 10.7208/chicago/9780226216423.001.0001
Snow David, Working paper
Strang David, Working paper
Stryker S., Pp. 21–41 in Self, Identity and Social Movements
Swidler Anne, Pp. 3063–69 in International Encyclopedia of the Social and Behavioral Sciences, 5
Tajfel Henri, Human Groups and Social Categories
Tajfel Henri, 1979, Turner
Taylor Verta, Pp. 104–30 in Frontiers in Social Movement Theory
Turner John, Pp. 77–121 in Advances in Group Processes
Weiss Allen, Pp. 229–41 in French Food: On the Table, on the Page, and in French Culture, edited by Lawrence R. Schehr and Allen S. Weiss.
Wolfe R., 1988, STATA Technical Bulletin, 44, 18