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Table of Contents
List of Figures.....................................................................................................viii List of Tables........................................................................................................xi Acknowledgments.............................................................................................xiii Vita......................................................................................................................xvii Publications and Presentations.......................................................................xviii Abstract...............................................................................................................xix 1.1 Background.........................................................................................................1 1.2 Statement of the Problem....................................................................................5 1.3 Purpose of the Study...........................................................................................6 1.4 Research Questions (general)..............................................................................6 1.5 Significance of the Study.....................................................................................6 1.6 Definition of Terms.............................................................................................7 1.7 Results.................................................................................................................9
2 Literature Review...............................................................................................10 2.1 Overview..........................................................................................................10 2.2 Culinary Research in LIS...................................................................................10 2.2.1 Cookbook indexing........................................................................................11 2.2.2 Culinary bibliography.....................................................................................12 2.2.3 Culinary information systems.........................................................................14 2.3 Information Seeking and Use............................................................................16 2.4 Everyday Life Information Seeking...................................................................18 2.4.1 Holistic...........................................................................................................19 2.4.2 Compromised situations.................................................................................21 2.4.3 Leisure............................................................................................................22 2.5 Hobby Research in Leisure Science...................................................................25 2.6 Conclusion.........................................................................................................31
3 Theoretical Framework....................................................................................33 3.1 Overview..........................................................................................................33 3.2 Domain Analysis...............................................................................................34 3.3 Social Worlds and their Information Phenomena..............................................35 3.3.1 People: the information user..........................................................................37 3.3.2 Central activity: information activities...........................................................39 3.3.3 Mediated communication: information resources..........................................42 3.3.4 Locations: information spaces.......................................................................43 3.4 Serious Leisure.................................................................................................46 3.4.1 Hobbies......................................................................................................49 3.4.2 Making and tinkering.....................................................................................50 3.4.3 The hobby of gourmet cooking, a subworld...................................................51 3.4.4 Geographic reach...........................................................................................53 3.4.5 What's not the hobby of gourmet cooking......................................................53 3.5 Research Questions (detailed)..........................................................................54
4 Research Design...............................................................................................55 4.1 Overview..........................................................................................................55 4.2 Ethnography.....................................................................................................55 4.2.1 Strengths and weaknesses of ELIS ethnographies.........................................57 4.2.2 Scientific ethnography...................................................................................58 4.3 Data Gathering.................................................................................................58 4.3.1 Semi-structured ethnographic interviews.......................................................60 4.3.1.1 Ethical considerations.................................................................................61 4.3.1.2 The informant: the gourmet hobby cook.....................................................61 4.3.1.3 The interview location: the home...............................................................62 4.3.1.4 The sampling technique..............................................................................62 4.3.1.5 The interview schedule...............................................................................64 4.3.2 Guided household tour and photographic inventory......................................68 4.3.2.1 The subject: immediate information space...............................................69 4.3.2.2 The tour schedule....................................................................................70 4.3.2.3 Capturing tour data.....................................................................................70 4.3.2.4 Processing data: the ethnographic record....................................................72 4.3.3 Documentary research...................................................................................72 4.3.3.1 Primary (popular literature)......................................................................73 4.3.3.2 Secondary (academic literature)...............................................................73 4.3.3.3 Market data of the domain.......................................................................73 4.3.3.4 Meta-information........................................................................................74 4.4 Data Analysis....................................................................................................74 4.4.1 Text...............................................................................................................75 4.4.2 Photographs...................................................................................................76 4.4.3 Integration.....................................................................................................78 4.5 Writing an Ethnography....................................................................................78 4.5.1 Audience........................................................................................................79 4.5.2 Levels of ethnographic writing.......................................................................79 4.6 Trustworthiness................................................................................................80 4.6.1 Credibility......................................................................................................81 4.6.2 Transferability................................................................................................81 4.6.3 Dependability and confirmability...................................................................82 4.6.4 Concatenation................................................................................................83
5 The Hobby of Gourmet Cooking....................................................................84 5.1 Introduction: "A thing of great beauty and joy!"..............................................84 5.2 High Quality or Exotic Ingredients: "I don’t take the shortcuts".....................87 5.3 Specialized Technical Skill..............................................................................88 5.3.1 Deconstructing food.....................................................................................89 5.3.2 Mastering through repetition.........................................................................91 5.4 The Gourmet Aesthetic: "A bit of Picasso on the plate".................................92 5.5 Entertaining.....................................................................................................94 5.6 The Gourmet Kitchen......................................................................................97 5.7 Conclusion......................................................................................................101
6 Three Temporal Arcs.....................................................................................103 6.1 Introduction: Time as a Context for Information...........................................103 6.2 The Hobby Career Arc...................................................................................107 6.3 Implications of the Hobby Career Arc on Information Phenomena...............111 6.3.1 Information systems.................................................................................112 6.3.2 Classification systems..............................................................................112 6.3.3 Personal collections.................................................................................113 6.3.4 Quintessential information resource of the hobby career arc...................113 6.3.5 Review of the hobby career arc................................................................114 6.4 The Subject Arc.............................................................................................114 6.5 Implications of the Subject on Information Phenomena................................117 6.5.1 The subject landscape of gourmet cooking..............................................118 6.5.2 Subjects as distinct information environments.........................................119 6.5.3 Quintessential information resource of the subject arc............................120 6.5.4 Review of the subject arc.........................................................................120 6.6 The Episode Arc............................................................................................121 6.7 Implications of the Episode on Information Phenomena...............................127 6.8 Conclusion.....................................................................................................129
