Creativity and innovation in haute cuisine : towards a systemic model

Tools

Stierand, Marc and Dörfler, Viktor and MacBryde, Jillian (2014) Creativity and innovation in haute cuisine : towards a systemic model. Creativity and Innovation Management, 23 (1). pp. 15-28. ISSN 0963-1690 (https://doi.org/10.1111/caim.12050)

[thumbnail of Stierand-etal-CIM2014-creativity-innovation-haute-cuisine-systemic-model]
Preview
 Text. Filename: Stierand_etal_CIM2014_creativity_innovation_haute_cuisine_systemic_model.pdf
Accepted Author Manuscript
Download (835kB)| Preview

Abstract

The contribution of this study is an increased understanding of personal creativity and the innovation process in haute cuisine, a validation of the sociocultural systems view of creativity and a model that accounts for the sociocultural dimensions of haute cuisine. In this paper we discuss existing views that conceptualize creativity and innovation in this sector as a sequential developmental process following the principles of operations management. However, based on in-depth interviews with world-renowned chefs we argue for a systemic rather than sequential developmental process view. The reason for this is that the chefs interviewed understand the ‘creativity-part’ of the innovation process as an embodied experience often guided by intuition and the ‘innovation part’ as a process of social evaluation greatly dependent on the perception, knowledge and value judgement of the testers from the leading restaurant guides. The main implications of the findings go beyond the haute cuisine sector and open areas for future research on creativity and intuition more generally.

ORCID iDs

Stierand, Marc, Dörfler, Viktor ORCID logoORCID: https://orcid.org/0000-0001-8314-4162 and MacBryde, Jillian ORCID logoORCID: https://orcid.org/0000-0002-8624-6989;
  • Item type:Article
    ID code:46199
    Dates:
    Date
    Event
    1 March 2014
    Published
    13 January 2014
    Published Online
    31 October 2013
    Accepted
    Notes:This is the peer reviewed version of the following article: Stierand, M., Dorfler, V., MacBryde, J. (2014). Creativity and innovation in haute cuisine: towards a systemic model. Creativity and Innovation Management. 23 (1), p15-28., which has been published in final form at http://onlinelibrary.wiley.com/doi/10.1111/caim.12050/abstract. This article may be used for non-commercial purposes in accordance With Wiley Terms and Conditions for self-archiving'.
    Subjects:Social Sciences > Industries. Land use. Labor > Management. Industrial Management
    Department:Strathclyde Business School > Management Science
    Depositing user: Pure Administrator
    Date deposited:04 Dec 2013 14:30
    Last modified:11 Nov 2024 10:34
    URI:https://strathprints.strath.ac.uk/id/eprint/46199
CORE (COnnecting REpositories)