In this episode we discuss coffee consumption and the culture around it. From the Five Waves of Coffee to production, and to the changes in café culture. And finally, how coffee marketing is ridiculously effective (on some of us).

While we don’t always refer to literature within the podcast, a lot of our conversations feed from research conducted within the fields of consumer culture/consumption studies; as well as sociology, anthropology, and other disciplines.

Plus, we don’t manage to cover everything we’d have liked to cover.

For those interested in further reading or research on the topics we discuss, we would like to provide a (non-exhaustive) list of literature for further reading.

Enjoy!
Anuja and Alev


Coffee Cultures: Historical Perspectives:

Kjeldgaard, D., & Ostberg, J. (2007). Coffee grounds and the global cup: Glocal consumer culture in Scandinavia Consumption Markets & Culture, 10(2), 175-187.
and the excellent videography that this article accompanies: https://vimeo.com/58522186

Karababa, E., & Ger, G. (2011). Early modern Ottoman coffeehouse culture and the formation of the consumer subject. Journal of Consumer Research, 37(5), 737-760.

Laurier, E., & Philo, C. (2007). ‘A parcel of muddling muckworms’: Revisiting Habermas and the English coffee-houses. Social & cultural geography, 8(2), 259-281.

Venkatachalapathy, A. R. (2002). 'In those days there was no coffee': Coffee-drinking and middle-class culture in colonial Tamilnadu. The Indian Economic & Social History Review, 39(2-3), 301-316.


Coffeeshops: The third place and beyond:

Bookman, S. (2013). Branded cosmopolitanisms:‘Global’coffee brands and the co-creation of ‘cosmopolitan cool’. Cultural Sociology, 7(1), 56-72.

Kuruoğlu, A. P., & Woodward, I. Textures of diversity: Socio-material arrangements, atmosphere, and social inclusion in a multi-ethnic neighbourhood. Journal of Sociology, 1440783320984240.

Oldenburg, R., & Brissett, D. (1982). The third place. Qualitative sociology, 5(4), 265-284.


Global Coffee (or sometimes tea) Cultures:

(on tea in Turkey – a counterpoint to coffee consumption) Ger, G., & Kravets, O. (2009). Special and ordinary times. Time, consumption and everyday life: Practice, materiality and culture, 189.

Grinshpun, H. (2014). Deconstructing a global commodity: Coffee, culture, and consumption in Japan. Journal of Consumer Culture, 14(3), 343-364.

Köse, Y. (2019). “The fact is, that Turks can’t live without coffee…” the introduction of Nescafé into Turkey (1952-1987). Journal of Historical Research in Marketing.

Kjeldgaard, D., & Ostberg, J. (2007). Coffee grounds and the global cup: Glocal consumer culture in Scandinavia. Consumption Markets & Culture, 10(2), 175-187.

Lutgendorf, P. (2012). Making tea in India: Chai, capitalism, culture. Thesis Eleven, 113(1), 11-31.

Thompson, C. J., & Arsel, Z. (2004). The Starbucks brandscape and consumers'(anticorporate) experiences of glocalization. Journal of consumer research, 31(3), 631-642.

Tucker, C. M. (2017). Coffee culture: Local experiences, global connections. Taylor & Francis.

Documentary: “There is Only Coffee” on Ethiopian Coffee culture https://aeon.co/videos/the-rich-traditions-of-ethiopian-coffee-culture-and-the-hard-work-behind-it


Coffee and “taste”:

Bookman, S. (2013). Coffee brands, class and culture in a Canadian city. European Journal of Cultural Studies, 16(4), 405-423.

Lannigan, J. (2020). Making a space for taste: Context and discourse in the specialty coffee scene. International Journal of Information Management, 51, 101987.

Manzo, John. "Coffee, connoisseurship, and an ethnomethodologically-informed sociology of taste." Human Studies 33, no. 2-3 (2010): 141-155.

Smith, J. (2018). Coffee landscapes: Specialty coffee, terroir, and traceability in Costa Rica. Culture, Agriculture, Food and Environment, 40(1), 36-44.

Ratcliffe, E., Baxter, W. L., & Martin, N. (2019). Consumption rituals relating to food and drink: A review and research agenda. Appetite, 134, 86-93.


The Barista:

Baas, M., & Cayla, J. (2020). Recognition in India’s new service professions: gym trainers and coffee baristas. Consumption Markets & Culture, 23(3), 223-240.

Brickner, R. K., & Dalton, M. (2019). Organizing baristas in Halifax cafes: Precarious work and gender and class identities in the Millennial Generation. Critical Sociology, 45(4-5), 485-500.

Parrish, S. (2020). Competitive Coffee Making and the Crafting of the Ideal Barista. Gastronomica, 20(2), 79-90.

Manzo, J. (2015). " Third-Wave" Coffeehouses as Venues for Sociality: On Encounters between Employees and Customers. Qualitative Report, 20(6).


Critical perspectives on the supply and trade circuits of Coffee:

The documentary Black Gold (2006), directed by Marc Francis and Nick Francis: https://www.imdb.com/title/tt0492447/

Fridell, G. (2007). Fair trade coffee: The prospects and pitfalls of market-driven social justice (Vol. 28). University of Toronto Press.

Levy, D., Reinecke, J., & Manning, S. (2016). The political dynamics of sustainable coffee: Contested value regimes and the transformation of sustainability. Journal of Management Studies, 53(3), 364-401.

MacGregor, F., Ramasar, V., & Nicholas, K. A. (2017). Problems with firm-led voluntary sustainability schemes: the case of direct trade coffee. Sustainability, 9(4), 651.

Rosenberg, L., Swilling, M., & Vermeulen, W. J. (2018). Practices of third wave coffee: A Burundian Producer's Perspective. Business Strategy and the Environment, 27(2), 199-214.

Ruben, R., & Zuniga, G. (2011). How standards compete: comparative impact of coffee certification schemes in Northern Nicaragua. Supply Chain Management: An International Journal.

Utting, K. (2009). Assessing the impact of fair trade coffee: Towards an integrative framework. Journal of Business Ethics, 86(1), 127-149.

Wilson, B. R. (2010). Indebted to fair trade? Coffee and crisis in Nicaragua. Geoforum, 41(1), 84-92.