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Articles (14)

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1-10 of 14 results for haute cuisine

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Select article: Tasting the Difference: A Relational-Epistemic Approach to Aesthetic Collaboration in Haute Cuisine

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Research article

First published 2021-2

Tasting the Difference: A Relational-Epistemic Approach to Aesthetic Collaboration in Haute Cuisine

Nathalie Louisgrand, Gazi Islam

Organization Studies

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

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Research article

First published 2018-4

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

Michael J. Gill, Robin Burrow

Organization Studies

Select article: Organizational Creativity as an Attributional Process: The Case of Haute Cuisine

Open access

Research article

First published 2018-3

Organizational Creativity as an Attributional Process: The Case of Haute Cuisine

Jochen Koch, Matthias Wenzel, Ninja Natalie Senf [...]

Organization Studies

Select article: How Leadership Moments are Enacted within a Strict Hierarchy: The case of kitchen brigades in haute cuisine restaurants

Open access

Research article

First published 2023-7

How Leadership Moments are Enacted within a Strict Hierarchy: The case of kitchen brigades in haute cuisine restaurants

Josée Lortie, Laure Cabantous, Cyrille Sardais

Organization Studies

Select article: Wishing Upon a Star: How apprentice-master similarity,status and career stage affect critics’ evaluations of former apprentices in the haute cuisine industry

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Research article

First published 2016-6

Wishing Upon a Star: How apprentice-master similarity,status and career stage affect critics’ evaluations of former apprentices in the haute cuisine industry

Barbara Slavich, Fabrizio Castellucci

Organization Studies

Select article: The Emergence of an Influential Practice: Food for Thought

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Research article

First published 2011-7

The Emergence of an Influential Practice: Food for Thought

Marie-Léandre Gomez, Isabelle Bouty

Organization Studies

Select article: Cultural Appreciation and Appropriation in the Crafting of the New Peruvian Cuisine

Open access

Research article

First published 2025-4

Cultural Appreciation and Appropriation in the Crafting of the New Peruvian Cuisine

Belinda Zakrzewska, Michael Beverland, Stephan Manning

Organization Studies

Select article: Why can’t Palestinian chefs penetrate the boundaries of upscale dining in Israel?

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Research article

First published 2019-12

Why can’t Palestinian chefs penetrate the boundaries of upscale dining in Israel?

Liora Gvion

Ethnicities

Select article: Politics of Meaning in Categorizing Innovation: How Chefs Advanced Molecular Gastronomy by Resisting the Label

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Research article

First published 2020-2

Politics of Meaning in Categorizing Innovation: How Chefs Advanced Molecular Gastronomy by Resisting the Label

Barbara Slavich, Silviya Svejenova, M. Pilar Opazo [...]

Organization Studies

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

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Research article

First published 2019-10

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

Liora Gvion

European Journal of Cultural Studies

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