The art of creating culinary innovations

Stierand, Marc and Lynch, Paul (2008) The art of creating culinary innovations. Tourism and Hospitality Research, 8 (4). pp. 337-350. ISSN 1467-3584 (https://doi.org/10.1057/thr.2008.28)

Preview

Text. Filename: strathprints007316.pdf Accepted Author Manuscript Download (144kB)| Preview

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.

• Share and Export
  

  RDF+XMLBibTeXRIOXX2 XMLRDF+N-TriplesJSONDublin CoreAtomSimple MetadataReferMETSHTML CitationASCII CitationOpenURL ContextObjectEndNoteOpenURL ContextObject in SpanMODSMPEG-21 DIDLEP3 XMLData Cite XMLRIS (EndNote Online, Zotero, Ref manager, etc)RDF+N3Multiline CSV
• Item metadata

  Item type:	Article
  ID code:	7316
  Dates:	Date Event 13 October 2008 Published
  Notes:	Also published in presented at 16th Annual Council for Hospitality Management Education Hospitality Research Conference, 14-16 May 2008, Glasgow UK.
  Subjects:	Social Sciences > Social Sciences (General)
  Department:	Strathclyde Business School > Management Science Strathclyde Business School > Strategy and Organisation
  Depositing user:	Mr Marc Stierand
  Date deposited:	15 Dec 2008 12:02
  Last modified:	21 Nov 2024 01:04
  URI:	https://strathprints.strath.ac.uk/id/eprint/7316