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The art of creating culinary innovations

Stierand, Marc and Lynch, P.A. (2008) The art of creating culinary innovations. Tourism and Hospitality Research, 8 (4). pp. 337-350. ISSN 1467-3584

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    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: Article
    ID code: 7316
    Notes: Also published in presented at 16th Annual Council for Hospitality Management Education Hospitality Research Conference, 14-16 May 2008, Glasgow UK.
    Keywords: innovation, culinary, chef, artist, tourism, hospitality, management, Social Sciences (General), Tourism, Leisure and Hospitality Management, Geography, Planning and Development
    Subjects: Social Sciences > Social Sciences (General)
    Department: Strathclyde Business School > Management Science
    Strathclyde Business School > Strategy and Organisation
    Related URLs:
      Depositing user: Mr Marc Stierand
      Date Deposited: 15 Dec 2008 12:02
      Last modified: 05 Sep 2014 13:12
      URI: http://strathprints.strath.ac.uk/id/eprint/7316

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