In this narrative review we go beyond other organizational creativity research attempting to find a comprehensive narrative structure of creative conditions and look instead through an antenarrative lens at more dynamic interplay of embodied practices that can bring about new discoveries. Through theorizing, contextualised in the haute cuisine industry, we demonstrate that chefs' practices, which we collected from the literature, can help depicting 'prototypical' characters that chefs adopt when organizing and leading for creativity. Each character is a metaphor symbolizing a constellation of organizational constraints on entrepreneurship, play and creativity. In other words, our characters signify different ways of how the entrepreneurial space in which creativity and play happens is constrained and provide vignettes for researchers to explore actions in context and to look for evoking stories of organizational creativity.
|Publication status||Published - 7 Sep 2016|
|Event||BAM 2016: 30th Annual Conference of the British Academy of Management - Newcastle University, Newcastle upon Tyne, United Kingdom|
Duration: 6 Sep 2016 → 8 Sep 2016
|Abbreviated title||BAM 2016|
|City||Newcastle upon Tyne|
|Period||6/09/16 → 8/09/16|
- organizational constraints
- prospective sensemaking
Stierand, M., Boje, D., Feuls, M., Haley, U., & Dörfler, V. (2016). Towards a theory of organizational constraints on entrepreneurship, play, and creativity. Paper presented at BAM 2016, Newcastle upon Tyne, United Kingdom.