New Kitchen, New Home: New Kitchens as a Plural Consumption Area (notice n° 1423593)
[ vue normale ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 02904cam a2200289 4500500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250821160325.0 |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | fre |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | dc |
| 100 10 - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Amilien, Virginie |
| Relator term | author |
| 245 00 - TITLE STATEMENT | |
| Title | New Kitchen, New Home: New Kitchens as a Plural Consumption Area |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2011.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | 3 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The aim of this article concerning twenty new kitchens in Oslo, is to understand better the different and complementary dimensions stimulating the processes at work when people change their kitchen. After a look at the contextual background and theoretical and methodological approaches, this article presents the evolution of kitchens in the specific Norwegian historical and social context. A second part concerns words and images collected from the twenty interviews, so as to enter the kitchens themselves. The article finally concentrates on the kitchen as an everyday territory and as a consumer area, before examining the four major types of arguments justifying kitchen change: 1) legitimization, 2) a more collective in relation to national identity, 3) a financial dimension and 4) arguments related to aesthetics, personal taste and family identity. The article shows that the relationship between identity and consumption is multifarious and should be approached on different yet complementary levels. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Cet article repose sur l’étude de vingt cuisines nouvelles à Oslo et a pour but de mieux comprendre les dimensions différentes et complémentaires, qui animent les processus à l’œuvre lorsqu’on change de cuisine. Après s’être penché sur les données contextuelles, la première partie présente l’évolution des cuisines dans le cadre historique et social norvégien. La seconde partie utilise les mots et les images issu(e)s de vingt entretiens pour nous faire entrer dans les cuisines elles-mêmes. L’article se concentre ensuite sur la cuisine en tant que territoire quotidien et en tant qu’espace de consommation, avant d’examiner les quatre arguments principalement utilisés pour justifier un changement de cuisine : 1) la légitimation 2) un mouvement collectif en lien avec l’identité nationale 3) une dimension financière 4) l’esthétique, le goût personnel et l’identité familiale. L’article montre que la relation entre identité et consommation a de multiples facettes et doit être étudiée à des niveaux différents et cependant complémentaires. |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Consommation |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | cuisine |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | famille |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | identité culturelle |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Norvège |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Consumption |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Cultural Identity |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Family |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Kitchen |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | Norway |
| 786 0# - DATA SOURCE ENTRY | |
| Note | Nordic Historical Review | 12 | 2 | 2011-06-26 | p. 91-112 |
| 856 41 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://shs.cairn.info/revue-revue-d-histoire-nordique-2011-2-page-91?lang=en&redirect-ssocas=7080">https://shs.cairn.info/revue-revue-d-histoire-nordique-2011-2-page-91?lang=en&redirect-ssocas=7080</a> |
Pas d'exemplaire disponible.
Réseaux sociaux