The emergence of an influential practice: Food for thought

Organization Studies

Volumn 32, Issue 7, 2011, Pages 921-940

  Gomez, Marie Léandre ^a   Bouty, Isabelle ^b  

^a ESSEC BUSINESS SCHOOL   (France)

^b UNIVERSITÉ PARIS OUEST NANTERRE LA DÉFENSE   (France)

Author keywords

cuisine; habitus; institutions; Pierre Bourdieu; practice

Indexed keywords

EID: 79960237747     PISSN: 01708406     EISSN: 17413044     Source Type: Journal    
DOI: 10.1177/0170840611407020     Document Type: Article

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