Foodies: entre el gourmet, el boutique y el pop up.

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Últimamente revisando revistas de tendencias, lanzamiento de nuevos programas de TV y eventos relacionados con comida en Chile he observado la proliferación del uso de palabras como gourmet, boutique o pop up para describir y diferenciar un tipo de experiencia relacionado con la comida.

La propaganda a estos  productos o experiencias exclusivos, desde el punto de vista del lenguaje, invita a pensar en una oferta de actividades culturales que necesita excluir a algunos para poder legitimarse dentro de un grupo de elite.

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From pain to pleasure, fieldwork so far

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I’m very much enjoying the fieldwork stage of my research.  I’ve been collecting data and I try to read frequently about how to improve my performance as a researcher. The other day I found a post about fitting in and “the task of transforming ourselves into the kind of person we need to be in order to conduct successful fieldwork”. That means to adapt to new situations, get to know people, fit in their conversations and be little by little part of their everyday life. This is what I’ve learned so far.

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Micro-stories of street food in London

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It’s been a while since my last post. For the past 4 months I’ve been doing fieldwork for my research focussed on the configuration of the street food scene in London as an urban cultural assemblage (I’ll get into that in another post).

My fieldwork is mainly ethnographic; I’ve been doing participant observation; working with market organizers (office work and at the marketplace) and food traders (from pub residencies to setting up the stall, van, cooking and serving food).

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