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1 Ergebnisse
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Cooking up Change in Haute Cuisine: Ferran Adrià as an Inst..:
Svejenova, Silviya
;
Mazza, Carmelo
;
Planellas, Marcel
Journal of Organizational Behavior. 28 (2007) 5 - p. 539-561 , 2007
Link:
https://www.jstor.org/stable/30162577
RT Journal T1
Cooking up Change in Haute Cuisine: Ferran Adrià as an Institutional Entrepreneur
UL https://suche.suub.uni-bremen.de/peid=jstor-30162577&Exemplar=1&LAN=DE A1 Svejenova, Silviya A1 Mazza, Carmelo A1 Planellas, Marcel PB John Wiley & Sons YR 2007 SN 0894-3796 SN 1099-1379 K1 Business K1 Industry K1 Industrial sectors K1 Service industries K1 Hospitality industries K1 Food service industries K1 Professional cooking K1 Restaurant industry K1 Restaurants K1 Social sciences K1 Food studies K1 Culinary arts K1 Cuisine K1 Philosophy K1 Axiology K1 Aesthetics K1 Applied aesthetics K1 Gastronomy K1 Haute cuisine K1 Logic K1 Paradoxes K1 Behavioral sciences K1 Psychology K1 Social psychology K1 Social perception K1 Reputation K1 Food preparation K1 Cooking K1 Nouvelle cuisine K1 Economics K1 Economic disciplines K1 Labor economics K1 Employment K1 Occupations K1 Businesspeople K1 Entrepreneurs JF Journal of Organizational Behavior VO 28 IS 5 SP 539 OP 561 LK http://dx.doi.org/https://www.jstor.org/stable/30162577 DO https://www.jstor.org/stable/30162577 SF ELIB - SuUB Bremen
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