Innovation and creativity in gastronomy beyond Haute Cuisine restaurants: Towards an innovation ecosystem in Gastronomytech in the Basque Country

IF 3.7 3区管理学 Q2 MANAGEMENT

Creativity and Innovation Management Pub Date : 2024-07-14 DOI:10.1111/caim.12624

Auxkin Galarraga, Iñaki Martínez de Albeniz

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引用次数: 0

Abstract

The new avant‐garde of innovation in the field of gastronomy is moving from Haute Cuisine restaurants to laboratories, research centres, hubs or ecosystems fully dedicated to culinary innovation, where mixed and multidisciplinary teams of cooks and scientist work together. Such agents are leading an expansion of the field of influence of culinary innovation, connecting culinary knowledge with sectors such as agri‐food, hospitality, tourism, health or biotechnology. And, in turn, they seek to expand the frontiers of culinary innovation by exploring the connection of gastronomy with new digital technologies, promoting gastronomic entrepreneurship or developing policies to boost advanced gastronomic ecosystems around the world. The article analyses this process through the case study of the emergence of an innovation ecosystem in Gastronomytech in the Basque Country (Spain) led by the agents BCC Innovation, LABe Digital Gastronomy Lab and GOe Gastronomy Open Ecosystem, all three managed by Basque Culinary Center (an organization where training, innovation, research and entrepreneurship coexist with the aim of developing and promoting gastronomy). The study has implications for the management of culinary creativity and innovation, both for chefs and innovation teams at restaurants, as well as for policy‐makers who aim to promote innovative gastronomy in the future.

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高级餐厅之外的美食创新与创意：在巴斯克地区建立美食科技创新生态系统

美食领域的创新前卫正在从高级烹饪餐厅转向实验室、研究中心、中心或生态系统，这些机构完全致力于烹饪创新，由厨师和科学家组成的多学科团队在这里共同工作。这些机构正在扩大烹饪创新的影响范围，将烹饪知识与农业食品、酒店、旅游、健康或生物技术等领域联系起来。反过来，他们通过探索美食与新数字技术的联系、促进美食创业或制定政策来推动全球先进美食生态系统的发展，从而拓展美食创新的前沿领域。文章通过对巴斯克地区（西班牙）美食科技创新生态系统兴起的案例研究，分析了这一过程，该生态系统由 BCC Innovation、LABe Digital Gastronomy Lab 和 GOe Gastronomy Open Ecosystem 主导，三者均由巴斯克烹饪中心（一个培训、创新、研究和创业并存的组织，旨在发展和推广美食）管理。这项研究对烹饪创意和创新的管理具有重要意义，既适用于餐厅的厨师和创新团队，也适用于旨在促进未来创新美食的政策制定者。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Creativity and Innovation Management MANAGEMENT-

CiteScore

7.70

自引率

11.40%

发文量

期刊介绍： Creativity and Innovation Management bridges the gap between the theory and practice of organizing imagination and innovation. The journal''s central consideration is how to challenge and facilitate creative potential, and how then to embed this into results-oriented innovative business development. The creativity of individuals, coupled with structured and well-managed innovation projects, creates a sound base from which organizations may operate effectively within their inter-organizational and societal environment. Today, successful operations must go hand in hand with the ability to anticipate future opportunities. Therefore, a cultural focus and inspiring leadership are as crucial to an organization''s success as efficient structural arrangements and support facilities. This is reflected in the journal''s contents: -Leadership for creativity and innovation; the behavioural side of innovation management. -Organizational structures and processes to support creativity and innovation; interconnecting creative and innovative processes. -Creativity, motivation, work environment/creative climate and organizational behaviour, creative and innovative entrepreneurship. -Deliberate development of creative and innovative skills including the use of a variety of tools such as TRIZ or CPS. -Creative professions and personalities; creative products; the relationship between creativity and humour; arts and amp; humanities side of creativity.