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From a local community to a global influence. How elBulli restaurant created a new epistemic movement in the world of haute cuisine

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  • Ignasi Capdevila
  • Patrick Cohendet
  • Laurent Simon

Abstract

Location plays a major role in the building of artistic, technological or scientific movements that emerge in specific locations before achieving a worldwide reach. However, a deeper understanding is needed about the interplay of local/global knowledge dynamics in the epistemic construction of a movement. Based on an in-depth longitudinal study of a critical case, this article sheds light on these issues by analysing the case of ‘techno-emotional cuisine’, a global gastronomic movement initiated and led by chef Ferran Adrià and his team at the restaurant elBulli in Catalonia (in Northern Spain). The results suggest that the dynamics of formation of a new epistemic movement depend on the form and nature of the interactions between the local buzz and global pipelines, and on the capacity of the originating community to develop and diffuse the new rules and ‘episteme’ on a global scale while consolidating them locally.

Suggested Citation

  • Ignasi Capdevila & Patrick Cohendet & Laurent Simon, 2018. "From a local community to a global influence. How elBulli restaurant created a new epistemic movement in the world of haute cuisine," Industry and Innovation, Taylor & Francis Journals, vol. 25(5), pages 526-549, May.
    • Handle: RePEc:taf:indinn:v:25:y:2018:i:5:p:526-549
    DOI: 10.1080/13662716.2017.1327844
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    Cited by:

    1. Caccamo, Marta & Beckman, Sara, 2022. "Leveraging accelerator spaces to foster knowledge communities," Technovation, Elsevier, vol. 113(C).

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