7 Information Activities and Information Resources.....................................130 7.1 Introduction..................................................................................................130 7.2 Living a Gourmet Lifestyle...........................................................................134 7.2.1 Having "foodie friends".............................................................................135 7.2.2. Eating out.................................................................................................136 7.2.3 Experiencing foreign cuisines.....................................................................137 7.2.4 Adopting regional food cultures.................................................................138 7.2.5 Visiting ethnic neighborhoods and markets...............................................139 7.2.6 Review of living a gourmet lifestyle...........................................................140 7.3 Expressing Culinary Expertise......................................................................140 7.3.1 Consulting.................................................................................................141 7.3.2. Teaching cooking.....................................................................................141 7.3.3 Commenting online...................................................................................142 7.3.4 Review of expressing culinary expertise....................................................143 7.4 Staying Informed and Inspired.....................................................................144 7.4.1 Reading cookbooks..................................................................................146 7.4.2 Reading gastronomy.................................................................................149 7.4.3 Reading culinary serials............................................................................149 7.4.4 Watching television..................................................................................151 7.4.5 Surfing the Internet...................................................................................152 7.4.6 Taking cooking classes.............................................................................152 7.4.7 Review of staying informed and inspired..................................................153 7.5 Launching a Cooking Episode.....................................................................154 7.5.1 Exploring for ideas....................................................................................155 7.5.2 Prelude to a search....................................................................................156 7.5.3 Searching a personal culinary library for recipes: Berrypicking..................157 7.5.3.1 Recipe databases....................................................................................159 7.5.3.2 Google....................................................................................................161 7.5.3.3 A "grapevine".........................................................................................162 7.5.4 Comparing recipes.....................................................................................162 7.5.5 Amalgamating, modifying, or extending recipes........................................163 7.5.6 Creating menus and steering documents...................................................164 7.5.7 Review of launching a cooking episode....................................................167 7.6 Using Information During a Cooking Episode.............................................167 7.6.1 Displaying recipes.....................................................................................170 7.6.2 Following recipes: rational or sensual.......................................................171 7.6.3 Staying on track........................................................................................172 7.6.4 Serving picture perfect results...................................................................173 7.6.5 Review of using information during a cooking episode.............................174 7.7 Conclusion...................................................................................................174
8 Managing a Personal Culinary Library…..................................................176 8.1 Introduction: The Personal Culinary Library................................................176 8.2 Survey of Artifacts.......................................................................................180 8.2.1 Multi-purpose cookbooks.........................................................................180 8.2.2 Subject cookbooks....................................................................................181 8.2.3 "Prof" cookbooks.....................................................................................182 8.2.4 Vintage or rare cookbooks........................................................................182 8.2.5 Cookbook series........................................................................................183 8.2.6 Culinary reference books...........................................................................184 8.2.7 Gastronomy...............................................................................................185 8.2.8 Culinary serials..........................................................................................185 8.2.9 Recipes......................................................................................................186 8.2.10 Culinary ephemera..................................................................................188 8.2.11 Culinary keepsakes..................................................................................189 8.2.12 Culinary diaries........................................................................................191 8.2.13 Non-culinary information........................................................................193 8.2.14 Cooking paraphernalia.............................................................................194 8.2.15 Décor.......................................................................................................195 8.2.16 Support structures...................................................................................196 8.2.17 Summary of artifacts...............................................................................196 8.3 Quantifying the PCL....................................................................................197 8.3.1 Case study of a small PCL: Vincent.........................................................200 8.3.2 Case study of a large PCL: Celeste...........................................................204 8.3.3 Reviewing the size of the PCL.................................................................207 8.4 The Large PCL as an Information System...................................................207 8.4.1 Acquisition..............................................................................................210 8.4.2 The mother lode......................................................................................212 8.4.3 Zones......................................................................................................215 8.4.4 Recipe collections....................................................................................217 8.4.5 The binder...............................................................................................223 8.5 Cross-cutting Issues (a placeholder)...........................................................227 8.6 Conclusion..................................................................................................227
9 Summary and Implications.........................................................................228 9.1 Overview of Findings..................................................................................228 9.2 Theoretical Implications..............................................................................230 9.2.1 Bridging three disciplines..........................................................................231 9.2.2 Fortifying and extending domain analysis.................................................231 9.2.3 Orienting ELIS to serious leisure social worlds........................................232 9.2.4 Systematizing leisure research..................................................................233 9.2.5 Balancing the mental/material in ELIS research... ..................................234 9.2.6. Introducing scientific ethnography…………..........................................235 9.3 Challenges to ISU and ELIS Research.........................................................235 9.3.1 The principle of least effort...................................................................235 9.3.2 Problems, gaps, and doubt....................................................................236 9.3.3 The focus on seeking and searching......................................................237 9.3.4 The concept of re-use...........................................................................238 9.3.5 The digital versus traditional (paper) dichotomy...................................239 9.3.6 Modeling...............................................................................................239 9.4 A Theory of Documents .............................................................................240 9.4.1 The complex relationship between cooks and documents.....................241 9.4.2 Temporal factors...................................................................................243 9.4.3 Multidimensionality...............................................................................244 9.5 Future Research Directions..........................................................................246 9.5.1 Documentary universes of leisure..........................................................246 9.5.2 Collecting, organizing, and seeking information in the home................247 9.5.3 Information technologies and leisure....................................................248 9.5.4 Exploring hobby subworlds..................................................................248
Appendices......................................................................................................251 A. Sample of leisure science scholarship on hobbies..........................................251 B. Exemption certificate from UCLA's Institutional Review Board...................253 C. Sample recruiting message posted to mailing lists..........................................254 D. Sample recruiting advertisement posted at public places...............................255 E. Sample confirmation letter sent to informants...............................................256
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