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- Title
Tradition statt Backstation: Konventionen alternativer Bäckereien im deutschen Bäckerhandwerk.
- Authors
Mausbach, Michelle; Mahr, Bärbel; Wahlen, Stefan
- Abstract
The internationally recognised culture of the traditional German bakers’ craft is confronted with economic concentration processes. As industrialised bakery production becomes more widespread, »alternative bakeries« have recently turned their backs on entrenched norms. The objective of this article is to shed light on justifications of »alternative bakeries«. In doing so, we seek to better understand the negotiation of quality and alternativity in food production. We ask: How do overarching values, assumptions, (quality) perceptions and ideals do influence and guide the activities of »alternative bakeries«? We answer this question with assistance of convention theory, which distinguishes seven worlds that we outline for »alternative bakeries«. Areas of conflicts can emerge due to the co-existence of different worlds, which we will exemplify by certification schemes.
- Subjects
FOOD production; FOOD quality; BAKERIES; NEGOTIATION; CERTIFICATION; GOURMET foods
- Publication
SWS - Rundschau, 2023, Vol 63, Issue 1, p49
- ISSN
1013-1469
- Publication type
Article