Epistemic foundations of cuisine: A socio-cognitive study of the configuration of cuisine in historical perspective

This article is a study of the development of modern European cuisine through an examination of the socio-cognitive schemas which shape the way social actors think of and about food. While the historical phase that spans from the late middle ages to modernity has been widely studied (mainly by historians) I advance a new interpretation which focuses on the influence of cognitive patterns on the structure of cuisine — the ways of eating, cooking and serving food. I argue that the shift in the mode of classification helps explain the origin of the modern configuration of cuisine built on the polarity between the sweet and savory tastes. Using the case of cuisine, I propose to see the cultural schemas which define thinking in a socio-historical context as providing the conditions of possibility for transformations in a cultural sphere to occur. This article thus attempts to contribute to our understanding of the relation between cultural practices and cognitive schemas.     

A model for the multiplex dynamics of two-mode and one-mode networks,with an application to employment preference,friendship, and advice

We propose a new stochastic actor-oriented model for the co-evolution of two-mode and one-mode networks. The model posits that activities of a set of actors, represented in the two-mode network, co-evolve with exchanges and interactions between the actors, as represented in the one-mode network. The model assumes that the actors, not the activities, have agency.     

Kitchen Stories: Patterns of Recognition in Contemporary High Cuisine

How are patterns of cultural production informed by the nature of the field? In particular, I am concerned with how the mode of cultural production mediates relations among creators and, in turn, how these relations affect cultural production. I also inquire into how these two sets of relations are influenced by the connection between the field of cultural production and the larger social world. I rest my inquiry in the field of culinary arts. Drawing on ethnographic research with elite chefs in mid‐ to high‐status restaurants in New York City and San Francisco, where I have conducted 45 in‐depth interviews and observation in their restaurant kitchens, I analyze how actors subjectively manage the institutional conditions of authorship and differentiation through their discursive practices on the mode of cultural production and on their relations with other creators. By analyzing how chefs manage these issues, we will also observe how they subjectively deal with their objective position in the field.