The Art of Creating Culinary Innovations

Stierand, Marc; Lynch, Paul

Abstract

The life worlds of innovating chefs are identified as important aspects towards a better understanding of culinary innovation. Hence, the concept of personal culinary innovation is proposed as a verifiable way to identify innovators in the field. Current studies, however, interchangeably use the term invention and innovation and fail to address central dimensions such as artistic aspiration, continuous and discontinuous conditions, learning and networking, adoption and diffusion as well as perceived newness and change. As a result, improving the dialogue between chefs and scholars is believed to be the key to better research in the field.

Citation

Stierand, M., & Lynch, P. (2008). The Art of Creating Culinary Innovations. Tourism and Hospitality Research, 8(4), 337-350. https://doi.org/10.1057/thr.2008.28

• Journal Article Type: Article
• Online Publication Date: Oct 1, 2008
• Publication Date: Oct 1, 2008
• Deposit Date: Aug 2, 2016
• Journal: Tourism and Hospitality Research
• Print ISSN: 1467-3584
• Electronic ISSN: 1742-9692
• Publisher: Palgrave Macmillan
• Peer Reviewed: Peer Reviewed
• Volume: 8
• Issue: 4
• Pages: 337-350
• DOI: https://doi.org/10.1057/thr.2008.28
• Keywords: culinary innovation, chefs, innovation, invention, scholars,
• Public URL: http://researchrepository.napier.ac.uk/Output/322892