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- Publisher
- Taylor & Francis
- Copyright
- Copyright Taylor & Francis Group, LLC
- ISSN
- 1542-8044
- eISSN
- 1542-8052
- DOI
- 10.1080/15428052.2012.728979
- Publisher site
- See Article on Publisher Site
Abstract
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.
Journal
Journal Of Culinary Science & Technology – Taylor & Francis
Published: Mar 1, 2013
Keywords: Creativity; practice; restaurant; haute cuisine; Michelin