Building on an “epistemology of practice” (Cook & Brown, 1999), this paper investigates creation practice as an occasion for knowledge integration and more specifically seeks to understand the actual practices associated with the integration of individual knowing. We conducted three in-depth case studies in the field of haute cuisine to examine the minutiae of knowledge integration We contribute to building a view of knowing integration as combination, as opposed to transfer or sharing.
BOUTY, I. et GOMEZ, M.L. (2010). Knowledge Integration in Practice: From Individual Ideas to Collective New Dishes in Haute Cuisine. Dans: Proceedings of the AOM Conference.