Cooking up change in haute cuisine: Ferran Adrià as an institutional entrepreneur

Silviya Svejenova, Carmelo Mazza, Marcel Planellas

Producció científica: Article en revista indexadaArticleAvaluat per experts

215 Cites (Scopus)

Resum

Based on a longitudinal, inductive study of a critical case from a cultural sector, this article explores how institutional entrepreneurs initiate change. Our explanation points to four mechanisms: creativity that generates continuous flow of new ideas; theorization that takes stock of these ideas; reputation within and outside the field that endorses ideas as worthy of attention, and dissemination that brings ideas to the public domain. As novel ideas challenge received practices in the field, paradoxes of logics and identity emerge and provide potential for change. The study contributes to institutional theory by examining a preliminary, understudied stage of institutional change that provides a potential for change. Further, it shows how institutional entrepreneurs engage in the theorization and dissemination of their work. Finally, it reveals how reputation plays a critical role in the dissemination of new ideas and thus in the shaping up of the paradoxes and the potential for change.

Idioma originalAnglès
Pàgines (de-a)539-561
Nombre de pàgines23
RevistaJournal of Organizational Behavior
Volum28
Número5
DOIs
Estat de la publicacióPublicada - de jul. 2007
Publicat externament

Fingerprint

Navegar pels temes de recerca de 'Cooking up change in haute cuisine: Ferran Adrià as an institutional entrepreneur'. Junts formen un fingerprint únic.

Com citar-ho