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Виды традиционной выпечки у коми-пермяков ... : The types of traditional bakery of Komi-Permian people ...
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Cooking recipes in classical French and in modern French: An “action-inducing genre”? ; Discours programmateurs : le cas des recettes de cuisine en français classique et en français moderne
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In: ISSN: 0023-8368 ; EISSN: 1957-7982 ; Langue française ; https://hal.archives-ouvertes.fr/hal-02865614 ; Langue française, Armand Colin, 2020, Incitation à l'action et genres de discours programmateurs, pp.95-110. ⟨10.3917/lf.206.0095⟩ ; https://www.revues.armand-colin.com/lettres-langues/langue-francaise/langue-francaise-no206-22020/discours-programmateurs-cas-recettes-cuisine-francais-classique-francais-moderne (2020)
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Функции эргонимов в туристической индустрии Республики Бурятия ... : Functions of ergonyms in the tourism industry of the Republic of Buryatia ...
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Costa Rica Central Valley gastronomic lexicon structuring from an ontological arrangement
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In: Fórum Linguístico, Vol 17, Iss 3 (2020) (2020)
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Les émissions culinaires à la télévision, nouvelles tribunes de l’engagement ?
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In: Communication & langages, N 206, 4, 2020-11-26, pp.85-96 (2020)
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De quoi parlent les grands chefs ? Analyse de la programmation d’événements professionnels gastronomiques
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In: Communication & langages, N 206, 4, 2020-11-26, pp.67-83 (2020)
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Discours programmateurs : le cas des recettes de cuisine en français classique et en français moderne
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In: Langue française, N 206, 2, 2020-06-11, pp.95-110 (2020)
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Politics of Meaning in Categorizing Innovation: How Chefs Advanced Molecular Gastronomy by Resisting the Label
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In: ISSN: 0170-8406 ; Organization Studies ; https://hal.archives-ouvertes.fr/hal-02117655 ; Organization Studies, SAGE Publications, 2019, pp.017084061983526. ⟨10.1177/0170840619835268⟩ (2019)
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Abstract:
International audience ; This study examines innovators’ efforts to conceptualize and communicate their novel work through categorization. Specifically, we view category formation as a controversial process of meaning making, which we theorize through the concept of “politics of meaning” and operationalize through a social semiotics approach. By analyzing the labeling controversies underlying a new culinary style publicized as “molecular gastronomy”, we find that innovators’ efforts at categorization unfold along four consecutive stages: experimenting with a new style, communicating the new style, contesting the dominant label, and legitimating the category meaning. Our study suggests that a new category’s dominant label can substantially deviate from the innovators’ intended denotations, yet nonetheless bring that category forward by triggering public negotiations around its meaning, which lead to categorical deepening and legitimation. By putting forward a “politics of meaning” view on categorizing innovation, this work advances our understanding of the connection between labeling and category formation in the context of innovation.
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Keyword:
[SHS.GESTION]Humanities and Social Sciences/Business administration; [SHS]Humanities and Social Sciences; categorization; haute cuisine; innovation; innovators; labeling; politics of meaning; social semiotics
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URL: https://doi.org/10.1177/0170840619835268
https://hal.archives-ouvertes.fr/hal-02117655
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« Euskal Pastelaren errezeta bat dela eta / Об одном рецепте баскского пирога. », Gernika – Герника, 2, 1, 2009 ...
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« Euskal Pastelaren errezeta bat dela eta / Об одном рецепте баскского пирога. », Gernika – Герника, 2, 1, 2009 ...
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