Stierand, M. and Lynch, P.A. (2008) The art of creating culinary innovations. In: 16th Annual Council for Hospitality Management Education Hospitality Research Conference, 2008-05-14 - 2008-05-16, Glasgow, United Kingdom. (Unpublished)
Full text not available in this repository. (Request a copy from the Strathclyde author)Abstract
The life worlds of innovating chefs are identified as important aspects towards a better understanding of culinary innovation. Hence, the concept of personal culinary innovation is proposed as a verifiable way to identify innovators in the field. Current studies, however, interchangeably use the term invention and innovation and fail to address central dimensions such as artistic aspiration, continuous and discontinuous conditions, learning and networking, adoption and diffusion as well as perceived newness and change. As a result, improving the dialogue between chefs and scholars is believed to be the key to better research in the field.
| Item type: | Conference or Workshop Item (Paper) |
|---|---|
| ID code: | 27283 |
| Notes: | Also published in Tourism and Hospitality Research http://strathprints.strath.ac.uk/7316/ (This is a variant record) |
| Keywords: | innovation, culinary, chef, artist, tourism, hospitality, management, Management. Industrial Management |
| Subjects: | Social Sciences > Industries. Land use. Labor > Management. Industrial Management |
| Department: | Strathclyde Business School > Management Strathclyde Business School > Management Science |
| Related URLs: | |
| Depositing user: | Ms Hilde Ann Quigley |
| Date Deposited: | 01 Sep 2010 09:30 |
| Last modified: | 04 Oct 2012 17:37 |
| URI: | http://strathprints.strath.ac.uk/id/eprint/27283 |
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