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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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Mapping Out Creative Patterns

Mapping Out Creative Patterns

Chapter:
(p.147) Chapter Seven Mapping Out Creative Patterns
Source:
At the Chef's Table
Author(s):

Vanina Leschziner

Publisher:
Stanford University Press
DOI:10.11126/stanford/9780804787970.003.0007

This chapter places chefs in their field to explain the patterning of relations between culinary styles, self-concepts, and field positions. Through the analysis of the distribution of culinary styles and self-concepts in the culinary fields of New York and San Francisco, the chapter explains chefs’ choices about their styles and representations, and compares the internal logics and social organization of the two fields. Chefs’ actions cannot be explained without according independent analytical weight to self-understandings. But chefs develop a sense of who they and where they want to go from their field positions—it is from here that their logics of action develop and guide them in navigating the field. The chapter closes with a discussion of the analytical and theoretical implications of this study of culinary fields, with a focus on the tenets of field theory, contributions of pragmatism, routine behavior, creativity, and self-concepts.

Keywords:   representations, moral values, innovation, status, legitimation, cultural fields, mode of cultural production, routine behavior, creativity, self-concepts

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