This paper investigates the interplay between individual, collective and organizational dimensions in knowing. We consider knowing in practice in the perspective of habitus, practice and field dynamics in Bourdieu’s praxeology. We ground our research in the case of a grand restaurant. During our eight year-observation range, three chefs managed this restaurant while the cook team remained stable. We analyze the dynamics of knowing for these three periods and highlight that some forms of knowing can be neither transferred nor shared. They have to be developed by individuals themselves. This research also stresses the importance of the fit between individuals, groups and the environmental (organizational or institutional) context of practice.
BOUTY, I. et GOMEZ, M.L. (2009). Dishing Up Individual and Collective Dimensions in Knowing. Dans: Proceedings of OLKC4 (Site internet). VU University.