Works matching DE "GRANDE cuisine"

Results: 14

A Flavour of Class‐Based Spatial Change: Geographies of Haute Cuisine in the Netherlands.

Published in:

Tijdschrift voor Economische en Sociale Geografie (Journal of Economic & Social Geography), 2018, v. 109, n. 1, p. 161, doi. 10.1111/tesg.12268

By:

Boterman, Willem R.

Publication type:

Article

Resourcefulness, advocacy, gratitude: Three ethnic narratives in Master Chef Israel.

Published in:

European Journal of Cultural Studies, 2019, v. 22, n. 5/6, p. 908, doi. 10.1177/1367549418810076

By:

Gvion, Liora

Publication type:

Article

Creativity and Innovation in Haute Cuisine: Towards a Systemic Model.

Published in:

Creativity & Innovation Management, 2014, v. 23, n. 1, p. 15, doi. 10.1111/caim.12050

By:

Stierand, Marc;
Dörfler, Viktor;
MacBryde, Jillian

Publication type:

Article

Reimagining Bolivian cuisine: Haute traditional food and its discontents.

Published in:

Food & Foodways: History & Culture of Human Nourishment, 2019, v. 27, n. 4, p. 338, doi. 10.1080/07409710.2019.1677396

By:

Sammells, Clare A.

Publication type:

Article

The Function of Fear in Institutional Maintenance: Feeling frightened as an essential ingredient in haute cuisine.

Published in:

Organization Studies, 2018, v. 39, n. 4, p. 445, doi. 10.1177/0170840617709306

By:

Gill, Michael J.;
Burrow, Robin

Publication type:

Article

Creativity and the Reproduction of Cultural Products: The Experience of Italian Haute Cuisine Chefs.

Published in:

International Journal of Arts Management, 2014, v. 16, n. 2, p. 29

By:

Slavich, Barbara;
Cappetta, Rossella;
Salvemini, Severino

Publication type:

Article

Appetite for Innovation: Creativity and Change at elBulli.

Published in:

2017

By:

Dillon, Jennifer M.

Publication type:

Book Review

Women Professional Progress to Chef’s Position: Results of an International Survey.

Published in:

Journal of Culinary Science & Technology, 2018, v. 16, n. 3, p. 268, doi. 10.1080/15428052.2017.1363109

By:

Haddaji, Majd;
Albors-Garrigós, Jose;
García-Sigovia, Purificación

Publication type:

Article

Ferran Adrià, a criatividade como discurso (entre gastronomia, arte e design).

Published in:

Estúdio (1647-6158), 2016, v. 7, n. 15, p. 50

By:

MALVEIRO PARREIRA, SUZANA ISABEL

Publication type:

Article

Knowledge dynamics as drivers of innovation in Haute Cuisine and culinary services.

Published in:

Industry & Innovation, 2018, v. 25, n. 1, p. 84, doi. 10.1080/13662716.2016.1268950

By:

Albors-Garrigós, José;
Martinez Monzo, Javier;
Garcia-Segovia, Purificación

Publication type:

Article

Reinterpreting Tradition to Innovate: The Case of Italian Haute Cuisine.

Published in:

2015

By:

Messeni Petruzzelli, Antonio;
Savino, Tommaso

Publication type:

Chart/Diagram/Graph

Cooking under Fire: Managing Multilevel Tensions between Creativity and Innovation in Haute Cuisine.

Published in:

Industry & Innovation, 2015, v. 22, n. 8, p. 654, doi. 10.1080/13662716.2015.1113861

By:

Lane, Christel;
Lup, Daniela

Publication type:

Article

Developing creativity in practice: Explorations with world-renowned chefs.

Published in:

Management Learning, 2015, v. 46, n. 5, p. 598, doi. 10.1177/1350507614560302

By:

Stierand, Marc

Publication type:

Article

AN INDIVIDUAL PERSPECTIVE ON OPEN INNOVATION CAPABILITIES IN THE CONTEXT OF HAUTE CUISINE.

Published in:

International Journal of Innovation Management, 2016, v. 20, n. 1, p. -1, doi. 10.1142/S136391961650002X

By:

BRAUN, ANDREAS;
BOCKELMANN, LAURA

Publication type:

Article