The art of creating culinary innovations

Marc Stierand, Paul Lynch

Research output: Contribution to journalArticle

24 Citations (Scopus)

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.
LanguageEnglish
Pages337-350
Number of pages13
JournalTourism and Hospitality Research
Volume8
Issue number4
DOIs
Publication statusPublished - 13 Oct 2008

Fingerprint

art
innovation
learning prerequisite
innovator
networking
invention
learning
dialogue
Innovation
Chefs
Invention
Innovators
Networking
Life world
Aspiration

Keywords

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

Cite this

Stierand, Marc ; Lynch, Paul. / The art of creating culinary innovations. In: Tourism and Hospitality Research. 2008 ; Vol. 8, No. 4. pp. 337-350.
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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 journalArticle

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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.

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KW - chef

KW - artist

KW - tourism

KW - hospitality

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