Diffusion of elBulli’s innovation: Rate of adoption in Allrecipes and Epicurious

Antonio Jimenez-Mavillard1, Juan Luis Suarez1
1Western University, Department of Modern Languages and Literature, University College 3304, London, Ontario, N6A 3K7, Canada

Tài liệu tham khảo

Adrià, 2014 Adrià, 2006 Adrià, 2006 Adrià, 2005 Adrià, 2005 Adrià, 2005 Ahn, 2011, Flavor network and the principles of food pairing, Sci. Rep., 1, 196, 10.1038/srep00196 Berbel-Pineda, 2019, Gastronomic experience as a factor of motivation in the tourist movements, Int. J. Gastronomy Food Sci., 18, 100171, 10.1016/j.ijgfs.2019.100171 Capdevila, 2015, Establishing new codes for creativity through haute cuisine: The case of Ferran Adrià and elBulli, Technol. Innov. Manag. Rev., 5, 25, 10.22215/timreview/911 Chua, 2016, Follow me and like my beautiful selfies: Singapore teenage girls’ engagement in self-presentation and peer comparison on social media, Comput. Hum. Behav., 55, 190, 10.1016/j.chb.2015.09.011 De-Solier, 2010, Liquid nitrogen pistachios: Molecular gastronomy, elBulli and foodies, Eur. J. Cult. Stud., 13, 155, 10.1177/1367549409352275 Domene-Danés, 2013, El Bulli: Contemporary intersections between food, science, art and late capitalism, BRAC - Barcelona Res. Art Creat., 1, 100 elBulli 1983-2011 General Catalogue [WWW Document], n.d. URL http://www.elbulli.com/catalogo/catalogo/index.php?lang=en (accessed 9.12.17). Finke, 1996 Goffman, 1959 Habibi, 2014, Brand communities based in social media: How unique are they? Evidence from two exemplary brand communities, Int. J. Inf. Manag., 34, 123, 10.1016/j.ijinfomgt.2013.11.010 Horng, 2009, The development of a scale for evaluating creative culinary products, Creativ. Res. J., 21, 54, 10.1080/10400410802633491 Jiang, 2011, The disclosure–intimacy link in computer-mediated communication: An attributional extension of the hyperpersonal model, Hum. Commun. Res., 37, 58, 10.1111/j.1468-2958.2010.01393.x Jimenez-Mavillard, 2016 Jimenez-Mavillard, 2018, Community engagement and quality knowledge with stackoverflow’s reputation system: Applications to bullipedia, Digital Studies/Le champ numérique, 8, 1, 10.16995/dscn.293 Kusmierczyk, 2015, Temporal patterns in online food innovation, 1345 MacKinnon, 1968, Creativity: Psychological aspects McGee, 2004 Nadkarni, 2012, Why do people use Facebook?, Pers. Indiv. Differ., 52, 243, 10.1016/j.paid.2011.11.007 Opazo, 2012, Discourse as driver of innovation in contemporary haute cuisine: The case of elBulli restaurant, Int. J. Gastronomy Food Sci., 1, 82, 10.1016/j.ijgfs.2013.06.001 Polan, 2011, Contexts of creativity: Ferran Adrià and elBulli, Gastronomica: J. Crit. Food Stud., 11, 119, 10.1525/gfc.2012.11.4.119 Rogers, 1962 Schlenker, 1980 Stierand, 2014, Creativity and innovation in haute cuisine: Towards a systemic model, Creativ. Innovat. Manag., 23, 15, 10.1111/caim.12050 Suárez, 2013, Evolving creativity: An Analysis of the creative method in elBulli restaurant, 98 Sung, 2016, Why we post selfies: Understanding motivations for posting pictures of oneself, Pers. Indiv. Differ., 97, 260, 10.1016/j.paid.2016.03.032 Svejenova, 2007, Cooking up change in haute cuisine: Ferran Adrià as an institutional entrepreneur, J. Organ. Behav., 28, 539, 10.1002/job.461 Svejenova, 2010, An individual business model in the making: a chef’s quest for creative freedom. Long range planning, Business Models, 43, 408 Svejenova, 2012, Business models of creative entrepreneurs : the case of haute cuisine chefs, XX This, 2009, Molecular gastronomy, a scientific look at cooking, Acc. Chem. Res., 42, 575, 10.1021/ar8002078 This, 2006 Wen, 2015, Ranking recipes according to classicality towards understanding evolution of food preference Williams, 2012, 102 Wolpert, 1996, The lack of A priori distinctions between learning algorithms, Neural Comput., 8, 1341, 10.1162/neco.1996.8.7.1341 Wolpert, 1997, No free lunch theorems for optimization, IEEE Trans. Evol. Comput., 1, 67, 10.1109/4235.585893