Activities per year
Abstract
A highly rated current study on culinary innovation was found to be too product- and service-oriented and narrow, more appropriate to describe the culinary craft than the culinary art Creativity seems to be put into a box and is sold as a well-structured task. Creativity, however, is an ill-structured problem solving and a systemic phenomenon. It requires social validation from the gatekeepers of the domain and if accepted changes an existing domain or transforms an existing domain into a new one. These theoretical findings were supported by selected empirical data from 19 phenomenological interviews with extraordinary chefs from the UK, France, Spain, Austria and Germany. It emerged from the interview analysis that culinary innovation is more than just product or service development and that extraordinary chefs use ill-structured problem solving. Finally, it was shown that the field and the domain have significant influence on the individual chef and her/his creations.
Original language | English |
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Publication status | Published - 15 Sept 2009 |
Event | BAM 2009 - Brighton, UK Duration: 15 Sept 2009 → 17 Sept 2009 |
Conference
Conference | BAM 2009 |
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City | Brighton, UK |
Period | 15/09/09 → 17/09/09 |
Keywords
- creativity
- innovation
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Dive into the research topics of 'Innovation of extraordinary chefs: development process or systemic phenomenon?'. Together they form a unique fingerprint.Activities
- 1 Visiting an external academic institution
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NHTV Breda University of Applied Sciences, the Netherlands
Dorfler, V. (Visiting researcher)
2010 → 2013Activity: Visiting an external institution types › Visiting an external academic institution