Eataly: Contemporary Italian Cooking

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Tencati, A., & Zslonai, L. (2012). Collaborative enterprise and sustainability: The case of slow food. Journal of Business Ethics. doi: 10.1007/s10551-011-1178-1. Also opening on May 20 is La Scuola, Eatlay’s Italian cookery school, which aims toboost your pasta-making skills to ‘MasterChef’ standards (the amateur version at least). The secret of Eataly’s success? The New York Times described it as “part European open market, part New Age food court, and part New Age learning center.” Now there’s an official cookbook, How to Eataly: A Guide to Buying, Cooking, and Eating Italian Food, produced by Farinetti and the team behind the New York emporium—Mario Batali, Lidia Bastianich, and Joe Bastianich. The book promises the secrets of great Italian cooking straight from the pros behind one of the food world’s most recent megasuccesses.”– Gotham If you haven’t figured it out yet, Eataly combines Eat and Italy– the focus here is very much on eating Italian food. In fact, it’s the largest stand-alone food hall in the UK, so head here to eat, drink and shop at Eataly’s restaurants and various food market stalls.

Carnaroli Fried Rice Balls with Fresh Housemade Mozzarella, Spring Peas, Saffron, Mutti Tomato Sauce As featured in am New York, AmEx Centurion Magazine, Italia!, La Repubblica, The New York Times Book Review, The Times Literary Supplement, Travel + Leisure, Vanity Fair, and on Bloomberg, Eater, Gear Patrol, Goop, The Kitchn, and Tasting Table Afeltra Mezzi Paccheri, Short Rib and Beef Tuscan Ragu, Mutti Tomatoes, Genuine Fulvi Pecorino Romano Dop, Olitalia Extra Virgin Olive Oil, Parsley Fridell, G. (2009). The co-operative and the corporation: Competing visions of the future of fair trade. Journal of Business Ethics, 86, 81–95.Afeltra Spaghetti, Così Com'è Datterino Tomatoes, ROI Extra Virgin Olive Oil, Il Mercante di Spezie Sea Salt, Fresh Basil den Hond, F., & de Bakker, F. G. A. (2007). Ideologically motivated activism: How activist groups influence corporate social change activities. Academy of Management Review, 32(3), 901–924. Moore, O. (2006). Understanding postorganic fresh fruit and vegetable consumers at participatory farmers’ markets in Ireland: Reflexivity, trust and social movements. International Journal of Consumer Studies, 30(5), 416–426.

Venkatesh, A., & Meamber, L. A. (2006). Arts and aesthetics: Marketing and cultural production. Marketing Theory, 6(1), 11–39. Burrata, Roasted Butternut Squash, Pumpkin Seeds, Sage, Maldon Salt, Olitalia Extra Virgin Olive Oil Kniazeva, M., & Venkatesh, A. (2007). Food for thought: A study of food consumption in postmodern US culture. Journal of Consumer Behaviour, 6(6), 419–435. Book ahead to dine at one of Eataly’s restaurants to avoid disappointment. You’re welcome to enjoy drinks at Al Fresco, but you can’t book unless you’re dining, so be prepared to wait.

Taking a breather at the chilled drinks section, you’ll then move past the cookery school, a delightful little room filled with pasta-making workstations. And beyond that? There’s the wine. All 2,000 bottles of it. It’s handily split up into regions of Italy, with a little map above each shelf to help you locate yourself. Of course, there’s also a wine school here, too. And then, last but not least, there’s Terra. It’s their crowning fine-dining restaurant. And that’s finally it…

Shaw, D., & Moraes, C. (2009). Voluntary simplicity: An exploration of market interactions. International Journal of Consumer Studies, 33(2), 215–223. Lavine, M. (2010). From scholarly dialogue to social movement: Considerations and implications for peace through commerce. Journal of Business Ethics, 89, 603–614. Hye-Jin, P., & Nelson, M. R. (2009). To buy or not to buy: Determinants of socially responsible consumer behavior and consumer reactions to cause-related and boycotting ads. Journal of Current Issues & Research in Advertising, 31(2), 75–90. Housemade Spinach Ravioli filled with Peas and Ricotta, White and Green Asparagus, Lemon Butter, Bertinelli Parmigiano Reggiano DOP Kozinets, R. V., & Handelman, J. M. (2004). Adversaries of consumption: Consumer movements, activism, and ideology. Journal of Consumer Research, 31(3), 691–704.Adams, C. A., & Zutshi, A. (2005). Corporate disclosure and auditing. In R. Harrison, T. Newholm, & D. Shaw (Eds.), The ethical consumer (pp. 207–217). London: Sage. Eataly makes fresh, healthy easy with incredible instruction, amazing tips, and a visual guide that makes even grocery shopping easier and more fun."— GOOP

Hiatt, S. R., Sine, W. D., & Tolbert, P. S. (2009). From Pabst to Pepsi: The deinstitutionalization of social practices and the creation of entrepreneurial opportunities. Administrative Science Quarterly, 54(4), 635–667. Pietrykowski, B. (2004). You are what you eat: The social economy of the slow food movement. Review of Social Economy, 62(3), 307–321. Desmond, J., McDonald, P., & O’Donohoe, S. (2000). Counter-culture and consumer society. Consumption, Markets & Culture, 4(3), 241–279. Low, W., & Davenport, E. (2005). Has the medium (roast) become the message? The ethics of marketing fair trade in the mainstream. International Marketing Review, 22(5), 494–511. San Marzano Tomato Sauce, Mozzarella di Bufala DOP, Spicy Salame, Prosciutto Cotto, Sweet Italian Sausage

Honkanen, P., Verplanken, B., & Olsen, S. O. (2006). Ethical values and motives driving organic food choice. Journal of Consumer Behaviour, 5(5), 420–430. Sassatelli, R., & Davolio, F. (2010). Consumption, pleasure and politics: Slow food and the politico-aesthetic problematization of food. Journal of Consumer Culture, 10(2), 202–232. Cheese; One of my Favorite Foods (pp 417-433): Broccoli Roulade w/ Cheese; Ricotta & Semi-dried Tomato Cheesecake; Crepes w/ Gorgonzola & Pancetta; The King. Parmigiano Reggiano; Flatbread Millefeuilles w/ Mozzarella, Tomatoes, & Pesto; How to Serve Cheese; and Pecorino w/ Grapes, Dried Figs & Walnuts