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At the Chef's TableCulinary Creativity in Elite Restaurants$
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Vanina Leschziner

Print publication date: 2015

Print ISBN-13: 9780804787970

Published to Stanford Scholarship Online: January 2016

DOI: 10.11126/stanford/9780804787970.001.0001

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Culinary Styles and Principles of Creation

Culinary Styles and Principles of Creation

Chapter:
(p.123) Chapter Six Culinary Styles and Principles of Creation
Source:
At the Chef's Table
Author(s):

Vanina Leschziner

Publisher:
Stanford University Press
DOI:10.11126/stanford/9780804787970.003.0006

This chapter explains how chefs use culinary styles to position themselves vis-à-vis others in their field, and struggle to gain legitimation and recognition through their food and representations of their styles. Culinary styles are means for chefs to position themselves in the field in terms of status, but also to associate or dissociate from other chefs, hence to encourage or discourage relations with them. Chefs thus use culinary styles strategically in view of where in the field they want to be and where they want to take their careers. What is the nature of the relationship between chefs’ reputation and their dishes? What leads chefs to turn away from the food they were trained to cook? Why do they innovate on culinary traditions? How do they earn legitimacy and reputation? These are some of the central questions answered in this chapter.

Keywords:   cultural fields, logics of action, culinary styles, innovation, conduits of information, social networks, field positions, sens pratique, representations, legitimation

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