Essec\Faculty\Model\Contribution {#2216
  #_index: "academ_contributions"
  #_id: "2646"
  #_source: array:26 [
    "id" => "2646"
    "slug" => "the-emergence-of-an-influential-practice-food-for-thought"
    "yearMonth" => "2011-07"
    "year" => "2011"
    "title" => "The Emergence of an Influential Practice: Food for Thought"
    "description" => "GOMEZ, M.L. et BOUTY, I. (2011). The Emergence of an Influential Practice: Food for Thought. <i>Organization Studies</i>, 32(7), pp. 921-940."
    "authors" => array:2 [
      0 => array:3 [
        "name" => "GOMEZ Marie-Léandre"
        "bid" => "B00006563"
        "slug" => "gomez-marie-leandre"
      ]
      1 => array:1 [
        "name" => "BOUTY I."
      ]
    ]
    "ouvrage" => ""
    "keywords" => array:6 [
      0 => "Champ"
      1 => "Cuisine"
      2 => "Habitus"
      3 => "Institutions"
      4 => "Pierre Bourdieu"
      5 => "Practique"
    ]
    "updatedAt" => "2021-02-02 16:16:18"
    "publicationUrl" => "https://doi.org/10.1177/0170840611407020"
    "publicationInfo" => array:3 [
      "pages" => "921-940"
      "volume" => "32"
      "number" => "7"
    ]
    "type" => array:2 [
      "fr" => "Articles"
      "en" => "Journal articles"
    ]
    "support_type" => array:2 [
      "fr" => "Revue scientifique"
      "en" => "Scientific journal"
    ]
    "countries" => array:2 [
      "fr" => null
      "en" => null
    ]
    "abstract" => array:2 [
      "fr" => "Comment les pratiques influençant un champ ont-elles initialement émergé ? Cette question est d’importance pour comprendre le fonctionnement des champs et des institutions mais aussi la diffusion de pratiques et relier les dimensions micro et macro de la pratique. Nous utilisons le dispositif théorique de Pierre Bourdieu et analysons l’émergence d'une pratique qui s'est diffusée dans le champ de la cuisine gastronomique."
      "en" => "How do influential practices initially emerge? Bourdieu’s work offers an approach to answering this question and connecting local micro and field-level macro phenomena. We empirically build on this framework to analyse how the practice of using vegetables as gastronomic ingredients emerged in the field of haute cuisine at three-star chef Alain Passard’s Arpège restaurant. Based on multilevel and longitudinal data, we describe the practice and account for its emergence based on Passard’s habitus and his position in the field of haute cuisine. Our research contributes to the practice-based literature by highlighting the complicity between the agent and the field, and it contributes to institutional theory-based studies by accounting for the genesis of a new influential practice initiated by an individual insider."
    ]
    "authors_fields" => array:2 [
      "fr" => "Comptabilité et Contrôle de Gestion"
      "en" => "Accounting and Management Control "
    ]
    "indexedAt" => "2024-11-18T20:21:40.000Z"
    "docTitle" => "The Emergence of an Influential Practice: Food for Thought"
    "docSurtitle" => "Journal articles"
    "authorNames" => "<a href="/cv/gomez-marie-leandre">GOMEZ Marie-Léandre</a>, BOUTY I."
    "docDescription" => "<span class="document-property-authors">GOMEZ Marie-Léandre, BOUTY I.</span><br><span class="document-property-authors_fields">Accounting and Management Control </span> | <span class="document-property-year">2011</span>"
    "keywordList" => "<a href="#">Champ</a>, <a href="#">Cuisine</a>, <a href="#">Habitus</a>, <a href="#">Institutions</a>, <a href="#">Pierre Bourdieu</a>, <a href="#">Practique</a>"
    "docPreview" => "<b>The Emergence of an Influential Practice: Food for Thought</b><br><span>2011-07 | Journal articles </span>"
    "docType" => "research"
    "publicationLink" => "<a href="https://doi.org/10.1177/0170840611407020" target="_blank">The Emergence of an Influential Practice: Food for Thought</a>"
  ]
  +lang: "en"
  +"_type": "_doc"
  +"_score": 8.878051
  +"parent": null
}