In this study we analyse the local emergence and international spread of a practice in the field of haute cuisine, in order to contribute to a necessary yet still unrealized bridging of micro and macro perspectives on institutional change (Djelic and Gutsatz, 2000, Lounsbury and Crumley, 2007). Our empirical study is grounded on the analysis of the new gastronomic status of vegetables generated by three-Michelin-star chef Alain Passard, who first initiated and developed the cooking of vegetables as gastronomic ingredients. We show that the emergence and spread of the new status of vegetables in gastronomy was profoundly conditioned by the chef and the positions he took in the field, both before and after the local emergence of the practice. In particular, the worldwide network of former cooks and the relationships with media proved essential in the practice diffusion.
BOUTY, I. et GOMEZ, M.L. (2010). From a Local Practice to an International Standard in Haute Cuisine: The Birth, Rise and Diffusion of Vegetable Gastronomy. Dans: Proceedings of the 26th EGOS Colloquium. European Group for Organizational Studies (EGOS).