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Wishing Upon a Star: How apprentice-master similarity, status and career stage affect critics' evaluations of former apprentices in the haute cuisine industry
Organization Studies, SAGE Publications, 06-2016, 37; 6, 823--843Compte-rendu et recension critique d'ouvrage -
Managing Creativity: A Critical Examination, Synthesis, and New Frontiers
European Management Review, Wiley, 07-2016, 13; 4, 237--250Compte-rendu et recension critique d'ouvragetexte intégral -
What's in a name? Giving form and meaning to a new culinary category
Academy of Management Proceedings, Academy of Management, 01-2016, 2016; 1, 15555Compte-rendu et recension critique d'ouvragetexte intégral -
At the Chef’s Table: Culinary Creativity in Elite Restaurants . By Vanina Leschziner. Stanford, Calif.: Stanford University Press, 2015. Pp. xvi+256. $45.00.
American Journal of Sociology, University of Chicago Press, 11-2016, 122; 3, 1013 - 1014Compte-rendu et recension critique d'ouvrage