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

Isabelle Bouty () and Marie-Léandre Gomez ()
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Isabelle Bouty: School of Business and Economics, University of Western Paris at Nanterre, Postal: 200 avenue de la République, 92001 NANTERRE Cedex, FRANCE,
Marie-Léandre Gomez: ESSEC Business School, Postal: Avenue Bernard Hirsch - B.P. 5021, 95021 CERGY-PONTOISE Cedex , FRANCE,

No DR 09010, ESSEC Working Papers from ESSEC Research Center, ESSEC Business School

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.

Keywords: Bourdieu; Creativity; Field; Habitus; Haute Cuisine; Gastronomy; Practice (search for similar items in EconPapers)
JEL-codes: L83 M00 M10 (search for similar items in EconPapers)
Pages: 21 pages
Date: 2009-12-09
New Economics Papers: this item is included in nep-cbe
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