Essec\Faculty\Model\Contribution {#2233 ▼
#_index: "academ_contributions"
#_id: "5169"
#_source: array:26 [
"id" => "5169"
"slug" => "5169-the-social-dimensions-of-idea-work-in-haute-cuisine-a-bourdieusian-perspective"
"yearMonth" => "2009-01"
"year" => "2009"
"title" => "The Social Dimensions of Idea Work in Haute Cuisine: a Bourdieusian Perspective"
"description" => "GOMEZ, M.L. et BOUTY, I. (2009). The Social Dimensions of Idea Work in Haute Cuisine: a Bourdieusian Perspective. Dans: <i>Proceedings of the 25th Egos Colloquium</i>. ESADE Business School. 
GOMEZ, M.L. et BOUTY, I. (2009). The Social Dimensions of Idea Work in Haute Cuisine: a Bourdieusian "
"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 25th Egos Colloquium"
"keywords" => array:8 [
0 => "Bourdieu"
1 => "Champ"
2 => "Créativité"
3 => "Cuisine"
4 => "Gastronomie"
5 => "Habitus"
6 => "Haute Cuisine"
7 => "Pratique"
]
"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" => "S'appuyant sur une étude de trois restaurants gastronomiques, cet article analyse le développement des idées dans le processus créatif. Nous appuyant sur la praxeologie de Pierre Bourdieu pour comprendre la pratique créative comme une activité qui puise son sens et sa valeur dans le monde social. Le développement d'idées reflète la position de l'agent dans le champ et les luttes pour maintenir ou améliorer sa position. Dans le champ de la gastronomie, les chefs s'appuient sur leur expérience et leurs goûts personels pour développer des idées, mais aussi sur le style spécifique au restaurant et sur les règles de la gastronomie. Le développement des idées mobilise la réflexion du chef, mais aussi ses émotions et ses perceptions. S'appuyant sur une étude de trois restaurants gastronomiques, cet article analyse le développement d "
"en" => "This paper analyzes idea work in haute cuisine through three case studies. Mobilizing Bourdieu's praxeology, we consider idea work as a practice, an activity that takes sense and meaning in the social world. Thus, idea work reflects the position of the agent in the field and the struggles to maintain or improve this position. In grand restaurants, the chefs play a key role in idea work, even if they involve other people. Idea work is rooted in their personal experience, but is also shaped by the restaurant' style and haute cuisine rules. Idea work relates to chefs' reflection as well as emotions and feelings. This paper analyzes idea work in haute cuisine through three case studies. Mobilizing Bourdieu's pra "
]
"authors_fields" => array:2 [
"fr" => "Comptabilité et Contrôle de Gestion"
"en" => "Accounting and Management Control "
]
"indexedAt" => "2025-03-27T10:21:48.000Z"
"docTitle" => "The Social Dimensions of Idea Work in Haute Cuisine: a Bourdieusian Perspective"
"docSurtitle" => "Actes d'une conférence"
"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">Comptabilité et Contrôle de Gestion</span> | <span class="document-property-year">2009</span> <span class="document-property-authors">GOMEZ Marie-Léandre, BOUTY I.</span><br><span class="documen "
"keywordList" => "<a href="#">Bourdieu</a>, <a href="#">Champ</a>, <a href="#">Créativité</a>, <a href="#">Cuisine</a>, <a href="#">Gastronomie</a>, <a href="#">Habitus</a>, <a href="#">Haute Cuisine</a>, <a href="#">Pratique</a> <a href="#">Bourdieu</a>, <a href="#">Champ</a>, <a href="#">Créativité</a>, <a href="#">Cuisine</a> "
"docPreview" => "<b>The Social Dimensions of Idea Work in Haute Cuisine: a Bourdieusian Perspective</b><br><span>2009-01 | Actes d'une conférence </span> <b>The Social Dimensions of Idea Work in Haute Cuisine: a Bourdieusian Perspective</b><br><span>2009 "
"docType" => "research"
"publicationLink" => "<a href="#" target="_blank">The Social Dimensions of Idea Work in Haute Cuisine: a Bourdieusian Perspective</a> <a href="#" target="_blank">The Social Dimensions of Idea Work in Haute Cuisine: a Bourdieusian Pers "
]
+lang: "fr"
+"_type": "_doc"
+"_score": 9.056101
+"parent": null
}
