This article draws on combinations of discourse theory and Lacanian theory to study the role of fantasies in creative knowledge work. It attempts to nuance a number of critical Lacanian studies that emphasize how management and HRM practices exploit the seductive, yet disciplining, effects of fantasies to increase worker commitment. In contrast, empirical data from fieldwork in two creative industries are used to show how employees also ensnare and discipline their managers based on the same fantasmatic dynamics. The article argues that both managers and employees avoid concrete definitions of responsibility in favor of intense mutual recognition. This allows them to pursue a shared fantasy about limitless potential (financial and existential) realized via work. This dynamic of recognition renders both parties more vulnerable towards each other and makes both parties resist attempts at moderation. The question of power and exploitation thus becomes highly muddled.
This article addresses the recent trend in critical organization theory and sociological literature to regard employees in creative and high-involvement work as precarious. It does so by tapping into the perennial debate about control and ambiguity in organization studies. Its main contribution is to expand the focus on workers as objects of control to exercisers of control. Drawing on ethnographic material from the creative knowledge work sector, the article argues that structural and discursive developments in late capitalism generate a specific form of ambiguity which is mobilized by both managers and employees in attempts to exploit and control the counterpart. Through careful analysis of hierarchical interactions, it shows how it is highly contextual whether managers or employees come out as ‘winners’ in the game of influence and domination. This means that the study of worker precariousness needs to be combined with the study of its flip side, namely worker opportunism.
This article explores the imagery and notions of personhood underlying the willingness to undertake extreme work among creative knowledge workers. The core argument is that extreme work is informed by pervasive win-win fantasies which can be recognized in a number of current organizational trends, ranging from New Public Management, over corporate culture, to project work. Each of these trends claims to transcend paradoxes by making contradictory extremes enhance each other rather than hamper each other. This is partly made possible by an increasing immateriality of both money and labor, I argue. Drawing on empirical data from creative knowledge industries, this article illustrates how 'win-win' workers subscribe to a set of norms promising that extreme work is a ticket to Never-Never Land. These norms are progression, passion, indispensability, and individual agency. The empirical analysis shows that win-win fantasies imprison us in 'irreflexive modernity', unable to escape the dream. In the end, the article discusses avenues for finding our way back into reflexive modernity through moderation, prioritization, and paying critical attention to the deferral between gain and cost practiced in win-win games.
Background: Reduced taste and smell, chewing problems and swallowing dysfunction are common among elderly people and affect perception, food choice and the ability to eat. Objective: To study the preference for texture-modified carrot and meat products in elderly people aiming to meet the needs of people with impaired chewing and/or swallowing. Design: Data were collected using questionnaires focusing on health, oral status and preference for the products. Altogether, 108 elderly people in ordinary housing (OH) and 50 living in special housing (SH) in Malmö (SH-M) and Gö teborg (SH-G) participated. Results: 19% had a body mass index 522, predominantly in SH (24%). Stroke was reported by 20% of the subjects in SH. Among those with subjectively experienced difficulties in swallowing (12%), 58% reported coughing, 21% a gurgly voice in association with food intake and 50% obstruction during swallowing. Only 20% with subjective swallowing difficulties had been specifically examined regarding this problem. All the tested products were easy to masticate and swallow. Compared with OH, people in SH-M found the meat products easier to masticate and swallow. Compared with OH, subjects in SH found the carrot products easier to masticate Conclusions: There is a need to develop tasty texture-modified nutritious food products for people with mastication and/or swallowing problems. Possible factors for differences in preference between groups, in this study OH and SH, may be related to health status in general and specifically mastication and swallowing functions.
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