Abstract
| Language | English |
|---|---|
| Pages | 337-350 |
| Number of pages | 13 |
| Journal | Tourism and Hospitality Research |
| Volume | 8 |
| Issue number | 4 |
| DOIs | |
| Publication status | Published - 13 Oct 2008 |
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Keywords
- innovation
- culinary
- chef
- artist
- tourism
- hospitality
- management
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The art of creating culinary innovations. / Stierand, Marc; Lynch, Paul.
In: Tourism and Hospitality Research, Vol. 8, No. 4, 13.10.2008, p. 337-350.Research output: Contribution to journal › Article
TY - JOUR
T1 - The art of creating culinary innovations
AU - Stierand, Marc
AU - Lynch, Paul
N1 - Also published in presented at 16th Annual Council for Hospitality Management Education Hospitality Research Conference, 14-16 May 2008, Glasgow UK.
PY - 2008/10/13
Y1 - 2008/10/13
N2 - 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.
AB - 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.
KW - innovation
KW - culinary
KW - chef
KW - artist
KW - tourism
KW - hospitality
KW - management
U2 - 10.1057/thr.2008.28
DO - 10.1057/thr.2008.28
M3 - Article
VL - 8
SP - 337
EP - 350
JO - Tourism and Hospitality Research
T2 - Tourism and Hospitality Research
JF - Tourism and Hospitality Research
SN - 1467-3584
IS - 4
ER -