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What's in a Name?: Giving Form and Meaning to a New Culinary Category

Publication: Research - peer-reviewArticle in proceedings

DOI

This study examines how a new category gains form and meaning in the presence of multiple logics, competing labels, and multiple modes of sensegiving and sensemaking. We analyze the work of four emblematic chefs associated with the emerging category of ‘molecular gastronomy’ from 1995 to 2015: Grant Achatz, Ferran Adrià, Heston Blumenthal, and Massimo Bottura. We show that category formation is a circular and iterative process, consisting of three sub-processes that take place recurrently until its stabilization: creation of innovative work, contestation emerging from the misinterpretation of innovators’ efforts, and consolidation of the meanings and practices associated with the new category. Our study reveals that a new category’s label that is in opposition with the intended meaning of the creators can nonetheless bring that category forward by triggering creators’ engagement in politics of meaning. We conclude by discussing the implications of our work and outlining future research directions.

Publication information

Original languageEnglish
Title of host publicationProceedings of the Seventy-sixth Annual Meeting of the Academy of Management
EditorsJohn Humphreys
Place of PublicationBriar Cliff Manor, NY
PublisherAcademy of Management
Publication date2016
Pages1378-1382
Article number15555
DOIs
StatePublished - 2016
Event - Anaheim, United States

Conference

ConferenceThe Academy of Management Annual Meeting 2016
Nummer76
LandUnited States
ByAnaheim
Periode05/08/201609/08/2016
Internetadresse
SeriesAcademy of Management Proceedings
ISSN2151-6561

    Keywords

  • Artifacts, Categorization, Labeling

ID: 45569911