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Maintaining an Institution : The Institutional Work of Michelin in Haute Cuisine around the World

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Abstract

This paper aims at questioning how the maintenance of institutions is actually performed. Based on an institutional work perspective in order to better link field and actors relationships, we investigate how the Michelin Red guide went international and used its internationalization to secure its dominant position over the field of haute cuisine. Michelin followed similar trajectories, and combined various types of institutional work in geographic expansion, especially policing, valorizing and embedding that at the same time as it further assed its dominant position. Our research contributes to advancing the understanding of maintenance work, and in particular exemplifies that preserving a dominant position implies actively working towards imposing the symbolic and cognitive systems of rules
Cette recherche porte sur la maintenance institutionnelle et interroge la façon dont une institution maintient sa légitimité sur un champ à travers le temps et l'espace. Elle s'appuie sur l'analyse de l'internationalisation du guide Rouge Michelin et détaille comment l'arrivée du guide à New York et Tokyo s'est déroulée de façon à assurer la position institutionnelle dominante de Michelin sur la haute cuisine.
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Dates and versions

hal-00782455 , version 1 (01-02-2013)

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  • HAL Id : hal-00782455 , version 1

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Isabelle Bouty, Marie-Léandre Gomez, Carole Drucker-Godard. Maintaining an Institution : The Institutional Work of Michelin in Haute Cuisine around the World. 2013. ⟨hal-00782455⟩
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