Cultural Flows in High-End Cuisine

Christel Lane is Professor Emeritus of Economic Sociology at the University of Cambridge, a member of the Department of Sociology, and a Fellow of St John’s College, UK. She has published numerous books and papers in a wide range of journals. Among her recent books on the cultural sociology of cuisine are The Cultivation of Taste: Chefs and the Organization of Fine Dining, (2016) and From Taverns to Gastropubs: Food, Drink, and Sociality in England (2018). Her articles on cultural aspects of fine dining have appeared in the journals Poetics, Food, Culture & Society, Organization Studies and Cultural Sociology. Christel has served on the editorial boards of The British Journal of Sociology, Work, Employment and Society and Socio-Economic Review. She is Past President of the Society for the Advancement of Socio-Economics (SASE). M. Pilar Opazo is an assistant professor of Practice at the Carroll School of Management, Boston College, USA. She is the author of Appetite for Innovation (2016), and the co-author of two Spanish-language volumes, Communications in Organizations, and Negotiation: Competing or Collaborating (2020, 2nd edition). Her work has been published in the journals Poetics, Food, Culture & Society, Organization Studies, and Sociological Theory. Prior to Boston College, Pilar was a postdoctoral associate and lecturer at the MIT Sloan School of Management and the Columbia University Graduate School of Business.

Introduction 1. Theoretical Approaches 2. Non-Core Cuisines in Global Cities 3. The Role of Culinary Rankings and Ratings in Making ‘Peripheral’ Cuisines Global 4. Gastrodiplomacy: State-Led practices in Promoting Culinary Global Counterflows 5. Agents of Reverse Cultural Globalization: Social Profiles of the High-End ‘Non-Core’ Chefs and Their Restaurants 6. Gaining Recognition as High-End Chefs 7. Collaboration and Competition in High-end Cuisine 8. The Impact of the New High-End Cuisines on the Culinary Fields of Chefs’ Host Cities and Home Countries 9. Beyond High-End Cuisine: Commonalities with and Differences from Other Cultural Fields 10. Methods Postscript.