Chad Borkenhagen
Biographic Data
| ID | 3875804 |
|---|---|
| NAME | Chad Borkenhagen |
| GIVEN NAMES | Chad |
| FAMILY NAME | Borkenhagen |
| SIGNATURE | BORKENHAGEN C |
| AFFILIATIONS | University of Chicago |
| ORCID | 0000-0002-8400-8899 |
| VERIFIED | Yes |
| TOTAL WORKS | 4 |
| TOTAL CITATIONS | 11 |
| AUTHOR COUNT | 4 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2016 |
| LATEST PUBLICATION YEAR | 2018 |
| H-INDEX | 3 |
Status and Career Mobility in Organizational Fields: Chefs and Restaurants in the United States, 1990–2013
Using a set of user-generated data, we examine patterns in the careers of professional chefs. We argue that this is one of many cases in which careers must be understood as shaped by dual structures—the typical occupational structure within a firm, and the organization of firms in a larger field. We then demonstrate how career trajectories may be formalized as movement through a two-dimensional space defined by status in these structures. Buildin…
Evidence-based creativity: Working between art and science in the field of fine dining
This article examines how scientific knowledge drives creativity in the small but influential culinary movement of 'modernist cuisine'. Originating in the mid-1990s, modernist cuisine began with a small group of avant-garde chefs using science to produce wildly innovative culinary creations. Since then, many of the movement's innovations, as well as its more general 'science-based' approach to cooking, have gained adoption among a diverse range o…
Death of the secret recipe: "Open source cooking" and field organization in the culinary arts
Some Provisional Techniques for Quantifying the Degree of Field Effect in Social Data
The authors present some relatively simple measures for the degree of organization of a social field, illustrating them with the intuitively accessible cases of fields that are organized by geographic space, and demonstrate that the measures are able to indicate when fields become more organized and that they can be applied to nongeographic data. Finally, the general approach highlights the danger of ignoring complexities of the functional form o…
Some Provisional Techniques for Quantifying the Degree of Field Effect in Social Data
The authors present some relatively simple measures for the degree of organization of a social field, illustrating them with the intuitively accessible cases of fields that are organized by geographic space, and demonstrate that the measures are able to indicate when fields become more organized and that they can be applied to nongeographic data. Finally, the general approach highlights the danger of ignoring complexities of the functional form o…
Evidence-based creativity: Working between art and science in the field of fine dining
This article examines how scientific knowledge drives creativity in the small but influential culinary movement of 'modernist cuisine'. Originating in the mid-1990s, modernist cuisine began with a small group of avant-garde chefs using science to produce wildly innovative culinary creations. Since then, many of the movement's innovations, as well as its more general 'science-based' approach to cooking, have gained adoption among a diverse range o…
Death of the secret recipe: "Open source cooking" and field organization in the culinary arts
Some Provisional Techniques for Quantifying the Degree of Field Effect in Social Data
The authors present some relatively simple measures for the degree of organization of a social field, illustrating them with the intuitively accessible cases of fields that are organized by geographic space, and demonstrate that the measures are able to indicate when fields become more organized and that they can be applied to nongeographic data. Finally, the general approach highlights the danger of ignoring complexities of the functional form o…
Evidence-based creativity: Working between art and science in the field of fine dining
This article examines how scientific knowledge drives creativity in the small but influential culinary movement of 'modernist cuisine'. Originating in the mid-1990s, modernist cuisine began with a small group of avant-garde chefs using science to produce wildly innovative culinary creations. Since then, many of the movement's innovations, as well as its more general 'science-based' approach to cooking, have gained adoption among a diverse range o…
Death of the secret recipe: "Open source cooking" and field organization in the culinary arts
Status and Career Mobility in Organizational Fields: Chefs and Restaurants in the United States, 1990–2013
Using a set of user-generated data, we examine patterns in the careers of professional chefs. We argue that this is one of many cases in which careers must be understood as shaped by dual structures—the typical occupational structure within a firm, and the organization of firms in a larger field. We then demonstrate how career trajectories may be formalized as movement through a two-dimensional space defined by status in these structures. Buildin…
Computer Science (3 works) · Sociology (3 works) · Business (2 works) · Cultural Industries and Urban Development (2 works) · Epistemology (2 works) · Field (mathematics (2 works) · Marketing (2 works) · Marketing (2 works) · Mathematics (2 works) · Political science (2 works)