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Anda Becuţ

Abstract

The interest for food quality is one result of the changes in consumption practices and of the food crisis that generated customers’ distrust. The latter became more and more interested not only in the food’s properties, but also in the conditions of its production (hygienic security, fairly paid labor and proper work conditions) and distribution (product’s origin, traceability control). In this context, the attention has moved to food production and distribution and to economic practices, focusing on the economic and social dimension of the food system. In this article, I have analyzed how food quality is built, both culturally (through signs such as authenticity, hygiene and ecology) and politically (through official labels such as protected designation of origin - PDO, protected geographical indication - PGI). I also analyze how Voineşti apples achieved commercial notoriety as an example of the food products known in the Francophone literature as ‘terroir’ products, in order to highlight specific practices of quality performing and different types of quality discourses related to them. I touch upon the economy of quality, the quality standards, signs and marks, the European and Romanian legislation regarding local products, the process of quality certification and the local products as quality products.

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Anda Georgiana Becuţ and Egil Petter Stræte

Open access

Anda Georgiana Becuţ

Abstract

In the last years, many pubs, bars and restaurants began to include in their offer cultural activities. Some cultural institutions also began to attract the public by offering a „leisure” space in the proximity, by association with private firms. This relatively recent phenomenon raised several specific questions about the identity of these spaces, the profile of their audience and the relation between artist, public and space, but also general questions about the emergent relation between economic and artistic sectors. The aim of this article is mapping the independent cultural urban spaces in Bucharest. On one hand we shall highlight the specificity of these hybrid spaces. On the other hand, the article analyses the customers’ attributes depending on age, education and occupation. At last, the manner of negotiating the culture-business relation between the participants, the established limits and the tensions and strategic alliances give more information on how economic and cultural spheres are and can be integrated.

Open access

Jean-Jacques Boutaud, Anda Becuţ and Angelica Marinescu

Open access

Philippe Chantepie, Anda Becuţ and Dan Eugen Raţiu