Search, recombination, and innovation: Lessons from haute cuisine

Long Range Planning

Volumn 47, Issue 4, 2014, Pages 224-238

  Messeni Petruzzelli, Antonio ^a   Savino, Tommaso ^b  

^a POLITECNICO DI BARI   (Italy)

^b UNIVERSITY OF THE REPUBLIC OF SAN MARINO   (San Marino)

Author keywords

[No Author keywords available]

Indexed keywords

FINANCE;

ACROSS TIME; INNOVATION PROCESS;

ENTERPRISE RESOURCE PLANNING;

FOOD INDUSTRY; FOOD PROCESSING; INNOVATION;

DENMARK;

EID: 84902345645     PISSN: 00246301     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lrp.2012.09.001     Document Type: Article

References (96)

1. Abecassis-Moedas C., Mahmoud-Jouini S. Absorptive capacity and source-recipient complementarity in designing new products: an empirically derived framework. Journal of Product Innovation Management 2008, 25:473-490.
2. Adner R., Snow D. Old technology responses to new technology threats: demand heterogeneity and technology retreats. Industrial and Corporate Change 2010, 19:1655-1675.
3. Ahuja G., Katila R. Where do resources come from? The role of idiosyncratic situations. Strategic Management Journal 2004, 25:887-907.
4. Ahuja G., Lampert C.M. Entrepreneurship in the large corporation: a longitudinal study of how established firms create breakthrough inventions. Strategic Management Journal 2001, 22:521-543.
5. Argote L. Organizational Learning: Creating, Retaining and Transferring Knowledge 1999, Kluwer, Boston.
6. Arthur B. The structure of invention. Research Policy 2007, 36:274-287.
7. Barney J. Firm resources and sustained competitive advantage. Journal of Management 1991, 17:99-121.
8. Boschma R. Proximity and innovation: a critical assessment. Regional Studies 2005, 39:61-74.
9. Brown S.L., Eisenhardt K.M. The art of continuous change: linking complexity theory and time-paced evolution in relentlessy shifting organizations. Administrative Science Quarterly 1997, 42:1-34.
10. Brown S., Kozinets R.V., Sherry J.F. Sell me the old, old story: retromarketing management and the art of brand revival. Journal of Customer Behavior 2003, 2:85-98.
11. Brown S., Kozinets R.V., Sherry J.F. Teaching old brands new tricks: retro branding and the revival of brand meaning. Journal of Marketing 2003, 67:19-33.
12. Cannarella C., Piccioni V. Traditiovations: creating innovation from the past and antique techniques for rural areas. Technovation 2011, 31:689-699.
13. Cattani G. Preadaptation, firm heterogeneity, and technological performance: a study on the evolution of fiber optics, 1970-1995. Organization Science 2005, 16:563-580.
14. Cattani G. Technological pre-adaptation, speciation, and emergence of new technologies: how Corning invented and developed fiber optics. Industrial and Corporate Change 2006, 15:285-318.
15. Chaston, I., Sadler-Smith, E. Entrepreneurial cognition, entrepreneurial orientation and firm capability in the creative industry. British Journal of Management, forthcoming.
16. Cillo P., Verona G. Search styles in style searching: exploring innovation strategies in fashion firms. Long Range Planning 2008, 41:650-671.
17. Cohen W., Levinthal D. Absorptive capacity: a new perspective on learning and innovation. Administrative Science Quarterly 1990, 35:128-152.
18. Cousins J., O'Goman K.D., Stierand M. Molecular gastronomy: basis for a new culinary movement or modern day alchemy?. Journal of Contemporary Hospitality Management 2010, 22:399-415.
19. Criscuolo P., Verspagen B. Does it matter where patent citations come from? Inventor vs. examiner citations in European patents. Research Policy 2008, 37:1892-1908.
20. Csikszentmihalyi M., Rochberg-Halton E. The Meaning of Things: Domestic Symbols and the Self 1981, Cambridge University Press, Cambridge, UK.
21. Dell'Era C., Verganti R. Collaborative strategies in design-intensive industries: knowledge diversity and innovation. Long Range Planning 2010, 43:123-141.
22. Durand R., Rao H., Monin P. Code and conduct in French cuisine: impact of code changes on external evaluations. Strategic Management Journal 2007, 28:455-472.
23. Eisenhardt K. Building theories from case study research. Academy of Management Review 1989, 14:532-550.
24. Eisenhardt K.M. Building theories from case study research. The Qualitative Researchers' Companion 2002, Sage Publications, Thousand Oaks, CA. A.M. Huberman, M.B. Miles (Eds.).
25. Fauchart E., von Hippel E. Norms-based intellectual property systems: the case of French chefs. Organization Science 2008, 19:187-201.
26. Ferguson P.P. A cultural field in the making: gastronomy in 19th-century France. American Journal of Sociology 1998, 104:597-641.
27. Fischler C. L'Homnivore 1993, Odile Jacob, Paris.
28. Fleming L. Recombinant uncertainty in technological search. Management Science 2001, 47:117-132.
29. Fleming L. Finding the organizational sources of technological breakthroughs: the story of Hewlett-Packard's thermal ink-jet. Industrial and Corporate Change 2002, 11:1059-1084.
