This chapter examines three situations where food is provided within large-scale enterprises. The first section is devoted to fast food, and in particular to what might be called the burger culture of North America. Fast food, despite its advertised quantity, is almost minimalist in nature; everything is reduced to its sparest, most utilitarian form. Social, psychological, even ideological meanings are still to be found but they are transformed by the rationalising process in which they are embedded. The second section describes a Japanese food phenomenon known as Ekiben, to illustrate how aesthetic and cultural food values can be preserved in the realm of mass feeding. The final section explores the world of airline food, demonstrating how the social status function of food is reproduced and to a large extent exacerbated in flight.
KeywordsFast Food Food Service Business Class Cooking Skill Cabin Crew
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- Three different aspects of the fast-food industry are considered by the main authors cited in this chapter. Ritzer (1993) places fast food in a sociological context; Love (1986) provides an in-depth exploration of the life and times of one fast-food company; Jacobsen and Fritschner (1993) offer a consumer guide to the nutritional value of fast-food products.Google Scholar
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