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Appetite for Innovation: Creativity & Change at elBulli (To be published by Columbia University Press on July 12, 2016)

How is it possible for an organization to systematically enact changes in the larger system of which it is part? Using Ferran Adria’s iconic restaurant “elBulli” as an example of organizational creativity and radical innovation, Appetite for Innovation examines how Adria’s organization was able to systematically produce breakthroughs of knowledge within its field and, ultimately, to stabilize a new genre or paradigm in cuisine – the often called “experimental,” “molecular,” or “techno-emotional” culinary movement.

Recognized as the most influential restaurant in the world, elBulli has been at the forefront of the revolution that has inspired the gastronomic avant-garde worldwide. With a voracious appetite for innovation, year after year, Adrià and his team have broken through with new ingredients, combinations, culinary concepts and techniques that have transformed our way of understanding food and the development of creativity in haute cuisine.

Appetite for Innovation is an organizational study of the system of innovation behind Adrià’s successful organization. It reveals key mechanisms that explain the organization’s ability to continuously devise, implement and legitimate innovative ideas within its field and beyond. Based on exclusive access to meetings, observations, and interviews with renowned professionals of the contemporary gastronomic field, the book reveals how a culture for change was developed within the organization; how new communities were attracted to the organization’s work and helped to perpetuate its practice, and how the organization and its leader’s charisma and reputation were built and maintained over time. The book draws on examples from other fields, including art, science, music, theatre and literature to explore the research’s potential to inform practices of innovation and creativity in multiple kinds of organizations and industries.

The research for Appetite for Innovation was conducted when Adria’s organization was undergoing its most profound transformation, from a restaurant to a research center for innovation, “elBulli foundation”.  The book, therefore, takes advantage of this unique moment in time to retrace the story of a restaurant that became a legend and to explore underlying factors that led to its reinvention in 2011 into a seemingly unparalleled organizational model.

Appetite for Innovation is primarily intended to reach and be used by academic and professionals from the fields of innovation and organizations studies. It is also directed towards a non-specialist readership interested in the topics of innovation and creativity in general. In order to engage a wider audience and show the fascinating world of chefs and the inner-workings of high-end restaurants, the book is filled with photographs of dishes, creative processes and team’s dynamics within haute cuisine kitchens and culinary labs. It also includes numerous diagrams and graphs that illustrate the practices enacted by the elBulli organization to sustain innovation, and the networks of relationships that it developed over time. Each chapter opens with an iconic recipe created by elBulli as a way of illustrating the book’s central arguments and key turning points that enable the organization to gain a strategic position within its field and become successful.

To find a detailed description of the book please go to: http://cup.columbia.edu/book/appetite-for-innovation/9780231176781

Also, Forbes.com included Appetite for Innovation in its list of 17 books recommended for “creative leaders” to read this summer:  http://www.forbes.com/sites/berlinschoolofcreativeleadership/2016/05/15/17-summer-books-creative-leaders-can-read-at-the-beach/#7ac430985cef

 

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Written by M. Pilar Opazo

June 8, 2016 at 4:46 pm

general tso’s chicken

Netflix is running a documentary called The Search for General Tso, which is about the origin of a dish called “General Tso’s Chicken.” As you might imagine, the documentary starts with some obvious humor. Folks back in China have never heard of it, so the viewer believes that it is a fake “American Chinese” dish.

The story turns out to be richer than that. I won’t give away the details, but the film is an excellent overview of Chinese immigration and the role that Chinese restaurants have in helping migrants:

  • Chinese restaurants were given “territories” so they wouldn’t compete with each other, which explains why you find them in some far flung places.
  • There is an interesting economics of Chinese food. For example, Tso’s Chicken is inexpensive and appeals to the American desire for sweet and fried foods.
  • Even though Tso’s chicken is not commonly consumed in China, it actually has its origins there and was brought to the US through a rather bitter competition between two feuding Taiwanese chefs.
  • Chinese food is highly unstable in that it is easy to modify for various global audiences.

So General Tso’s chicken emerges from a very, very specific circumstance in the 1970s, but it “fits” in the long standing field of Chinese restaurants and quickly diffuses throughout the US. Great story of culture, economics, and organizational fields.

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Written by fabiorojas

September 1, 2015 at 12:01 am

Posted in fabio, food, Institutions