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Teams and lead creators in cultural and creative industries : evidence from the Italian haute cuisine

Savino, Tommaso; Messeni Petruzzelli, Antonio; Albino, Vito - In: Journal of knowledge management 21 (2017) 3, pp. 607-622

Persistent link: https://www.econbiz.de/10011700235

Emotional impact of dishes versus wines on restaurant diners: From haute cuisine open innovation

Mengual-Recuerda, Ana; Tur-Viñes, Victoria; … - In: Journal of Open Innovation: Technology, Market, and … 7 (2021) 1, pp. 1-19

Haute cuisine is emblematic in the world of tourism and is of fundamental importance in the economic and social life in most countries worldwide. Haute cuisine gastronomic experiences play with the senses, involving the diner, thus generating a unique experience for the customer. This empirical...

Persistent link: https://www.econbiz.de/10012620604

Daniel Boulud : the making of a successful creative individual business model

Inversini, Marta; Manzoni, Beatrice; Salvemini, Severino - In: International journal of arts management 16 (2014) 2, pp. 55-63

Persistent link: https://www.econbiz.de/10010363978

Creativity and the reproduction of cultural products : the experience of Italian haute cuisine chefs

Slavich, Barbara; Cappetta, Rosella; Salvemini, Semini - In: International journal of arts management 16 (2014) 2, pp. 29-42

Persistent link: https://www.econbiz.de/10010363981

An individual perspective on open innovation capabilities in the context of haute cuisine

Braun, Andreas; Bockelmann, Laura - In: International journal of innovation management 20 (2016) 1, pp. 1650002-1-24

Persistent link: https://www.econbiz.de/10011472474

Cooking under fire : managing multilevel tensions between creativity and innovation in haute cuisine

Lane, Christel; Lup, Daniela - In: Industry and innovation 22 (2015) 8, pp. 653-676

Persistent link: https://www.econbiz.de/10011478291

Reinterpreting tradition to innovate : the case of Italian haute cuisine

Messeni Petruzzelli, Antonio; Savino, Tommaso - In: Industry and innovation 22 (2015) 8, pp. 677-702

Persistent link: https://www.econbiz.de/10011478295

Organizing high-end restaurants

Piano, Ennio - In: Economics of governance 22 (2021) 2, pp. 165-192

Persistent link: https://www.econbiz.de/10012585539

Tasting the difference : a relational-epistemic approach to aesthetic collaboration in haute cuisine

Louisgrand, Nathalie; Islam, Gazi - In: Organization studies : an international … 42 (2021) 2, pp. 269-300

Persistent link: https://www.econbiz.de/10012485670

Creativity and innovation : the case of haute cuisine

Presenza, Angelo; Abbate, Tindara; Vargas-Sánchez, Alfonso - In: International journal of entrepreneurship and … 22 (2018) 6, pp. 562-577

Persistent link: https://www.econbiz.de/10012003711

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