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.
GOMEZ, M.L. and BOUTY, I. (2009). Emergence and Spread of a Practice in an International Field: Why and How Ingredients Became Gastronomic Ingredients. In: Proceedings of the 35th EIBA Annual Conference. University of Valencia.