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

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.
Document type :
Other publications
Complete list of metadatas

Cited literature [47 references]  Display  Hide  Download

https://hal-essec.archives-ouvertes.fr/hal-00553515
Contributor : Anne Crepin <>
Submitted on : Friday, January 7, 2011 - 2:57:30 PM
Last modification on : Wednesday, July 4, 2018 - 11:14:10 PM
Long-term archiving on : Saturday, December 3, 2016 - 12:05:32 AM

File

09010_Gomez.pdf
Publisher files allowed on an open archive

Identifiers

  • HAL Id : hal-00553515, version 1

Collections

Citation

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

Share

Metrics

Record views

469

Files downloads

517