Sources et ressources des chefs
The article aims to define and delineate gastronomic innovation in the commercial catering sector, one marked by strong and constant demand for novelty. The subjectivity of taste and “singularity”, together with the ephemeral nature of the service involved, all make it very difficult to apprehend in...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | fra |
| Published: |
La Nouvelle Revue du Travail
2017-03-01
|
| Series: | La Nouvelle Revue du Travail |
| Subjects: | |
| Online Access: | http://journals.openedition.org/nrt/2923 |
| _version_ | 1819089754382139392 |
|---|---|
| author | Estelle Bonnet Daniel Villavicencio |
| author_facet | Estelle Bonnet Daniel Villavicencio |
| author_sort | Estelle Bonnet |
| collection | DOAJ |
| description | The article aims to define and delineate gastronomic innovation in the commercial catering sector, one marked by strong and constant demand for novelty. The subjectivity of taste and “singularity”, together with the ephemeral nature of the service involved, all make it very difficult to apprehend innovation in this field. Thinking here looks at innovation through the work done by chefs and bakers, particularly whenever they are being inventive. An initial line of questioning seeks to define the basis and purpose of gastronomic innovation. After accounting for differences in context and modes of implementation, a second line of study then tries to identify the “ingredients” or drivers of chefs’ innovations and creative work. |
| first_indexed | 2024-12-21T22:12:57Z |
| format | Article |
| id | doaj.art-a3ee6d154b2f42208b5e45eedabe8206 |
| institution | Directory Open Access Journal |
| issn | 2263-8989 |
| language | fra |
| last_indexed | 2024-12-21T22:12:57Z |
| publishDate | 2017-03-01 |
| publisher | La Nouvelle Revue du Travail |
| record_format | Article |
| series | La Nouvelle Revue du Travail |
| spelling | doaj.art-a3ee6d154b2f42208b5e45eedabe82062022-12-21T18:48:32ZfraLa Nouvelle Revue du TravailLa Nouvelle Revue du Travail2263-89892017-03-01910.4000/nrt.2923Sources et ressources des chefsEstelle BonnetDaniel VillavicencioThe article aims to define and delineate gastronomic innovation in the commercial catering sector, one marked by strong and constant demand for novelty. The subjectivity of taste and “singularity”, together with the ephemeral nature of the service involved, all make it very difficult to apprehend innovation in this field. Thinking here looks at innovation through the work done by chefs and bakers, particularly whenever they are being inventive. An initial line of questioning seeks to define the basis and purpose of gastronomic innovation. After accounting for differences in context and modes of implementation, a second line of study then tries to identify the “ingredients” or drivers of chefs’ innovations and creative work.http://journals.openedition.org/nrt/2923innovationgastronomychefscreative work |
| spellingShingle | Estelle Bonnet Daniel Villavicencio Sources et ressources des chefs La Nouvelle Revue du Travail innovation gastronomy chefs creative work |
| title | Sources et ressources des chefs |
| title_full | Sources et ressources des chefs |
| title_fullStr | Sources et ressources des chefs |
| title_full_unstemmed | Sources et ressources des chefs |
| title_short | Sources et ressources des chefs |
| title_sort | sources et ressources des chefs |
| topic | innovation gastronomy chefs creative work |
| url | http://journals.openedition.org/nrt/2923 |
| work_keys_str_mv | AT estellebonnet sourcesetressourcesdeschefs AT danielvillavicencio sourcesetressourcesdeschefs |