This article argues that a relational view of innovation opens up new perspectives of examining and explaining how novelty develops in creative industries. Although many researchers have given time to this topic, a theoretically grounded concept of relational innovation remains undeveloped within the literature. To address this issue, I set out to offer a framework informed by Gabriel Tarde's relational sociology, by re‐interpreting this sociology with regard to practice theory. By applying this framework in an empirical study of haute cuisine, I identify three processes of innovating at varying degrees of novelty (repeating, adapting, and differentiating). By relating those processes in the form of practices‐nets, I show that innovating is not a linear development process, but that a culinary innovation emerges in between relations of everyday practices that define and transform its value. I hope, in this way, to contribute to a more complex and subtle understanding of culinary innovation as relational.
|Tidsskrift||Creativity and Innovation Management|
|Status||Udgivet - jun. 2018|