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Joan roca en salvador brugues5/30/2023 These primary source methods are then linked to theoretical principles found in scholarly literature. ![]() This microlevel examination employs a combination of ethnographic methods: on-site fieldwork, participant observation, and the interview. The research analyzes how improvisation potentially enhances culinary professionals’ creativity by providing them opportunities to insert variety to standardized processes and thus foster innovation and novelty. Using ethnographic description, the author concentrates on the production phase of the restaurant. Using theoretical models derived from organizational analysis founded on jazz improvisation metaphors, the author focuses on the improvisational performance of professional food preparation in the restaurant to explore concepts of spontaneous creativity and extemporal organization. ![]() The research is concerned with situations that may arise when a professional cooks on the spur of the moment, or “improvises,” when creating a new dish. This work employs visual ethnography to document a day in the life of a restaurant chef de cuisine, by examining the experience of a culinary practitioner rather than that of a consumer.
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