Camilla Hoff-Jørgensen
Datos Biográficos
| ID | 827416 |
|---|---|
| NOMBRE | Camilla Hoff-Jørgensen |
| NOMBRES | Camilla |
| APELLIDO | Hoff-Jørgensen |
| FIRMA | HOFF-JØRGENSEN C |
| AFILIACIONES | Danish Institute for International Studies |
| ORCID | 0000-0003-2671-8267 |
| VERIFICADO | Sí |
| TOTAL DE OBRAS | 3 |
| TOTAL DE CITAS | 1 |
| TOTAL COMO AUTOR | 3 |
| TOTAL COMO EDITOR | 0 |
| PRIMER AÑO DE PUBLICACIÓN | 2023 |
| AÑO MÁS RECIENTE DE PUBLICACIÓN | 2025 |
| ÍNDICE H | 1 |
Disgust, pleasure, and convenience in fast-food consumption
Family meals are an important topic in food consumption research linked to health, care, morality, etc. Recent consumer surveys show that home cooking and family eating patterns are under pressure due to increasingly busy everyday family lives. Here, fast food meals offer a practical solution. However, several studies in the Danish context (and in other geographical areas) highlight a strong moral ideal among middle-class families to produce heal…
Gourmet Burgers and Classifications of Highbrow-Lowbrow Hybrids
Boundaries between highbrow and lowbrow products and practices of consumption are blurring, notably in food consumption. In this article, we want to understand how consumers experience and make sense of products that are seen as uniting highbrow and lowbrow by authoritative voices in the field. We focus on gourmet burgers and more specifically the case of McDonald's collaboration with Michelin chefs in Denmark and the attitudes of middle-class co…
Consumers' attitudes to gourmet burgers
Purpose This article explores consumers' attitudes to the trend of gourmet burgers, notably the gourmet burgers' combination of highbrow food (gourmet) and lowbrow food (fast food). The authors use the case of the NOMA cheeseburger from the iconic New Nordic restaurant NOMA. Design/methodology/approach The data set consists of interviews ( n = 20) with urban Danish consumers attending the NOMA burger pop-up. Findings The analysis highlights an ac…
Gourmet Burgers and Classifications of Highbrow-Lowbrow Hybrids
Boundaries between highbrow and lowbrow products and practices of consumption are blurring, notably in food consumption. In this article, we want to understand how consumers experience and make sense of products that are seen as uniting highbrow and lowbrow by authoritative voices in the field. We focus on gourmet burgers and more specifically the case of McDonald's collaboration with Michelin chefs in Denmark and the attitudes of middle-class co…
Consumers' attitudes to gourmet burgers
Purpose This article explores consumers' attitudes to the trend of gourmet burgers, notably the gourmet burgers' combination of highbrow food (gourmet) and lowbrow food (fast food). The authors use the case of the NOMA cheeseburger from the iconic New Nordic restaurant NOMA. Design/methodology/approach The data set consists of interviews ( n = 20) with urban Danish consumers attending the NOMA burger pop-up. Findings The analysis highlights an ac…
Gourmet Burgers and Classifications of Highbrow-Lowbrow Hybrids
Boundaries between highbrow and lowbrow products and practices of consumption are blurring, notably in food consumption. In this article, we want to understand how consumers experience and make sense of products that are seen as uniting highbrow and lowbrow by authoritative voices in the field. We focus on gourmet burgers and more specifically the case of McDonald's collaboration with Michelin chefs in Denmark and the attitudes of middle-class co…
Disgust, pleasure, and convenience in fast-food consumption
Family meals are an important topic in food consumption research linked to health, care, morality, etc. Recent consumer surveys show that home cooking and family eating patterns are under pressure due to increasingly busy everyday family lives. Here, fast food meals offer a practical solution. However, several studies in the Danish context (and in other geographical areas) highlight a strong moral ideal among middle-class families to produce heal…
Advertising (2 obras) · Aesthetics (2 obras) · Art (2 obras) · Business (2 obras) · Computer Science (2 obras) · Culinary Culture and Tourism (2 obras) · Psychology (2 obras) · Wine Industry and Tourism (2 obras) · Artificial Intelligence (1 obras) · Consumer Behavior in Brand Consumption and Identification (1 obras)