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Reinventing classics: the hidden design strategies of renowned chefs

Author

Listed:
  • Marine Agogué

    (HEC Montréal - HEC Montréal)

  • Armand Hatchuel

    (CGS i3 - Centre de Gestion Scientifique i3 - Mines Paris - PSL (École nationale supérieure des mines de Paris) - PSL - Université Paris Sciences et Lettres - I3 - Institut interdisciplinaire de l’innovation - CNRS - Centre National de la Recherche Scientifique)

Abstract

Reinventing classics is a well-used yet complex design pattern. Indeed, a reinterpreted classic needs to relate to the original object while simultaneously challenging the initial model and providing a new and fresh look to the well established classic. However, this design strategy remains understudied, and we aimed to contribute to the literature by addressing the lack of theoretical models for reinventing classics. Reinterpreting tradition is a key process for chefs in the culinary world. Our paper explores how design theories elucidate how chefs reinterpret classics and innovate in their kitchens by stepping away from tradition. Our contribution to the study of design is twofold. First, from a methodological point of view, we used a framework based on C–K theory and axiomatic design theory to conduct a comparative analysis of recipes for 30 dishes that were reinterpreted by the renowned chef Alain Ducasse. Second, our study identified two design regimes used by chefs to reinvent classics by focusing on the nature of the set of functions a recipe aims to fulfill. The first regime consists of retaining the same functions from the original recipe while changing the means to achieve them. The second requires changing the set of functions by removing old ones, adding new ones, and occasionally designing new ways to achieve the functions.

Suggested Citation

  • Marine Agogué & Armand Hatchuel, 2015. "Reinventing classics: the hidden design strategies of renowned chefs," Post-Print hal-01252978, HAL.
  • Handle: RePEc:hal:journl:hal-01252978
    DOI: 10.1007/s00163-015-0210-3
    Note: View the original document on HAL open archive server: https://minesparis-psl.hal.science/hal-01252978v1
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    File URL: https://minesparis-psl.hal.science/hal-01252978v1/document
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    References listed on IDEAS

    as
    1. Armand Hatchuel & Benoit Weil & Pascal Le Masson, 2013. "Towards an ontology of design: lessons from C-K design theory and Forcing," Post-Print hal-01485098, HAL.
    2. Hayagreeva Rao & Philippe Monin & Rodolphe Durand, 2005. "Border crossing : Bricolage and the Erosion of Categorical Boundaries in French Gastronomy," Post-Print hal-02311675, HAL.
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    4. Reich Yoram & Armand Hatchuel & Shai Offer & Eswaran Subrahamanian, 2012. "A theoretical analysis of creativity methods in engineering design: casting and improving ASIT within C-K theory," Post-Print hal-00822914, HAL.
    5. Pascal Le Masson & Benoit Weil & Armand Hatchuel, 2010. "Strategic Management of Design and Innovation," Post-Print hal-00696953, HAL.
    6. Ann Majchrzak & Lynne P. Cooper & Olivia E. Neece, 2004. "Knowledge Reuse for Innovation," Management Science, INFORMS, vol. 50(2), pages 174-188, February.
    7. Armand Hatchuel, 2013. "Deconstructing meaning: Industrial design as Adornment and Wit," Post-Print hal-00903421, HAL.
    8. Atul Nerkar, 2003. "Old Is Gold? The Value of Temporal Exploration in the Creation of New Knowledge," Management Science, INFORMS, vol. 49(2), pages 211-229, February.
    9. Rodolphe Durand & Hayagreeva Rao & Philippe Monin, 2005. "Border Crossing: Bricolage and the Erosion of Categorical Boundaries in French Gastronomy," Post-Print hal-00457938, HAL.
    Full references (including those not matched with items on IDEAS)

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