30. Fleming L. Breakthroughs and the "long tail" of innovation. MIT Sloan Management Review 2007, 49:68-74.
31. Gertler M.S. Being there - proximity, organization, and culture in the development and adoption of advanced manufacturing technologies. Economic Geography 1995, 71:1-26.
32. Gittleman M. A note on the value of patents as indicators of innovation: implications for management research. Academy of Management Perspective 2008, 22:21-27.
33. Glaser B., Strauss A. The Discovery of Grounded Theory: Strategies in Qualitative Research 1967, Wiedenfeld and Nicholson, London.
34. Guerard M. Michel Guerard's Cuisine Minceur 1967, Morrow, New York.
35. Guerrero L. Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study. Appetite 2009, 52:345-354.
36. Heeley M.B., Jacobson R. The recency of technological inputs and financial performance. Strategic Management Journal 2008, 29:723-744.
37. Heinzelmann U. An interview with René Redzepi: Noma, Copenhagen. Gastronomica 2008, 10:97-101.
38. Helfat C.E., Lieberman M.B. The birth of capabilities: market entry and the importance of pre-history. Industrial and Corporate Change 2002, 11:725-760.
39. Henderson R.M., Clark K.B. Architectural innovation: the reconfiguration of existing product technologies and the failure of established firms. Administrative Science Quarterly 1990, 35:9-30.
40. Hirschman E. Symbolism and technology as sources for the generation of innovations. Advances in Consumer Research 1982, 9:537-541.
41. Hofstede G. Culture's Consequences: International Differences in Work-related Values 1980, Sage, Beverly Hills, CA.
42. Jensen R., Szulanski G. Stickiness and the adaptation of organizational practices in cross-border knowledge transfers. Journal of International Business Studies 2004, 35:508-523.
43. Jick T.D. Mixing qualitative and quantitative methods: triangulation in action. Administrative Science Quarterly 1979, 24:602-611.
44. Johnson C., Surlemont B., Nicod P., Revaz F. Behind the stars: a concise typology of Michelin restaurants in Europe. Cornell Hospitality Quarterly 2005, 46:170-187.
45. Kanter R.M. Thriving locally in the global economy. Harvard Business Review 1995, 81:119-127.
46. Katila R. New product search over time, past ideas in their prime?. Academy of Management Journal 2002, 45:995-1010.
47. Katila R., Ahuja G. Something old, something new: a longitudinal study of search behavior and new product introduction. Academy of Management Journal 2002, 45:1183-1194.
48. Katz D., Kahn R. The Social Psychology of Organizations 1996, Wiley, New York.
49. Klepper S., Simons K.L. Dominance by birthright: entry of prior radio producers and competitive ramification in the U.S. television receiver industry. Strategic Management Journal 2000, 21:997-1016.
50. Knoben J., Oerlemans L.A.G. Proximity and inter-organizational collaboration: a literature review. International Journal of Management Reviews 2006, 8:71-89.
51. Kogut B., Singh H. The effect of national culture on the choice of entry mode. Journal of International Business Studies 1988, 19:411-432.
52. Kogut B., Zander U. Knowledge of the firm, combinative capabilities, and the replication of technology. Organization Science 1992, 3:383-397.
53. Kostova T., Zaheer S. Organizational legitimacy under conditions of complexity: the case of the multinational enterprise. Academy of Management Review 1999, 24:64-81.
54. Lane P.J., Koka B.R., Pathak S. The reification of absorptive capacity: a critical review and rejuvenation of the construct. Academy of Management Review 2006, 31:833-863.
55. Leonard-Barton D. Core capabilities and core rigidities: a paradox in managing new product development. Strategic Management Journal 1992, 13:111-125.
56. Levinthal D., March J. The myopia of learning. Strategic Management Journal 1993, 14:95-113.
57. Maggitti, P.G., Smith, K.G., Katila, R. The complex search process of invention. Research Policy, forthcoming.
58. March J. Exploration and exploitation in organizational learning. Organization Science 1991, 2:71-87.
59. Mennel S. All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present 1996, Illini Book Edition, Illinois. second ed.
60. Messeni Petruzzelli A., Rotolo D., Albino V. The impact of old technologies on innovation: the case of US biotechnology industry. Technology Analysis & Strategic Management 2012, 24:453-466.
61. Miles M.B., Huberman A.M. Analyzing Qualitative Data: A Source Book for New Methods 1984, Sage, Beverly Hills, CA.
62. Miller D.J., Fern M.J., Cardinal L.B. The use of knowledge for technological innovation within diversified firms. Academy of Management Journal 2007, 50:308-326.
63. Naughton K., Vlasic B. The nostalgia boom. Business Week 1998, 23:58-64.
64. Nelson R., Winter S. An Evolutionary Theory of Economic Change 1982, Harvard University Press, Cambridge.
