The art of creating culinary innovations

M. Stierand, P.A. Lynch

Research output: Contribution to conferencePaper

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
Publication statusUnpublished - May 2008
Event16th Annual Council for Hospitality Management Education Hospitality Research Conference - Glasgow, United Kingdom
Duration: 14 May 200816 May 2008

Conference

Conference16th Annual Council for Hospitality Management Education Hospitality Research Conference
CityGlasgow, United Kingdom
Period14/05/0816/05/08

Keywords

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

Cite this