INVENTING CULINARY HERITAGE

By Sophie Marie Cappelen and Jesper Strandgaard Pedersen

How can you invent a novel cuisine and culinary heritage? The study explores how a group of organisational actors constructs and employs historical narratives to authenticate, legitimise and mobilise support for a new, local cuisine, claimed to be temporally anchored in an unspecified ancient past. Conducting an in-depth case study of a culinary movement based in Istanbul, Turkey, three forms of ambiguity are identified that enable the construction of a common culinary heritage.

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MUSIC AND THE MUSIC INDUSTRY: A SAD-ONOMICS APPROACH

Samuel Cameron

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The economic analysis of music is at a crossroad. Digital innovations undermine the concepts of production deeply embedded in economics textbooks. Do we need a new production function? Can this be the SAD (serendipity, authenticity and drugs) production function extended to allow for the creation of value in the consumers’ subjective perceptions?

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