Essec\Faculty\Model\Contribution {#2216
  #_index: "academ_contributions"
  #_id: "5158"
  #_source: array:26 [
    "id" => "5158"
    "slug" => "the-rise-and-rise-of-vegetables-in-haute-cuisine-innovative-practice-spread-and-institutional-change"
    "yearMonth" => "2010-01"
    "year" => "2010"
    "title" => "The Rise (and Rise) of Vegetables In Haute Cuisine: Innovative Practice Spread And Institutional Change"
    "description" => "GOMEZ, M.L. et BOUTY, I. (2010). The Rise (and Rise) of Vegetables In Haute Cuisine: Innovative Practice Spread And Institutional Change. Dans: <i>Proceedings of the 1st INBAM Conference</i>. International Network of Business and Administration (INBAM)."
    "authors" => array:2 [
      0 => array:3 [
        "name" => "GOMEZ Marie-Léandre"
        "bid" => "B00006563"
        "slug" => "gomez-marie-leandre"
      ]
      1 => array:1 [
        "name" => "BOUTY I."
      ]
    ]
    "ouvrage" => "Proceedings of the 1st INBAM Conference"
    "keywords" => array:6 [
      0 => "Créativité"
      1 => "Diffusion"
      2 => "Gastronomie"
      3 => "Institutionnalisme"
      4 => "Michelin"
      5 => "Restaurant"
    ]
    "updatedAt" => "2021-04-19 17:57:25"
    "publicationUrl" => null
    "publicationInfo" => array:3 [
      "pages" => null
      "volume" => null
      "number" => null
    ]
    "type" => array:2 [
      "fr" => "Actes d'une conférence"
      "en" => "Conference Proceedings"
    ]
    "support_type" => array:2 [
      "fr" => "Editeur"
      "en" => "Publisher"
    ]
    "countries" => array:2 [
      "fr" => null
      "en" => null
    ]
    "abstract" => array:2 [
      "fr" => "Cette recherche analyse la diffusion de la cuisine légumière dans le champ de la haute cuisine à partir d’une étude longitudinale sur les années 1997 à 2007. Nous montrons que le statut des légumes a évolué pour devenir un ingrédient gastronomique. Nous montrons le rôle clé de chefs tri-étoilés dans cette évolution."
      "en" => "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."
    ]
    "authors_fields" => array:2 [
      "fr" => "Comptabilité et Contrôle de Gestion"
      "en" => "Accounting and Management Control "
    ]
    "indexedAt" => "2024-12-22T02:21:49.000Z"
    "docTitle" => "The Rise (and Rise) of Vegetables In Haute Cuisine: Innovative Practice Spread And Institutional Change"
    "docSurtitle" => "Conference Proceedings"
    "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">2010</span>"
    "keywordList" => "<a href="#">Créativité</a>, <a href="#">Diffusion</a>, <a href="#">Gastronomie</a>, <a href="#">Institutionnalisme</a>, <a href="#">Michelin</a>, <a href="#">Restaurant</a>"
    "docPreview" => "<b>The Rise (and Rise) of Vegetables In Haute Cuisine: Innovative Practice Spread And Institutional Change</b><br><span>2010-01 | Conference Proceedings </span>"
    "docType" => "research"
    "publicationLink" => "<a href="#" target="_blank">The Rise (and Rise) of Vegetables In Haute Cuisine: Innovative Practice Spread And Institutional Change</a>"
  ]
  +lang: "en"
  +"_type": "_doc"
  +"_score": 8.831011
  +"parent": null
}