Tasting the Difference: A Relational-Epistemic Approach to Aesthetic Collaboration in Haute Cuisine

Nathalie Louisgrand, Gazi Islam

Open source

DOI: 10.1177/0170840620935745
Published: 2020-06-29
Container: Organization Studies
Publisher: SAGE Publications
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1177/0170840620935745,
  title = {Tasting the Difference: A Relational-Epistemic Approach to Aesthetic Collaboration in Haute Cuisine},
  author = {Nathalie Louisgrand and Gazi Islam},
  year = {2020},
  journal = {Organization Studies},
  doi = {10.1177/0170840620935745},
  url = {https://doi.org/10.1177/0170840620935745}
}

RIS

TY  - JOUR
TI  - Tasting the Difference: A Relational-Epistemic Approach to Aesthetic Collaboration in Haute Cuisine
AU  - Nathalie Louisgrand
AU  - Gazi Islam
PY  - 2020
JO  - Organization Studies
DO  - 10.1177/0170840620935745
UR  - https://doi.org/10.1177/0170840620935745
ER  -

APA

Louisgrand, N., & Islam, G. (2020). Tasting the Difference: A Relational-Epistemic Approach to Aesthetic Collaboration in Haute Cuisine. Organization Studies. https://doi.org/10.1177/0170840620935745

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crossref · retrieved 2026-09-25T06:45:21.877Z