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 (Unpublished)

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.

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• Item metadata

  Item type:	Conference or Workshop Item(Paper)
  ID code:	27283
  Dates:	Date Event May 2008 Published
  Notes:	Also published in Tourism and Hospitality Research http://strathprints.strath.ac.uk/7316/ (This is a variant record)
  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:	09 Apr 2024 05:26
  Related URLs:	Organisation Strathprints record
  URI:	https://strathprints.strath.ac.uk/id/eprint/27283