The Social Dimensions of Idea Work in Haute Cuisine: A Bourdieusian Perspective
Year of publication: |
2009-12-09
|
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Authors: | Bouty, Isabelle ; Gomez, Marie-Léandre |
Institutions: | ESSEC Business School |
Subject: | Bourdieu | Creativity | Field | Habitus | Haute Cuisine | Gastronomy | Practice |
Extent: | application/pdf |
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Series: | |
Type of publication: | Book / Working Paper |
Language: | English |
Notes: | The text is part of a series ESSEC Working Papers Number DR 09010 21 pages |
Classification: | L83 - Sports; Gambling; Recreation; Tourism ; M00 - Business Administration and Business Economics; Marketing; Accounting. General ; M10 - Business Administration. General |
Source: |
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Gomez, Marie-Léandre, (2009)
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A Bourdieusian Perspective on Strategizing
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Stewardship behavior and creativity
Kuppelwieser, Volker G., (2011)
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Maintaining an Institution: the institutional work of Michelin in haute cuisine around the world
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Unpacking Knowing Integration: A Practice-based Study in Haute Cuisine
Bouty, Isabelle, (2009)
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A Bourdieusian Perspective on Strategizing
GOMEZ, Marie-Léandre, (2007)
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