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

Barbara Slavich, Silviya Svejenova, Maria Pilar Opazo, Gerardo Patriotta

Publikation: Bidrag til bog/antologi/rapportKonferencebidrag i proceedingsForskningpeer review

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Abstrakt

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.
OriginalsprogEngelsk
TitelProceedings of the Seventy-sixth Annual Meeting of the Academy of Management
RedaktørerJohn Humphreys
Antal sider5
UdgivelsesstedBriar Cliff Manor, NY
ForlagAcademy of Management
Publikationsdato2016
Sider1378-1382
Artikelnummer15555
DOI
StatusUdgivet - 2016
BegivenhedThe Academy of Management Annual Meeting 2016: Making Organizations Meaningful - Anaheim, USA
Varighed: 5 aug. 20169 aug. 2016
Konferencens nummer: 76
http://aom.org/annualmeeting/

Konference

KonferenceThe Academy of Management Annual Meeting 2016
Nummer76
LandUSA
ByAnaheim
Periode05/08/201609/08/2016
Internetadresse
NavnAcademy of Management Proceedings
ISSN2151-6561

Emneord

  • Artifacts
  • Categorization
  • Labeling

Citationsformater