Material Temporality: How materiality ‘does’ time in food organizing
研究食品的易腐性如何揭示物质的时间维度影响组织与创新，提出“物质时间性”概念，区分过程性和时代性两种时间性，并基于啤酒和乳制品行业的案例展示不同时间性对创新的作用。
The organic and hence perishable nature of food makes it particularly useful for understanding how the temporal dimension of materiality influences organizing and innovation. We present, as our main theoretical contribution, the concept of ‘material temporality’ to account for the transformation of materials in time and their imagined states at different moments across time, which we label processual and epochal temporality, respectively. Our empirical study shows how two organizations in the beer and dairy industries searched for novel solutions in their past and future. We show how the organizations’ potential for more consequential innovation was greater when they engaged distant past or future epochal temporalities. However, distant epochal temporality may also become uncertain and contested through the lens of ongoing processual temporality. We discuss the implications of material temporality for industries other than food and for organizing in relation to the natural environment.