Essec\Faculty\Model\Contribution {#2216
  #_index: "academ_contributions"
  #_id: "4554"
  #_source: array:26 [
    "id" => "4554"
    "slug" => "emergence-and-spread-of-a-practice-in-an-international-field-why-and-how-ingredients-became-gastronomic-ingredients"
    "yearMonth" => "2009-12"
    "year" => "2009"
    "title" => "Emergence and Spread of a Practice in an International Field: Why and How Ingredients Became Gastronomic Ingredients"
    "description" => "GOMEZ, M.L. et BOUTY, I. (2009). Emergence and Spread of a Practice in an International Field: Why and How Ingredients Became Gastronomic Ingredients. Dans: <i>Proceedings of the 35th EIBA Annual Conference</i>. University of Valencia."
    "authors" => array:2 [
      0 => array:3 [
        "name" => "GOMEZ Marie-Léandre"
        "bid" => "B00006563"
        "slug" => "gomez-marie-leandre"
      ]
      1 => array:1 [
        "name" => "BOUTY I."
      ]
    ]
    "ouvrage" => "Proceedings of the 35th EIBA Annual Conference"
    "keywords" => array:3 [
      0 => "Entrepreneur institutionnel"
      1 => "Institution"
      2 => "Pratique"
    ]
    "updatedAt" => "2021-04-19 17:57:25"
    "publicationUrl" => null
    "publicationInfo" => array:3 [
      "pages" => null
      "volume" => null
      "number" => null
    ]
    "type" => array:2 [
      "fr" => "Actes d'une conférence"
      "en" => "Conference Proceedings"
    ]
    "support_type" => array:2 [
      "fr" => "Editeur"
      "en" => "Publisher"
    ]
    "countries" => array:2 [
      "fr" => null
      "en" => null
    ]
    "abstract" => array:2 [
      "fr" => "CD-Rom Nous analysons l'émergence et la diffusion d'une pratique dans un champ international à partir du cas des légumes et du chef Passard dans la haute cuisine."
      "en" => "Based on the case of vegetables in haute cuisine and chef Passard as an institutional entrepreneur, we analyze how a practice emerges and spreads in an international field. We show that the emergence and spread of a practice is profoundly conditioned by the person who created it and the position he/she takes in the field. We also suggest that the spread of a practice at the national and international levels present important similarities. The dominant role of interpersonal networks and media in practice spread is especially comparable."
    ]
    "authors_fields" => array:2 [
      "fr" => "Comptabilité et Contrôle de Gestion"
      "en" => "Accounting and Management Control "
    ]
    "indexedAt" => "2024-11-21T11:21:49.000Z"
    "docTitle" => "Emergence and Spread of a Practice in an International Field: Why and How Ingredients Became Gastronomic Ingredients"
    "docSurtitle" => "Conference Proceedings"
    "authorNames" => "<a href="/cv/gomez-marie-leandre">GOMEZ Marie-Léandre</a>, BOUTY I."
    "docDescription" => "<span class="document-property-authors">GOMEZ Marie-Léandre, BOUTY I.</span><br><span class="document-property-authors_fields">Accounting and Management Control </span> | <span class="document-property-year">2009</span>"
    "keywordList" => "<a href="#">Entrepreneur institutionnel</a>, <a href="#">Institution</a>, <a href="#">Pratique</a>"
    "docPreview" => "<b>Emergence and Spread of a Practice in an International Field: Why and How Ingredients Became Gastronomic Ingredients</b><br><span>2009-12 | Conference Proceedings </span>"
    "docType" => "research"
    "publicationLink" => "<a href="#" target="_blank">Emergence and Spread of a Practice in an International Field: Why and How Ingredients Became Gastronomic Ingredients</a>"
  ]
  +lang: "en"
  +"_type": "_doc"
  +"_score": 8.953466
  +"parent": null
}