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 (Unpublished)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 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.

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:08 Jan 2020 19:19
Related URLs:
URI:https://strathprints.strath.ac.uk/id/eprint/27283
Export data:
CORE (COnnecting REpositories)