The Thrifty Meal: Re-Creating Value in the Kitchen

This interpretive paper looks at how British consumers re-create value through reusing food leftovers. It analyses consumers’ thrifty practices through which food is transformed, and the resulting travels of food in the household. It discusses how value is re-created by consumers through creative acts of transforming and re-framing food.


Benedetta Cappellini and Elizabeth Parsons (2012) ,"The Thrifty Meal: Re-Creating Value in the Kitchen", in NA - Advances in Consumer Research Volume 40, eds. Zeynep Gürhan-Canli, Cele Otnes, and Rui (Juliet) Zhu, Duluth, MN : Association for Consumer Research, Pages: 739-740.


Benedetta Cappellini, Royal Holloway, University of London, UK
Elizabeth Parsons , Keele University, UK


NA - Advances in Consumer Research Volume 40 | 2012

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