Discourse as driver of innovation in contemporary haute cuisine: The case of elBulli restaurant
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In this article, the authors examine the case of elBulli restaurant, an organization central to the avant-garde movement that has revolutionized haute cuisine, to analyze an organization's ability to innovate and to enact changes within its field.About:
This article is published in International Journal of Gastronomy and Food Science.The article was published on 2012-06-01 and is currently open access. It has received 44 citations till now. The article focuses on the topics: Haute cuisine & Conceptualization.read more
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Bruno Latour, The pasteurization of France , trans. Alan Sheridan and John Law, Cambridge, Mass., and London, Harvard University Press, 1988, 8vo, pp. 273, £23.95. - Georges Canguilhem, Ideology and rationality in the history of the life sciences , trans. Arthur Goldhammer, Cambridge, Mass., and London, The MIT Press, 1988, 8vo, pp. xi, 160, £17.95.
TL;DR: The Pasteurization of France can be viewed as a battle, with its field and its myriad contestants, in which opposing sides attempted to mould and coerce various forces of resistance.
The field of cultural production, or: the economic world reversed in Sociologie empirique de la littérature et des arts.
TL;DR: In this paper, the authors studied the relationship between the production litteraire and the economy of a society. But their focus was on the relation between le champ de la production litteraires and the society.
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Examining the Impact of Consumer Innovativeness and Innovative Restaurant Image in Upscale Restaurants
TL;DR: In this paper, the authors identified the dual roles of consumer innovation and restaurant image as drivers of price fairness and behavioral intentions in the context of upscale/fine dining restaurant patronage, based on a review of the literature, a construct nomology was proposed.
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Knowledge dynamics as drivers of innovation in Haute Cuisine and culinary services
TL;DR: In this paper, the authors propose an innovation paradigm that explains the roles of symbolic, synthetic and analytical knowledge during various phases of innovation and challenges the innovation activity in Haute Cuisine as a linear model.
References
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Book
Science in action : how to follow scientists and engineers through society
TL;DR: In this article, the quandary of the fact-builder is explored in the context of science and technology in a laboratory setting, and the model of diffusion versus translation is discussed.
Journal ArticleDOI
Science in action : How to follow scientists and engineers through society
Wiebe E. Bijker,Bruno Latour +1 more
Book
Genre Analysis: English in Academic and Research Settings
TL;DR: The authors provides a survey of approaches to various genres of language, and considers these in relation to communication and task-based language learning, as well as examples of different genres and how they can be made accessible through genre analysis.
Book
Central problems in the management of innovation
TL;DR: Innovation is defined as "the development and implementation of new ideas by people who over time engage in transactions with others within an institutional order" as mentioned in this paper, where the authors focus on four basic factors new ideas, people, transactions, and institutional context.