Reinterpreting Tradition to Innovate: The Case of Italian Haute Cuisine

Industry and Innovation

Volumn 22, Issue 8, 2015, Pages 677-702

  Messeni Petruzzelli, Antonio ^a   Savino, Tommaso ^a  

^a POLITECNICO DI BARI   (Italy)

Author keywords

haute cuisine; multiple case studies; New cultural products; recombination; tradition

Indexed keywords

FOOD INDUSTRY; INNOVATION; QUALITATIVE ANALYSIS;

ITALY;

EID: 84958986290     PISSN: 13662716     EISSN: 14698390     Source Type: Journal    
DOI: 10.1080/13662716.2015.1122512     Document Type: Article

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