Essec\Faculty\Model\Contribution {#2233
  #_index: "academ_contributions"
  #_id: "4629"
  #_source: array:26 [
    "id" => "4629"
    "slug" => "from-a-local-practice-to-an-international-standard-in-haute-cuisine-the-birth-rise-and-diffusion-of-vegetable-gastronomy"
    "yearMonth" => "2010-07"
    "year" => "2010"
    "title" => "From a Local Practice to an International Standard in Haute Cuisine: The Birth, Rise and Diffusion of Vegetable Gastronomy"
    "description" => "BOUTY, I. et GOMEZ, M.L. (2010). From a Local Practice to an International Standard in Haute Cuisine: The Birth, Rise and Diffusion of Vegetable Gastronomy. Dans: <i>Proceedings of the 26th EGOS Colloquium</i>. European Group for Organizational Studies (EGOS)."
    "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 26th EGOS Colloquium"
    "keywords" => array:4 [
      0 => "Gastronomie"
      1 => "Innovation"
      2 => "Organisation"
      3 => "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" => """
        Cette communication vise à contribuer à une meilleure compréhension du lien micro-macro et de la diffusion d'une innovation dans un champ.\n
        Nous analysons l'émergence d'une pratique gastronomique initiée par le chef Alain Passard, qui s'est ensuite diffusée internationalement dans le champ de la haute cuisine.
        """
      "en" => "In this study we analyse the local emergence and international spread of a practice in the field of haute cuisine, in order to contribute to a necessary yet still unrealized bridging of micro and macro perspectives on institutional change (Djelic and Gutsatz, 2000, Lounsbury and Crumley, 2007). Our empirical study is grounded on the analysis of the new gastronomic status of vegetables generated by three-Michelin-star chef Alain Passard, who first initiated and developed the cooking of vegetables as gastronomic ingredients. We show that the emergence and spread of the new status of vegetables in gastronomy was profoundly conditioned by the chef and the positions he took in the field, both before and after the local emergence of the practice. In particular, the worldwide network of former cooks and the relationships with media proved essential in the practice diffusion."
    ]
    "authors_fields" => array:2 [
      "fr" => "Comptabilité et Contrôle de Gestion"
      "en" => "Accounting and Management Control "
    ]
    "indexedAt" => "2024-11-21T11:21:49.000Z"
    "docTitle" => "From a Local Practice to an International Standard in Haute Cuisine: The Birth, Rise and Diffusion of Vegetable Gastronomy"
    "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">2010</span>"
    "keywordList" => "<a href="#">Gastronomie</a>, <a href="#">Innovation</a>, <a href="#">Organisation</a>, <a href="#">Pratique</a>"
    "docPreview" => "<b>From a Local Practice to an International Standard in Haute Cuisine: The Birth, Rise and Diffusion of Vegetable Gastronomy</b><br><span>2010-07 | Actes d'une conférence </span>"
    "docType" => "research"
    "publicationLink" => "<a href="#" target="_blank">From a Local Practice to an International Standard in Haute Cuisine: The Birth, Rise and Diffusion of Vegetable Gastronomy</a>"
  ]
  +lang: "fr"
  +"_type": "_doc"
  +"_score": 8.953466
  +"parent": null
}