65. Nerkar A. Old is gold? The value of temporal exploration in the creation of new knowledge. Management Science 2003, 49:211-229.
66. Nesta L., Saviotti P.P. Coherence of the knowledge base and the firm's innovative performance, evidence from the U.S. pharmaceutical industry. Journal of Industrial Economics 2005, 53:123-142.
67. Ohmae K. Managing in a borderless world. Harvard Business Review 1989, 67:152-161.
68. Ottenbacher M., Harrington R.J. The culinary innovation process, a study of Michelin-starred chefs. International Journal of Contemporary Hospitality Management 2007, 19:444-460.
69. Peretti F., Negro G. Mixing genres and matching people, a study in innovation and team composition in Hollywood. Journal of Organizational Behavior 2007, 28:563-586.
70. Pettigrew, A., 1988. Longitudinal Field Research on Change, Theory and Practice. Paper Presented at the National Science Foundation Conference on Longitudinal Research Methods on Organizations. Austin, Texas, USA.
71. Pettigrew A.M. On studying organizational cultures. Administrative Science Quarterly 1979, 24:570-581.
72. Phene A., Fladmoe-Lindquist K., Marsh L. Breakthrough innovations in the U.S. biotechnology industry, the effects of technological space and geographic origin. Strategic Management Journal 2006, 27:369-388.
73. Pohl H., Elmquist M. Radical innovation in a small firm, a hybrid electric vehicle development project at Volvo Cars. R&D Management 2010, 40:372-382.
74. Rao H., Monin P., Durand R. Institutional change in toque ville, nouvelle cuisine as an identity movement in French gastronomy. American Journal of Sociology 2003, 108:795-843.
75. Rao H., Monin P., Durand R. Border crossing: bricolage and the erosion of categorical boundaries in French gastronomy. American Sociology Review 2005, 70:968-991.
76. Rosenkopf L., Nerkar A. Beyond local search, boundary-spanning, exploration, and impact in the optical disc industry. Strategic Management Journal 2001, 22:287-306.
77. Rosenkopf L., Almeida P. Overcoming local search through alliances and mobility. Management Science 2003, 49:751-766.
78. Schilling M.A., Green E. Recombinant search and breakthrough idea generation, an analysis of high impact papers in the social sciences. Research Policy 2011, 40:1321-1331.
79. Schumpeter J. Theory of Economic Development 1934, Harvard University Press, Cambridge.
80. Schumpeter J. Business Cycles 1939, McGraw-Hill, New York.
81. Shane S. Why do some societies invest more than others?. Journal of Business Venturing 1992, 7:29-46.
82. Simon H.A. Rationality as process and product of thought. American Economic Review, Proceedings 1978, 68:1-16.
83. Sorensen J., Stuart T. Aging, obsolescence, and organizational innovation. Administrative Science Quarterly 2000, 45:81-112.
84. Stone, D., 2001. Think global, act local, or think local, act global? Knowledge production in the global agora. "Reshaping Globalization, Multilateral Dialogues and New Policy Initiatives", Central European University Conference, Budapest, Ungheria, 17 October.
85. Strauss A., Corbin J. Basics of Qualitative Research, Grounded Theory Procedures and Techniques 1998, Sage, Newbury Park, CA.
86. Stuart T.E., Podolny J.M. Local search and the evolution of technological capabilities. Strategic Management Journal 1996, 17:21-38.
87. Sundqvist S., Frank L., Puumalainen K. The effects of country characteristics, cultural similarity and adoption timing on the diffusion of wireless communications. Journal of Business Research 2005, 58:107-110.
88. Svejenova S., Mazza C., Planellas M. Cooking up change in haute cuisine, Ferran Adrià as an institutional entrepreneur. Journal of Organizational Behavior 2007, 28:539-561.
89. Svejenova S., Planellas M., Vives L. An individual business model in the making, a chef's quest for creative freedom. Long Range Planning 2010, 43:408-430.
90. Svejenova S., Slavich B., Abdel-Gawad S. Business models of creative entrepreneurs, the case of haute cuisine chefs. Handbook of Creative Industries 2012, Oxford University Press, Oxford. C. Jones, M. Lorenzen, J. Sapsed (Eds.).
91. Teece D.J. Profiting from technological innovation, implications for integration, collaboration, licensing and public policy. Research Policy 1986, 15:285-305.
92. Verganti R. Design, meanings, and radical innovation, a meta-model and a research agenda. Journal of Product Innovation Management 2008, 25:436-456.
93. Wacker J.G. A definition of theory, research guidelines for different theory-building research methods in operations management. Journal of Operations Management 1998, 16:361-385.
94. Winter S.G. The logic of appropriability, from Schumpeter to Arrow to Teece. Research Policy 2006, 35:1100-1106.
95. Yin R.K. Case Study Research, Design and Methods 1994, Sage, Thousand Oaks, CA.
96. Zahra S.A., George G. Absorptive capacity, a review, reconceptualization, and extension. Academy of Management Review 2002, 27:185-203.