The art of creating culinary innovations

Marc Stierand, Paul Lynch

Research output: Contribution to journalArticle

25 Citations (Scopus)
218 Downloads (Pure)

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.
Original languageEnglish
Pages (from-to)337-350
Number of pages13
JournalTourism and Hospitality Research
Volume8
Issue number4
DOIs
Publication statusPublished - 13 Oct 2008

Keywords

  • innovation
  • culinary
  • chef
  • artist
  • tourism
  • hospitality
  • management

Fingerprint Dive into the research topics of 'The art of creating culinary innovations'. Together they form a unique fingerprint.

  • Cite this