Case study: Jamie Oliver, the naked manager?

Gill Christy

    Research output: Chapter in Book/Report/Conference proceedingChapter (peer-reviewed)peer-review


    It would seem that the British are media food junkies. The last decade has seen an apparently unstoppable growth in the number and type of television shows (generally with accompanying recipe books) by and about celebrity chefs. Scarcely any weekend newspaper is complete without its food and cookery section, and almost every possible type of cuisine and food-related angle is covered from domestic goddess to obsessive restaurateur, from food technologist to wilderness survivalist. Websites abound, and there are heated discussions about the quality and ethical provenance of our good. And yet, despite this obsession with reading about it, the British generally don't seem to like cooking and show very limited concern about the quality of what they, and perhaps more importantly their children, actually eat. The catering industry remains one dominated by low pay, stressful working conditions and very limited prestige.
    Original languageEnglish
    Title of host publicationManagement and organisational behaviour
    EditorsL. Mullins
    Place of PublicationHarlow
    PublisherFinancial Times Prentice Hall
    Number of pages6
    ISBN (Print)9780273708889
    Publication statusPublished - 2007


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