Death of the secret recipe
"Open source cooking" and field organization in the culinary arts
Bibliographic Data
| ID | 4330164 |
|---|---|
| Authors | Chad Borkenhagen (0000-0002-8400-8899, University of Chicago, corresponding author) |
| Year | 2017 |
| Volume | 61 |
| Pages | 53-66 |
| Publication date | 2017-04-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Poetics (JOURNAL) |
| Journal identifiers | ISSN: 0304-422X • E-ISSN: 1872-7514 |
| Publisher | Elsevier BV (PUBLISHER) |
| DOI | 10.1016/j.poetic.2017.01.003 |
| OpenAlex | W2587573679 |
| Language | EN |
| Citations received | 7 |
| References cited | 44 |
Business · Citation · Field (mathematics) · Hierarchy · Knowledge management · Knowledge sharing · Open Innovation · Open source software · Political science · Prestige · Public relations · Sociology · The arts · World Wide Web · Computer Science · Cultural Industries and Urban Development · Law · Marketing · Social and Cultural Dynamics · Software · Wine Industry and Tourism
Conocimientos doblemente libres en la expansión sistémica de la propiedad intelectual
Emotions of food influencers regarding digital work and the transmission of food knowledge on Instagram
Luxury service brand extensions and their spillover effects on customers’ evaluations of luxury gastronomy foodservice
Contextualisation devices
The culinary creative process of Michelin Star chefs
Artistic referencing and emergent standards of peer recognition in Hollywood, 1930-2000
Figurations of Mentorship for Cultural Work
Science in action
A Note on Science and Democracy?
Open Source Software and the “Private-Collective” Innovation Model
The TEA Set
Distinction
Status Signals
Haute Cuisine… How the French Invented the Culinary Profession
Conceptual Spaces and the Consequences of Category Spanning
At the Chef’s Table
The Frontiers of Intellectual Property
Cooking up change in haute cuisine
For art's sake! Artistic and economic logics in creative production
Tacit Knowledge, Trust and the Q of Sapphire
Kitchens
Priorities in Scientific Discovery
Distinction. A Social Critique of the Judgement of Taste
Cultural production and the morality of markets
Social Status in an Open-Source Community
Border Crossing
The field of cultural production, or
Making art work
Product success in cultural markets
Why do some theatres innovate more than others? An empirical analysis
Taste makers in the "fine-dining" restaurant industry
Embodied Knowledge in Glassblowing
The Sociology of Property Rights
Diffusion in Organizations and Social Movements
Democracy versus Distinction
Institutional Change in Toque Ville
Tacit Knowledge, Weapons Design, and the Uninvention of Nuclear Weapons
A Status-Based Model of Market Competition
The Culture of Production
Critics and Publics
A Cultural Field in the Making
| Unique citing works | 7 |
|---|---|
| Citations per year | 1,4 |
| Citation span | 2021 - 2025 (5) |
| Citation velocity | recent |
| Highly cited | No |
| Citation types | Neutral: 6 |