We build on an institutional approach to assess and examine the rise of vegetables as gastronomic ingredients in haute cuisine. We draw on longitudinal multiple sources of data to empirically study of the place of vegetables in French haute cuisine between 1997 and 2007. We show that the status of vegetables has quantitatively and qualitatively changed in French haute cuisine and additionally highlight the leading role of elite three-star restaurants and follower position of others (one and two stars) in the process of institutional change.
GOMEZ, M.L. and BOUTY, I. (2010). The Rise (and Rise) of Vegetables In Haute Cuisine: Innovative Practice Spread And Institutional Change. In: Proceedings of the 1st INBAM Conference. International Network of Business and Administration (INBAM).