Jump to ContentJump to Main Navigation
At the Chef's TableCulinary Creativity in Elite Restaurants$
Users without a subscription are not able to see the full content.

Vanina Leschziner

Print publication date: 2015

Print ISBN-13: 9780804787970

Published to Stanford Scholarship Online: January 2016

DOI: 10.11126/stanford/9780804787970.001.0001

Show Summary Details
Page of

PRINTED FROM STANFORD SCHOLARSHIP ONLINE (www.stanford.universitypressscholarship.com). (c) Copyright Stanford University Press, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in SSO for personal use.date: 21 June 2021

Culinary Styles and Principles of Creation

Culinary Styles and Principles of Creation

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

Vanina Leschziner

Stanford University Press

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

Stanford Scholarship Online requires a subscription or purchase to access the full text of books within the service. Public users can however freely search the site and view the abstracts and keywords for each book and chapter.

Please, subscribe or login to access full text content.

If you think you should have access to this title, please contact your librarian.

To troubleshoot, please check our FAQs , and if you can't find the answer there, please contact us.