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Kitchen creativity : unlocking culinary genius--with wisdom, inspiration, and ideas from the world's most creative chefs
A guide to inventive cooking without recipes with instructions on how to season classic dishes, how to reinvent classic dishes from a new perspective, and how to use Einstein's secret of genius--combinatory play.
Book
Legitimating Nascent Collective Identities: Coordinating Cultural Entrepreneurship
The concept of collective identity has gained prominence within organizational theory as researchers have studied how it consequentially shapes organizational behavior. However, much less attention has been paid to the question of how nascent collective identities become legitimated. Although it is conventionally argued that membership expansion leads to collective identity legitimacy, we draw on the notion of cultural entrepreneurship to argue that the relationship is more complex and is culturally mediated by the stories told by group members. We propose a theoretical framework about the conditions under which the collective identity of a nascent entrepreneurial group is more likely to be legitimated. Specifically, we posit that legitimacy is more likely to be achieved when members articulate a clear
defining collective identity story
that identifies the group's orienting purpose and core practices. Although membership expansion can undermine legitimation by introducing discrepant actors and practices to a collective identity, this potential downside is mitigated by
growth stories
, which help to coordinate expansion. Finally, we theorize how processes associated with collective identity membership expansion might affect the evolution of defining collective identity stories.
Journal Article
The flavor matrix : the art and science of pairing common ingredients to create extraordinary dishes
\"As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBMWatson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix, [an] ... ingredient-pairing guide\"-- Provided by publisher.
Book
Cooking up change in haute cuisine: Ferran Adrià as an institutional entrepreneur
Based on a longitudinal, inductive study of a critical case from a cultural sector, this article explores how institutional entrepreneurs initiate change. Our explanation points to four mechanisms: creativity that generates continuous flow of new ideas; theorization that takes stock of these ideas; reputation within and outside the field that endorses ideas as worthy of attention, and dissemination that brings ideas to the public domain. As novel ideas challenge received practices in the field, paradoxes of logics and identity emerge and provide potential for change. The study contributes to institutional theory by examining a preliminary, understudied stage of institutional change that provides a potential for change. Further, it shows how institutional entrepreneurs engage in the theorization and dissemination of their work. Finally, it reveals how reputation plays a critical role in the dissemination of new ideas and thus in the shaping up of the paradoxes and the potential for change.
Journal Article
The Experience versus the Expectations of Power: A Recipe for Altering the Effects of Power on Behavior
Power transforms consumer behavior. This research introduces a critical theoretical moderator of power’s effects by promoting the idea that power is accompanied by both an experience (how it feels to have or lack power) and expectations (schemas and scripts as to how those with or without power behave). In some cases, the psychological experience of power predisposes people to behave one way, whereas attention to the expectations of power suggests behaving in another way. As a consequence, power’s effects for consumer behavior can hinge on consumers’ focus. Specifically, a focus on the experience or expectations of power critically moderates how power affects both information processing and status seeking. However, as the experience of power incites a desire to act, and the powerful are expected to act, power produces more action regardless of focus. These findings provide a new lens on power and have important implications for consumer behavior.
Journal Article
Norms-Based Intellectual Property Systems: The Case of French Chefs
In this paper we propose that norms-based intellectual property (IP) systems exist today and are an important complement to or substitute for law-based IP systems. Norms-based IP systems, as we define them, operate entirely on the basis of implicit social norms that are held in common by members of a given community. Within that community, they offer functionality similar to contemporary law-based IP systems with respect to both the nature of rights protected and the effectiveness of the protection provided.
We document the existence of a norms-based IP system among a sample of accomplished French chefs. These chefs consider recipes they develop to be a very valuable form of IP. At the same time, recipes are not a form of innovation that is effectively covered by law-based IP systems. Via grounded research, we identify three strong implicit social norms related to the protection of recipe IP. Via quantitative research, we find that accomplished chefs enforce these norms and apply them in ways that enhance their private economic returns from their recipe-related IP.
In our discussion, we compare the attributes of norms-based and law-based IP systems, arguing that each has different advantages and drawbacks. We also point out that the existence of norms-based IP systems means that many information commons may prove to be criss-crossed by norms-based fences, with community access controlled by community IP owners.
Journal Article
Border Crossing: Bricolage and the Erosion of Categorical Boundaries in French Gastronomy
Sociological researchers have studied the consequences of strong categorical boundaries, but have devoted little attention to the causes and consequences of boundary erosion. This study analyzes the erosion of categorical boundaries in the case of opposing category pairs. The authors propose that categorical boundaries weaken when the borrowing of elements from a rival category by high-status actors triggers emulation such that the mean number of elements borrowed by others increases and the variance in the number of elements borrowed declines. It is suggested that penalties to borrowing in the form of downgraded evaluations by critics exist, but decline as the number of peers who borrow increases. The research setting is French gastronomy during the period from 1970 to 1997, when classical and nouvelle cuisines were rival categories competing for the allegiance of chefs. The results broadly support the authors 'hypotheses, indicating that chefs redrew the boundaries of culinary categories, which critics eventually recognized. Implications for research on blending and segregating processes are outlined.
Journal Article
Thinking about Food and Sex: Deliberate Cognition in the Routine Practices of a Field
Overemphasizing automatic, dispositional cognitive processes, research on social fields has tended to undertheorize the active, reflective dimensions of cognition that shape practice. This has occurred, at least in part, as a reaction to the overly instrumentalist premises of rational action theory. But redressing the errors of an excessively instrumentalist notion of action by overemphasizing the automatic nature of cognition leaves us with a similarly inadequate understanding of how cognition works to influence practice in a field and, as a consequence, the ways in which change may occur from pressures originating within the field itself. In this article, we draw from data on cognition and practice in two kinds of fields—a sexual and a culinary field—to demonstrate how inherent structural pressures encourage instances of deliberate nondispositional cognition and practice. These data suggest an expanded model of practice in field theory that moves beyond a dual-process model of cognition and toward a more nuanced understanding of the relationship of automaticity and deliberation, and habituality and nonhabituality, in the routine practices of a field.
Journal Article
Shifting Innovation to Users via Toolkits
In the traditional new product development process, manufacturers first explore user needs and then develop responsive products. Developing an accurate understanding of a user need is not simple or fast or cheap, however. As a result, the traditional approach is coming under increasing strain as user needs change more rapidly, and as firms increasingly seek to serve \"markets of one.\"
Toolkits for user innovation is an emerging alternative approach in which manufacturers actually abandon the attempt to understand user needs in detail in favor of transferring need-related aspects of product and service development to users. Experience in fields where the toolkit approach has been pioneered show custom products being developed much more quickly and at a lower cost. In this paper we explore toolkits for user innovation and explain why and how they work.
Journal Article