The food and eating experience

Creating Experiences in the Experience Economy

Volumn , Issue , 2008, Pages 13-32

  Jacobsen, Jan Krag ^a  

^a ROSKILDE UNIVERSITY   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 70449518510     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (22)

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2. Cole, D.E. (2007), Edible performance: feasting and festivity in early Tudor entertainment, in S. Barnes and A. Lepecki (eds), The Senses in Performance, New York: Routledge.
3. Davidson, J. (1998), Courtesans and Fish Cakes, the Consuming Passions of Classic Athens,London: Fontana Press.
4. Dinesen, I. (Karen Blixen) (1958), Anecdotes of Destiny, New York: Random House.
5. Elias, N. (1939), Über den Prozess der Zivilisation, Basel: Haus zum Falken.
6. Elias, N. (2000), The Civilizing Process, Oxford: Basil Blackwell Ltd.
7. Fleischer, M. (2007), 'Incense and decadents, symbolist theatre's use of scent',in S. Barnes and A. Lepecki (eds), The Senses in Performance, New York: Routledge.
8. Jacobsen, J.K. (2008), 'Under the surface-looking into springtime. A gastrotheatrical experience in Madeleines Madteater',in O. Harsloef and D. Hannah (eds), Performance Design, Copenhagen: Museum Tusculanum Press.
9. Korsmeyer, C. (1999), Making Sense of Taste-Food and Philosophy, New York: Cornell University Press.
10. Mangor, A.M. (Madam Mangor) (1837), Kogebog for små Husholdninger, Copenhagen: Mangor.
11. Milne, A.A. (1926), Winnie-the-Pooh, London: Methuen.
12. Pine, B.J. and J.H. Gilmore (1999), The Experience Economy, Work is Theatre and Every Business a Stage,Boston: Harvard Business School Press.
13. Proust, M. (1913-27), 'A la recherche du temps perdu', Paris: Pleiade, Remembrance of Things Past,the definitive French Pleiade Edition, trans. C.K.S. Montcrieff, T. Kilmartin and A. Mayor, New York: The Modern Library.
14. Rizzolatti, G. and L. Craighero (2004), 'The mirror-neuron system', Annual Review of Neuroscience, 27, 169-92.
15. Rolls, E.T., H.D. Critchley, A.S. Browning, I. Hernadi and L. Lenard (1999), 'Responses to the sensory properties of fat of neurons in the primate orbitofrontal cortex', The Journal of Neuroscience, 19(4), 1532-40.
16. Savarin, B. (1825), La Physiologie du Goût, ou Méditations de Gastronomie Transcendante,first published 1825, trans. M.F.K. Fisher, reprinted (1949), The Physiology of Taste, New York (Limited Editions Club); or (1971) New York: Alfred A. Knopf.
17. Schechner, R. (2007), 'Rasaesthetics', in S. Barnes and A. Lepecki (eds), The Senses in Performance, New York: Routledge.
18. Simmel, G. (1910), Soziologie der Mahlzeit, in Der Zeitgeist,Beiblatt zum Berliner Tageblatt 41, reprinted in D. Frisby and M. Featherstone (eds), (1997), Simmel on Culture, Selected Writings, London: Sage Publications.
19. Symons, M. (1998), A History of Cooks and Cooking, Chicago: University of Illinois Press.
20. Tellström, R., I.B. Gustafson and C. Fjellström (2003), 'Food culture as a political tool-meal construction during the Swedish EU Chairmanship 2001', Food Service, June, 3(2), 89-96.
21. This, H. and N. Kurti (2002), Molecular Gastronomy, Exploring the Science of Flavor,New York: Columbia University Press.
22. Visser, M. (1992), The Rituals of Dinner, the Origin, Evolution, Eccentricities and Meaning of Table Manners,London: Penguin Books.