Street food and vibrant urban spaces: lessons from Portland, Oregon

Newman, Lenore; Burnett, Katherine

doi:10.1080/13549839.2012.729572

Cited by 42 publications

(23 citation statements)

References 29 publications

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“…Furthermore, the studies emphasised a low respect of hygiene requirements during food preparation due to inadequacy of: raw materials, sites and tools; personal hygiene of alternatives were proposed to solve these problems i.e. rules and guidelines dedicated to food truck operations (Linnekin et al, 2012;Martin, 2014), implementing new areas and re-adaption to standards for the old sites to prepare street food (Hernández-López, 2011; Newman and Burnett, 2013), the creation of Street Vendors Associations (Esparza et al, 2014). …”

Section: Literature Review and Theoretical Frameworkmentioning

confidence: 99%

“…Various alternatives have been proposed to meet these market requests, as indicated e.g. in the papers by Yahiro et al, 2013;Martin, 2014;Mukhola, 2014;Newman and Burnett, 2013 A particular way of preparing and selling street food is by "food trucks", that have recently become a very popular and important part of the hospitality industry. A food truck is a large vehicle equipped for the preparation and selling food.…”

Section: Introductionmentioning

confidence: 99%

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Street food and innovation: the food truck phenomenon

Alfiero

Giudice

Bonadonna

2017

BFJ

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If you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service information about how to choose which publication to write for and submission guidelines are available for all. Please visit www.emeraldinsight.com/authors for more information. About Emerald www.emeraldinsight.comEmerald is a global publisher linking research and practice to the benefit of society. The company manages a portfolio of more than 290 journals and over 2,350 books and book series volumes, as well as providing an extensive range of online products and additional customer resources and services.Emerald is both COUNTER 4 and TRANSFER compliant. The organization is a partner of the Committee on Publication Ethics (COPE) and also works with Portico and the LOCKSS initiative for digital archive preservation.

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Section: Literature Review and Theoretical Frameworkmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Street food and innovation: the food truck phenomenon

Alfiero

Giudice

Bonadonna

2017

BFJ

View full text Add to dashboard Cite

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“…For instance, the truck first parked in the SoHo area, one of New York City's most expensive neighborhoods (Osborne). As Newman and Burnett assert, “Although the development of walkable neighbourhoods and green urban spaces can create vibrant communities for some, the focus on liveability can also result in gentrification, displacing the economically marginalised and eventually decreasing diversity” (234). SoHo's history reflects this very assertion: artists were drawn to the area in the 1960s, which brought about art gallery openings.…”

Section: “Pays” Versus “Pyes”: a Cross‐cultural Explorationmentioning

confidence: 99%

Serving (Fetishized) Time: An Intersectional Analysis of Netflix's Food Trucks in Mexico and the United States

DeCarvalho¹,

Martínez-Carrillo²

2018

The J of Popular Culture

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“…Since the 1960s, street food vending has been intimately linked to immigrant food vending and entrepreneurship. These food trucks have continued to develop in urban areas with large immigrant populations, as food trucks are an economically feasible business for people newly arrived in the U.S. Urban legislative initiatives responded by relegating street food to marginal urban spaces, using a series of complex regulatory barriers and prohibitions to maintain cultural hegemony by preventing immigrant and minority entrepreneurs from easily engaging in the selling of racialized food in public space (Cross ; Lofstrom ; Newman and Burnett ).…”

Section: Emergence Of the Gourmet Food Trucksmentioning

confidence: 99%

Constructing Hybridized Authenticities in the Gourmet Food Truck Scene

Irvin

2016

Symbolic Interaction

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In this article, I construct three ideal types of identities operating in the New Orleans gourmet food truck industry (Down-Home, Foreign Foodie type, and Hipster). Using evidence from three years of ethnographic observations, as well as qualitative interviews, I then examine the process of hybridization, in which the two forms of authenticity (food truck and brick-and-mortar) blend together, modifying each original authenticity to create a temporal product, hybrid authenticity. The value of this product is derived from the concrete but temporary relations between the product, the producers, the consumers, and the spaces where the product is produced and consumed.This article examines how three typologies of gourmet food trucks (Foreign Foodie type, Down-Home, and Hipster) merge with local brick-and-mortar establishments, embedded within specific neighborhoods, to create three types of hybridized authentic spaces. The gourmet food trucks in New Orleans provide a fruitful counter to typical studies of authenticity in this city, but also provide for themes and discussions extending beyond this case study. This study focuses on gourmet food trucks as cultural products that exist in urban spaces and contribute to the overall construction of place while operating. These food trucks exemplify the omnivorous consumptive movement, embodying both lowbrow and highbrow aspects and selling this packaged experience to consumers.Each food truck's identity is constructed through a discursive and interactive process between the truck owners and the customers, with whom the identity must resonate in order to become and remain appealing; at the same time, the food truck must

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Street food and vibrant urban spaces: lessons from Portland, Oregon

Cited by 42 publications

References 29 publications

Street food and innovation: the food truck phenomenon

Street food and innovation: the food truck phenomenon

Serving (Fetishized) Time: An Intersectional Analysis of Netflix's Food Trucks in Mexico and the United States

Constructing Hybridized Authenticities in the Gourmet Food Truck Scene

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