Guje Sevón

Purpose The purpose of this paper is to point out a worrisome phenomenon and suggest some ways of dealing with it. Design/methodology/approach The paper is a historical analysis of references in organization studies. Findings The finding of this paper concludes that the proportion of women authors is low and is increasing very slowly. Research limitations/implications Some simple solutions may be applied, even if they alone will not solve the problem. Practical implications An appeal to use first name on reference lists and in texts (when appropriate). Social implications Better recognition of women's contribution to knowledge. Originality/value Not for the authors to judge.

This text starts with counts of men and women authors quoted in some early and late works of organization theory. An analysis of works of classical authors, and of our own works, reveals that over the years the proportion of references to women’s work has increased, although it is still far from half of the references. The text invites to a discussion about why women authors are systematically underrecognized, and initiates by listing some reasons for why full names in references instead of initials might enhance the proper recognition of research conducted by women.

This article takes as its starting point the observation that food, meals and gastronomy are frequently used in the branding of places. The knowledge of how and why this takes place is, however, rather limited, and the aim of this article is thus to identify and describe the role of food, meals and gastronomy in the direct and indirect branding of places. The article contains three main sections, where the first is a clarification of key concepts and the methodology applied. The second part is an account of the ways in which food is used in branding places, based on the observations we have made as part of a multisite field study of large metropolitan cities. The third part of the article is a tentative and illustrated conceptual framework, based on the assumption that places can be seen as sensescapes. Food, meals and gastronomy contribute to the spatial configuration (sensory topography), time-space flow (orchestration) and iconography (sensory mapping) of these place-sensescapes. The conclusion of the article is that the character of a place does not only affect the experience of food and gastronomy in that place, but also that food and gastronomy is – directly and indirectly – affecting the character of the place and its brand-image.