Essec\Faculty\Model\Contribution {#2233
  #_index: "academ_contributions"
  #_id: "899"
  #_source: array:26 [
    "id" => "899"
    "slug" => "creativity-in-haute-cuisine-strategic-knowledge-and-practice-in-gourmet-kitchens"
    "yearMonth" => "2013-05"
    "year" => "2013"
    "title" => "Creativity in Haute Cuisine: Strategic Knowledge and Practice in Gourmet Kitchens"
    "description" => "BOUTY, I. et GOMEZ, M.L. (2013). Creativity in Haute Cuisine: Strategic Knowledge and Practice in Gourmet Kitchens. <i>Journal of Culinary Science and Technology</i>, 11(1), pp. 80-95."
    "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:5 [
      0 => "Creativity"
      1 => "Practice"
      2 => "Restaurant"
      3 => "Haute cuisine"
      4 => "Michelin"
    ]
    "updatedAt" => "2021-02-02 16:16:18"
    "publicationUrl" => "https://www.tandfonline.com/doi/abs/10.1080/15428052.2012.728979"
    "publicationInfo" => array:3 [
      "pages" => "80-95"
      "volume" => "11"
      "number" => "1"
    ]
    "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" => "L'article propose une approche pratique et socio-matérielle de la créativité en s'appuyant sur l'analyse du travail créatif dans trois grands restaurants."
      "en" => "Creativity is considered essential because it is the seed for innovation and thus is viewed as key to building a competitive advantage, particularly in the restaurant industry. However, little research has detailed how creativity, as a specific activity, occurs. We investigate creativity in high-end restaurants with a practice-based perspective, which emphasizes the social, situated, relational, material, and perceptual dimensions of creativity. We build on an empirical in-depth study of three French Michelin-starred restaurants to examine the minutiae of creative practices. We show that creativity is organized in space and time and distinguish three types of creative work in gourmet restaurants."
    ]
    "authors_fields" => array:2 [
      "fr" => "Comptabilité et Contrôle de Gestion"
      "en" => "Accounting and Management Control "
    ]
    "indexedAt" => "2024-12-21T16:21:43.000Z"
    "docTitle" => "Creativity in Haute Cuisine: Strategic Knowledge and Practice in Gourmet Kitchens"
    "docSurtitle" => "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">Comptabilité et Contrôle de Gestion</span> | <span class="document-property-year">2013</span>"
    "keywordList" => "<a href="#">Creativity</a>, <a href="#">Practice</a>, <a href="#">Restaurant</a>, <a href="#">Haute cuisine</a>, <a href="#">Michelin</a>"
    "docPreview" => "<b>Creativity in Haute Cuisine: Strategic Knowledge and Practice in Gourmet Kitchens</b><br><span>2013-05 | Articles </span>"
    "docType" => "research"
    "publicationLink" => "<a href="https://www.tandfonline.com/doi/abs/10.1080/15428052.2012.728979" target="_blank">Creativity in Haute Cuisine: Strategic Knowledge and Practice in Gourmet Kitchens</a>"
  ]
  +lang: "fr"
  +"_type": "_doc"
  +"_score": 9.269113
  +"parent": null
}