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The Social Dimensions of Idea Work in Haute Cuisine: A Bourdieusian Perspective

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Author Info

  • Bouty, Isabelle

    ()
    (School of Business and Economics, University of Western Paris at Nanterre)

  • Gomez, Marie-Léandre

    ()
    (ESSEC Business School)

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    Abstract

    This paper analyzes idea work in haute cuisine through three case studies. Mobilizing Bourdieu’s praxeology, we consider idea work as a practice, an activity that takes sense and meaning in the social world. Thus, idea work reflects the position of the agent in the field and the struggles to maintain or improve this position. In grand restaurants, the chefs play a key role in idea work, even if they involve other people. Idea work is rooted in their personal experience, but is also shaped by the restaurant’ style and haute cuisine rules. Idea work relates to chefs’ reflection as well as emotions and feelings.

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    Bibliographic Info

    Paper provided by ESSEC Research Center, ESSEC Business School in its series ESSEC Working Papers with number DR 09010.

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    Length: 21 pages
    Date of creation: 09 Dec 2009
    Date of revision:
    Handle: RePEc:ebg:essewp:dr-09010

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    Postal: ESSEC Research Center, BP 105, 95021 Cergy, France
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    Web page: http://www.essec.edu/
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    Related research

    Keywords: Bourdieu; Creativity; Field; Habitus; Haute Cuisine; Gastronomy; Practice;

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    1. Baroni, Michel & Barthélémy, Fabrice & Mokrane, Mahdi, 2005. "A PCA Factor Repeat Sales Index (1973-2001) To Forecast Apartment Prices in Paris (France)," ESSEC Working Papers DR 05002, ESSEC Research Center, ESSEC Business School.
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