The experience of personal creativity: unpacking its underlying structure in the creative industries

Marc Stierand, Viktor Dörfler

Research output: Contribution to conferencePaper

Abstract

This study investigates the nature of creativity and innovation in haute cuisine based on conversational in-depth interviews with world-class chefs from the UK, France, Spain, Austria and Germany. These interviews were analyzed following a two-layer phenomenological analysis starting with an idiographic description of the interviewees’ accounts followed by an idiographic explanation utilizing the interviewer’s subjective experiences. The main findings suggest that sensibility, emotion, harmony, simplicity and authenticity are elements essential to the phenomena of creativity and innovation in this domain. The paper makes a contribution to the literature by examining how chefs acquire and use knowledge to generate these elements within themselves and within their creations.
Original languageEnglish
Publication statusUnpublished - Aug 2013
EventAoM 2013 - Orlando, FL, United States
Duration: 9 Aug 201313 Aug 2013

Conference

ConferenceAoM 2013
CountryUnited States
CityOrlando, FL
Period9/08/1313/08/13

Keywords

  • creativity
  • phenomenology

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    Stierand, M., & Dörfler, V. (2013). The experience of personal creativity: unpacking its underlying structure in the creative industries. Paper presented at AoM 2013, Orlando, FL, United States.