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Journal : IAS Journal of Localities

Fast fashion: Consumptive behavior in fashion industry Generation Z in Yogyakarta Widari, Tika; Aliffiati, Aliffiati; Indra, Muhammad
IAS Journal of Localities Vol. 1 No. 2 (2023)
Publisher : Yayasan Irwan Abdullah Cendekia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62033/iasjol.v1i2.18

Abstract

The fashion emergence is a trend that is closely related to generation Z. The easy access to social media is one of the most effective diffusion modes of fashion trends. In addition, there are marketing techniques used by business actors to spread products by involving figures that are loved by generation Z, such as politicians, celebrities, artists, and other public figures. These figures involvement is able to attract the followers to follow the trend. The reason is that following trends can show one’s identity and increase self-confidence, it cannot be avoided by looking at the ways of fashion fans in Generation Z. Fashion trends that continue to roll quickly make them have consumptive behavior. This behavior must be taken seriously considering the waste impact generated from production can be a big problem for the environment
Anti-Mainstream Culinary: The Influence of Post-Modernism on Gastronomy in Indonesian Restaurants Widari, Tika; Aliffiati, Aliffiati; Rahman, Luthfi Riyadh; Indra, Muhammad
IAS Journal of Localities Vol. 2 No. 1 (2024)
Publisher : Yayasan Irwan Abdullah Cendekia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62033/iasjol.v2i1.36

Abstract

The culinary movement is currently undergoing interesting developments: initially, food was a basic requirement for energy and the food consumed was usually processed from nature. Consequently, processed food often characterized the identity of specific tribes, cultures, and regions. In the modern era, food has a long history (for example, the French Revolution), with ethics and rules. This shows that modern food culture is structured and even classifies social classes. Originally, food in the modern era had a concept adapted from the serving of food in palaces, with order and layout. However, this modern presentation of food was rejected by cooks who served food in different ways. For example, enjoying meals at a high altitude and serving food with unusual artistry. With this resistance to the European-style presentation of many luxury restaurants in Indonesia, this post-modernist restaurant can attract customers. This research uses a descriptive qualitative approach. Data collection technique is conducted through visual observation via social media. The findings reveal that the flow of post-modernism and post-structuralism has influenced the way food is served in several Indonesian restaurants. The full results and discussion are presented herein.