Aarhus University Seal / Aarhus Universitets segl

Niels Christian M Nickelsen

Challenging institutional logics in Gourmet: the making of the New Nordic Kitchen

Research output: Other contributionNet publication - Internet publicationResearchpeer-review

This paper focuses on the initial phase of an organizational transformation. More precisely the paper analyses the moment where an institutional entrepreneur produces ideas, which have the capacity to break with existing logics and thus produces the potential for change by challenging existing field logics. The empirical case is the gastronomic field in Denmark and in the Nordic countries - more specifically the paper discusses the cook and entrepreneur Claus Meyers ambitions to realize a food-political vision; The New Nordic Kitchen. The theoretical contribution of the paper is a conceptualization of the way in which an institutional entrepreneur initiates change in an organizational field. More specifically the paper discusses a system of concepts offered by Svejenova et al. (2007). According to Svejenova et al. the Spanish haute cuisine chef of the 3 star Michelin restaurant El Bulli, Ferran Adria initiates field level change by focusing on technical development of haute cuisine through research and development and a systematic and almost scientific approach to gastronomic development. The study of the introduction of the NNK and Claus Meyer shows in contrast that an institutional entrepreneur may initiate field level institutional change by focusing on mobilizing important actors by introducing a new attractive institutional logic.
Original languageEnglish
Publication year18 Dec 2015
Publication statusPublished - 18 Dec 2015

See relations at Aarhus University Citationformats

Download statistics

No data available

ID: 95422548