| Pop-up to professional: Emerging entrepreneurial identity and evolving vocabularies of motive D Demetry Academy of Management Discoveries 3 (2), 187-207, 2017 | 93 | 2017 |
| How Organizations Claim Authenticity: The Coproduction of Illusions in Underground Restaurants D Demetry Organization Science 30 (5), 937-960, 2019 | 53 | 2019 |
| The New Food Truck in Town: Geographic Communities and Authenticity-Based Entrepreneurship T Schifeling, D Demetry Organization Science 32 (1), 133-155, 2021 | 45 | 2021 |
| Regimes of meaning: The intersection of space and time in kitchen cultures D Demetry Journal of Contemporary Ethnography 42 (5), 576-607, 2013 | 45 | 2013 |
| The dynamics of dining out in the 21st century: Insights from organizational theory M DeSoucey, D Demetry Sociology Compass 10 (11), 1014-1027, 2016 | 33 | 2016 |
| Strategic poverty: How social and cultural capital shapes low-income life D Demetry, J Thurk, GA Fine Journal of Consumer Culture 15 (1), 86-109, 2015 | 26 | 2015 |
| Episodic Organizations: Pop-up and Underground Restaurants and the Temporality of Organizational Life DA Demetry Northwestern University, 2015 | 7 | 2015 |
| Contemporary gastronomic identities: Some concluding remarks GA Fine, D Demetry Food and History 10 (1), 195-209, 2012 | 6 | 2012 |
| Pop-up to professional: Emerging entrepreneurial identity and evolving vocabularies of motive. Academy of Management Discoveries, 3 (2), 187–207 D Demetry | 5 | 2015 |
| Culture and Commerce: The Value of Entrepreneurship in Creative Industries D Demetry Contemporary Sociology 48 (1), 76-77, 2019 | 4 | 2019 |
| The Rise of the Authenticity Economy: A Study of the Transformation and Spread of Food Trucks T Schifeling, DA Demetry Academy of Management Proceedings 2014 (1), 11215, 2014 | 4 | 2014 |
| Cooking with the Unfamiliar: Resources for Improvisation DA Demetry Academy of Management Proceedings 2018 (1), 17215, 2018 | 1 | 2018 |
| Dining out: Encyclopedia of Consumer Culture D Demetry, GA Fine Dining out, 2011 | 1 | 2011 |
| Happy Cooks Make Good Food: Management Lessons from the kitchen D Demetry, G Gualtieri Management and Business Review 4 (1), 36-39, 2024 | | 2024 |
| Embrace the Unexpected: How Organizations Foster Participatory Improvisation with Customers D Demetry Organization Science, 2024 | | 2024 |
| New Wine in a New Bottle: A New Organizational Form and Change in Valuation of Category Spanning H Chae, DA Demetry, D Nayak, T Schifeling Academy of Management Proceedings 2021 (1), 11908, 2021 | | 2021 |
| Time Work for Whom?: Exploring the Temporalities of Youth DA Demetry Symbolic Interaction 38 (3), 458-460, 2015 | | 2015 |
| Ethnographies of Youth and Temporality: Time Objectified DA Demetry SYMBOLIC INTERACTION 38 (3), 458-460, 2015 | | 2015 |
| Experiencing Authenticity: Organizational Production of Authenticity in Underground Supper Clubs DA Demetry Academy of Management Proceedings 2013 (1), 12084, 2013 | | 2013 |
| Comment on Josée Johnston and Shyon Baumann/2. The Foodie's Dilemma: Snobbery No More M DeSoucey, D Demetry, GA Fine Sociologica 3 (1), 0-0, 2009 | | 2009 |
Gary FineProfessor of SociologyOverená e-mailová adresa na: northwestern.edu
