The Social Dimensions of Idea Work in Haute Cuisine: A Bourdieusian Perspective
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Cited by:
- Christel Lane & Daniela Lup, 2015.
"Cooking under Fire: Managing Multilevel Tensions between Creativity and Innovation in Haute Cuisine,"
Industry and Innovation, Taylor & Francis Journals, vol. 22(8), pages 654-676, November.
- Lane, Christel & Lup, Daniela, 2015. "Cooking under fire: managing multilevel tensions between creativity and innovation in haute cuisine," LSE Research Online Documents on Economics 65799, London School of Economics and Political Science, LSE Library.
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More about this item
Keywords
Bourdieu; Creativity; Field; Habitus; Haute Cuisine; Gastronomy; Practice;All these keywords.
JEL classification:
- L83 - Industrial Organization - - Industry Studies: Services - - - Sports; Gambling; Restaurants; Recreation; Tourism
- M00 - Business Administration and Business Economics; Marketing; Accounting; Personnel Economics - - General - - - General
- M10 - Business Administration and Business Economics; Marketing; Accounting; Personnel Economics - - Business Administration - - - General
NEP fields
This paper has been announced in the following NEP Reports:- NEP-CBE-2010-01-10 (Cognitive and Behavioural Economics)
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