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

Marie-Léandre Gomez (1) , Isabelle Bouty (2)

1 Accounting / Management Control Department
2 UPN SEGMI - Université Paris Nanterre - UFR Sciences économiques, gestion, mathématiques, informatique

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.

Nous proposons de définir la production d'idées comme une pratique, c'est-à-dire comme une activité qui prend son sens et sa valeur dans un contexte social, pour analyser le travail créatif dans les cuisines de trois grands restaurants.

Keywords: Practice; Field; Habitus; Haute Cuisine; Gastronomy; Creativity; Bourdieu

Keywords: Créativité; Gastronomie; Idées; Pratique

Domains: Humanities and Social Sciences; Business administration

Marie-Léandre Gomez, Isabelle Bouty. The Social Dimensions of Idea Work in Haute Cuisine: A Bourdieusian Perspective. 2009. ⟨hal-00553515⟩