h1

% IMPORTANT: The following is UTF-8 encoded.  This means that in the presence
% of non-ASCII characters, it will not work with BibTeX 0.99 or older.
% Instead, you should use an up-to-date BibTeX implementation like “bibtex8” or
% “biber”.

@PHDTHESIS{vonMende:808483,
      author       = {von Mende, Julia},
      othercontributors = {Bernhardt, Anne-Julchen and Hauser, Susanne},
      title        = {{Z}wischen {K}üche und {S}tadt : {Z}ur {V}erräumlichung
                      gegenwärtiger {E}ssenspraktiken},
      school       = {Rheinisch-Westfälische Technische Hochschule Aachen},
      type         = {Dissertation},
      address      = {Aachen},
      reportid     = {RWTH-2020-12097},
      pages        = {XIV, 399 Seiten : Illustrationen, Diagramme},
      year         = {2020},
      note         = {Dissertation, Rheinisch-Westfälische Technische Hochschule
                      Aachen, 2020},
      abstract     = {In everyday lives of urban dwellers in Germany’s bigger
                      cities, cooking at home has become increasingly uncommon,
                      while the supply of spatio-temporal flexible fast food
                      outlets, delivery services and the like are growing. So,
                      what is going on in the kitchen, if less and less meals are
                      being cooked and eaten there, whereas at the same time there
                      is hardly a place to be found where people do not consume
                      food and/or beverages? Eating and food preparation have been
                      explored from multidisciplinary perspectives. However,
                      little is known about their everyday spatial circumstances.
                      Hence, the study seeks to fill this research gap by looking
                      at food practices and their spatial (dis)orders in the urban
                      context of German cities. Within the interdisciplinary field
                      of architecture and the social and cultural sciences, the
                      complexity of the research object is met by a combination of
                      field research, interviews and analytical drawings.
                      Explorations in kitchens in private households in Berlin
                      lead to places out of home, such as traffic junctions,
                      office kitchenettes, rental kitchens and gastronomic venues.
                      Along the concept of spatialization, spatio-temporal usage
                      patterns, the meaning of spaces and their creation as well
                      as modifications in processual appropriation are
                      investigated. Transitory practices, the effectiveness of
                      existing spatial structures and material objects in the
                      kitchen at home and elsewhere, spatial reallocations and
                      blurred boundaries between the private household and the
                      city as well as the inversion of the private and public
                      spheres are described as phenomena of spatialization of
                      contemporary eating practices. These phenomena are
                      interpreted against the background of historical excurses
                      and the present discourse in social sciences. In particular
                      Hartmut Rosa's theory of "social acceleration" serves to
                      identify the underlying determinants. The study provides
                      insights into the current spatial contexts of urban everyday
                      eating practices and shows their interconnectedness with all
                      areas of everyday life.},
      cin          = {213110},
      ddc          = {710},
      cid          = {$I:(DE-82)213110_20140620$},
      typ          = {PUB:(DE-HGF)11},
      url          = {https://publications.rwth-aachen.de/record/808483},
}