Thesis
Phenomenological model of culinary innovation : a systemic view
- Creator
- Awarding institution
- University of Strathclyde
- Date of award
- 2009
- Thesis identifier
- T13300
- Qualification Level
- Qualification Name
- Department, School or Faculty
- Abstract
- This phenomenological inquiry is a story of extraordinary chefs and their lived experience of culinary innovation. The main achievements are two models that were both achieved through a phenomenological approach and are systemic in nature. Thus, the first can be seen as a phenomenological model that describes culinary innovation as a systemic phenomenon and is believed to be of informative value for future management and education policies and practices. The second model, also phenomenological and systemic in character, describes culinary innovation on a more philosophical level and can inform future research aiming to investigate the extraordinary. The first phenomenological model of culinary innovation does not provide a generally applicable set of steps that can be used to create ideas and then turn them into innovations, but contributes to knowledge in the way that clearly indicates that the existence of such set of steps is a naìˆve belief that creates more harm than good. The model clearly shows beside the systemic dimension of culinary innovation that each chef must go through an intensive self-development in which he must invest incomparable amounts of energy, hard work and dedication to become an extraordinary creator. The research findings furthermore show that creativity is an interesting and important dimension of human life and holds emotional and satisfying rewards for the creator. Moreover, the outcome of creativity initiates the complexity and richness of the future. Thus, this study can be seen as one step towards a better understanding of the lived experiences of creativity and innovation. Beside the cultural and economic importance of haute cuisine and the lack of studies on creativity and innovation in hospitality literature, the current study also contributes to knowledge on extraordinary individuals. This contribution is manifested first in that the current thesis focuses on extraordinary creators and thus challenges the existing frameworks in the human sciences that have failed to account for these individuals. Second, the study also makes a methodological contribution, because extraordinary chefs are investigated by a researcher who is part of their life-world (i.e. having been a chef in haute cuisine), a constellation that is underdeveloped as a research framework in the human and social sciences. It will become evident that the lessons that can be learned from these extraordinary chefs are that the ideas of a small number of chefs are responsible for much of the developments in the domain and that a better understanding of these extraordinary chefs, and for that matter extraordinary creators in general, may help to uncover how a sense of responsibility can be better united with talent.
- Resource Type
- DOI
- Date Created
- 2009
- Former identifier
- 948595
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