Essec\Faculty\Model\Contribution {#2190
  #_index: "academ_contributions"
  #_id: "3540"
  #_source: array:26 [
    "id" => "3540"
    "slug" => "developing-knowing-in-practice-behind-the-scenes-of-haute-cuisine"
    "yearMonth" => "2003-01"
    "year" => "2003"
    "title" => "Developing Knowing in Practice: Behind the Scenes of Haute Cuisine"
    "description" => "GOMEZ, M.L., BOUTY, I. et DRUCKER-GODARD, C. (2003). Developing Knowing in Practice: Behind the Scenes of Haute Cuisine. Dans: <i>Knowing in Organizations: A Practice-based Approach</i>. 1st ed. M.E. Sharpe, pp. 100-125."
    "authors" => array:3 [
      0 => array:3 [
        "name" => "GOMEZ Marie-Léandre"
        "bid" => "B00006563"
        "slug" => "gomez-marie-leandre"
      ]
      1 => array:1 [
        "name" => "BOUTY I."
      ]
      2 => array:1 [
        "name" => "DRUCKER-GODARD C."
      ]
    ]
    "ouvrage" => "Knowing in Organizations: A Practice-based Approach"
    "keywords" => []
    "updatedAt" => "2021-09-06 14:06:32"
    "publicationUrl" => null
    "publicationInfo" => array:3 [
      "pages" => "100-125"
      "volume" => null
      "number" => null
    ]
    "type" => array:2 [
      "fr" => "Chapitres"
      "en" => "Book chapters"
    ]
    "support_type" => array:2 [
      "fr" => "Editeur"
      "en" => "Publisher"
    ]
    "countries" => array:2 [
      "fr" => null
      "en" => null
    ]
    "abstract" => array:2 [
      "fr" => "De quelle nature sont les connaissances mobilisées dans les pratiques collectives ? Nous étudions le cas d'une brigade de cuisine d'un grand restaurant parisien pour analyser les différences de connaissances entre un grand chef et les autres cuisiniers. Nous nous appuyons sur le concept d'habitus développé par Bourdieu (1980) pour avancer que la connaissance est essentiellement tacite, enracinée dans les activités physiques. La construction des connaissances fait le lien entre théorie et pratique, connaissances subjectives et objectives, maîtrise technique et application de règles. Nous montrons que la différence entre un grand chef et un bon cuisinier n'est pas seulement une question de connaissances techniques ou de prédidpositions, mais un mélange de volonté, de concentration, d'opportunité, qui se construisent dans un contexte social."
      "en" => "How can we characterize knowledge and knowing? We base our analysis on the case study of a French Grand restaurant. We analyze the differences in practice and knowing between the head chef and the other cooks. We draw on Bourdieu's concept of "habitus" (1980) to explain that knowing is highly tacit, embedded in physical activities, and actually bridges theory and practice, subjective and objective knowledge, technical skills and rules enforcement, knowledge both in body and mind. We assert that the differences between a great chef and a good cook is not just a question of technical ability or predisposition but also a hard-to-pin-down mix of confidence, concentration and ability to rise to the occasion, which is also socially constructed."
    ]
    "authors_fields" => array:2 [
      "fr" => "Comptabilité et Contrôle de Gestion"
      "en" => "Accounting and Management Control "
    ]
    "indexedAt" => "2024-04-18T06:22:00.000Z"
    "docTitle" => "Developing Knowing in Practice: Behind the Scenes of Haute Cuisine"
    "docSurtitle" => "Book chapters"
    "authorNames" => "<a href="/cv/gomez-marie-leandre">GOMEZ Marie-Léandre</a>, BOUTY I., DRUCKER-GODARD C."
    "docDescription" => "<span class="document-property-authors">GOMEZ Marie-Léandre, BOUTY I., DRUCKER-GODARD C.</span><br><span class="document-property-authors_fields">Accounting and Management Control </span> | <span class="document-property-year">2003</span>"
    "keywordList" => ""
    "docPreview" => "<b>Developing Knowing in Practice: Behind the Scenes of Haute Cuisine</b><br><span>2003-01 | Book chapters </span>"
    "docType" => "research"
    "publicationLink" => "<a href="#" target="_blank">Developing Knowing in Practice: Behind the Scenes of Haute Cuisine</a>"
  ]
  +lang: "en"
  +"_type": "_doc"
  +"_score": 9.295967
  +"parent": null
}