Appropriating Bimby on the Internet: Perspectives on technology-mediated meals by a virtual brand community

The Practice of the Meal: Food, Families and the Market Place

Volumn , Issue , 2016, Pages 92-106

  Truninger, Monica ^a  

^a INSTITUTO DE CIÊNCIAS SOCIAIS   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84978632076     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.4324/9781315745558     Document Type: Chapter

References (33)

1. Aboim, S., & Vasconcelos, P. (2012). Study on the Role of Men in Gender Equality in Portugal. Brussels: European Commission Report.
2. Brannen, J. (2005). Time and the negotiation of work-family boundaries: Autonomy or illusion? Time and Society, 15(1), 113-131.
3. Brannen, J., O'Connell, R., & Mooney, A. (2013). Families, meals and synchronicity: Eating together in British dual earner families. Community, Work and Family, 16(4), 417-434.
4. British Psychological Society. (2013). Ethics guidelines for Internet-mediated research. INF206/1, Leicester: The British Psychological Society. Available at: www.bps.org. uk/search/apachesolr_search/ethics%20guidelines%20for%20internet-mediated%20 research [Accessed 23 July 2014].
5. Cova, B., & Pace, S. (2006). Brand community of convenience products: New forms of customer empowerment -the case 'my Nutella The Community'. European Journal of Marketing, 40(9/10), 1087-1105.
6. Coveney, J. (2006). Food, Morals and Meaning: The Pleasure and Anxiety of Eating. London: Routledge.
7. DeVault, M. L. (1991). Feeding the Family: The Social Organization of Caring as Gendered Work. Chicago, IL: University of Chicago Press.
8. Douglas, M. (1972). Deciphering a meal. Daedalus, 101(1), 61-81.
9. Julier, A. (2013). Meals: 'eating in' and 'eating out'. In A. Murcott, W. Belasco, & P. Jackson (Eds.), The Handbook of Food Research (pp. 338-351). London: Bloomsbury.
10. Kaufmann, J.-C. (1998). Dirty Linen: Couples and their Laundry. Middlesex: Middlesex University Press.
11. Kaufmann, J.-C. (2010). The Meaning of Cooking. Cambridge: Polity Press.
12. Kowsmann, P. (2013). Even in straitened times, Portugal loves its Bimby cooking robots. Wall Street Journal. Available at: www.wsj.com/articles/SB10001424052702 304403804579262630205737984 [Accessed 7 March 2014].
13. Kozinets, R. (1998). On netnography: Initial reflections on consumer research investigations of cyberculture. Advances in Consumer Research, 25(1), 366-371.
14. Kozinets, R. (1999). E-tribalized marketing? The strategic implications of virtual communities of consumption. European Management Journal, 17(3), 252-264.
15. Marshall, D. (2005). Food as ritual, routine or convention. Consumption Markets and Culture, 8(1), 69-85.
16. Marshall, D., & Anderson, A. (2002). Proper meals in transition: Young married couples on the nature of eating together. Appetite, 39(3), 193-206.
17. Meiselman, H. L. (Ed.) (2009). Meals in Science and Practice: Interdisciplinary Research and Business Applications. Cambridge: Woodhead Publishing Limited.
18. Murcott, A. (1982). On the social significance of the 'cooked dinner' in South Wales. Social Science Information, 21(4/5), 677-695.
19. Reckwitz, A. (2002). Toward a theory of social practices: A development in culturalist theorizing. European Journal of Social Theory, 5(2), 243-263.
20. Rousseau, S. (2012). Food and Social Media: You are What you Tweet. Plymouth: Altamira Press.
21. Schatzki, T. (2002). The Site of the Social: A Philosophical Account of the Constitution of Social Life and Change. University Park, PA: Pennsylvania State University Press.
22. Shove, E., & Southerton, D. (2000). Defrosting the freezer: From novelty to convenience -a narrative of normalization. Journal of Material Culture, 5(3), 301-319.
23. Shove, E., Pantzar, P., & Watson, M. (2012). The Dynamics of Social Practices -Everyday Life and How It Changes. London: Sage.
24. Shove, E., Trentmann, F., & Wilk, R. (Eds.) (2009). Time, Consumption and Everyday Life. Oxford: Berg.
25. Sicilia, M., & Palazón, M. (2008). Brand communities on the internet. Corporate Communications: An International Journal, 13(3), 255-270.
26. Southerton, D. (2006). Analysing the temporal organization of daily life: Social constraints, practices and their allocation. Sociology, 40(3), 435-454.
27. Suler, J. (2004). The online disinhibition effect. CyberPsychology & Behavior, 7(3), 321-326.
28. Truninger, M. (2011). Cooking with Bimby in a moment of recruitment: Exploring conventions and practice perspectives. Journal of Consumer Culture, 11(1), 37-59.
29. Truninger, M. (2013). The historical development of industrial and domestic food technologies. In A. Murcott, W. Belasco, & P. Jackson (Eds.), The Handbook of Food Research (pp. 82-108). London: Bloomsbury.
30. Truninger, M., & Freire, D. (2014). Unpacking the Mediterranean diet: Agriculture, food and health. In N. Domingos, J. M. Sobral, & H. Weat (Eds.), Food Between the Country and the City: Ethnographies of a Changing Global Foodscape (pp. 191-206). London: Bloomsbury.
31. Vorwerk. (2014). Vorwerk Annual Report 2013. Vorwerk & Co, KG.
32. Warde, A. (2005). Consumption and theories of practice. Journal of Consumer Culture, 5(2), 131-153.
33. Wenger, E. (1999). Communities of Practice. Learning, Meaning and Identity. Cambridge: Cambridge University Press.