Abstract
In this paper I use Kenneth Burke's theory of aesthetic form from Counter-Statement (1931) to analyze how the gourmet chef Mathias Dahlgren creates a gourmet dinner.
| Original language | English |
|---|---|
| Publication status | Published - 2006 |
| Event | 13th International Conference on Recent Advances in Retailing and Consumer Services Science (EIRASS) - Duration: 2007 Jul 9 → 2007 Jul 12 |
Conference
| Conference | 13th International Conference on Recent Advances in Retailing and Consumer Services Science (EIRASS) |
|---|---|
| Period | 2007/07/09 → 2007/07/12 |
Subject classification (UKÄ)
- Business Administration
Free keywords
- Service Quality
- Service Management
- Kenneth Burke