Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Alan Beardsworth"'
Autor:
Alan Bryman, Alan Beardsworth
Publikováno v:
Methodological Innovations, Vol 1 (2006)
The contention put forward by Ritzer (1993) that the McDonald's restaurant has become the model for the extension of bureaucratic and Scientific Management principles to diverse areas of contemporary social life has seized both the popular and the so
Externí odkaz:
https://doaj.org/article/09aacfefbcc543709051bdf9de2da61d
Autor:
Alan Beardsworth, Teresa Keil
Sociology on the Menu is an accessible introduction to the sociology of food. Highlighting the social and cultural dimensions of the human food system, from production to consumption, it encourages us to consider new ways of thinking about the appare
Publikováno v:
Energy Procedia. 123:139-147
In the current work, the impact of reducing intermediate dough handling steps on bread roll dough processability and quality attributes has been characterized. The effect of traditional dough processing steps: dividing, rounding, resting, pinning and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b38993f0cf6bdb60eadbed752f4267e0
https://doi.org/10.1016/j.egypro.2017.07.239
https://doi.org/10.1016/j.egypro.2017.07.239
Autor:
Alan Bryman, Alan Beardsworth
Publikováno v:
British Food Journal. 106:313-327
This paper reports the findings of an 11‐year longitudinal study of the food preferences of first‐year social science undergraduates at a UK university. Argues that this predominantly young and female response group constitutes a “critical case
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8434f04e3d8ead8ea389816062adea82
https://doi.org/10.1108/00070700410529573
https://doi.org/10.1108/00070700410529573
Publikováno v:
British Food Journal. 104:470-491
This article reports the results of the re‐analysis of a substantial set of survey based quantitative data relating to food beliefs, practices and preferences. The particular focus of attention was upon gender contrasts. Several statistically signi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5bef41a3aab31c3d9215a9d7202390f1
https://doi.org/10.1108/00070700210418767
https://doi.org/10.1108/00070700210418767
Autor:
Alan Bryman, Alan Beardsworth
Publikováno v:
Tourist Studies. 1:83-104
This article begins with analysis of four of the principal ‘modes of engagement’ which articulate the human/wild animal nexus: encounter; representation; presentation; and quasification. It then goes on to focus upon the zoo as a key site of anim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::239f5b7508f5c956521087ac82c078eb
https://doi.org/10.1177/146879760100100105
https://doi.org/10.1177/146879760100100105
Autor:
Michelle Holdsworth, Mariette Gerber, Emma Sherratt, Alan Beardsworth, J. Scali, Cheryl Haslam, MH Avallone
Publikováno v:
European Journal of Clinical Nutrition. 54:530-539
Objective: The investigation involves comparison of dietary behaviour between UK and Mediterranean France by characterizing the pattern of the current French Mediterranean diet compared with the current British diet. Design: The findings of two dieta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c718660d86bd4e30160f1588dd62f750
https://doi.org/10.1038/sj.ejcn.1601048
https://doi.org/10.1038/sj.ejcn.1601048
Autor:
Alan Beardsworth, Alan Bryman
Publikováno v:
The Sociological Review. 47:228-257
The themed restaurant is an example of a process of theming which is characteristic of many of the leisure experiences of contemporary society. This paper seeks to trace the origins and prototypes of the themed restaurant to provide a typology of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a26c778bdb6400b9735e3d40bd3fa1a3
https://doi.org/10.1111/1467-954x.00171
https://doi.org/10.1111/1467-954x.00171
Autor:
Alan Bryman, Alan Beardsworth
Publikováno v:
British Food Journal. 101:289-300
This article is based on a six‐year survey of first year undergraduates and their meat consumption. The main focus is vegetarianism and the declining consumption of red meat over the past two decades. The levels of meat consumption and avoidance we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::07ce29f22e43a3ce127866e4db37fa1c
https://doi.org/10.1108/00070709910272169
https://doi.org/10.1108/00070709910272169
Publikováno v:
Health Education Journal. 55:285-299
This paper reports on a survey of 420 adults and in-depth interviews with 75 of these respondents in Leicestershire in 1994. The study examined how respondents made dietary choices in the context of their social, cultural and economic circumstances,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1e61c823e356bf0a2b3e75cbd4a5328
https://doi.org/10.1177/001789699605500304
https://doi.org/10.1177/001789699605500304