Stierand, Marc and Dörfler, Viktor and Lynch, Paul (2008) Haute cuisine innovations : the role of the master-apprentice relationship. In: British Academy of Management Conference 2008, 2008-09-09 - 2008-09-11.
Restricted to Registered users only
Download (160kB) | Request a copy from the Strathclyde author
The master-apprentice relationship has a long history in all areas of human education beginning from the old Greek Sophists in the West and various traditional schools in the East. Today, however, this form of knowledge transfer seems to have widely disappeared. One of the very few areas in which the master-apprentice relationship still flourishes is the field of Haute Cuisine. This field is also a particularly appropriate area to follow the process of culinary innovation. This paper investigates this unique form of knowledge transfer exhibiting features unavailable in any other form and being crucial for innovation. The present conceptual paper is the prelude for empirical research based on interviews with elite chefs.
|Item type:||Conference or Workshop Item (Paper)|
|Keywords:||haute cuisine, innovation, master-apprentice-relationship, hospitality, restaurant, Management. Industrial Management|
|Subjects:||Social Sciences > Industries. Land use. Labor > Management. Industrial Management|
|Department:||Strathclyde Business School > Management Science
Strathclyde Business School > Strategy and Organisation
|Depositing user:||Mr Marc Stierand|
|Date Deposited:||06 Oct 2008|
|Last modified:||07 May 2016 03:14|