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

Author

Listed:
  • Marie-Léandre Gomez

    (ESSEC Business School)

  • Isabelle Bouty

    (UPN SEGMI - Université Paris Nanterre - UFR Sciences économiques, gestion, mathématiques, informatique - UPN - Université Paris Nanterre)

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 orimprove 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.

Suggested Citation

  • Marie-Léandre Gomez & Isabelle Bouty, 2009. "The Social Dimensions of Idea Work in Haute Cuisine: A Bourdieusian Perspective," Post-Print hal-00553515, HAL.
    • Handle: RePEc:hal:journl:hal-00553515
    Note: View the original document on HAL open archive server: https://essec.hal.science/hal-00553515
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    References listed on IDEAS

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    1. Baroni, Michel & Barthélémy, Fabrice & Mokrane, Mahdi, 2005. "A PCA Factor Repeat Sales Index (1973-2001) To Forecast Apartment Prices in Paris (France)," ESSEC Working Papers DR 05002, ESSEC Research Center, ESSEC Business School.
    2. Batista, Catia & Potin, Jacques, 2008. "International Specialization and the Return to Capital, 1976-2000," ESSEC Working Papers DR 08001, ESSEC Research Center, ESSEC Business School.
    3. Baroni, Michel & Barthélémy, Fabrice & Mokrane, Mahdi, 2004. "The Paris Residential Market: Driving Factors and Market Behaviour 1973-2001," ESSEC Working Papers DR 04006, ESSEC Research Center, ESSEC Business School.
    4. Scott D. N. Cook & John Seely Brown, 1999. "Bridging Epistemologies: The Generative Dance Between Organizational Knowledge and Organizational Knowing," Organization Science, INFORMS, vol. 10(4), pages 381-400, August.
    5. Batista, Catia & Potin, Jacques, 2006. "Stages of Diversification and Capital Accumulation in an Heckscher-Ohlin World, 1975-1995," ESSEC Working Papers DR 06008, ESSEC Research Center, ESSEC Business School.
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    Cited by:

    1. Christel Lane & Daniela Lup, 2015. "Cooking under Fire: Managing Multilevel Tensions between Creativity and Innovation in Haute Cuisine," Industry and Innovation, Taylor & Francis Journals, vol. 22(8), pages 654-676, November.

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