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

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

Industry and Innovation, 2018, vol. 25, issue 1, 84-111

Abstract: This paper analyses current innovation processes in Haute Cuisine and develops new insights into the nature of Haute Cuisine innovation and its institutional and organisational preconditions. The paper proposes an innovation paradigm that explains the roles of symbolic, synthetic and analytical knowledge during the various phases of innovation and challenges the innovation activity in Haute Cuisine as a linear model. It also explains the continuum between tacit and explicit knowledge throughout the innovation process. Symbolic knowledge has instilled Haute Cuisine and culinary tendencies, is a key element in its marketing and has allowed local cuisine to be branded internationally. The article aims to fill a research gap that has recently arisen on the existing tensions between idea creation and exploitation in Haute Cuisine innovation. The role of science appears as a tool that supports a chef’s creativity but does not substitute or drive it. This paper fulfills an identified need to study the innovation processes of Haute Cuisine to which academia has dedicated scarce attention. The paper analyses a case study, with a strong institutional focus, a complex and relevant example of the innovation tendencies in Haute Cuisine. It presents a rich case that comprises the complete process from the original inspiration to the final commercialisation.

Date: 2018
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Citations: View citations in EconPapers (2)

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DOI: 10.1080/13662716.2016.1268950

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