Essec\Faculty\Model\Contribution {#2233
  #_index: "academ_contributions"
  #_id: "4489"
  #_source: array:26 [
    "id" => "4489"
    "slug" => "creating-in-organizations-as-an-occasion-for-knowing-integration-a-practice-approach"
    "yearMonth" => "2009-01"
    "year" => "2009"
    "title" => "Creating in Organizations as an Occasion for Knowing Integration: A Practice Approach"
    "description" => "BOUTY, I. et GOMEZ, M.L. (2009). Creating in Organizations as an Occasion for Knowing Integration: A Practice Approach. Dans: <i>Proceedings of the 25th Egos Colloquium (Site internet)</i>. ESADE Business School."
    "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 (Site internet)"
    "keywords" => array:4 [
      0 => "Connaissance"
      1 => "Cuisines"
      2 => "Gastronomie"
      3 => "Haute Cuisine"
    ]
    "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" => "Cet article s'appuie sur une "épistémologie de la pratique" (Cook & Brown, 1999) pour investiguer les pratiques créatives comme une opportunité d'intégrer la connaissance individuelle dans une source collective d'avantage concurrentiel.  Nous nous appuyons sur une étude empirique de trois restaurants dans le champ de la haute cuisine. Nous contribuons à développer une conception de l'intégration des connaissances comme une forme de combinaison, différente du transfert ou du partage de connaissances"
      "en" => "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-depths 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."
    ]
    "authors_fields" => array:2 [
      "fr" => "Comptabilité et Contrôle de Gestion"
      "en" => "Accounting and Management Control "
    ]
    "indexedAt" => "2024-12-21T16:21:43.000Z"
    "docTitle" => "Creating in Organizations as an Occasion for Knowing Integration: A Practice Approach"
    "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>"
    "keywordList" => "<a href="#">Connaissance</a>, <a href="#">Cuisines</a>, <a href="#">Gastronomie</a>, <a href="#">Haute Cuisine</a>"
    "docPreview" => "<b>Creating in Organizations as an Occasion for Knowing Integration: A Practice Approach</b><br><span>2009-01 | Actes d'une conférence </span>"
    "docType" => "research"
    "publicationLink" => "<a href="#" target="_blank">Creating in Organizations as an Occasion for Knowing Integration: A Practice Approach</a>"
  ]
  +lang: "fr"
  +"_type": "_doc"
  +"_score": 9.269113
  +"parent": null
}