The art of creating culinary innovations
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. (Unpublished)
Full text not available in this repository.Request a copy from the Strathclyde authorAbstract
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.
| Creators(s): | Stierand, M. and Lynch, P.A.; | 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 > Strategy and Organisation Strathclyde Business School > Management Science |
| Depositing user: | Ms Hilde Ann Quigley |
| Date deposited: | 01 Sep 2010 08:30 |
| Last modified: | 04 Oct 2020 01:40 |
| Related URLs: | |
| URI: | https://strathprints.strath.ac.uk/id/eprint/27283 |
| Export data: |
CORE (COnnecting REpositories)
CORE (COnnecting REpositories)